OUR SERVICES
by Janaki N. Sengupta, MSc, RD, CDN
“Good Food” brings to mind different images for different people – it could be Grandma’s Friday night pot roast or the unforgettable lobster thermidor you had while vacationing in Maine. However, “Good Nutrition” is another matter, and an important concern in the health of older adults.
Nutrition affects everyone. Good nutrition has the capacity to heal and promote longevity, while poor nutrition increases susceptability to infections and decreases life span. As people age and slow down biologically, losses in the ability to smell, taste, chew, digest and metabolize food translate into a lack of interest in food, diminished appetite and decreased intake of calories and nutrients. These factors put older adults at increased risk for malnutrition because although daily calorie requirements are lower among the elderly than among the general population, requirements for nutrients do not diminish with age. Other sociological factors like inability to shop, prepare food, cope with illness and loneliness compound the challenge of elder nutrition.
Fortunately, it is possible to maintain good health and improve nutritional well being by following some helpful tips.
General Tips for Good Nutrition
Select Foods for Health. Both the Food Guide Pyramid developed by the US Department of Agriculture and the 2000 Dietary Guidelines for Americans established by the Food and Nutrition Board of the National Research Council, offer practical approaches for good nutrition for all ages including older adults. The following guidelines help in making nutritious food selections personalized to your tastes:
- Eat three meals a day.
- Start with a healthy breakfast.
- Drink fluids with and between meals – up to 8 glasses a day.
- Select at least 3 servings of milk or milk products.
- Select at least 6 servings of whole grain cereals and breads.
- Select at least 3 servings or more of vegetables and 2 servings of fruit.
- Select at least 2 servings of meat, fish or poultry.
- Select smart snacks – low in fat and simple sugars.
- Select smart beverages – low in simple sugars like sodas.
- Use salt sparingly.
- Use alcohol sparingly.
- Use oils, fats and sweets sparingly.
Consider Texture – Modifying food texture may help older adults with chewing or swallowing problems. Chopping, grinding, pureeing or blending foods are common ways to modify their texture. Texture modified food has the same nutritive value of solid foods and it can be just as tasty and appealing. Texture modified food can be store bought or may be prepared at home easily.
Consider Aroma & Taste Enhancement – Herbs, spices, flavors and sweeteners like corn or maple syrup, or butter flavoring can enhance the aroma and taste of food and stimulate appetite in older people.
Consider Nutrient Density – As one ages, calorie requirement is reduced by about 25%, but the requirements for nutrients do not taper off, thus it is necessary to make every calorie count to get enough essential nutrients. Foods that contribute more nutrients rather than calories, or “Nutrient Dense” food choices become essential.
Consider Fluids – Adequate hydration is a chronic concern for seniors since thirst sensation is decreased and there may be a reluctance to drink fluids to avoid moving or frequent trips to the toilet. Six to eight cups of non-alcoholic beverages are recommended daily.
Consider a Nutrition Expert – A Registered Dietitian (RD) can help you ascertain if you or a loved one is in good nutritional health. Registered Dietitians are trained nutrition professionals who can determine nutritional needs using weight, height, and medical history. Also, they can assist in developing personalized food selection goals and strategies to meet them. These nutrition interventions for special health conditions can help speed recovery, and heal or enhance comfort.
ABOUT THE AUTHOR
Janaki N. Sengupta, MSc, RD, CDN, serves as Associate Director of the Food & Nutrition Department at the Manhattan Division of Jewish Home Lifecare . A registered dietician, she has authored several nutrition-related publications and serves as Adjunct Associate Professor at the La Guardia Community College, CUNY. She has also served on several Community Nutrition Advisory Committees.
RESOURCES:
The American Dietetic Association
www.eatright.com
216 West Jackson Boulevard, Chicago, IL 60606
1-800–877-1600 x5800
US Department of Agriculture
www.nutrition.gov
14th St. and Independence Ave, SW
Washington, DC 20250
202-720-8732
New York State Office for the Aging
www.aging.state.ny.us