Due to human nature, different factors may affect nutritional intake as we age. We can list many reasons for these factors, such as physiological reasons, socioeconomic and psychological factors, medications used, chronic diseases.
During the aging process, partial loss of organ function, decrease in liver and bile functions, delays in the digestion of the stomach or hand ulcers occur. Food intake is affected due to differences in oral, sensory and mental coordination abilities.
So, let's examine together what nutritional problems are encountered in this process and what precautions should be taken...
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Due to inadequate nutritional intake. Vitamin and mineral deficiencies
Vitamin and mineral deficiencies, which are common in old age, include vitamin D and B12, folate, and mineral deficiencies include calcium, iron and zinc deficiencies.
For this; Foods with high calcium content, such as yoghurt and kefir, should be added to the meals of elderly people.
Nutritional intake should be supported by making vegetable soups with legumes such as lentils, which are high in fiber and nutritional value.
If the individual has diabetes, blood sugar balance should be maintained by giving soft fruits and a glass of milk or yoghurt or kefir during snacks.
If the individual has teeth or swallowing problems, hard foods such as nuts should be maintained. Granulated foods should not be given.
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Be careful about the risk of dehydration
In old age, the amount of water in the body decreases. With age, we may experience dehydration, that is, fluid loss, if we do not consume enough water and medications. We should help elderly people drink warm, sips of water to prevent dehydration, which is a serious health problem.
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A nutritional plan should be made appropriate to their discomfort
Along with all these, the most important point is to make a nutritional plan for the diseases of the elderly.
For example, if the individual has a dental problem, we should meet his nutritional needs with soft puree-like or liquid foods, or for motor system diseases such as Parkinson's, we should use forks, spoons and knives. Help should be provided with pureed or sliced foods that can be easily used with tools such as. In case of diseases such as high cholesterol, attention should be paid to water and salt consumption.
Another important point is that, as with every individual, the contents of the drugs used should be informed by the physician and attention should be paid to food-drug interactions.
By paying attention to all these problems, elderly individuals should have certain health checks under the supervision of a dietitian and doctor. It should be done periodically and awareness should be raised by providing training to family relatives or caregivers living with elderly individuals in order to best meet their nutritional needs.
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