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ADULTHOODADULTHOOD

y is the period of life when one has

attained full growth and maturity

(between 21-50 years of age).

y State of being an adult.

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NUTRITIONAL MANAGEMENTNUTRITIONAL MANAGEMENT

y It includes maintenance of DBW. By the ageof 60, the average adult has accumulatedabout 7 extra kilograms.

y To prevent overweight and obesity, it isrecommended that the daily caloricallowance be reduced with increasing age.

y A decrease of 3% is suggested by FAO foreach decade of 30 to 39 years and 40 to 49

years because the resting metabolic ratedeclines brought about by loss of lean bodymass.

y Physical activity may also be curtailed.

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y Men in occupation requiring light activity are

found to have fairly constant activity patterns

between age 20 and 45. studies of energy

expenditure and food intake of healthy adult

males with an average weight of 56 kg show

that 2580 kcal/day (44 kcal/kg) adequatelycover their average energy expenditure.

y The characteristics a reference woman are the

same as those of the reference man exceptthat she weighs 48 kg and needs 1920 kcal or

40 kcal/kg to maintain her body weight.

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Feeding theAdultFeeding theAdult

To stay healthy, the following must beobserved and followed:

y Eat variety of foodsy Maintain ideal weighty Avoid too much fat, saturated fat and cholesterol.y Eat foods with adequate starch and fiber.y Avoid too much sugary Avoid too much sodiumy If you drink alcohol, do so in moderation

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OsteoporosisOsteoporosis

y Is a silent enemy. It is a bone disease thatleads to an increased risk of fracture.

y The spine may compress, then later collapsecausing ́ dowager·s humpµ.

y It less common in men than women.y Woman at risk developing osteoporosis

include: thin, small- boned women; womenwith family history of the disease; women

whose ovaries were removed at an early age;and sedentary woman.

y Smokers and drinkers are also at risk!

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y for proper bone mass to be maintained,bones must be stressed as they are

exercised.

y

to prevent bone loss, expertsrecommended 30 minutes of exercise 3-6

times a week and calcium supplements if

the diet is not rich in foods containing

calcium such as milk and dairy products,

spinach and broccoli.

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Cancer Cancer The American Cancer Society has gathered evidences that diet and

cancer are related. Here are the recommended foods that weshould eat to fend off cancer:

a. Carotene ( a form if Vitamin A present in cantaloupes, peaches,broccoli, spinach, all dark green leafy vegetable, sweet potatoes,carrots, pumpkin, winter squash, tomatoes, citrus fruits and brusselsprouts) lower the risk of cancer of the larynx and esophagus.

b. Cabbage, broccoli, brussel sprouts and cauliflower reduce the risk of GI and respiratory tract cancer.

c. Fruits, vegetables, and whole grain cereals such as oatmeal, bran,and wheat may help lower the risk of colorectal cancer

d. Foods high in fats, salt, or nitrate- cured foods like ham and fish

and types of sausages smoked by traditional methods should beeaten in modulation.

e. Milk, especially 2-3 cups of Vitamin D fortified skim milk a day, mayhelp ward off colon cancer.

f. Cabbage prevents cancer.

g. Drink moderate amounts of alcoholic beverages.

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ELDERLYELDERLY

y refers to the period being past middle

age.

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Food needs of theAging and theAgedFood needs of theAging and theAged

y Aging is a continuous process that starts in thewomb and ends in the tomb. It is a developmentalsequences of all living processes as they changewith the passage of time.

y Old age is said to be related to psychological aging.y During physiological aging, cellular changes occur.

The changes in function in relation to aging arebelieved to be caused by a loss in the number of

cells.y The collagen in the connective tissues undergoes

chemical changes with aging.

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y The sense of taste and sense of smell are less acute,

affecting the appetite.y Old persons therefore tend to take in more carbohydrate

rich foods which require minimum chewing and less intakeof other foods like protein, vitamins, and minerals.

y DIGESTION is also affected due to reduction of volume,acidity and pepsin content.

y Reduced acidity has an adverse effect on the absorption of calcium and iron and the lowering of vitamin B12 level in

blood.y FATS are poorly tolerated because they retard gastric

evaluation, the pancreatic production of an enzyme(lipase) is inadequate for satisfactory hydrolysis orbreaking down of fats.

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y Elderly persons are advised to cut down

gradually on their food intake especially if

their lifestyle becomes more sedentary.

y The habits of a lifetime are established and

are very resistant to change

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a. Caloriesa. Calories

y A reduction of calories is recommendedbecause of reduced basal metabolism andphysical activity. Statistics have shown that by

age of 60, the average adult accumulatesabout 7 extra kg. the recommendeddecrease in calorie intake follows:

44-55 years= 7.5% decrease55-65 years= 7.5% decrease

After 65 years = 10% decrease

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b.Proteinsb.Proteins

y An allowance of 1.1 gm/kg body weight is required. This is necessary for the preventionif progressive tissue wasting and susceptibility to disease and infection.

y Protein is needed to repair muscles, nails and skin. It can help with healing if your lovedone has been sick or has had surgery.

y The best sources of protein are fish, poultry, meat, milk, low fat cheese, eggs, legumes(dried beans, lentils peas), soy products (tofu or soy drinks), nuts and seeds.

y Whole grains, vegetables and fruit can also provide small portions of protein.

Some easy ways to add protein to senior's diets:

y Drink milk instead of water at one or more meals

y Cut a hard boiled egg into salads or have as a side

y

Add a slice of cheese to sandwichesy Eat a handful of unsalted soy nuts

y Add beans or pasta sauce

y Sprinkle nuts and seeds on salad, cereal

y Have peanut butter on a piece of whole wheat toast

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c.Vitamins and Miner alsc.Vitamins and Miner als

y Calcium, Iron, Vitamin A, and C are importantminerals and vitamins commonly found lacking inthe diet for the aged because of low intake of

meat, milk, green leafy vegetables and fruits.y The B complex vitamins may be in adequate

amounts if enriched cereals and bread areconsumed.

y

Vitamin and Minerals supplements may beresorted to further augment in the intake of these nutrients.

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d.Water d.Water

y About 6 to 8 glasses should be consumed

daily. The kidneys can function efficiently

in eliminating waste solids if there are

sufficient fluids.

y Water stimulates peristalsis, combating

constipation.

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How to live longer How to live longer 1. Avoid red meat and substitute fish whenever possible in diet.

2. Eat vegetables rich in Beta-carotene.

3. Eat vegetables more frequently that red meats and dairy products.

4. Adhere to a low fat, low calorie diet.

5. Avoid preserved foods, especially those preserved with nitrates.

6. Cut smoked meats out of diets.

7. Take vitamin supplements daily.8. Don·t smoke.

9. Drink hard water.

10. Avoid all fats and oils.

11. Avoid all sugars.

12. Severely limit salts.

13. Severely limit cholesterol

14. Avoid alcohol , black tea and caffeinated drinks.

15. Freely use whole grain products

16. Freely use tubers and legumes

17. Drink plenty of water

18. Eat a good breakfast daily.

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Foods that Help Slow DownAgingFoods that Help Slow DownAging

1. Nuts2. Wheat germ3. Whole bran4. Oatmeal5. Chicken legs6. Spinach7. Pinto bean8. Sardines

9. Red salmon10. Peas11. Lima beans

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Common Problems Among the ElderlyCommon Problems Among the Elderly

1) Difficulty in chewing due to loss of teeth and notgetting used to dentures.

2) Lack of appetite3) Unwanted weight and due to lack of physical

activity and/ or to overeating4) anxiety., confusion, insecurity or loneliness5) Poor digestion leading to constipation, gas pains,

or diarrhea6) Poor absorption leading to anemia and other

vitamin deficiencies.7) Difficulty of sleeping

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Healthy EatingTips For Senior sHealthy EatingTips For Senior s

For optimal elderly nutrition, seniors needmore:

y Fiber

y Vitamins and mineralsy Protein

y Most elderly men need to eat more fruit,vegetables or milk products

y Most senior women need to eat moregrains, fruit, vegetables, milk products andmeat products

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Foods needed Daily by the ElderlyFoods needed Daily by the Elderly

y The elderly needs to eat certain foods in

adequate amounts for good health.

y Usually, they needs less energy foods due to less

physical activities but more protein foods to

repair worn out.

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Who Is At Risk? Who Is At Risk?

y Elderly on low, fixed incomes

y A lack of skills and knowledge about food

preparation is another problem.

y The loneliness and despair felt by some

elderly also contribute to loss of appetite.

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Causes for Eating Disorder s in Older Causes for Eating Disorder s in Older

People

People

y Loss of Motivation

y

Lack of Financey Inability to Provide Resources

y Inability to Prepare Meals

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Family Nutritional Needs and CostsFamily Nutritional Needs and Costs

A. Nur se·s role in nutritional counseling

1. Establish rapport

2. Identify nutritional problems

3. Collect pertinent information concerning influences on

food habits and patterns.4. Take nutritional history

5. Evaluate nutritional intake based on standards of nutrition

6. Set goals and work out a practical food plan with thefamily, within their life situation and style, for meeting

identified nutrition needs.7. Plan follow-up visits for continued support, education and

encouragement.

8. Use available resource persons and materials.

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Ceilo Mae C. Timbang Marife CabaisJoan B. Colarina

BSN2-UNEP

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Ppt Final Na!!!!!!!