Nutritional Needs of the Elderly

With aging, come new challenges due to reduced energy needs, possibly impaired nutrient absorption, increase in requiring assistance with shopping or meal preparation, and increase in possible depression or other health issues that may interfere with food preparation and enjoyment.
This is also the time that proper nutritional support is KEY in maintaining independence and physical strength.

When planning meals, it?s important to consider taste preferences, ethic and religious factors, and family traditions. Sample Menus:

Breakfast: 1 cup milk, 1/2 cup juice, 2 slices toast, 1.5 cup cereal, 1 cup oatmeal, or English muffin
Lunch: 1 cup milk, 1/2 baked potato, 1/2 cup green beans, mashed potatoes, sweet potatoes, lean beef or fish; 2 oz. whole grain roll; fresh fruit
Dinner: 1/2 cup salad, 1/2 cup zucchini, squash, peas, meatballs, BBQ chicken, or egg salad
Snack: blueberry muffin, yogurt, cheese & crackers

Nutrition for Disease Prevention:

Heart disease: special emphasis on fruits & vegetables, 20-35% of cal. from fat, 3 servings of grains, fat-free dairy, 35% of cal. From protein

Cancer: green leafy vegetables (carotenoids, fiber & folate protect against some types of cancer), cruciferous vegetables (cabbage, broccoli, cauliflower), vitamin C, fiber.

Cook food on low heat, avoid frying or high-temperature preparation.

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