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SESSION
13: NUTRITION OF THE ELDERLY.
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Undergraduate
Nutrition

TEACHER: Mg. RODRIGUEZ HIDALGO LILIA

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Nutrition

Undergraduate WHAT HAPPENS WITH THE

ELDERLY?
• The aging process is characterized by numerous changes in
the body that have a general negative effect on the
health and lifestyle of older people.

people.

• Nutrition plays a vital role in

affecting quality of life, including physical, mental and
social health.

• Physiological decrease in food intake is very common among older

people and this causes nutritional deficiencies.

• The presence of chronic diseases and

-
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Undergraduate Nutrition

WHAT HAPPENS WITH THE ELDERLY?

•The anorexia process includes sensory impairment, hormones,

changes in the gastrointestinal tract, and oral health.

•The deterioration of flavor and olfactory function

alters the perception of food.
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Undergraduate Nutrition

Physical, Physiological, and cognitive

changes
• Incorrect eating habits among the elderly result in the progression
of some chronic communicable diseases such as type 2 diabetes,
atherosclerosis, coronary heart disease and malnutrition.

• This impairs quality of life and results in physical

function and cognitive decline.
• Decreased food intake is associated with nutrient deficiencies.

Loss of bone density is common among the elderly population

increasing the risk of osteoporosis muscle loss, and malnutrition
are some other age-related problems that result in loss of
strength, endurance, to disease and functional decline.
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Undergraduate Nutrition

• Older adults without chronic diseases and with

Aging
optimal functional capacity.
Successful

• Older adults with a chronic illness

Aging
and some functional disability
Normal

• Older adults with multiple diseases and

great disabilities
Aging
Pathological
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Undergraduate Nutrition

Physiological changes: Body

composition
The percentage of body
fat at age 75 can be
double that of age 25.
It decreases the
intracellular water
content due to the
decrease in the number of
cells in the tissue.
Bone mass decreases by
up to 20% in women.
Height decreases
progressively and is
proportional to the
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Undergraduate Nutrition

One of the most important changes is the decrease in metabolically

active lean mass, especially loss of muscle

mass.

Serum albumin concentration is reduced and the rate

of synthesis declines
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Undergraduate Nutrition

DIGESTIVE SYSTEM

• Decrease in teeth.

• The salivary glands atrophy, generating xerostomia.

• It decreases esophageal motility, producing painful

spasms.

• Decreases the production of gastric acid and enzymes.

• Gastric motility abnormalities, slow intestinal motility, decreased

gallbladder contraction cause delayed gastric
emptying and contribute to decreased food intake.
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Undergraduate Nutrition

DIGESTIVE SYSTEM

• Decrease the absorption of

substances that require active transport.

• It decreases the speed of

intestinal transit at the colonic level.

• The wall of the entire tube is weakened.

• Decreases the exocrine function of the pancreas.

• The liver decreases in size and the number of

hepatocytes.
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Undergraduate Nutrition

RESPIRATORY SYSTEM
NERVOUS SYSTEM

It decreases the strength of the

Encephalon:
respiratory muscles and the
mobilization of the Reduction in size and number
of cells.
rib cage.

Peripheral nervous system:

CARDIOVASCULAR
SYSTEM
Lowers the pain
threshold
Presents thickening of the left ventricle.

The sensory organs:

The heart tends to tighten,
It decreases the proper function of the
blood pressure values increase. five
senses
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FACTORS CONTRIBUTING TO A
REDUCED FOOD INTAKE

• Decreased food intake.

• They do not meet your nutritional requirement due to

decreased intake.

• This involuntary physiological reduction in food

intake with advancing age is called "anorexia," which
contributes to the fragility in this group of people.
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Undergraduate Nutrition

Physiological factors
The process of anorexia includes sensory impairment hormones,
changes in the gastrointestinal tract, and oral health.

The deterioration of the taste and olfactory function alters the

perception of food.
They present:
• Anosmia or reduced sense of smell ==> changes in
olfactory epithelial cells.
Hypogeusia Or decreased sensitivity of these buds or density
of taste buds on

the tongue.

ÿ Hormonal alteration such as cholecystokinin (CCK), grehlin, leptin,

insulin, glucagon-like peptide and peptide YY

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Undergraduate Nutrition

• GLP-1 and PYY send negative feedback to the stomach and thus
suppress the appetite.

• Aging is associated with low plasma ghrelin levels, delaying gastric

emptying and contributing to decreased food intake.
• Gastric motility abnormalities, chronic gastritis, slow intestinal motility,
decreased gastric secretions, and impaired gallbladder contraction cause
delayed gastric emptying and contribute to decreased food intake
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Other qualities

• Xerostomia, dry mouth, or

Hyposalivation also contributes to this condition.

• Poorly fitting dentures and poor teeth

limit food intake in the elderly, as they

are related to chewing

problems and contribute to poor nutritional status.
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Undergraduate Nutrition

• Depression, mood, apathy, social

Isolation, poverty, widowhood, and environmental
changes are known to increase stress levels,
influencing dietary patterns and acting as a risk
factor for anorexia.

• The combination of physiological and non-

physiological factors leads to a reduction in food
intake among the elderly, which aggravates the
conditions of frailty, sarcopenia and cachexia
among them and thus results in their poor health.
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Undergraduate Nutrition
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Undergraduate Nutrition

NUTRITIONAL REQUIREMENTS

• The energy needs in the

elderly are lower than in the young

mainly due to decreased

muscle mass

and your physical

activity.
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Undergraduate Nutrition
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Undergraduate Nutrition

Nutrient Amount
Proteins 1gr/kg/d

GIVE 55 – 60% <> 4 – 6gr/kg/day

simple FOR <10% of total Kcal

Dietary fiber 20 – 30 gr/d

Alcohol <30g ethanol/day

Salt <6g per day

AGS <7 – 10% total Kcal

AGP <10% total Kcal

AGM >13% total Kcal

Cholesterol <200 mg/day

ÿ–3 0.2 – 2 g/day

ÿ–6 <6g/day
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Vitamin D The Undergraduate Nutrition

nutritional status of this vitamin tends to be more

precarious as a result of lower efficiency in the

cutaneous synthesis of the vitamin as well
as lower kidney capacity to activate it.

B12 vitamin
Care must be taken with the consumption
of this vitamin, since there are usually deficiencies
due to lower absorption, caused by the decrease in
the secretion of intrinsic factor.
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Undergraduate Nutrition

Zinc
It is important since it stimulates the regeneration of taste
buds, which can improve food consumption.

Toilet

•In the case of the elderly, water becomes a true

need that must be paid attention to.

2 – 2.5 liters per day

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Undergraduate Nutrition
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Undergraduate Nutrition
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