ELDERHOOD

Prepared by:
Jerry Mae Chiong Joliza Lancara
Dianne Kay Fernandez Rhea Joy Golena
Objectives:

At the end of the chapter, the students should be

able to:

1. Identify the food needs of the aging and the

aged; and
2. Plan a whole-day menu for an elderly person.
 During physiological aging, cellular changes
occur. The changes in function in relation to
aging are believed to be caused by a loss in
number of cells. The collagen in the connective
tissues undergoes chemical changes with aging.
The sense of taste and the sense of smell are less
acute, affecting the appetite. Less saliva is
secreted and swallowing of food is difficult.
 Old person, therefore, tend to take in more
carbohydrate-rich foods which require minimum
chewing and less intake of other foods like
proteins, vitamins and minerals. Digestion is also
affected due to a reduction of volume, acidity
and pepsin content. Reduced acidity has an
adverse effect on the absorption of calcium and
iron and the lowering of vitamin B12 levels in
the blood.
Elderhood

Elderhood refers to the period of being past middle

age.

Food Needs of the Aging and the Aged

Aging is a continuous process that starts in the womb

and ends in the tomb. It is a developmental sequence of all
living processes as they change with the passage of time.
Old age is said to be related to psychological aging.
 Fats are poorly tolerated because they retard gastric
evacuation. The pancreatic production of an enzyme
(lipase) in inadequate for satisfactory hydrolysis or
breaking down of fats.

Elderly persons are advised to cut down gradually

on their food intake especially if their lifestyle
becomes more sedentary.
However, they should retain the more nutritious
foods (vegetables, fruits, cereals, low-calorie foods,
and milk)
and eliminate the less nutritious or higher calorie
foods such as sugar in beverages, candies, cakes,
and confectionaries. The habits of a lifetime are
established and are very resistant to change.

Nutrient Allowances
The nutrient allowances for the elderly, based on
the Philippine RENI are divided into 2 groups:
allowances for the elderly aged 50 to 69 years old
and the elderly aged 70 and older.
1. Calories- a reduction of calories is recommended
because of reduced basal metabolism and physical
activity. Statistics have shown that by age 60, the
average adult accumulates about 7 extra kilograms. The
recommended decrease in calorie intake is as follows:

45-55 years = 7.5% decrease

55-65 years = 7.5% decrease
After 65 years = 10% decrease
 Around 50% and 60% of the total calorie should
come from carbohydrates and about 25% to 30% from
fats in the form of polyunsaturated fatty acids. Refined
sugar and saturated fatty acids have been known to
increase triglyceride and cholesterol levels in the
blood. Both the quality and the quantity of fats should
be guarded as they are poorly tolerated by the elderly.

2. Proteins – An allowance of 1.1g/kg body weight is

required. This is necessary for the prevention of
progressive tissue wasting and susceptibility to
disease and infection. Older persons who have poorly
dietary habits or illnesses may benefit from an increased
intake.

3. Vitamins and Minerals – Calcium, iron, vitamin A, and

vitamin C are important minerals and vitamins commonly
found lacking in the diet for aged because of low intake of
meat, milk, green leafy vegetables and fruits. The B-
complex vitamins may be in adequate amounts if enriched
cereals and bread are consumed. Vitamin and mineral
supplements may be taken to further augment the intake of
these nutrients.
4. Water and Fiber – About 6 to 8 glasses
should be consumed daily. The kidneys can
function efficiently in eliminating waste
solid if there are sufficient fluids. Also,
water stimulates peristalsis, combating
constipation.
Dietary Allowances for the Aging and the Aged
Food Men Women
50-69 70+ 50-69 70+
Fish, 3½ 3½ 3½ 2½
meat, servings servings servings servings
poultry,
and other
meat
substitute
s
Eggs 2-3/week 1/week 2-3/week 1/week
Milk 1-2 cups   1 cup 1 cup
Dried beans, ½ cup 1 cup 1/3 cup  
cooked
Rice, soft 4 cups 3 cup 3 ¼ cup 2 ¾ cups
cooked
Root crop 1, same 1, 1,
medium medium medium
size size size
Green leafy ¾ cup Same same Same
and yellow
vegetables
Vitamin 1 or more same Same Same
C-rich
fruits

Other 1 serving Same Same Same

fruits

Other ½ cup same same Same

vegetable cooked
s
Sample Menu for a 65 year old Woman
 Breakfast
 1 small papaya
 ¾ cup lugaw thinned with milk
 2 pieces bread with peanut butter
 1 slice vegelona
 1 cup milk
 Lunch
 1 cup soft rice
1 small watermelon
 ½ tokwa with peas
 ½ cup squash with malunggay1 glass fruit punch
 Dinner
 1 banana
 ½ cup vegetable soup
 1 poached egg/tomato blanched
 ¾ cup soft rice
 1 glass milk
 Daily Food Guide for Older Persons
Food Groups Recommended Amounts
60-69 Years 70 Years and Over
Rice and Rice and 4 ½-6 cups, cooked 1 cup 4 ½ - 5 cups, cooked
alternatives others rice cooked = 4 pcs 1 cup rice cooked =
pandesal (about 17 grams 4 pieces pandesal
each); 4 slices loaf bread (about 17 grams
(17 grams each); 1 pack or each); 4 slices loaf
60 grams noodles; 1 cup bread (17 grams
cooked macaroni or each); 1 pack or 60
spaghetti; 1 small size root grams instant
crop, 180 grams or 1 cup noodles; 1 cup
cooked, diced at least 3 cooked macaroni or
times a week. spaghetti; 1 small-
sized root crops, 180
g or 1 cup cooked,
diced, at least 3
times a week.
Meat and Fish/Meat/Poultr 2 1/3 – 3 servings 2 ¾ servings
alternatives y/Dried 1 serving cooked meat = 1 serving cooked
beans/Nuts 30 g or about 3 cm cube; meat=30 g or about 3
  fish : 2 pcs, medium- cm cube; fish: 2 pcs,
  sized (55-60 g each), medium sized (55-60
  about 16 cm long; 1 ½ g each), about 16 cm
  cups cooked dried long; 1 ½ cups cooked
  beans/nuts preferably dried beans/nuts
  taken 3 times a week preferably taken 3
    times a week.
  1, medium size, 3-4  
  times a week 1 medium size, 3-4
Egg 2/3 or ¾ glass whole milk times a week
  1 glass whole milk (240 2/3 or ¾ glass whole
Milk mL) is equivalent to 4 milk
  tbsp powdered whole milk 1 glass whole milk
or ½ cup evaporated milk (240 mL) is equivalent
diluted to 1 glass water to 4 tbsp powdered
Vegetables Green, leafy and ¾ cup, cooked ¾ cup, cooked
yellow    
vegetables    
  ¾ cup, cooked ¾ cup, cooked
Others
Fruits Vitamin C-rich 1 medium- 1 medium-
fruits sized fruit or 1 sized fruit or 1
  slice of big slice of big
Others fruit fruit
   
1 medium- 1 medium-
sized fruit or 1 sized fruit or 1
slice of big slice of big
fruit fruit
Fats and oils   3-5 2-5
teaspoons teaspoons

Sugar   4-6 4-6

teaspoons teaspoons

Water and   6-8 glasses 6-8 glasses

beverages (240mL) (240mL)
How to Live Longer

1. Avoid red meat and substitute fish whenever possible in

diet
2. Eat vegetables rich in beta-carotene (broccoli, spinach,
carrots, sprouts, and cantaloupes). They are proven to reduce
the risk of cancer.
3. Eat vegetables more frequently than 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 a diet
7. Take vitamin supplements daily.
8. Do not smoke
9. Drink hard water
10. Avoid all fats and oils
11. Avoid all sugars
12. Severely limit salts
13. Severely limit cholesterol
14. Freely use whole grain products
15. Freely use tubers and legumes
16. Drink plenty of water
17. Eat a good breakfast daily
Foods that Help Slow Down Aging

1. Nuts
2. Whole bran
3. Oatmeal
4. Chicken legs
5. Spinach
6. Pinto beans
7. Sardines
8. Red salmon
9. Peas
10. Lima beans and white beans
Common Problems Among the Elderly

1. Difficulty in chewing due to loss of teeth and not getting

used to dentures
 
Solutions
• Chop meat or flake fish
• Slice or chop vegetables into small bite-sized pieces for easy
chewing
Common Problems Among the Elderly

2. Lack of appetite
Solutions
• Do light exercise like walking and gardening to improve
appetite and keep the body fit.
• eat in pleasant surroundings to make the meal enjoyable
• make the food attractive by varying the color, shape and size
3. Unwanted weight and due to lack of physical activity and/or
overeating
Solutions:
• Exercise regularly
• Eat only the lean part of the meat or fish. Avoid the fatty portion.
• Take in only moderate amounts of energy food. Steam, boil, or
broil foods. Avoid rich sauces, salad dressings and pastries or
cakes with heavy icings.

4. Anxiety, confusion, insecurity or loneliness

Solutions:
• Start the day right with a good breakfast
• Have a hobby
• Keep up with a group. Join a club and participate in community
activities
5. Poor digestion leading to constipation, pas pains or
diarrhea
Solutions:
• include fruits and vegetables in your daily meals to prevent
constipation
• Have four light meals. Eat the heaviest meal at noon.
• Drink 6 to 8 glasses of water and fruit juices everyday.
• Help digestion and keep normal flow of body fluids
• If suffering from diarrhea, take the simple foods like tea,
crackers, broth of boiled banana and kamote, lugaw or toast.
Avoid fibrous fruits and vegetables
6. Poor absorption leading to anemia and other
vitamin deficiencies
Solutions:
• Iron-rich foods like liver, lean, meat, egg yolk are
recommended to avoid anemia.
• Vitamin C rich foods like papaya, mango help
absorb iron and speed up healing.
• Take in foods like milk, milk products and other
leafy vegetables. These foods contain calcium
needed for strong bones. Exposure to sunlight
helps maintain the bone structure.
7. Difficulty in sleeping

Solutions:
• Dink warm milk just before going to bed to assure a restful
night
• Avoid tea or coffee late in the day, if any of these hot/cold
drinks affects one’s sleep.
Foods Needed Daily by the Elderly
An elderly person needs to eat certain foods in adequate
amounts for good health. Usually, the elderly need less
energy foods due to less physical activities but more protein
foods to repair worn-out tissues.
 Food Needs of an Elderly Man
Food Group Reference Elderly Man
(Height: 162 cm/ Weight: 56 kg)
60-69 Years 70 years and
over
ENERGY FOODS    
Rice, cooked 5 ¼ cups 4 ¼ cups
Root crops 1 small pc ½ small pc
Sugar 5 level tsp 5 level tsp
Fats and oils 6 level tsp 4 level tsp
(margarine, butter,cooking oil,
mayonnaise
BODY BUILDING FOODS    
Fish/meat/poultry 2 servings 2 servings
REGULATING FOODS    

Green, leafy and yellow ¾ cup ¾ cup

vegetables cooked cooked
Vitamin C rish foods 1 serving 1 serving
Other fruits and vegetables 1 serving 1 serving
fruit and ½ fruit and ½
cup cup
vegetables vegetables
 Food Needs for An Elderly Woman
Food Group Reference Elderly Woman
(Height: 152 cm/ Weight: 48 kg)
60-69 years 70 years and
over
ENERGY FOODS    
Rice-cooked 4 cups 3 ½ cups
REGULATING FOODS    

Root cropsGreen, leafy and yellow vegetables 1 small piece

¾ cup cooked
½ small piece
¾ cup cooked
Vitamin C rish foods 1 serving 1 serving
Sugar Other fruits and vegetables 5 level tsp
1 serving fruit and 5 level tsp
1 serving fruit and
½ cup vegetables ½ cup vegetables
Fats and oils 4 level tsp 2 level tsp
 
BODY-BUILDING FOODS    
Fish/meat/poultry 1 ¾ servings 1 ¾ servings
Eggs 1 pc 1 pc
REGULATING FOODS    

Green, leafy and yellow ¾ cup ¾ cup

vegetables cooked cooked
Vitamin c rich foods 1 serving 1 serving
Other fruits and vegetables 1 serving 1 serving
fruit and ½ fruit and ½
cup cup
vegetables vegetables
Sample Menu Guide
The sample menu guide shows how the
recommended servings of foods can be divided
into the meals of the day. Serve milk as an evening
snack or coffee with milk for breakfast. Serve
sweetened desserts like kamote or beans for
morning and afternoon snacks. Use the
recommended levels of fats or oils in preparing
dishes for lunch and dinner. Include vegetables in
the main protein dish.
 Sample Menu Guide
MENU FOR THE DAY Reference Elderly REFERENCE Elderly
Man Woman
60-69 70 years 60-69 70 years
years and over years and over
Breakfast        
Dilis pinangat ¼ cup ¼ cup ¼ cup ¼ cup
Tomatoes 2 medium 2 medium 2 medium 2 medium
Fried rice pcs pcs pcs pcs
Oil 1 ¾ cups 1 ¾ cups 1 cups  
Coffee 1 ½ tsp 1 ½ tsp 1 tsp 1 ½ tsp
Brown sugar        
Milk 2 tsp 3 tsp 2 tsp 3
¾ cups ¾ tsp
Lunch        

Chicken nilaga 1 pc, 3 1 pc, 3 1 pc, 3 1 pc, 3

Chicken breast cm cm cm cm
  Cube Cube Cube Cube
Chicken liver        
  ¼ pc ¼ pc ¼ pc ¼ pc
Petsay native 3 cm cube 3 cm cube 3 cm cube 3 cm cube
Cabbage ¼ cup ¼ cup ¼ cup ¼ cup
Abitsuelas ¼ cup ¼ cup ¼ cup ¼ cup
Boiled rice ¼ cup ¼ cup ¼ cup ¼ cup
Latundan 1 ¾ cups 1 ¾ cups 1 ¾ cups 1 ¾ cups
1 small pc 1 small pc 1 small pc 1 small pc
Snack
Boiled yellow kamote 1 small 1 small 1 small 1 small
with margarine and pc pc pc pc
brown sugar 1 tsp ½ tsp ½ tsp ½ tsp
3 tsp 2 tsp 3 tsp 2 tsp
Dinner        

Fried galunggong 1 small ½ small ½ small ½ small

Oil piece piece piece piece
Ampalaya guisado 1 ½ tsp 1 ½ tsp 1 ½ tsp 1 tsp
with egg ¼ cup ¼ cup ¼ cup ¼ cup
Oil ½ pc ½ pc ½ pc ½ pc
Boiled rice 2 tsp 1 tsp 1 tsp ¼ tsp
1 ½ cups 1 ½ cups 1 ½ cups 1 ½ cups
Sample Recipes

Here are some low-cost,nutritious recipes that can be

easily prepared at home

1. Nilambong
2 cups rice washing
1 tbsp ginger, sliced
2 tab salt
½ cup pork liver
1 cup eggplant
1 cup carrot
1 cup kangkong, cut
2 tbsp green onion cut into 3.8 cm long

Heat 2 cups rice washing with sliced ginger. Season with

salt. Add pork liver and cook for 5 minutes. Add eggplant
and carrot. Cook for 4 minutes. Add kangkong and green
onions. Cook for 3 minutes longer. Serve hot. This recipe
makes six servings.
2. Nilaneg with fish and liver

6 slices fish, fresh, cleaned

½ cup pork liver
1 ½ tsp salt
3 cups water
2 tbsp bagoong sauce
1 cup squash, cubed
2 cups string beans, cut 5cm long
1 cup eggplant, sliced diagonally
Salt fish and liver. Boil then set aside. Boil water and
bagoong in saucepan. Add squash, broil fish and liver and
cook for 3 minutes. Add string beans and eggplant. Cook for
5 minutes. Serve hot. This recipe makes six servings.

3. Fishball with petsay

2 medium fish, flaked

4 cups water
1 tbsp onion
1 piece egg, beaten slightly
3 tbsp cornstarch
¼ tsp salt
¼ tsp pepper
2 tsp soy sause
1 tsp garlic
2 tbsp patis
Dash of pepper
2 cups petsay
¼ tomatoes
Clean the fish. Remove the scales and pound the body to
facilitate flaking. Flake the fish. Remove the bone. Prepare
the fish stock by boiling heads, big bones and skin in a
container with 4 cups water for 10 minutes. Strain and put
in a container. Combine the flake fish,chopped onion egg,
cornstarch, salt, pepper, soy sauce and garlic. Form into
balls. Boil the fish stock. Season with patis and pepper.
Drop the fish balls one by one into the boiling stock. Cook
for five minutes.add petsay and cook for 3 minutes. Add
tomatoes and cook for 2 minutes. Garnish with finely
chopped green onion. Serve hot.
Family Nutritional Needs and Costs

Nurse’s role in nutritional counseling

1. Establish rapport

2. Identify nutrition problems

3. Collect pertinent information concerning influences on

food habits and patterns
a. Age, weight, height, sex and activity of family members
b. General appearance and health status
c. Cultural and religious customs
d. Social and psychological meanings of food
e. Financial status
f. Physical and mental capacity
g. Good storage,preparation and serving facilities
h. Food marketing and preparation methods
I. Knowledge of nutrition
j. General interest and concern

4. Take nutritional history

a. Kinds and amounts of food in usual pattern on daily and
weekly bases including weekend variances
b. Distribution and time of meals and snacks
c. Personal preferences
d. Time and number of meals
e. Place where meals are eaten

5. Evaluate nutritional intake based on standards of

nutrition

6. Set goals and work out a practical food plan with the
family, within their life situation and style, to meet the
identified nutrition needs.
7. Plan for follow-up visits for continued support,
education and encouragement

8. Use available resource persons and materials

a) Nutritionist, dietitian, physician, social worker

b) Community agencies, associations, clinics and
hospitals
c) Textbooks, booklets and other materials
B. Economic considerations in food planning

1. Plan menus and market lists in advance

2. Select the most economic market
3. Take advantage of food discounts/bargains
4. Purchase foods in season
5. Purchase food sizes and amounts in grades most suitable
6. Compare prices according to the method of preservation
7. Compare nutritive return in relation to cost.
FIN
 I Chorus
Edad mo ba’y tumataas It all about what you eat 3x
Umiikli ang iyong oras Stop ignorance and you will, you will,
Naiisip mo, tumatanda ka na will see
Kaya susulitin mo na how nutrition is important
Stop eating all those junk
Bakit ang hirap matulog Everybody say no! to preservatives
Mata mo ba’y lumalabo Louder say no! alcoholic drinks.
Hina-high blood ka
Sa tuwing nagagalit ka Wanna live longer?
Nahihilo pag yumuyuko Stop vices, eat healthier

Pre-chorus Outro
Sumasakit ba ang tuhod Kapag ika’y tumatanda
Likod mo ba’y kumikirot Tsaka mo madadama
Can you feel that yeah Sinisingil ka na
Listen to this song baby Binabawi ang sarap nung ikaw bata pa.