Nutrition for the Elderly

The ’golden’ period of life is the stage reached by those in the over 65-year old generation. Differences in the state of health of individuals require different nutritional considerations. Persons suffering with conditions such as diabetes, high blood pressure, high blood cholesterol and impaired kdney function will need specific dietary adjustments.

A lack of calcium is considered a primary reason for the reported increase in the incidence of osteoporosis, a bone disease in the over-50 age group, especially among women. Contributing to this could be the reduced capacity of the body to produce the active form of vitamin D due to physiologic changes in the skin and kidney. Under exposure to sunshine may also reduce the availability of this vitamin to absorb and utilize calcium.

The cessation of menstruation in women will reduce the need for iron but cases of iron deficiency have been reported in such women, and are possibly related to intestinal bleeding. In addition, recent research suggests that for some nutrients, there may be a greater requirement as we age than was originally reflected in the Recommended Dietary Allowances.

There is a demonstrated increase for some of the B vitamins to prevent a rapid beakdown of the immune responses and other functions. Also to be considered is the increased need for the antioxidant nutrients notably vitamin E. Studies suggest that a higher intake of vitamins A, C and E reduces the risk for some chronic disorders and enhance resistance to infection. Low levels of intake of vitamin A and C may result if fresh fruit and vegetables are missing from the diet over a prolonged period.

The older we get, the more we become set in our ways. Foods that are favourites will offer the greatest challenge to eliminate, in cases where this is recommended. When suggesting changes for special diets, taste preferences must be considered. Since taste buds become less sensitive, older persons may favour their food saltier and sweeter than normal. Where possible, a salt or sugar substitute may be easier to introduce instead of insisting on their adjusting to an altered flavour.

Given the reduced food intake of the elderly and their characteristic resistance to change in eating habits, if nutrient requirements are not readily met through dietary intake, then the use of supplements may need to be considered. However, this should be a last resort and should be based on careful assessment of each specific case to avoid the abuse that so frequently occurs.