Case Study and Nutritional Analysis

Running head: CASE STUDY AND NUTRITIONAL ANALYSIS
CASE STUDY AND NUTRITIONAL ANALYSIS
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1CASE STUDY AND NUTRITIONAL ANALYSIS
Part A
Section 1
Musculoskeletal changes in the elderly is associated with muscle mass loss and
catabolism, known as sarcopenia – which necessitates the need for the elderly to consider
increasing their nutritional intake of good quality sources of proteins to counter such losses [1].
An additional physiological change associated with the elderly includes decrease of bone mineral
density and mass resulting in increased bone loss and porosity. Hence, such age-related
conditions in the elderly results in an increased nutritional need to enhance dietary intake of
calcium and vitamin D in their diets [2].
With age, the rate of inflammatory mechanisms and free radical formation increases
across the elderly further causes damage and loss of neurons in the brain and the nervous system,
which increases their risk of acquiring neuro-cognitive diseases like dementia and Alzheimer’s.
The high rates of inflammation are also associated with high accumulation of harmful advanced
glycation end products (AGEs) which have been known to cause damage to the immune system
and tissues of the elderly [3]. Thus, such physiological changes within the elderly increase their
susceptibility to acquire long term infectious and chronic diseases which calls for the need for
old age individuals to consume a diet rich in antioxidants and protective factors like minerals and
vitamins [4].
Section 2
Old age also increases the risk of facing difficulties in consuming required nutrients. As a
person ages, he or she frequently encounters digestive problems like indigestion, loose stools,

2CASE STUDY AND NUTRITIONAL ANALYSIS
bloating and heartburn after consuming foods which were previously tolerable [5]. This is due to
the fact that old age results in a reduced secretion of gastric acid by the stomach and hence, also
affects appetite and the ability of ageing body to obtain and absorb required nutrients from food.
Thus, the aged care facility must keep this nutritional concern in mind and prepare foods which
are appealing, easily digestible and nutritious for the residents [6].
Old age results in simultaneous nerve damage, which leads to an increased sensitivity or
lack of it, towards the taste and smell of food across the elderly. Further, older age often leads to
physiological changes like loss of teeth and decreased salivary secretion. All these sensory and
oral changes thus make it difficult for the elderly to chew or swallow food and thus consume
adequate amount of nutrients required by the body [7]. The loss of appetite, sensory alterations
and loss of muscle - all contribute to poor nutritional status and concerns of malnutrition in the
elderly. It is thus advisable that the aged care facility provided foods which have modified or
softened in terms of texture so as to ensure optimum food intake and malnutrition prevention
across its residents [8].
Section 3
Osteoporosis across the elderly is caused due to a number of factors, mainly: reduced
strength or frailty, low anthropometric measurements, consumption of a diet deficient in vitamin
D and calcium and inadequate levels of calcium, phosphorous and vitamin D in the serum [9].
Thus, considering the above, a major anthropometric risk factors of osteoporosis is a status of
underweight, frailty or low body mass index. In case of biochemical parameters, low serum
levels of calcium, vitamin D and phosphorus are major risks factors underlying osteoporosis
[10]. Prevalent clinical risk factors indicative of this condition include a low bone density of 2.5
standard deviation or less as per average bone density values. Lastly, a diet does not comprise

3CASE STUDY AND NUTRITIONAL ANALYSIS
adequate servings of calcium, vitamin D and phosphorous rich foods like milk, yoghurt, cheese,
fortified butter or juices, fatty seafood, seeds, nuts and mushrooms are major dietary risks linked
to osteoporosis [11].
Part B
Table 1
Nutrient (per day) Amount Nutrient Reference Values
[12]
Energy, kJ 5329 kJ DEER: 7630 kJ, EERM: 6983
kJ
Carbohydrates: Grams, % E 149 g, 46% AMDR: 45 - 65%
Proteins: Grams, % E 54 g, 17% AMDR: 15 - 25%, RDI: 47 g,
Total Fat: Grams, % E 52 g, 36% AMDR: 20 - 35%
Saturated Fat: Grams, % E 23 g, 16% AMDR: <10%
Water, g 1502 g AI: 2800 g
Fiber, g 10 g AI: 25 g
Sodium, mg 1316.68 g AI: 460 mg
Iron, mg 4.20 mg RDI: 8 mg, EAR: 5 mg, UL:
45 mg
Zinc, mg 4.03 mg RDI: 8 mg, EAR: 6.5 mg, UL:
40 mg
Iodine, μg 66.77 μg RDI: 150 μg, EAR: 100 μg,
UL: 1100 μg
Calcium, mg 279.46 mg RDI: 1300 mg, EAR: 1100
mg, UI: 2500 mg
Vitamin C, mg 66.47 mg RDI: 45, EAR: 30 mg
Table 2
Food Groups Number of serves consumed ADG recommended servings
[14]
Grain (cereal) foods 3.7 3
Vegetables and
legume/beans
1.7 5