Healthy Aging: Nutrition and Lifestyle

This assignment focuses on the crucial role of nutrition and lifestyle in promoting healthy aging. It examines various aspects, including the relationship between diet and diseases like osteoporosis and Alzheimer's, as well as the impact of alcohol consumption and physical activity on aging processes. The document also highlights the importance of evidence-based guidelines for preventing age-related health problems.

Running head: NUTRITIONAL REQUIREMENT OF ELDERLY MALES
NUTRITIONAL REQUIREMENT OF ELDERLY MALES
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1NUTRITIONAL REQUIREMENT OF ELDERLY MALES
Executive Summary
A balanced diet is essential to maintain the health of all individuals including the elderly. This
report describes the dietary and nutrient intake of 25 elderly males above the age of 71 years.
The food frequency questionnaire tool was used to determine their dietary intakes. Analysis of
their dietary intakes revealed excess consumption of carbohydrates, proteins, cholesterol, among
others. They also showed deficiencies in dietary fiber intake, calcium, thiamin, folic acid, among
others. Various deficiency diseases like the cardiovascular diseases, neurological diseases can
occur in these elderly males. Moreover, increased carbohydrates, cholesterol and sugars can give
rise to diabetes and obesity in the elderly. Certain recommendations were made in their diet to
prevent the risk of developing these diseases.

2NUTRITIONAL REQUIREMENT OF ELDERLY MALES
Table of Contents
1. Introduction............................................................................................................................3
2. Discussion................................................................................................................................3
2.1. Interpretation of dietary analysis results...........................................................................3
2.2. Implications of nutrient deficiency or excess...................................................................5
2.3. Recommendations.............................................................................................................6
3. Conclusion...............................................................................................................................7
4. Reference list...........................................................................................................................9

3NUTRITIONAL REQUIREMENT OF ELDERLY MALES
1. Introduction
Nutrition plays a significant role in the development of a human being from infancy to
adulthood. Consumption of a balanced diet regularly is important for maintenance of good health
and well-being of the individual. Every individual requires a daily intake of carbohydrates, fat,
proteins, vitamins and minerals to lead a healthy and problem free lifestyle. However, research
has shown that compared to the younger generation, the adults or the elderly people require more
nutrients in order to lead a healthy life. Diet and nutrition play an important role in various
medical conditions (Sizer et al., 2012). These medical conditions include coronary heart disease,
arthrosclerosis, obesity, hypertension, type 2 diabetes, anaemia, osteoporosis, among others
(Murray & Lopez, 2012).
This report focuses on the nutritional intake of a group of 25 elderly males in a nursing
home. They are more than seventy-five years of age. The food frequency questionnaire tool was
used to determine the daily nutritional intake of the elderly males in the nursing home.
This report at first focuses on the interpretation of the dietary analysis results. Then, it
discusses the nutrient deficiencies and excesses. Finally, it identifies the main food sources
providing the nutrients and describes the implications of nutrient deficiencies in the elderly.
Some recommendations are also made on the dietary intake of the elderly males in the nursing
home.

4NUTRITIONAL REQUIREMENT OF ELDERLY MALES
2. Discussion
2.1. Interpretation of dietary analysis results
After analyzing the dietary results obtained from the elderly males, it was found that a
number of nutrients were present in excess. These are carbohydrates, protein, cholesterol, sugars,
sodium, vitamins like A, B6, B12, C and E. Moreover, the total calorie levels were also high.
High levels of cholesterol and carbohydrates can give rise to various medical conditions in the
elderly like obesity, cardiovascular diseases, hypertension, among others (Perk et al., 2012).
While malnutrition is a risk in the elderly, over nutrition can give rise to the above diseases
which results in increased levels of mortality and morbidity. Moreover, increased levels of sugar
in the diet can give rise to diabetes. High levels of sodium through increased salt intake can also
give rise to hypertension in the elderly. However, nutrient deficiencies were also found in the
elderly males. There was deficiency of dietary fibers, thiamin, calcium, folic acid, among others.
Deficiencies in thiamin can give rise to heart failure, cognitive impairment and peripheral
neuropathy in the elderly people (Caputo et al., 2012). Moreover, deficiencies in calcium can
give rise to osteoporosis, bone deformities, among other (Aaseth, Boivin & Andersen, 2012).
Dietary fiber intake is also very important in case of the elderly, as it prevents colon cancer,
various bowel diseases, helps in mineral absorption and also helps to maintain a healthy
microbial population in the gut. Moreover, deficiencies in folic acid can give rise to various
neurological disorders, dementia, psychosis, depression, among others (Morris, 2012).
The most important nutrients are the proteins, vitamins like A, B6, B12, C, D and folic
acid. Among the minerals, calcium, zinc, iodine, iron is important. Dietary fibers are also
important for maintenance of health in the elderly. Carbohydrates and fats in moderation are also
important. However, certain nutrients are comparatively not important for the elderly. These

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include minerals like magnesium, sodium, potassium, phosphorus, selenium, vitamins like
riboflavin, niacin, vitamin E, among others.
Grains, cereals are essential source of vitamins like thiamin, folic acid, niacin. Moreover,
it also provides minerals like iron, magnesium, phosphorus, zinc, among others. However, the
elderly show a high level of refined grains intake. Refined grains lack minerals and vitamins
essential for good health in the elderly. The elderly also showed decreased intake of green leafy
vegetables as well as red or orange vegetables like tomatoes. They showed poor intake of
legumes, lentils, peas, among others. They also showed increased intake of starchy vegetables
like potatoes. They also show poor intake of fruits and more intakes of fruit juices. Fruit juices
consist of sweeteners, which affects the health of the elderly. It increases the risk of diabetes.
The elderly males also show a high intake of red meats, which are the sources of cholesterol and
fats. They have a poor intake of eggs, seafoods, nuts, legumes and soy products. These are far
better sources of protein for the elderly than red meats. Plant based proteins like soy proteins are
much more digestible and good source of protein for the elderly (Nishinari et al., 2014). The
dairy products like milk, yoghurt, cheese are a good source of calcium as well as vitamins and
minerals. The elderly people need to increase their intake of milk and yoghurt; while decreasing
the intake of cheese and other milk equivalents. The elderly also show a high level of sugar
intake, which can result in diabetes and obesity in the elderly. Apart from these, the elderly also
show high levels of oil and solid fat equivalents.
2.2. Implications of nutrient deficiency or excess
Cereals are very good sources of vitamins, minerals and carbohydrates. Lack of vitamins
thiamin and folic acid can give rise to heart failure, cognitive impairment and peripheral
neuropathy in the elderly. Folic acid is necessary for the nervous system and deficiency in folic

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acid increases the risk of developing Alzheimer’s disease in the elderly (Barnard et al., 2014).
Other diseases include dementia, psychosis, depression, among others. Low levels of
carbohydrates can result in low blood sugar or blood glucose levels, however, high levels of
carbohydrates can give rise to diabetes and obesity. Intake of refined carbohydrates also results
in vitamin and mineral deficiency. Green leafy vegetables are good source of dietary fibers and
also contain various compounds that help to prevent colon cancer. They also provide iron, which
can prevent anaemia in the elderly. Elderly people have an increased risk of developing colon
cancer if the diet has very poor amounts of green vegetables. Red or orange vegetables like
carrots, tomatoes, red capsicums are also important and are a good source of vitamins like
vitamin C (Leong & Oey, 2012). Deficiency of vitamin C can give rise to scurvy which causes
gum bleeding. Moreover, wound healing processes also decline. Legumes and beans prevent the
risk of cardiovascular diseases in the elderly. Fruits like apples, guavas are a good source of
fiber. However, citrus fruits are a good source of vitamin C. Fruits help to reduce the risk of
cancer development. Lower intake of fruits can give rise to cardiovascular diseases and low
blood pressure in the elderly. Fruits like bananas are also a source of folic acid. Increased intake
of red meat can give rise to renal and colorectal cancer (Durko & Malecka-Panas, 2014). Protein
deficiencies in the elderly include sarcopenia (loss of muscle mass), weight loss and loss of bone
mass (Walston, 2012). Dairy-based foods are a good source of calcium and poor intake of dairy
foods can give rise to calcium deficiency leading to osteoporosis, weak bones, weakness and
fatigue (Compston et al., 2013). High levels of cheese intake can give rise to increased fat intake
resulting in obesity as well as heart diseases.

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2.3. Recommendations
Specific recommendations can be made to prevent dietary deficiencies as well as
excesses in the elderly. Among grains, whole grain cereals should be the first choice. Various
other cereals like corn, muesli can also be consumed. Reduced intake of refined flours and
cereals should be kept in mind. Whole wheat breads can also be consumed. Consumption of
green leafy vegetables like spinach, broccoli, brussels sprouts, cabbages are also recommended.
Other vegetables like tomatoes, carrots, beetroots are also recommended. However, starchy
vegetables like potatoes should be consumed at low amounts. Fruits like apples, bananas, guavas
are good source of fibers and folic acid. Citrus fruits like oranges, peaches, pears are good source
of vitamin C. Berries like strawberries, blueberries are good source of antioxidants. Sweetened
fruit juices should be avoided. The elderly people are recommended to have more of poultry or
fish based proteins rather than red meats. Moreover, they can also obtain their protein from sea
foods and plant based products like soy. Among dairy products, milk and yoghurt are
recommended. Among cheeses, ricotta cheese can be consumed compared to the other cheeses
available. Alternatives like nuts, tofu, and salmon are also a good source of calcium and can be
consumed apart from the dairy products.
3. Conclusion
Diet plays a very important role for maintaining the health of the elderly people. They
require special care and additional requirements as compared to infants and young adults. The
main nutrients required for health and well-being are carbohydrates, proteins, vitamins, minerals
and fats. Every nutrient is essential and its lack can result in several deficiency diseases.
However, increased intake of these nutrients can also give rise to various medical conditions as
well. The elderly people require high amounts of dietary fiber, protein, good fats, minerals and

8NUTRITIONAL REQUIREMENT OF ELDERLY MALES
vitamins, among others. Dietary fibers help to prevent colon cancer, bowel diseases, among
others. Protein deficiencies can give rise to sarcopenia, weak bones in the elderly. Deficiency of
minerals and vitamins can give rise to cardiac diseases, neurological problems, among others.
However, increased levels of carbohydrates, fats and sugars can give rise to diabetes and obesity.
This report shows that the elderly males of the nursing home have high intakes of carbohydrate,
protein, cholesterol. Their average energy intakes were also high. They had poor intakes of
dietary fibers, fruits and vegetables. They also consumed more red meats, sweetened fruit juices,
starchy vegetables like potatoes, among others. This report was concluded with
recommendations on dietary intakes of the elderly males in the nursing home.

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4. Reference list
Aaseth, J., Boivin, G., & Andersen, O. (2012). Osteoporosis and trace elements–an
overview. Journal of Trace Elements in Medicine and Biology, 26(2), 149-152.
Barnard, N. D., Bush, A. I., Ceccarelli, A., Cooper, J., de Jager, C. A., Erickson, K. I., & Morris,
M. C. (2014). Dietary and lifestyle guidelines for the prevention of Alzheimer's
disease. Neurobiology of Aging, 35, S74-S78.
Caputo, F., Vignoli, T., Leggio, L., Addolorato, G., Zoli, G., & Bernardi, M. (2012). Alcohol use
disorders in the elderly: a brief overview from epidemiology to treatment
options. Experimental gerontology, 47(6), 411-416.
Compston, J., Bowring, C., Cooper, A., Cooper, C., Davies, C., Francis, R., & Selby, P. (2013).
Diagnosis and management of osteoporosis in postmenopausal women and older men in
the UK: National Osteoporosis Guideline Group (NOGG) update 2013. Maturitas, 75(4),
392-396.
Durko, L., & Malecka-Panas, E. (2014). Lifestyle modifications and colorectal cancer. Current
colorectal cancer reports, 10(1), 45-54.

10NUTRITIONAL REQUIREMENT OF ELDERLY MALES
Leong, S. Y., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin
C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587.
Morris, M. C. (2012). Nutritional determinants of cognitive aging and dementia. Proceedings of
the Nutrition Society, 71(1), 1-13.
Murray, C. J., & Lopez, A. D. (2013). Measuring the global burden of disease. New England
Journal of Medicine, 369(5), 448-457.
Nishinari, K., Fang, Y., Guo, S., & Phillips, G. O. (2014). Soy proteins: a review on
composition, aggregation and emulsification. Food Hydrocolloids, 39, 301-318.
Perk, J., De Backer, G., Gohlke, H., Graham, I., Reiner, Ž., Verschuren, W. M., & Deaton, C.
(2012). European Guidelines on cardiovascular disease prevention in clinical practice
(version 2012). International journal of behavioral medicine, 19(4), 403-488.
Sizer, F. S., Piché, L. A., Whitney, E. N., & Whitney, E. (2012). Nutrition: concepts and
controversies. Cengage Learning.
Walston, J. D. (2012). Sarcopenia in older adults. Current opinion in rheumatology, 24(6), 623.