Lifespan Nutrition Research Paper 2022

Running head: LIFESPAN NUTRITION
LIFESPAN NUTRITION
Name of the Student:
Name of the University:
Author note:

1LIFESPAN NUTRITION
Part A
Physiological Changes and Nutrition Requirements
One of the major physiological changes associated with ageing is sarcopenia – which
implies an age associated loss of the numbers and size of muscle fibers. Muscle changes are also
accompanied by the loss of bone density due to hindrances in bone remodeling mechanisms [1].
Not only do these age-associated physiological changes result in lean muscle mass loss and
frailty, but also results in increased protein and calcium based nutritional needs across the elderly
[2].
Ageing is also associated increased rates of oxidative stress and resultant inflammatory
neuronal atrophy, cerebral shrinkage and emergence of neurodegenerative diseases. The
increased oxidative stress also results in immunological compromises and accumulation of
advanced glycation end products (AGEs) which increase the risk of chronic and infectious
disease acquisition across the elderly. Such immunological impacts across the elderly enhance
the nutritional needs of consuming a diet rich in antioxidants and micronutrients [3].
Nutritional Concerns
With ageing, the stomach’s ability to secret digestive juices decreases resulting in
digestive difficulties as well as hindrances in the absorption and cellular assimilation of nutrients
within the body. This results in decreased appetite, increased incidences of gastrointestinal
disturbances and reduced ability to utilize nutrients from the food consumed [4]. This implies
that the digestive and absorptive capacities of the elderly within the aged care facility must be

2LIFESPAN NUTRITION
considered and hence, calls for the need to provide them nutritious foods which are easily to
digest and hence can easily be utilized for positive health sustenance [5].
Neuronal loss during ageing is associated with decreased sensory abilities within the
elderly resulting in reduced taste and olfactory acuity. This results in the elderly finding it
difficult to acquire the same smell and taste of food as compared to adulthood as well as
encountering difficulties in the swallowing and ingestion of food. Such changes coupled with
loss of appetite and digestive capacity reduce food intake across the elderly [6]. Reduced food
intake along with age associated catabolism result in nutritional concerns in the form of
malnutrition, poor or deficient nutrient status and aggravated frailty and disease risk across the
elderly. Thus, to assist in food consumption and nutritional absorption, there is a need to provide
texturally modified and nutritionally balanced foods [7].
ABCD Indicators
Considering that osteoporosis is characterized by losses in bone mass and density – it is
likely that individuals with a small skeletal frame and reduced bone mass are at risk of acquiring
the condition. This implies that prevalence of frailty and abnormally low body mass are
anthropometric risk factors indicative of osteoporosis susceptibility across the elderly [8].
Nutrients like calcium, phosphorus and vitamin D are essential for bone development. Thus
abnormally low serum levels of calcium, phosphorous and vitamin D are key clinical indicators
that can be used to assess osteoporosis risk within the elderly of the aged care facility [9]. Due to
its association with loss of bone density, a bone density value of 2.5 standard deviations or lower
as compared to mean values in adults is indicative of osteoporosis risk within the elderly.
Additionally, a diet which is inadequate in calcium and vitamin D-rich foods like dairy, fortified

3LIFESPAN NUTRITION
cereals, butter, mushrooms, soy, fatty fish, nuts and seeds is a major dietary indicator
highlighting the risk of osteoporosis [10].
Part B
Table 1. Food Intake Analysis
Nutrient (per day) Amount Nutrient Reference Values
[11]
Energy, kJ 4307 kJ EERM: 6517 kJ, DEER: 7121
kJ
Carbohydrates: Grams, % E 115 g, 44% AMDR: 45 to 65%
Proteins: Grams, % E 51 g, 20% RDI: 47 g, AMDR: 15 to 25%
Total Fat: Grams, % E 39 g, 33% AMDR: 20 to 35%
Saturated Fat: Grams, % E 15 g, 13% AMDR: Less than 10%
Water, g 1763 g AI: 2800 g
Fiber, g 10 g AI: 25 g
Sodium, mg 1126.58 mg AI: 460 mg
Iron, mg 6.98 mg EAR: 5 mg, RDI: 8 mg, UL:
45 mg
Zinc, mg 4.60 mg EAR: 6.5 mg, RDI: 8 mg, UL:
40 mg
Iodine, μg 71.35 μmg EAR: 100 μg, RDI: 150 μg,
UL: 1100 μg
Calcium, mg 445.59 mg EAR: 1100 mg, RDI: 1300
mg, UI: 2500 mg
Vitamin C, mg 46.91 mg EAR: 30 mg, RDI: 45
Table 2. Servings Consumed
Food Groups Number of serves consumed ADG recommended servings
[12]
Grain (cereal) foods 0.4 3
Vegetables and
legume/beans
Vegetables: 1.7, Legumes: 0.0 5
Fruit Fruit: 0.0 2
Lean meats and poultry,
fish, eggs, tofu, nuts, seeds
and legumes/beans
Lean meats and poultry: 0,
fish: 0, eggs: 0, soy products:
0.0, nuts and seeds: 0.0,
legumes/beans: 0.0
2