Journal ten000hzlegend's Journal: Healthy Eating And Diet
http://www.bbc.co.uk/health/yourweight/eatingwell_life2.shtml
http://www.age-net.co.uk
http://www.nutristrategy.com/digestion.htm
http://www.hebs.scot.nhs.uk/
http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/smallgut/absorb_minerals.html
http://www.show.scot.nhs.uk/thpc/
http://www.learn.co.uk/citizenship/topicallessons/elderly/article1.asp
http://www.foodstandards.gov.uk/multimedia/pdfs/eatingforlaterlife.pdf
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In this assignment, I shall be detailing the dietary and health needs of older and elderly persons
1 - A Balanced Diet
2 - The Digestion And Absorption Of Nutrients
3 - Preparation And Processing Of Food
4 - Inadequate Diet And Health
5 - Finance And A Healthy Diet
6 - Influences In Eating Behaviour
7 - Guidelines For Healthy Eating
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1 - For older adults, physical requirements decline due to less frequent physical activity, allowing less overall calorie consumption, but vitamin and mineral (i.e Iron) intake increases, becoming more pronounced in elderly people (For example - Supplemental vitamins such as Vitamin D which helps calcium mineralisation of bone structure). A balanced diet for someone aged between 55 and 75 includes basic staples that are rich in starch i.e bread, potatoes and rice, this being the most abundant in the overall diet due to the less-efficient breakdown of nutrients in an older persons body and slower metabolism which can subside any benefits
(Diagram - Diet Pyramid)
Fruit, being rich in most notably Vitamin C, allows for an increased immune system response as this declines as a person reaches their 60's. Meat, dairy and high fibre foods such as cereal are recommended as long as they do not contain alot of or are complimented by cooking fats, high salt intakes and any sugar. This diet is subject to diverse change as many older people may have difficulty eating and digesting food
---
2 - Digestion is the mixing, transport and breakdown of food into the various requirements of the body that it uses to stay healthy, the five major nutrient groups break down as follows -
Proteins - Meat and most vegetables contain the most protein delivered to the body, these are broken down by stomach juice, containing enzymes and is then delivered to the small intestine where the intestinal lining completes the breakdown, turning the initial protein into amino acid, the basic requirements for body repair, from these, absorption occurs through the intestine hollows to the bloodstream and allows further cell build-up, repair and removal in the body
(Diagram - Primary Digestion and Absorption Route)
Carbohydrates - An older person will take in an abundance of carbohydrates from, for example, breads and pasta as seen above, they are split into two types, digestible carbohydrates which do not contain fibre and non-digestible, digestible carbohydrates are broken down by saliva enzymes firstly, maltase is the outcome, type of molecules that derive from starch, this then is brought to the small intestine, where it is converted into glucose, only then can absorption occur into the bloodstream primarily and this is used later to provide additional energy
Fats - Once fats are ingested, they are immediately dissolved to stop any blockages in intestinal and bloodstream routes, fats comprise of very large molecule clumps and bile acid from the liver break these down which allow movement into local cell groups without danger, once the transport is complete, the cells contribute to "reforming" the molecules again at which point they can be used to provide energy
Vitamins - There are two types of vitamins, water-soluble and fat-soluble, these are pivotal in the overall role of the digestion system as they allow the later absorption of minerals and amino acids into the bloodstream for example
Minerals - Mineral digestion occurs at the small intestine, normal concentrations must be regulated as they can cause toxic side-effects at abnormal levels, the most common, calcium and iron, are brought into the enterocyte, specific cells of the actual intestine, and then transported straight into the bloodstream and extracelluar fluid without intervention
---
3 - Older people, especially the elderly can find food preparation and finding non-processed food a hindrance, this may be due to physical limitations and mobility, especially when trying to go to supermarkets or even transport groceries etc... because it is advised that they eat freshly prepared food, soft and carbohydrate rich i.e bread, it is perishable after only a few days but retains much of the initial nutritional value, as seen below, high-yield and long life foods do not retain all of their nutrition i.e tinned foods and recently frozen foods. Food poisoning can prove fatal, especially with people with previous heart or immune system conditions, improper use of processed foods, after expiry date or stored incorrectly, sometimes due to increasing confusion after an illness or a condition, can lead to salmonella from eggs and more commonly, campylobacter, that can cause severe respiratory problems and loss of bowel control
Most foods subject to preparation in a recommended older persons diet consist of whole meals, relatively little snacks and fat and sugar based foods. The nutritional impact of whole meals is affected by factors such as what sources of food are being used, frozen or fresh - and whether or not they have the capacity to fully cook for themselves
---
4 - Because of the negative changes that occur to an older persons physiology, it can cause irreversible degradation if an improper diet is kept. Practical abilities to actually consume food can include poor dental health, most apparent in elderly people, swallowing and sensory deprivation and loss of acute motor control over time, these in turn effect the actual types and frequency at which food is consumed. Most notably is a low calcium intake from dairy products, this can cause weakening of the bone structure, lowered metabolism and more commonly, osteoporosis, a disease that causes recurrent joint and bone fractures. the Malnutrition Advisory Group reported in 2003 that one in seven people in the UK are improperly nourished. Because of the move away from fatty and salty products, continuing high consumption of fatty foods cause high cholesterol, a primer for heart disease and more commonly, strokes and peripheral vascular disease and at above the age of fifty, can be very serious. This in turn causes considerable strain on the NHS due to effects relating to a bad diet, 41 percent of people aged 55 to 70 have a limiting illness or disability, a majority due to prolonged health and diet concerns
---
5 - Statistics shown in the 2001 Scottish Census show that over a quarter of people near or beyond retirement age live on half the mean annual income of a normal household, barely on the poverty line, a majority of that income goes to electricity, heating and gas bills, therefore for many, obtaining adequate food can prove difficult, resorting to somewhat cheaper and nutritionally inadequate products, highly saturated fat foodstuffs for example. A comfortable living is based primarily on a persons social setting, a less well-off area consists of low-income households with a large elderly population, therefore the choice of food available is restricted by budget. "High-yield" foods, which can be bought in quantity from local supermarkets allow incomes to stretch but at some sacrifice of carbohydrate rich foods and dairy products that deliver suggested daily intakes, especially as a older persons physiology demands more and more vitamin and starch rich sources.
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6 -
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7 -
http://www.age-net.co.uk
http://www.nutristrategy.com/digestion.htm
http://www.hebs.scot.nhs.uk/
http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/smallgut/absorb_minerals.html
http://www.show.scot.nhs.uk/thpc/
http://www.learn.co.uk/citizenship/topicallessons/elderly/article1.asp
http://www.foodstandards.gov.uk/multimedia/pdfs/eatingforlaterlife.pdf
---
In this assignment, I shall be detailing the dietary and health needs of older and elderly persons
1 - A Balanced Diet
2 - The Digestion And Absorption Of Nutrients
3 - Preparation And Processing Of Food
4 - Inadequate Diet And Health
5 - Finance And A Healthy Diet
6 - Influences In Eating Behaviour
7 - Guidelines For Healthy Eating
---
1 - For older adults, physical requirements decline due to less frequent physical activity, allowing less overall calorie consumption, but vitamin and mineral (i.e Iron) intake increases, becoming more pronounced in elderly people (For example - Supplemental vitamins such as Vitamin D which helps calcium mineralisation of bone structure). A balanced diet for someone aged between 55 and 75 includes basic staples that are rich in starch i.e bread, potatoes and rice, this being the most abundant in the overall diet due to the less-efficient breakdown of nutrients in an older persons body and slower metabolism which can subside any benefits
(Diagram - Diet Pyramid)
Fruit, being rich in most notably Vitamin C, allows for an increased immune system response as this declines as a person reaches their 60's. Meat, dairy and high fibre foods such as cereal are recommended as long as they do not contain alot of or are complimented by cooking fats, high salt intakes and any sugar. This diet is subject to diverse change as many older people may have difficulty eating and digesting food
---
2 - Digestion is the mixing, transport and breakdown of food into the various requirements of the body that it uses to stay healthy, the five major nutrient groups break down as follows -
Proteins - Meat and most vegetables contain the most protein delivered to the body, these are broken down by stomach juice, containing enzymes and is then delivered to the small intestine where the intestinal lining completes the breakdown, turning the initial protein into amino acid, the basic requirements for body repair, from these, absorption occurs through the intestine hollows to the bloodstream and allows further cell build-up, repair and removal in the body
(Diagram - Primary Digestion and Absorption Route)
Carbohydrates - An older person will take in an abundance of carbohydrates from, for example, breads and pasta as seen above, they are split into two types, digestible carbohydrates which do not contain fibre and non-digestible, digestible carbohydrates are broken down by saliva enzymes firstly, maltase is the outcome, type of molecules that derive from starch, this then is brought to the small intestine, where it is converted into glucose, only then can absorption occur into the bloodstream primarily and this is used later to provide additional energy
Fats - Once fats are ingested, they are immediately dissolved to stop any blockages in intestinal and bloodstream routes, fats comprise of very large molecule clumps and bile acid from the liver break these down which allow movement into local cell groups without danger, once the transport is complete, the cells contribute to "reforming" the molecules again at which point they can be used to provide energy
Vitamins - There are two types of vitamins, water-soluble and fat-soluble, these are pivotal in the overall role of the digestion system as they allow the later absorption of minerals and amino acids into the bloodstream for example
Minerals - Mineral digestion occurs at the small intestine, normal concentrations must be regulated as they can cause toxic side-effects at abnormal levels, the most common, calcium and iron, are brought into the enterocyte, specific cells of the actual intestine, and then transported straight into the bloodstream and extracelluar fluid without intervention
---
3 - Older people, especially the elderly can find food preparation and finding non-processed food a hindrance, this may be due to physical limitations and mobility, especially when trying to go to supermarkets or even transport groceries etc... because it is advised that they eat freshly prepared food, soft and carbohydrate rich i.e bread, it is perishable after only a few days but retains much of the initial nutritional value, as seen below, high-yield and long life foods do not retain all of their nutrition i.e tinned foods and recently frozen foods. Food poisoning can prove fatal, especially with people with previous heart or immune system conditions, improper use of processed foods, after expiry date or stored incorrectly, sometimes due to increasing confusion after an illness or a condition, can lead to salmonella from eggs and more commonly, campylobacter, that can cause severe respiratory problems and loss of bowel control
Most foods subject to preparation in a recommended older persons diet consist of whole meals, relatively little snacks and fat and sugar based foods. The nutritional impact of whole meals is affected by factors such as what sources of food are being used, frozen or fresh - and whether or not they have the capacity to fully cook for themselves
---
4 - Because of the negative changes that occur to an older persons physiology, it can cause irreversible degradation if an improper diet is kept. Practical abilities to actually consume food can include poor dental health, most apparent in elderly people, swallowing and sensory deprivation and loss of acute motor control over time, these in turn effect the actual types and frequency at which food is consumed. Most notably is a low calcium intake from dairy products, this can cause weakening of the bone structure, lowered metabolism and more commonly, osteoporosis, a disease that causes recurrent joint and bone fractures. the Malnutrition Advisory Group reported in 2003 that one in seven people in the UK are improperly nourished. Because of the move away from fatty and salty products, continuing high consumption of fatty foods cause high cholesterol, a primer for heart disease and more commonly, strokes and peripheral vascular disease and at above the age of fifty, can be very serious. This in turn causes considerable strain on the NHS due to effects relating to a bad diet, 41 percent of people aged 55 to 70 have a limiting illness or disability, a majority due to prolonged health and diet concerns
---
5 - Statistics shown in the 2001 Scottish Census show that over a quarter of people near or beyond retirement age live on half the mean annual income of a normal household, barely on the poverty line, a majority of that income goes to electricity, heating and gas bills, therefore for many, obtaining adequate food can prove difficult, resorting to somewhat cheaper and nutritionally inadequate products, highly saturated fat foodstuffs for example. A comfortable living is based primarily on a persons social setting, a less well-off area consists of low-income households with a large elderly population, therefore the choice of food available is restricted by budget. "High-yield" foods, which can be bought in quantity from local supermarkets allow incomes to stretch but at some sacrifice of carbohydrate rich foods and dairy products that deliver suggested daily intakes, especially as a older persons physiology demands more and more vitamin and starch rich sources.
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