Life Cycle Nutrition: The Adult Years Chapter 16.
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Transcript of Life Cycle Nutrition: The Adult Years Chapter 16.
Life Cycle Nutrition: The Adult Years
Chapter 16
Life Expectancy: 1900 vs. 1980
How long can you expect to be healthy?
What Causes Aging? As organisms become older, number of cells
decreases and function of remaining cells declines
As tissues and organs lose cells, ability of organism to maintain homeostasis decreases
Loss of cells occurs throughout life but is not felt for a long time, as organisms begin with reserve capacity
Reserve capacity diminishes as we age, and we begin to feel the effects of aging
What Affects the Rate of Aging?
Nutrient Needs in Adulthood Energy needs typically
decline with age– Decreased BMR
Protein, fat, and CHO needs remain about the same– Protein: 0.8 g/kg body weight– Fat: 20-35% of kcals
• Avoid trans-fat, get ample EFAs
– CHO: 45-65% of kcals• Fiber important for
prevention of GI issues and chronic illness
Water: needs remain the same as we age– More challenging to meet
these needs in older age• Decreased sense of thirst• Kidneys decline in function,
increasing losses
Micronutrients– Recommendations remain the
same for most as we age• Increases in recommendations
for B6, calcium, vitamin D, and magnesium
• Decrease in iron recommendation for women past menopause
Consequences of Malnutrition
Nutritional Strategies in Older Age Maximize nutrient density Nutritional supplements may be useful
– Decreased overall intake– Decreased absorptive capacity– Take care to avoid excesses– Check with healthcare provider to rule out
drug-nutrient interactions
Changes in Body Composition with Age
Importance of Physical Activity Extends years of
active, independent life Reduces disabilities Improves overall
quality of life and health– Bone strength– Muscle mass– Cardiorespiratory
function– Increases discretionary
kcalorie allowance