Question

In your discussion answer these questions: How do the changes in the body as we age affect nutritional needs – think about physical and physiological changes? How do you address these? What other related changes in dental health, gastrointestinal changes affect nutrition? How do you address these? What malnutrition or vitamin deficiencies can occur during aging? Why? How do you address these? Activity 2: Diet plans Using the meal plans you designed in the Task, come up with a three-day meal plan for one of the three categories: 1. senior with Type II Diabetes 2. senior with heart disease on a low sodium or low cholesterol diet; 3. a healthy senior who has a very active outdoor life. Remember to make the meals inviting, tasty, and nutritious. They need to meet the USDA food recommendations for seniors. Project Assignment: Transcript: "Good morning, I am Mr. Oliver over at the Senior Center. As you might know, we provide meals at lunchtime for the seniors who use our center. This includes healthy senior citizens as well as those who attend our adult daycare for memory-impaired seniors. Even some of our healthy seniors have diets that restrict things like salt. What we need is some help with planning diets that would be healthy and appropriate for all of our seniors. We serve lunch every day and also provide coffee, tea, and snacks throughout the day. I am sure you know all about diets for seniors and restrictions for those with memory impairment who have trouble swallowing. If you could plan two weeks' worth of menus for any of the following: 1 ) healthy seniors without restrictions or 2) low salt diets or 3) a special two-week diet for those memory impaired seniors who have difficulty swallowing, it will really help us provide a wider variety of good-tasting foods for our seniors that are healthy. Many of our seniors live alone and don’t cook for themselves. Of course, some of them get dinners from Meals on Wheels, but others rely on this lunch for their major meal of the day."

Answer 1

• Physical and physiological changes are.-

a. Respiratory problems- stiffness of the rib cage, weakness of respiratory muscles, abnormal enlargement of alveoli, decrease oxygen perfusion.

b. Problem in central nervous system- Loss of neurons, structural changes in neuron.

c. Visual deficit- Decrease accomodation of light.

d. Hearing problem- Degeneration of the parts associated with hearing, poor wax secretion.

e.Skin- loss of elasticity.

f. Endocrine problem- Decrease hormonal sensitivity.

g.Renal problem- decrease function of kidney.

•it is addressed by identifying some disease conditions, such as-

a. Atherosclerosis, hypertension.

b. Emphysema, shortness of breathing.

c. Behavioural changes.

d. Presbyopia, cataract, Glaucoma.

e. Hearing loss, tinnitus.

f. Skin wrinkles, poor wound healing.

g. Diabetes.

h. Urinary incontinence.

• Dental changes- Loss of teeth occurs in aged people , that causes decrease secretion ptyalin. That leads to inappropriate digestion and absorption of boiled starch.

Gastrointestinal changes- Decrease secretion of HCL, that leads to inappropriate digestion and absorption of protein , fat.

In this way nutrition of aged people is hampered.

• These are addressed by seeing that aged people are suffering from protein, vitamin deficiency, irritable bowel syndrome, loss of weight.

• During aging calcium, Vitamin D, Vitamin C, Magnesium deficiency are occurred.

•nutritional deficiency occurs due to-

a. Poor food intake.

b. Forget fullness of food intake.

c. malabsorption of food.

d.physiological function alteration.

• These are addressed by-

1. Osteoporosis.

2. fragile bone.

3.visual problem.

4. Decrease strength of immune system.

5.poor wound healing.

ACTIVITY -2

1. Type-2. diabetes mellitus.

• Nonstarchy vegetables should be given.

•Green leafy vegetables.

• Bread.

• Beans, oats.

2.Heart disease.

•Low cholesterol containing food.

• Chicken, fish(less oil)

• vegetables, fruits.

• Low oil containing food.

• cereals.

3.very active outdoor life.

• Meat, chicken.

• Boil egg.

• Fish.

• Rice.

• Dal

• Vegetable soup.

• Fruits.

• Milk.