Introduction
Contrary to popular belief, the
make up of the body does not change appreciably after middle age. This is
despite the fact that many older eaters find that they're either heavier than
before , or are having a hard time keeping their weight up to a healthy
level.
The changes in body weight are
actually due to a wide range of influences. The main reason is lifestyle;
people generally become less active as they age, which reduces the caloric
need of the body and causes some people to put on weight.
Appetites also decrease later
in life. This can be caused by insufficient exercise, the side effects of
medications, or by a diminished sense of taste or smell. All of these factors
make food less appealing and can cause some seniors to take in less calories
and nutrients than they need.
However, no matter which way
the body is affected, seniors, just like young eaters, need a balanced diet
for a healthy life. To do that, older eaters might have to take some extra
steps.
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More and more, elderly people are living
alone, or are cooking for themselves, which means there is a danger of
sacrificing nutrition for convenience or taste. Ready made and frozen foods,
although flavorful and fast, should not be a regular substitute for freshly
prepared, nutrient- rich meals. It has also been estimated that 20% of
seniors skip at least one meal a day, which greatly reduces their calorie,
protein and nutrient intake. The problem is compounded by the fact that
disabilities are more prevalent in the elderly, which can reduce their
ability to purchase, prepare, and ingest foods they need. In addition, a
fixed income limits the variety of foods seniors feel they can afford.
Any or all of these problems
can lead to malnutrition. Even though a person may be overweight or appear to
be at an appropriate weight, a prolonged period of eating convenience foods
can provide adequate calories , but insufficient protein and creates a state
of protein malnutrition.
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There are a number of steps that seniors can
take, however, to ensure they're getting the nutrients and calories they
need. First, they should find an exercise they can perform comfortably and
regularly, like walking, gardening, or swimming, to stimulate their
appetites.
In addition, seniors should form food clubs
to combat the problems that come with cooking and eating alone. Sothcare's
Meals on Wheels or group meals at senior's centers are also options. Check
with your local hospital, home health care company or senior center for
information.
These steps will help make sure that older
eaters are getting the nutrients and calories they need to lead healthy
lives, and also make eating more fun.
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Things That May Cause
Problems With Eating
Surroundings
- Not enough light to see the food, or glare
- An area that is too noisy or full of distractions
- Too many people around
- Too many choices of food, utensils or drink
- Unpleasant smells, such as urine or cleaning fluid
- Unappetizing appearance or smell of food
- Instructions that are too complicated
- Feelings of anxiety, or of being rushed by the
caregiver
Personal Condition
- Some type of mouth discomfort, such as sore teeth,
loose dentures or dryness
- Side effects of some medications
- Inability to recognize the sensation of hunger
- Chronic or acute illness
- Constipation
- Agitation
- Depression
- Adjusting to new surroundings
- Loss of understanding about how to eat with utensils
- Forgetting to eat, even during the meal
Tips and Techniques
Dinnertime can be the best of times or the worst of
times, depending on how well you are prepared. These suggestions may help:
- Eating with one or two other people at a small table
in a quiet room helps. A folding screen by the table can block distracting
noise or moving people.
- A person who is restless should be encouraged to eat
with others and to have frequent nutritious snacks to maintain weight.
- People who have trouble staying awake during
mealtime should be around others who talk and encourage eating actions.
Upbeat music, bright colors in the room and good lighting may help. They
should be kept sitting upright for at least a half hour after eating to
avoid choking on food if they fall asleep.
- Try to determine what the actual problem is by
looking for patterns, special difficulties with certain foods, chewing or
swallowing problems, responses to certain people, etc.
- Do not try to serve a person who is upset or sleepy.
- Be organized and stay calm.
- Use a plastic tablecloth or place mats, straws,
non-spill cups, and dishes with suction cups. Do not use plastic utensils.
- If a person has dentures, make sire they are in
place. Check the gums for any sores if the dentures are loose.
- A bib or special "mealtime" shirt will reduce the
need to change and wash clothing.
- Keep the food simple. Too much or too many choices
can be confusing. Offer one item at a time.
- Offer meals at regular times.
- Try soft, relaxing music at mealtime.
- Remove other distracting items from the table.
- Encourage the serving of "finger foods."
- Allow individuals to feed themselves as much as
possible.
- Allow enough time for the person to take each bite.
- Pay attention to your elder as they are eating and
do not interact with other people. Stay focused on helping your elder.
- Consider a person’s former eating
habits/likes/dislikes, but remember that during the progression of
Alzheimer’s Disease food preferences may change.
- Pay attention to food temperatures (may be too hot).
- Alcohol should never be served to a person with
Alzheimer’s Disease.
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Planning and Preparing Meals
Tips and Techniques
Making sure a person with Alzheimer’s Disease eats
enough of the right kinds of foods can be a challenge. Here are some
suggestions:
- Serve favorite foods often, especially if a person
has little appetite. Variety doesn’t matter as long as the day’s intake is
well-balanced and meets caloric needs. Cook food in a way he or she likes
it – even though it may not be the way that you like it.
- Make sure the dishes and the tablecloth and place
mats differ in color from the food. The food, dishes and table surface
should all look different from each other. Use plain dishes with no
pattern.
- Add extra nutrients to the diet of a person who eats
too little; wheat germ can be added to soups, shredded carrots to tuna fish
and grated lemon or cheese to salads. Add powdered skim milk to soups or
milk shakes for extra protein.
- Small frequent meals at regular intervals throughout
the day may be easier to handle than three large ones.
- Nutritional supplements may also provide extra
nutrients. Ask the doctor which supplements are best.
- If food needs cutting, cut it in the kitchen before
bringing it to the table to avoid difficulty or embarrassment. Ask for the
cook to do the same in a restaurant.
- If a person is not eating, try this: get his or her
attention, take a piece of food from your plate and put the food in your
mouth while looking at the person. Then say, "It’s your turn." Or try
yawning or asking the person to say "ah."
- People with Alzheimer’s Disease often like sweet
foods and fruit. Keep a dish of fruit available.
- Serve foods that don’t need much chewing: soups,
ground meat, mashed potatoes, applesauce, pureed vegetables. Baby foods are
fine, but expensive; try a food processor or a table grinder.
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Feeding Someone Who Is Bed-Bound
Tips and Techniques
Encourage a person who is bed-bound to do as much for
him or herself as possible for as long as possible. To make mealtime easier,
try some of these suggestions:
- Protect sheets with a plastic cover, such as a
plastic bag, placed under the food tray.
- Elevate the person’s head with pillows.
- Eating while lying down can lead to choking. Use a
bendable straw or drinking tube for liquids. Keep the sipping end of the
straw above the level of the liquid, and always support the person’s head.
- Serve lukewarm foods that need little chewing.
- Feed with a half-full spoon. Wait five seconds or so
before offering more food.
A Choking Emergency?
Ask your physician or the Red Cross to teach you a
method of clearing the airway of a choking person, such as the Heimlich
Maneuver.
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Healthy Recipes
Apple Bran Muffins
Ingredients
1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 1/4 cups apple juice
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 apple - peeled, cored and chopped
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
2 In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and
baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the
mixture into the greased muffin tins.
3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Makes 12 servings
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Coconut Rice
Ingredients
2 1/2 cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt
Directions
1 In a large saucepan over high heat, combine rice, coconut milk and salt;
bring to a boil.
2 Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is
absorbed and rice is tender.
Makes 7 servings
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Cream Sauce With Herbs
and No Dairy
Ingredients
1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch
Directions
1 Crumble tofu into a blender or food processor. Puree briefly, then add the
soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice
blend. Process the mixture until it is smooth.
2 Pour the mixture into a medium saucepan and cook over medium heat until it
comes to a boil. Combine the cornstarch and water, pour into pan with the
sauce. Continue cooking over medium heat until sauce has thickened, about 1
minute. Remove from heat and allow sauce to cool slightly, adjust flavors to
taste and serve over pasta or roasted vegetables.
Makes 5 servings
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Eggless
Egg Salad
Ingredients
1 pound firm tofu, cubed
4 cups water
1/4 cup white vinegar
1 pinch salt
Directions
1 In a large pot over medium-high heat bring water, vinegar and salt to a
boil. Stir in tofu and return to a boil. Reduce heat to medium and simmer 15
minutes. Drain.
Makes 6 servings
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Honey Garlic BBQ Sauce
Ingredients
1 cube vegetable bouillon
1 cup boiling water
1/2 cup ketchup
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried minced onion flakes
1 1/2 teaspoons salt
1 tablespoon white sugar
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons vegetable oil
1 slice lemon
1/4 cup honey
4 cloves garlic, minced
Directions
1 Dissolve vegetable bouillon in boiling water.
2 In a large saucepan over medium heat combine vegetable broth, ketchup,
Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper,
oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10
minutes.
Makes 12 servings
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