CENTRE OF FOOD TECHNOLOGY

INSTITUTE OF PROFESSIONAL STUDIES

UNIVERSITY OF ALLAHABAD

TOPIC
GERIATRIC FOODS

PRESENTED BY -
ANIL KUMAR
M.Sc. FT SEM ІІІ
 CONTENTS
 Introduction
 Changes associated with aging
 Nutrition requirement for elderly
 List of geriatric foods
 Modification of diet during old age
 Nutrition related problems among elderly
 Conclusions
 References
 INTRODUCTION
 Geriatrics is the branch of the medicine which deals with
health problems of old people (elderly).

The term geriatric come from the Greek word geron

meaning “old man” and iatros meaning “healer”.

geriatric is sometime called medical gerontology.

 OLD AGE
Old age is best defined as age of retirement that is 60 years
and above.

Aging brings physiological , psychological and

immunological changes.
CHANGES ASSOCIATED WITH AGING

Physiological changes

Socio Psychological changes

 PHYSIOLOGICAL CHANGES

Loss of Teeth

Change in body
composition

Impaired hearing and

failing vision
PHYSIOLOGICAL CHANGES

Anorexia

Physical Discomfort
SOCIO PSYCHOLOGICAL CHANGES

Food habit

Economic aspects

Loneliness
SOCIO PSYCHOLOGICAL CHANGES

Lack of nutritional
knowledge

Depression
NUTRITIONAL REQUIREMENT FOR
ELDERLY
 ENERGY
 Energy requirement reduces .

 Reduced physical activity .

 Basal metabolic rate decreases 15-20% .

Sedentary Moderate
Male 1883 kcal 2216 kcal
Female 1706 kcal 2007 kcal
 CARBOHYDRATE

 50 % energy should derive from carbohydrate .

 Simple carbohydrates are quick energy sources .they come from sugar.

 Impaired glucose intolerance can lead to hypoglycemia ,

hyperglycemia , and type ІІ diabetes
 PROTEIN

 10-15% of the total body energy is derived from protein.

 Intake of 1.0gm/kg is safe during old age .

 Decreased skeletal tissue mass

 Proteins are made up off smaller units called amino acids.

 LIPID

 Emphasis should be placed on reducing the saturated fat and

choosing mono saturated fat sources .

 Fat rich foods should be restricted to old age .

 Sufficient intake of ω-3 fatty acids helps in visual acuity, hair

loss , tissue inflammation , improper digestion , poor kidney
function and mental depression .
 MINERALS
Calcium:800mg/day
Calcium needs during old age increases
For women over50 years 1000mg/day is recommended

Iron: 30mg/day
 Mild anemia affect health due to less efficient circulation of
blood .
 Deficiency is seen in elderly due to inadequate iron intake.
vitamin C deficiency also reduce iron absorption.

Zinc
Some features like delayed wound healing, decreased taste sensitivity
and anorexia are associated with zinc deficiency .
 But healthy elderly don’t show zinc deficiency
 VITAMINS
Elderly are at risk of vitamin D deficiency due to
decreased exposure to sunlight or decrease in renal mass.

Dietary supplements with calcium and vitamin D

improves bone density and prevent fractures .

People with Parkinson disease have low vitamin D levels

 VITAMINS

Vitamin C may be protective against cataract at an

intake level of b/w 150-250mg/day .

Vitamin E is potent nutrient for reducing decline in

cellular immunity that occur in elderly .
 VITAMINS

Changes in immune system can be overcome by

taking 200mg of vitamin E

Vitamin B6 have significant role in immune system

Alcoholic and liver dysfunction are additional risk

factor for deficiency of vitamin B6
 LIST OF GERIATRIC FOODS
Cereal and cereal products

Pulse and pulse products

Fruits and vegetables

Dairy products

Drinks

Commercial foods
 CEREAL AND CEREAL PRODUCTS
Oats

Digestive biscuits

Multigrain breads
 PULSES AND PULSE BASED
 Soybean
• Soymilk
• Tofu
• Soybean oil
 Dry beans
 Gram flour
 FRUITS AND VEGETABLES
 Green leafy vegetables
 Apple
 Banana
 Oranges
 Carrot
 Potatoes
 DAIRY PRODUCTS
 Low fat milk
 Butter milk
 Yoghurt
 Yakult
 DRINKS FOR OLD AGE
 Green tea

 Probiotics drinks

 Ensure
 MODIFICATION OF DIET DURING
OLD AGE
 Foods which should be given .

 Foods which should not be given or Avoidable .

 FOODS SHOULD BE GIVEN
 Foods must be soft , easily chewable .
 Foods should be easily digestible
 Clear soup at the beginning of meal
 A glass of hot milk just before going to bed
 Foods rich in fiber should be given
 FOODS SHOULD BE AVOIDABLE
 Fat in diet should be restricted
 Too many sweets with lot of fats and sugar should be
avoided
 Heavy meals should be avoided
NUTRITION RELATED PROBLEMS
AMONG ELDERLY
 Cancer
 Diabetes
 Cardiovascular diseases
 Osteoporosis
 Under nutrition and malnutrition
 CONCLUSIONS
 Health promotion is an important focus in health care
today. Relevant, easy to adopt, and effective strategies that
can be used with older people must be tried and evaluated.
 Recommendations for enhancing health that focus on
elderly adults and comprehend the aging process should
be developed.
 REFERENCES
 Srilakshmi, B. 2009.Dietetics.5th ed. New Age
International P Ltd. New Delhi
 Swaminathan, M. 2009. Food And Nutrition. 2nd ed. The
Bangalore Printing And Publishing Co. Ltd., Bangalore
 Puri, Seema. 2009.Nutrition And Dietetics. 8th ed. Elite
Publishing House Pvt. Ltd.,New Delhi