Diet In The Elderly
Diet in the elderly is different than usual due to different conditions that require customized the same in characteristics (quality) and needs (quantity).
Conditions that change the diet in the Elderly
For reasons of age are almost all elderly mobility problems of the digestive tract, there is difficulty swallowing, produce more gas and increased constipation.
The secretions of the stomach and therefore reduce the acidity is lower than delaying the digestion and reduces the absorption of vitamins (B12).
Teething problems and decreased salivation a dry mouth condition that requires modification of the type of food so that they can eat and swallow easily.
Often there are constraints in food by decreased visual acuity, taste and smell. This can influence a varied and balanced diet.
Physical disabilities from purchasing or cooking is a very important factor to consider in this food, since the amount can be seen only influenced by this variable.
The decline in personal income produces an alteration in their purchase of food in both quality and quantity of them.
CONDITIONING FOR HEALTH PROBLEMS
Psychological problems such as social isolation and the existence of a depression, a condition commonly anorexia or lack of appetite.
Other problems are organic as can be the presence of diabetes, hypertension, heart problems, rheumatism, liver disorders, cancer, or without the association of small problems all associated food imbalances occur in part due to tips Doctors not well prepared.
Not to mention that the drugs used for these conditions gastric or intestinal problems are also sometimes interfere with the absorption of certain foods, vitamins or proteins.
CONCLUSIONS
The power in the elderly should have a sufficient calories between 1900 and 2100 calories a day. These must be a balance between protein, fat and carbohydrate in the diet routine. In addition to containing sufficient supply of vitamins and calcium.
Control a sufficient amount of fiber, fluids and in support of sun exposure that causes the formation of vitamin D necessary for the use of dietary calcium.