Nutrition for Older Persons

  • Marta Żebrowska Medical Institute Lomza State University of Applied Sciences, Łomża, Poland
  • Małgorzata Elzbieta Zujko Medical Institute Lomza State University of Applied Sciences, Łomża, Poland; Department of Food Commodities Science and Technology Medical University of Białystok, Białystok, Poland

Abstract

When facing the changes in the age structure of the world’s ageing population, the problem of proper nutrition for older persons seems to be of utmost importance. According to the World Health Organization, old age begins just after a person turns 60. Ageing process of an organism is irreversible and that is why it is so important to make all the effort for it to proceed as slowly as possible. Due to the fact that the elderly have their basic metabolism deteriorated, it is necessary to provide them with an individual nutrition model. The old age related diseases, such as dry mouth, determine the change in the current eating habits. Older persons are more vulnerable to infections with H.pylori bacteria as well as to peptic ulcer disease of stomach and oluodenum and constipations due to intestinal motility disorders. All those aspects must be taken into account when planning a diet for persons after 60 years of age. Proper dietary recommendations help to maintain adequate nutritious condition, which is extremely important as the elderly are usually prone to multiple morbidities. Malnutrition or obesity can lead to worse surveillance of basic diseases.

Published
2017-06-29
How to Cite
ŻEBROWSKA, Marta; ZUJKO, Małgorzata Elzbieta. Nutrition for Older Persons. Polish Journal of Applied Sciences, [S.l.], v. 1, n. 4, p. 156-159, june 2017. ISSN 2451-1544. Available at: <https://pjas.ansl.edu.pl/index.php/pjas/article/view/37>. Date accessed: 29 nov. 2022.
Section
Public Health