Nutritional challenges for the elderly

There are an increasing number of elderly people with a wide range of body weights, chronic diseases, disabilities and food preferences. The elderly are the largest group of nutritionally vulnerable people in Australia, with those in residential care establishments having the greatest nutritional risk. Unintentional weight loss is associated with increased morbidity and mortality. It is not clear whether weight reduction in older obese adults has beneficial health and quality-of-life outcomes. Weight loss achieved through adoption of a healthy diet plan combined with increased physical activity could be of benefit. There is a reduction in energy requirements with increasing age, whereas there are increased requirements for a number of nutrients, such as: protein, riboflavin, vitamin B6, calcium, vitamin D and, for some, vitamin B12. Therefore, it is difficult for older people on relatively low-energy diets to meet their nutrient requirements from food, and vitamin supplements and/or fortified foods may be required to meet nutrient requirements. To ensure optimal nutritional status, we must assess nutritional requirements on an individual level and provide practical advice regarding appropriate food choices which takes into account, physical and psychological conditions, body weight, level of physical activity, medication use, food preferences, income, ethnic group, social support, access to retail food outlets, cooking facilities and access to community support schemes. There is a reduction in appetite with increasing age; therefore, one of the key challenges is keeping older people interested in food through the development of meals and snacks that are both nutritious and appetising. Animal sources of protein are generally well accepted by older people, and if tender cuts of meat are chosen and cooked correctly, even small amounts can assist the elderly to maintain adequate intakes of protein, vitamin B12 and iron.