Module 3 Discussion Board- Making the Complex Understandable
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HABERAGINGPPT_Ch05.pptxCHAPTER 5 Nutrition, Weight Management, and Aging
POWERPOINTS TO ACCOMPANY
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Food guide pyramid to MyPlate
No distinctions within food categories
Nutrition bull’s-eye
Includes distinctions within food categories
Can be personalized
Food Guide Pyramid
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Nutritionism versus eating whole food
Basic categories of nutrients
Carbohydrates
Fats
Proteins
Fiber
Water
Vitamins
Minerals
Good Nutritional Habits
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Trans fat banned
Increased risk of heart disease and diabetes
Mediterranean diet—high fat, yet healthy
Unsaturated fats
Monounsaturated fats
Polyunsaturated fats
Polyunsaturated fats: omega-3 versus omega-6
Saturated fats converted into low-density lipoproteins
Fat
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Complex carbohydrates and fibers
Refined carbohydrates and simple sugars
Unrefined whole grain kernels contain germ and protective bran coating
Vegetables and fruits
Carbohydrates
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Fructose, glucose, dextrose, maltose, etc.
Added sugars versus natural sugars
Hidden sugars
Sugar consumption
Americans consume more than double the recommendation
Low-fat food trend correlated with increased sugar intake
Sugar
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Forms antibodies
Contain eight essential amino acids
Vegetables as a healthy source
Recommended consumption
12% to 20% of total calories
Older, ill adults most likely to experience deficiency
Protein
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Reduced thirst perception with aging can lead to inadequate hydration
Effects of dehydration
Symptoms
Development of diseases
Additional hospital days
Water
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Meeting hydration needs
Water, juice, and milk
Foods
80% of many fruits and vegetables
50% of meat
One-third of bread
More modestly hydrating fluids: coffee, carbonated beverages, but not alcohol
Water—cont’d
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Vitamins
Growth, digestion, alertness, and infection resistance
Minerals
Regulate cell function; provide cell structure
Recommended Dietary Allowance (RDA)
Difficult to establish
Changing requirements with age
Age-related classifications still too few and too broad
Vitamins and Minerals
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Keeps muscles and nerves working properly
Attracts water to retain body fluid
Consumption
Average: 3,400 mg/d
Recommended: 2,300 mg/d
Sodium sensitivity increases with age
Debate over target for some at-risk individuals
Sodium
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Challenges meeting recommendations
Processed foods
Restaurant foods
Benefits of sodium reduction
National Salt Reduction Initiative
Sodium—cont’d
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1993 Nutritional Labeling and Education Act
Proposed label changes in near future
Serving size changes, note added sugars, and other recommendations
Food rating systems
Affordable Care Act
Restaurants with 20+ locations post calorie counts
83% of restaurant diners want information posted
Nutrition Labels
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Serious problem among those age 75+
Undernourished
Malnourishment
Risks for malnourishment for older adults
Consume fewer fruits and vegetables
Greater propensity to select easily prepared foods
Loneliness, bereavement, and social isolation
Difficulty preparing meals
Loss of appetite due to disease and medication
Malnutrition
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Organic food movement
Pesticides and chemical fertilizers
Hormones, antibiotics, and artificial preservatives
Bioengineering and synthetic ingredients
Humane treatment of animals
Up to six cups of coffee a day o.k. for fluid intake
Spices (not salt or sugar) added to compensate for decline in taste (enhances smell)
Nutrition
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Fast food restaurants
U.S. Preventive Services Task Force (USPSTF)
Screen all adults for obesity
Offer behavior counseling to obese adults
Obesity most prevalent among low-income minority women
Metabolism slows with age
Trends in Weight Gain
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Standard gauge of weight status: body mass index (BMI)
Method
Weight (lb) x 700 ÷ height (in.) ÷ height (in.)
Shortcomings associated with age
Underestimates excess body fat
What to do about 2‒3 inches in age-related height loss
BMI versus waist-to-hip ratio
Measuring Overweight and Obesity
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Morbidity and mortality
Overweight: longevity versus quality of life
Obesity shortens life expectancy
Medical costs for excess weight far exceed costs due to smoking
Measuring Overweight and Obesity—cont’d
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Genetics: family history increases risk of becoming obese by 25% to 30%
Environment
Lifestyle
Focus on what you can eat, not what you cannot
Do not deny yourself favorite foods
Avoid high-risk and emotional eating
Incorporate weekly exercise
Seek outside help
Genetics and Lifestyle
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Overweight in midlife
Increases morbidity and physical/mental decline later
Obesity and morbidity/mortality
Sarcopenia
Body composition
Hydrodensitometry
Skinfold caliper
Bioelectrical impedance
Bod Pod
Weight Gain and Body Composition
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Diets
Low-carbohydrate, high-protein, high-fat
Weight Watchers, behavior modification
Religion-based and other odd diets
Bariatric surgery
Modifies GI tract
“10 Tips” model for weight loss
Diet drugs
Diets, Drugs, and Surgery
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Plan meals and snacks
Put needed food on plate without seconds
Select foods that satisfy
Rehearse response to stimulating food offers
Recognize emotions
Remove image of trigger food
Six Steps to End Overeating
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