Proper Nutrition and Health Care for the Elderly

The American Heart tie-in continues to offer dietary guidance aimed at reducing sum rich intake (Murphy, Everett & Dresser, 1992, p. 185). Fat intake is implicate in a figure of debilitating diseases. High profligate pressure, stub attack, stroke, diabetes, and cancer all start been linked to high up levels of lipids in the blood system. Excess fat intake is also implicated in cases of obesity. Excess weight can worsen arthritis. The guidelines tending(p) for fat intake are to reduce total fat consumption, saturated fat, and cholesterol. Where possible polyunsaturated and mono-unsaturated fats should replace saturated fats (Murphy, Everett & Dresser, 1992, p. 185).

The mission on Diet, Nutrition, and Cancer of the bailiwick Research Council has its own dietary suggestions on reducing the risk of cancer. These include the reduction of fat, including fruits (especially the citrous fruit fruits), vegetables (the carotene-rich and the cruciferous), and including whole scintillas in the daily diet. Salt cured and take in nutrients should be eaten sparingly. The use of alcoholic beverages should be avoided or consumed in moderate quantities only (Murphy, Everett & Dresser, 1992, p. 185). The American Heart Associations guidelines focus on restricting the dietary intake of fats. To reduce the risk of cancer, a someone needs to not just restrict further to also increase the levels of complex carbohy

Increasing the amount of fiber, particularly bran, in the diet has been shown to have a beneficial effect. Increasing fiber intake by a moderate amount over the daily come has been shown to have a positive effect on the GI function of a person. In addition, there is the possible take in of small-scaleer rates of colon cancer, cardiovascular disease and diabetes.

The National Health and Nutrition Examination Survey Epidemiologic complete Study, conducted during 1982-84, found that the elderly ate above the recommended 2 servings of protein, the number of servings of milk and bread products was below recommended levels, and the number of fruits and vegetables was also low (Murphy, Everett & Dresser, 1992, p. 206-7).

The elderly should be eating a diet with high levels of nutrient rich foods because of the tendency to lower the quantity of food consumed with age. Each calorie consumed must supply a greater percentage of the nutritional needs of the elderly person. With age, a person needs to consume a larger amount of fruits and vegetables, grain products, and lean protein. Fats and sweets should be avoided.

The most damage from oxidation occurs from muster out radicals. The greatest damage is done by hydroxyl (-OH). A free radical is a molecule or division of a molecule with an extra electron (Oxidation, 1993, p. 109). If free radicals could be removed from the carcass, then aging and deterioration of the body could be slowed. Oxidation contributes to at least 60 degenerative diseases (Cowley, 1995, p. 46). A hormone which can stop free radicals is known. It is the chemical melatonin. The body naturally secretes melatonin from the brain's pineal gland at night (Oxidation, 1993, p. 109). fresh children secrete melatonin in large quantities. The amount in the blood stream begins to drop just before puberty and steady declines from then throughout old age (Cowley, 1995, p. 46).

Payette, H., Gray-Donald, K., Cyr, R. & Boutier, V. (199
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