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College of Science, Technology & Applied Arts of Trinidad & Tobago

DEPARTMENT OF NATURAL & LIFE SCIENCES

GROUP SSIGNMENT COVER P GEASSIGNMENT TITLE: Nutrient Requirements for Adults

COURSE CODE: NURS 165

COURSE TITLE: Introduction to Nutrition

CRN: 26420 SEMESTER: 2012-2013

STUDENT NAME STUDENT I.D. PROGRAMME

1. Aaron Wallace 00026742 Bsc. General Nursing

2. Aneesha Ali Ghany Bsc. General Nursing

3. Annette Basdeo Bsc. General Nursing

4. Annisa Lalchan Bsc. General Nursing

5. Celeste Mohammed Bsc. General Nursing

DATE OF SUBMISSION: Tuesday 05th

Novenber, 2013

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LECTURERS NAME: Mrs. RuheeMir Mohammed

TABLE OF CONTENTS

INTRODUCTIONPage

PHYSIOLOGICAL CHANGES. Pages

ECONOMICAL CHANGES Page

FACTORS AFFECTING DIET COMPOSITION Page

MENU PLANNING PRINCIPLES Pages

SOCIAL FACTORS Page

CONCLUSION..Page

INDEX---------------------------------------------------------------------- Page

REFERENCES

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INTRODUCTION

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PHYSIOLOGICAL CHANGES IN 60 +

Human being growth and decline extent over the entire life span. Everyone ages in different

ways depending on individual make up and resources. During the middle and older adulthood,

however a gradual loss of functioning cells occurs with reduced cell metabolism. As a result

body organs system gradually loss some capacity to their jobs and maintain reserves. The rate of

this decline accelerates in later life. Hormonal changes during the age process have many

repercussions in general health. The common decline in insulin production or insulin sensitivity

often results in elevated blood glucose levels and diabetes. Decrease in melatonin, the hormone

responsible for regulating body rhythms, may interfere in the normal sleep cycle. Part of the

normal changes in body composition is attributed to the decrease in growth and sex hormone.

BODY COMPOSITION CHANGES

Aging is marked by an approximate 2%to 3% loss of lean body mass per decade. There is a loss

of skeletal muscle which contributes to decrease muscle strength, changes in gait and balance,

loss of physical strength and function and increase risk for chronic diseases.

SENSORY LOSS

The senses of taste, smell, sight, hearing and touch often diminish at individual rates in the older

adults. Less acute senses of taste and smell are common and may results from various factors

including degenerative aging process such as decrease number in papilla on the tongue and

olfactory nerve ending, uses of dentures, certain disease, medication, medical or surgical

interventions and environmental exposures. A reduction in taste and smell acuity cause a reduced

appetite.

ORAL HEALTH STATUS

Oral health can be affected by factors such as inadequate dental care, which can result in dental

and periodontal problems which can cause difficulty with chewing and swallowing, which can

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result in the avoidance of certain foods. A reduction in the number of taste buds can alter

perception of certain foods.

GASTROINTESTINAL FUNCTION

There are numerous changes that can affect nutrients intakes, digestion, absorption and

metabolism which occur in the gastrointestinal system during the aging process. The weakening

of the gag reflex may cause swallowing difficulties; it can affect a persons ability to safely

consume foods. Gastric atrophy cause alterations in gastric acidity which delays gastric

emptying, changes in bowel motility rate and can affect the intake and availability of nutrients.

CARDIOVASCULAR FUNCTION

During the aging process, blood vessels become less elastic and total peripheral resistance

increases, leading to an increase risk for and prevalence of hypertension. Also there is a high risk

for cardiovascular diseases.

RENAL FUNCTION

Renal function and glomerular filtration rate can diminish as much as 60%, which cause a

reduced blood flow. These anatomic changes produce a general decrease in the ability of the

kidneys to concentrate urine.

NEUROLOGIC FUNCTION

Neurologic function in the older adults may be compromised for various reasons including

alterations in cerebral functioning, decreased synthesis of neurotransmitters and less efficient

nerve conduction.

IMMUNOCOMPETENCE

Immune function decreases with age. Although humoral and cell mediated immunities are

affected. The primary defect seems to be in the T cells component. These changes results in a

diminished ability to fight infections, leading to an increase prevalence of infections in older

adults.

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NUTRIENTS REQUIRED FOR THE OLDER ADULTS

Nutrients are substances found in foods and drinks that we utilize by the body for growth,

reproduction and maintenance of healthy tissues and energy. Nutrients fall into two main

categories; these categories include macronutrients and micronutrients. Firstly, macronutrientsare

needed in relatively large amounts; Macronutrients consist of proteins, carbohydrates, fats and

water. Secondly, micronutrientsare mostly needed in minute amounts. Micronutrients consist

of vitamins and minerals.

In addition, nutrients that the body can make itself are considered nonessential

nutrients. This type of nutrients can also beobtained from food. In addition, essential nutrientis

one that we cant make for ourselves in sufficient quantities to meet our needs, so it must be

obtained from food. These nutrients include minerals, most vitamins, some amino acids (from

which proteins are made) and some fatty acids. Because our body cant make these, we must

regularly choose foods that supply them.

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PROTEIN

Protein is the main constituent of all body cells. It provides the material necessary for growth and

the repair and maintenance of the body. Protein should account for 10% to 20% of the calories

consumed each day. The daily recommended intake of protein in older adults is 40grams/day for

females and 55-70grams/day or 0.8grams/kg body weight for males per day. This is the same

amount of protein that is required for the young adult. The required intake of protein is subject

to change if the individual suffers from chronic diseases. However, protein is an essential

nutrient which means that the body cannot make this type of nutrients so it must be obtain from

foods.

Protein can be obtained from both plant and animal sources.Animal protein contains the

essential amino acids in the correct amounts; plant proteins however, do not contain all the

essential amino acids except for soy. Examples of foods rich in protein includes; cereals and

breads, milk and dairy products, lean meat and eggs, fish, legumes and beans. However, it is

important to eat a variety of these foods as the body needs a variety of proteins to do its

job.Additionally, protein is important to aid in the reduction of muscle and lean tissue loss,

maintaining immunity and increasing wound healing.

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CARBOHYDRATES

Carbohydrates are the main source of energy for the body. Carbohydrates are macronutrients

which are needed in fairly large quantities. The daily recommended value is 130g/day for the

older adult; carbohydrate is important to maintain glycemic homeostasis and for gastrointestinal

integrity and function. Additionally, carbohydrates are needed by the body for circulatory,

immune, endocrine and other bodily functions as well as cell growth and tissue repairs.

Secondly, it is primary source of energy of the brain, nervous tissue, retina, kidney and red blood

cells. Approximately 55% of the energy that is coming from the diet should consist of

carbohydrates.Carbohydrates can occur as either simple (sugar) or complex (starch). Simple

carbohydrates can be found in fruits, vegetables, and milk. Complex carbohydrates can be found

in whole grain breads, cereals, sweet corn, potatoes, nuts, oats, pasta, rice, legumes and starchy

vegetables. Complex carbohydrates are a good source of fiber.

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FIBER

Fiber can be obtained from complex carbohydrates. Fiber is important in an older adult diet

because as the body ages, changes in the gastrointestinal tract occur, reducing the absorption of

nutrients and slowing down intestinal motility. As a result, malabsorption, nutrient deficiency

and constipation are relatively common health problems that affect elderly people of both

genders. A high-fiber diet helps to stimulate intestinal motility and prevent constipation. There is

also evidence dietary fiber helps to lower cholesterol levels and regulate blood glucose levels.

Additionally, dietary fiber is common in plant foods such as fruits, vegetable and legumes.

Although dietary fiber cannot be digested or absorbed, it still contributes to health in a variety of

ways.

Dietary fiber comes in two types: soluble and insoluble fiber. Soluble fiber dissolves in

water and becomes gel-like, causing it to stick to bile, toxins and other debris and drag them

from your body. Insoluble fiber attracts water like a sponge and acts to clean your intestines,

increase intestinal motility and stimulate regular bowel movements. Constipation is more

common in the elderly due to reduced intestinal peristalsis or rhythmic contractions.

It has been stated that the total fiber intake for older adults should be at least 30 grams per

day for men and 21 grams for women. Because insoluble fiber absorbs water, you need to drink

plenty of water, too, or a high-fiber diet can lead to constipation and compound existing

problems with bowel movements. Elderly people sometimes have difficulty regulating fluid

levels because their thirst mechanism may be suppressed, so it is important for older adults to

drink a lot of fluids. Purified water, fresh juice, herbal tea and other non-caffeinated liquids are

best.Most whole grains, vegetables, fruits and legumes are sources of insoluble and soluble fiber.

For example, multi-grain bread, wheat germ, brown rice, broccoli, spinach, celery,

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carrots,apples, pears, most berries, chickpeas, lentils and virtually all beans are especially good

sources of dietary fiber.

FATS

Fats are a concentrated form of energy for our bodies which help maintain body temperature and

protect against injury and insulate body tissues and organs.Fat should account for 20% to 30% of

the daily intake, with no more than 10% of the total intake coming from saturated fats because

saturated fat tends to increase blood cholesterol levels. Most saturated fats are solid at room

temperature such as margarine butter. The surplus fat we eat is converted into stored body fat, so

it is important not to eat too much fat.

Additionally, there are polyunsaturated fat which tends to lower blood cholesterol levels

and this is found in mostly plant sources such as sunflower, soybeans and corn. Then there is

monounsaturated fat which tends to lower LDL cholesterol (the bad cholesterol). Finally, there

isTrans fat which should be kept at a minimum. This helps to reduce the risk of developing

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chronic diseases. In order to have minimal fat consumption in the older adult, meats should be

trimmed and lean, dairy products should be low fat, and food should be boiled, steamed, baked,

grilled or barbequed.

WATER

Water is essential to life. Between 45% and 50% of an older adults weight consist of water. In

order to stay hydrated and to prevent constipation, the daily recommended intake of water is 6-8

glasses per day. The older adults are more susceptibleof becoming dehydrated quickly because

their body's ability to conserve water is reduced, their thirst sense becomes less acute and they

less able to respond to changes in temperature. In addition, if they have any chronic illnesses

such as uncontrolled or untreated diabetes this puts them at a high risk for dehydration, but other

chronic illnesses also make them more likely to become dehydrated. These include kidney

disease, alcoholism and adrenal gland disorders. Even having a cold or sore throat makes them

more susceptible to dehydration because they are less likely to feel like eating or drinking when

they are sick. A fever increases dehydration even more. They should aim at consuming the

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required amount to avoid dehydration. The older adult should also drink coffee, juice, milk or

other beverages in order to stay hydrated.

VITAMINS

Nutritional needs change throughout the various stages of life. While overall caloric needs tend

to decrease with age, the requirements for individual micronutrients (vitamins and nutritionally-

essential minerals) do not decrease. In fact, the needs for some micronutrients, such as calcium

and vitamin D, actually increase with age; older adults require higher intakes of these two

micronutrients. Older adults may also need more dietary antioxidants, such as vitamins C and E,

as well as certain B vitamins, including vitamin B6, folate, and vitamin B12. Since physical

activity levels generally decline with increasing age, older adults have lower energy

requirements than younger adults.Therefore, it is particularly important for older adults to choose

nutrient-rich foods and take a daily multivitamin-mineral supplement. Adequate intake of

micronutrients not only ensures that current metabolic needs are met but also may reduce one's

risk for chronic diseases, including heart disease, cancer, and osteoporosis, that are more

common in older adults.

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Additionally, older adults tend to suffer from vitamin deficiencies since they try to eat less to

reduce the amount of calories being consumed. Also vitamin deficiencies can result from the

inability of the body to absorb the vitamins due to reduction in the production of stomach acids

secretion. The economic status of the older adult also contributes to the deficiency of vitamins

because the cost of buying food and fruits rich in vitamins is very high.

VITAMIN A

Vitamin A, also called beta-carotene, is a fat-soluble vitamin and it is essential for good

vision, maintaining healthy skin, hair, and mucous membranes and for proper functioning of the

immune system. Persons, who consume Vitamin A often, are less likely to develop cancer.

Sources of Vitamin A are meat, eggs, fish, poultry dairy products, carrots and spinach. The daily

recommended intake for the older adult is 900ug/ day for men and 700ug/day for women.

VITAMIN D

Vitamin D is a fat-soluble vitamin. Vitamin D is required for optimal calcium and magnesium

absorption for normal development of healthy bones and teeth and for the maintenance of bone

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density. Vitamin D is also important because it plays a role in immunity and blood cell formation

and it also helps cells differentiate which lower the risk of developing cancer.Vitamin D plays an

important role in maintaining muscle strength. Thus, inadequate vitamin D status results in loss

of bone integrity and muscle weakness; both can potentially increase the likelihood of falls and

bone fractures in older adults. A deficiency of Vitamin D can lead to osteoporosis. Vitamin D is

obtained mainly from sunlight, but can also be obtained from supplements and oily fish, eggs,

and breakfast cereals. The daily recommended intake is 10ug/day for the older adult.

VITAMIN E

Vitamin E is a fat-soluble vitamin and it is similar to Vitamin C, in that it is a powerful

antioxidant that protects the cell membrane, polyunsaturated fatty acids and vitamin A from

being oxidized. Vitamin E helps to protect cells from the damage caused by free radicals.Free

radicals are compounds formed when our bodies convert the food we eat into energy. People are

also exposed to free radicals in the environment from cigarette smoke, air pollution, and

ultraviolet light from the sun. In addition vitamin E helps to protect the white blood cells and

helps to improve the absorption of vitamin A.

The body also needs vitamin E to boost its immune system so that it can fight off invading

bacteria and viruses.It helps to widen blood vessels and keep blood from clotting within them

and is important for the formation of red blood cells. In addition, cells use vitamin E to interact

with each other and to carry out many important functions.The recommended daily intake is 15

mg/day for the older adult. Vitamin E can be obtained from vegetable oils, nuts, sunflower seeds,

green leafy vegetables and fortified cereals. A deficiency in Vitamin E could result in hemolytic

anemia, and an impaired immune system.

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VITAMIN K

Vitamin K is a fat soluble vitamin and is important for the clotting of blood, bone

metabolism and the regulation of blood calcium levels. The required daily intake for the older

adult is 120ug/day for men and 90ug/day for women. Sources of vitamin k are spinach, turnip

greens, collard greens, mustard greens, vegetable oils and Brussels sprouts. A deficiency in this

vitamin can cause chronic diseases, and impaired blood clotting.

VITAMIN C

Vitamin C, also known as ascorbic acid is an essential water soluble vitamin. It is

essential in fighting infections, enhances iron absorption and regenerates oxidized vitamin E.

Vitamin C aids in the formation of liver bile which helps to detoxify alcohol and other

substances. Evidence indicated that Vitamin C levels in the eye in older adult decrease and this

can be a cause of cataracts. In addition, vitamin C has been reported to reduce activity of the

enzyme, aldose and reductase, which helps protect people with diabetes and the recommended

daily intake for the older adult is 90mg/day for men and 75mg/day for women. A deficiency in

vitamin C can lead to bone pain and anemia.

VITAMIN B

Vitamin B is a group of water soluble vitamins that are important for cell metabolism.

Vitamin B1, Thiamine, is important for the conversion of energy from carbohydrates, to boost the

immune system. It also helps to break down fat and protein. This vitamin can be found in both

plant and animal food sources, for example, pork, fortified cereals, enriched rice and pasta, peas,

tuna, and legumes. Deficiencies in vitamin B1can result in memory loss, confusion and muscle

weakness in the older adults. The recommended daily intake for the older adult of Vitamin B1is

1.2mg/day for men and 1.1mg/day for women.

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Vitamin B2, Riboflavin, is essential for body growth, reproduction and red cell

production. It also aids in the metabolism of fat and carbohydrates. Eating a well balanced meal

will supply the required amount of vitamin B2, but older adults are at a risk of developing a

deficiency if their diet is poor. Vitamin B2 can be obtained from beef, liver, soybean, yeast,

almond, milk and dairy foods, fortified cereals, enriched breads and grains. A deficiency in this

vitamin can result in the swelling of the mouth and throat, anemia and dementia. The required

daily intake for the older adult is 1.3mg/day for men and 1.1mg/day for women.

VitaminB3,Niacin, isessential for cell respiration and to help release energy from carbohydrates,

fat and protein. It helps maintain healthy skin and supports the nervous and digestive systems.

Unlike other B-group vitamins, niacin is very heat stable and little is lost in cooking. Niacin can

be found in beets, yeast, beef liver, pork, turkey, chicken, fish, sunflower seeds, peanuts and all

protein-containing foods. The required amount of niacin for older adults is 16mg/day for female

and 14mg/day for males.

Vitamin B6,

Pyridoxine, is not synthesized by the body, and therefore it is obtained from the

diet.VitaminB6has several different functions in the body, participating as a cofactor for more

than 100 enzymes. This vitamin is important in neurotransmitter synthesis, red blood cell

formation and function, niacin formation from the amino acid tryptophan, steroid hormone

function, and nucleic acid synthesis. It is also very rare for an individual to develop a deficiency

for this vitamin. A deficiency would result in anemia, depression, confusion, and convulsions.

Vitamin B6can be obtained from chickpeas, yeast, liver, most cuts of meat/fish/poultry and

fortified cereals. The required daily intake for the older adult is 1.7mg/day for men and

1.5mg/day for women.

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Vitamin B9, Folate, is essential for the metabolism of amino acids, and the synthesis of

DNA.Folate and folic acid are two terms often used interchangeably; the former refers to folates

found naturally in foods, while the latter refers to the more bioavailable, synthetic form that is

used in vitamin supplements and fortified foods. Dietary intake recommendations for folate are

not higher in older adults compared to younger people. However, there is some concern that

intake recommendations are not being met in some older adults, especially the elderly,

presumably due to low intake of fruits and vegetables. Even marginal deficiencies can elevate

blood homocysteine levels, possibly increasing risk for cardiovascular diseases, as well as

Alzheimer's disease, anemia and other types of dementia.This vitamin can be obtained from

foods such as Fortified cereals, enriched breads and grains, spinach, legumes, fruits and

vegetables and liver. The daily recommended intake for the older adult is 400mg/day.

Vitamin B12, Cobalamin, aids with the formation of blood. It is also required for a healthy

nervous system, and for the synthesis of homocysteine. The prevalence of vitamin B12

inadequacy increases with age, making older adults more susceptible to deficiency. If the

deficiency is not corrected, anemia, memory loss, disorientation, dementia as well as

neurological and gastrointestinal symptoms can result. Deficiency symptoms may take years to

manifest because the vitamin can be stored in the body. Older adults are more vulnerable to

vitamin B12deficiency because they are more likely to be affected by atrophic gastritis, a chronic

inflammation of the lining of the stomach, which ultimately results in stomach atrophy and

decreased stomach acid production. Reductions in stomach acid impair the release of vitamin

B12from proteins in food. Thus, food-bound vitamin B12malabsorption results in individuals with

atrophic gastritis. It has been estimated that 10-30% of older adults are affected by this condition.

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Vitamin B12can be obtained from shellfish, dairy products, meat, fish and fortified cereals. The

required daily intake for the older adult is 2.4ug/day.

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TABLE SHOWING: DI ETARY REFERENCE INTAKES(DRI s) OF VI TAM INS AND

ELEMENTS FOR THE OLDER ADULTS

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SOCIAL FACTORS THAT INFLUENCE NUTRITION IN OLDER ADULTS

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Nutrition is an important determinant of health in persons over the age of 65. However social

issues influence an older person's risk of being malnourished. Depression/isolation is directly

related to negatively affecting an older adults nutrition. Older adults who live alone can be

vulnerable to social isolation, if many of their life-long friends have died, thus eating alone also

can affect nutrition by leading to depression and a poor appetite. Then there are older adults, who

suffer from or are developing health problems or sensory deficits. The prescribed treatment

regime poses a problem for individuals in this age group. They have physical limitations and

because eating is a social activity, some older persons who live alone are unable to prepare full,

balanced meals, making under-nutrition a concern.

Retirement is often the first major transition the older adult faces. The effect it has on the

physical and mental status of the individual varies from person to person, because of the reason

and attitude towards retiring. Some of the retirees have difficulty adjusting to certain aspects of

retirement, for example, boredom from retirement, lack of routine social activities and reduction

in income. However, some persons choose to retire, having looked forward to quitting

unpleasant work; while others are forced to retire (e.g., because of health problems or job loss).

Appropriate preparation for retirement and counseling for retirees and families who experience

difficulties may help.

Relocation may occur several times during old age. Although relocation is often indicated as a

necessary therapeutic intervention, the stress of relocation on elderly persons can prove

detrimental to their life satisfaction and longevity. If a move is involuntary for example, a move

from a private home to an institution; the loss of environment control and likelihood can pose a

threat to the person's well-being. However there are cases in which the outcome is good, for

example, a voluntary move from one private home to another. Older adults who respond poorly

to relocation are more likely to be living alone, socially isolated, poor, and depressed. Studies

have shown that men are more affected than women. Older adults should become acquainted

with the new setting well in advance. For the cognitively impaired, a move away from familiar

surroundings may worsen functional dependence and disruptive behavior.

Bereavement affects many aspects of an older person's life. For example, social interaction and

companionship decrease, and social status may change. The death of a spouse affects men and

women differently. In the 2 year after the death of a wife, the mortality rate in men tends to

increase, especially if the wife's death was unexpected. For women who lose a husband, data are

less clear but generally do not indicate an increased mortality rate. Loss is painful whether its a

loss of independence, mobility, health, your long-time career, or someone you love.

In the elderly, bereavement can present in many different ways such as:

Increased physical pain Trouble sleeping

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Increase in drinking and/or smoking Loss of interest in life, in social activities Reduced desire to tend to personal care Feelings of guilt about things not directly related to the loss Hallucinations other than hearing and seeing the decedent

It is important to understand that bereaving is a necessary and healthy process to go through in

order to heal and cope. The experience of bereavement is unavoidable. It can be very difficult to

take control of responsibilities previously performed by the loved one. Feelings of loneliness and

the emotional gap such a loss creates can be immensely painful. Family and friends can

encourage acceptance by facilitating dialogue about the loss, by getting the older adult to open

up and by the sharing of stories and happy memories.

Abuse and neglect of the older adult also affects their nutrition. Abuse and neglect of the older

adult by relatives is a common occurrence in the society. The abuse can be emotional, physical,

sexual, and financial, all of which will have an impact on the type and amount of food the older

adult consumes. Some relatives may use food as a means of abuse, by withholding food or

providing unhealthy meals for the older adult.

SERVICES AVAILABLE IN TRINIDAD AND TOBAGO

Senior citizens aged 65 years who are citizens or legally resident in Trinidad and Tobago and

whose income does not exceed $3000.00 per month is applicable for the Senior Citizen Pension.

Payment Schedule

Income Band New Rate

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These centers target persons age 55 and over, and who are in good health and physically active.

The activities offered are: Aerobics, Yoga, Tai Chi, Home Gardening, Field Trips, Art and Craft,

Computer Literacy, Swimming, Dance, and Reading/Adult Literacy.

Chronic Disease Assistance Programme (CDAP):

Universal access to free health services at the nations health clinics and hospitals, free

prescription drugs and other pharmaceutical items to combat the following health conditions:

Diabetes

Asthma

Cardiac Diseases

Arthritis

Glaucoma

Mental Depression

High Blood Pressure

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Benign Prostatic Hyperplasia (BPH)

Epilepsy

Hperchlolesterolemia

Parkinsons Disease

Thyroid Disease

Cadiac Disease

Arthritis

Glaucoma

Mental Depression

Free Transportation:

Older persons 60 years and over enjoy free bus rides, free Ferry trips to Tobago and free trips on

Water taxis during non-peak hours.

Reduced Annual Water and Electricity Rates By the Ministry of Public Utilities:

The Ministry of Public Utilities established a Public Assistance Programme for Older Persons

which granted those discounts on their annual water and electricity rates.

Home Improvement Grant:

The Home Improvement Grant Programme is provided by the Ministry of Housing and

Environment and is geared towards providing assistance for needy citizens whose houses were

substandard, dilapidated, or in need of repair. A maximum of US 3300.00 is available to eligible

participants.

The Division of Ageing

The Division of Ageing was established under the former Ministry of Social Development in

August 2003, in accordance with the tenets of the Madrid International Plan of Action on Ageing

(MIPAA). The Division serves as an umbrella agency to focus ageing initiatives, and acts as an

advocate for older persons in Trinidad and Tobago. Functions of the Division of Ageing:

Develop standards of care for older persons Monitor and coordinate the implementation of the National Policy on Ageing

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Organize and coordinate training programmes, seminars and workshops for care providers ofolder persons

Develop and implement programmes and projects for the benefit of the older persons Conduct research on matters pertaining to ageing and older persons Conduct public sensitization programmes nationwide on issues regarding ageing and older

persons

Network with social-sector Ministries, the private sector, and civil society in the interest ofolder persons

Control, monitor and regulate Homes for Older Persons Types I & II

WORLD ELDER ABUSE AWARENESS DAY15THJUNE

INTERNATIONAL DAY OF OLDER PERSONSOCTOBER 1ST

Conclusion

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24 HOUR MEAL PLAN FOR THE OLDER ADULT

BREAKFAST

2 slices whole wheat bread

1 small boiled egg

8 oz low fat milk, skimmed milk

10 medium grapes

MID MORNING SNACK

2 whole wheat crackers

8oz glass of water

LUNCH

Bake fish with vegetables (90 g fish, 6 oz potatoes, 4 oz grated carrots)

cup cooked brown rice

4 oz fresh salad

8 oz unsweetened orange juice

4 oz water

MID AFTERNOON SNACK

Cup Granola

8 oz water

DINNER

whole wheat roti with Tomato Choka

8 oz water

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LATE NIGH SNACK

4 Whole Wheat Crix

8 oz of tea ( spoon of sugar)

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