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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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