مرکز منطقه ای اطلاع رساني علوم و فناوري

Abstract :

In our country, elderly population is increasing at a higher rate than the other age groups. Due to aging population who is over 65 years old, mortality rate increase 75% from coronary heart disease, cancer and cerebrovascular diseases which all diet affected. Nutrition plays an active role in the the prevention, development and treatment of age-related disease. Adequate and balanced nutrition in the elderly is supporting mental health, ensuring physical function, reducing the risk of chronic illness, preventing malnutrition and functional impairment. Aging is increasing some of the nutrient needs or decreasing for some. Healthy eating is to have a varied diet by choosing foods from each food group to providing the vitamins, minerals that are required for optimum health. Energy requirement is influenced by age, sex, body composition, weight and activity level. Energy requirement is recommended to calculate the proper body weight of 30 kcal per kg. Total calorie should provide from 50-60% of carbohydrate and 10-15% of the protein or 0.8-1 grams of protein per kg. Also, the amount of carbohydrate is recommended minimum of 130 grams per day. Fat calories should comprise 25 to 30% of the total calories, saturated and polyunsaturated fats which are forming the composition of fats should be no more than 8-10% of daily total energy intake and monounsaturated fats should be 15% of the energy. Due to the lack of food diversity and nutrient intake decreased could be seen in micronutrients deficiency in elderly people. Mediterranean diet is recommended due to the growing evidence of lower risk of mortality especially in older adults who have had coronary heart disease as it is rich in fruit and vegetables, low in meat, includes oily fish and high consumption of cereal and legumes. It should be noted fluid intake due to decreased sensation of thirst, 30 mL per kg per day (~ 2 liters) of fluid intake should be maintained