Nutrition in Aging

“The physiological changes, characteristic of the aging process, influence diet, increasing the risk of nutritional deficiencies and malnutrition. An inadequate nutritional status contributes to an increase in complications such as the development of acute diseases, worsening of chronic diseases and mortality. That is why it is essential to ensure adequate nutrition at older ages, in order to promote healthy and active aging.

Aging has direct implications for food and nutritional needs. Energy needs progressively decrease with age, as a consequence of the change in body composition marked by the progressive loss of lean mass, in particular muscle mass, which is one of the physiological changes of aging that most affects nutritional status. However, the requirements for other nutrients, in particular for proteins, vitamins and minerals, remain unchanged or may even increase, which puts this age group at greater risk of not reaching recommended intake levels.

At this stage, it is essential to promote an adequate assessment and monitoring of the nutritional status, with the health professional specialized in Clinical Nutrition, through:

– Anthropometric and body composition assessment, especially lean mass;

– Identification of nutritional risk factors (nutritional screening);

– Careful and personalized elaboration of a food plan, in order to ensure adequate energy intake to meet nutrient needs, maintenance of adequate body weight and preservation of muscle mass;

– Application of therapeutic strategies;”

 

Maria João Eleutério

Nutritionist specialist in Clinical Nutrition CP 0181N

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