Determine Guidelines for Planning Balanced Diets for Elderly?

The key element in planning diets for the elderly should be nutrient-based dietary guidelines, in order to reduce the burden of chronic disease afflicting this' group by nutritional means. The adults over 70 years may also consume less food than younger people primarily because of decrease in energy expenditure and also distinctly different metabolic processes. It is important to emphasize the following for old people:

1) Foods that are nutrient dense in vitamins and minerals. For example, whole grain and enriched or possibly fortified bread should be preferred to refined grain products for provision of adequate amounts of B vitamins. This is especially important since cereals and bread comprise the bulk of the diet of elderly people, many of whom are at risk for malnutrition.

2) In the fruit and vegetable category, deeply coloured ones should be chosen for provision of Folate and antioxidant nutrients.

3) With in the milk and milk products (curd, paneer, cheese) group, emphasis should be placed on low fat dairy products for the provision of adequate amounts of calcium and vitamin D.

4) From the protein rich group of meat, poultry, fish, beans, eggs and nuts groups, variety should be the key principle to follow with individual choices being made according to availability, affordability, chew ability, individual and ease of preparation.

5) Foods high in dietary fiber should be stressed and fluid intakes of elderly people should be emphasized since thirst sensation is decreased in older people.