Page 338 - Nutrition Essentials for Nursing Practice

326 U N I T 2 Nutrition in Health Promotion

Table 13.2 Important Nutrients Whose RDAs Change with Aging*

Age 31–50 Age 71ϩ
Years Rationale for Change
Nutrient Years Age 51–70 Years

Calcium (mg/day) 1000 1200 (female) 1200 The efficiency of
Vitamin D (IU/day) 1000 (male) 800 calcium absorp-
tion decreases
Iron (mg/day) 600 600 8 with age.
Females only
18 8 The ability to
synthesize vita-
min D on the
skin from sun-
light decreases
with age.

Cessation of
menstruation

*Values are for both males and females unless otherwise indicated.

Source: Institute of Medicine. (2010). Dietary Reference Intakes for calcium and vitamin D. Available at http://
www.iom.edu/Reports/2010/Dietary-Reference-Intakes-for-Calcium-and-Vitamin-D.aspx. Accessed 2/1/13.

recommendation for iron (Table 13.2). The DRI for sodium decreases with aging because
the AI is extrapolated from younger adults based on median calorie intakes from food sur-
veys. Although the total amount of vitamin B12 recommended does not change with aging,
people over 50 years are advised to consume most of their requirement from fortified food
or supplements because 10% to 30% of older adults may not be able to absorb natural vita-
min B12 from food (National Research Council, 1998).

According to NHANES data from 2007–2008, the mean intake of several micro-
nutrients is deficient in the diets of older adults—namely, vitamins A, D, and E; calcium;
magnesium; and potassium (Table 13.3) (USDA, ARS, 2010). Conversely, their intake of
sodium is too high.

Table 13.3 Sources of Food Components That May Be Lacking in the Diets of
Older Adults

Food Component Sources

Vitamin A Green and orange vegetables, especially green leafy vegetables;
orange fruits, liver, milk
Vitamin D
Vitamin E Milk, fortified soy milk, fatty fish, some fortified ready-to-eat cereals

Calcium Vegetable oils, margarine, salad dressing made with vegetable oil,
nuts, seeds, whole grains, green leafy vegetables, fortified cereals
Magnesium
Milk, yogurt, cheese, fortified orange juice, green leafy vegetables,
Potassium legumes
Fiber
Green leafy vegetables, nuts, legumes, whole grains, seafood,
chocolate, milk

Fruit and vegetables, legumes, whole grains, milk, meats

Whole grains; legumes; fruit and vegetables, especially the skin and
seeds

Note: Bold type used to illustrate the commonality of sources among these nutrients.