Page 339 - Nutrition Essentials for Nursing Practice

C H A P T E R 1 3 Nutrition for Older Adults 327

Healthy Eating Guidelines

MyPlate for Older Adults, produced by Tufts University, is designed to help healthy,
older adults who are living independently choose a diet that is consistent with the
Dietary Guidelines for Americans, 2010 (Fig. 13.2). The graphic features a variety of
colorful fruits and vegetables, whole and fortified grains, low-fat and nonfat dairy milk
and dairy products, lean proteins, and liquid vegetable oils. Noteworthy features are as
follows:

■ Nutrient-dense food choices are used to illustrate each food group. As calorie needs
decrease, there is less room for empty-calorie foods that are high in solid fats or added
sugar.

■ The examples of foods featured on the plate are convenient, affordable, and readily avail-
able. For instance, peaches canned in natural juice are shown because they are easy to
prepare, are more affordable, and have a longer shelf life than fresh peaches.

■ Low-sodium canned vegetables appear as an option to help lower sodium intake.
■ Eight beverage servings are featured next to the plate to highlight the importance of

adequate fluid intake.
■ Older adults engaged in common activities appear in an icon across the top of the place-

mat as a reminder that there are a variety of options for engaging in physical activity.

Food Intake of Older Adults

Like younger adults, older Americans

QUICK BITE consume less fruit and vegetables

than recommended, and starchy veg-

Fruits and vegetables that are easily consumed etables account for about 80% of total
vegetable intake on any given day
by people who have difficulty chewing (USDA, Center for Nutrition Policy
and Promotion, 2007). Major im-
Ripe bananas Canned fruit provements in the nutritional health of
older adults could be realized if older
Baked winter squash Soft melon adults increased their intakes of whole
grains, dark green and orange vegeta-
Mashed potatoes Citrus sections

Stewed tomatoes Cooked carrots

Baked apples

bles and legumes, and fat-free or low-fat milk products (Federal Interagency Forum on

Aging-Related Statistics, 2012). Notice in Table 13.3 that for the nutrients most likely to

be consumed in inadequate amounts by older adults, whole grains, vegetables (especially

green leafy vegetables), legumes, and milk are listed as sources for three or more of these

nutrients. Other changes to improve the quality of older adults’ intake are to incorporate

foods and beverages that are lower in sodium and to consume fewer calories from solid fats,

alcoholic beverages, and added sugars. Frequently, food choices of older adults are based

on considerations other than food preferences, such as income; the client’s physical ability

to shop, prepare, chew, and swallow food; and the occurrence of food intolerances related

to chronic disease or side effects of medication. Box 13.3 features tips for eating well as you

get older.

While snacking may contribute to an excess calorie intake and obesity in other age

groups, snacking in older adults may help ensure an adequate intake. A study by Zizza,

Tayie, and Lino (2007) found that as older adults’ frequency of snacking increased, their

daily intakes of vitamins A, C, and E; beta-carotene; magnesium; copper; and potassium

improved. For older adults at risk of inadequate intake, encouraging snacking between

meals may be more effective than urging them to eat more at each meal.