 Nutrition across the lifespan-dietary needs of older adults

o A balanced diet for all adults consists of 40% to 55?rbohydrate and 10% to

20?t (with no more than 30?t).

o The recommended amount for protein is unchanged in adults and older adults.

However, protein requirements increase in older adults.

o Older adults need to reduce total caloric intake. This is due to the decrease in

basal metabolic rate that occurs from the decrease in lean body mass that develops

with aging.

o Dehydration is the most common fluid and electrolyte imbalance in older adults.

Fluid needs increase with medication-induced fluid losses

• Sources of nutrition: Heme sources of Iron

o Iron is responsible for hemoglobin formation/function, cellular oxidation of

glucose, antibody production, and collagen synthesis.

o Iron supplements may cause constipation, nausea, vomiting, diarrhea, and teeth

discoloration (liquid form). They should be taken with food to avert

gastrointestinal symptoms, and nurses should encourage fresh fruits, vegetables,

and a high-fiber diet.

o Food sources include organ meats, egg yolks, whole grains, and green leafy

vegetables.

o Vitamin C increases the absorption of iron.