Zinc some features of old age such as delayed wound

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Zinc -some features of old age such as delayed wound healing, decreased taste and anorexia  arealso findings associated with zinc deficiency. However the normal diet suffices for the  body’starget for zinc and very rarely there may be the need to take a zinc supplement.
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Benefits of Vitamins An older person is likely to need increased amounts of vitamin D, B12 and E. Vitamin D helps the body absorb calcium to prevent osteoporosis. Vitamin D sources include salmon, milk, eggs and cheese. Vitamin B12 aids in producing red blood cells and maintains healthy nerve cells. Meat, dairy, eggs and soy products contain vitamin B12. Balch says that vitamin E can help protect against heart disease. This nutrient can be found in avocados, walnuts, almonds, turnip greens and spinach. Poor appetite, impaired absorbtion, constipation and general malaise may be caused in part  byinadequate intake or improper absorption of vitamins. While the body’s demand for  vitamins doesnot increase in old age, it is particularly important that the factors interfering  with utilisation becorrected or that the intake should be sufficient to compensate for the  poor utilisation.In the elderly when light exposure is poor, for example in those who are  house bound orinstitutionalised, vitamin D status is likely to be poor. Milk should be  included in diet of suchpeople. VITAMIN A  It is only found in foods of animal origin like liver, butter, whole milk, and egg  yolks. However thebody is capable of converting its precursor beta-carotene into vitaminA.  These precursors arefound in all dark green vegetables and yellow-orange fruits and  vegetables.The requirement for an adult is 5000 I.U. VITAMIN B RIBOFLAVIN : richest sources are liver, milk, dark green leafy vegetables,  enriched breads andcereals.Recommended dietary allowance (R.D.A.) is-1.2 mg/day. NIACIN:  Good sources are grain products, meat, poultry, fish, nuts, and legumesR.D.A.- 6.6  Niacin equivalents/1000 cal.  B6 : Good sources are meat, poultry, fish, and grain products.R.D.A.- 0.2 mg/gm of protein  consumed. B12 -Found in animal foods such as milk, eggs and meat. VITAMINc  G ood sources are citrus fruits such as oranges, lemon, grapes and  gooseberry.High level of vitamin C is found in brocolli, green pepper, tomatoes, raw cabbage,  and leafygreens of spinach, turnips and mustard.Huge amount of vitaminC is lost when the  food is cooked in large amount of water and byexternal heat.R.D.A. – 60 mg/day VITAMIN DIt  occurs naturally only in foods of animal origin like liver, butter, fatty fish and  egg yolks. Thehuman body from its naturally occurring precursors also produces it. Aging  skin may havediminished capacity to synthesise vitamin D. hence the requirement in the 
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Zinc some features of old age such as delayed wound healing...

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