But the fact remains that despite a decrease in

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consume lessprotein. But the fact remains that despite a decrease in calorie requirement the  need of proteinremains the same, hence the food should be a little richer in protein than the  other normal food.Rich sources of protein are- all pulses, legumes, sprouts, chicken, fish, and  egg.Normal adult protein requirement is 1 gm/kg body weight.Deficiency of protein is  common in the elderly and is one of the contributing factors to oedema,anaemia and  lowered resistance to infections. CARBOHYDRATE AND FATS  Since calorie requirement is lesser in older people,  carbohydrate and fat content of food is also tobe reduced. Part of fat intake should be in  form of vegetable oils which are rich in essential fattyacids and part of it should be in form  of animal fats which are rich in fat soluble vitamins A, D, E,K.The total amount of fat from  direct, indirect sources should not exceed 40 gms.daily. MINERALS Calcium- the need for calcium increases during old age especially for women after  menopause.There is increased demineralisation and osteoporosis if bones in the later years  of life. This cangive rise to spontaneous fractures and increased incidence of tooth decay. The  dailyrequirement of calcium in a woman around the age of 50 is about1000 mg/day. Food  alonemay not be capable of meeting the entire requirement, also calcium is available in  limited numberof foods; hence calcium supplements might be required. Good food sources of  calcium are-milk and milk products like cheese, paneer, and curd. Greenleafy vegetables are  also a good source. Iron -iron requirement in old age is the same as adults, which is about30 mg/day. If anaemia,  is there then about 10 mg/day extra iron can be given.Good sources of iron are- liver, green  leafy vegetables like spinach, methi, whole wheat bread,iron rich dry fruits, fruits such as  apple, gooseberry. Sodium- There is no evidence that aggressive sodium restriction will prevent or delay the  onset ofcardiovascular disease. Moderate amount of salt in diet helps to improve the  palatability andacceptability of the diet. Total salt free diet should not be followed except  under the advice of aphysician for the treatment of a specific disease. Salt is naturally  present in almost all fruits and vegetables.Foods that have a very high concentration of  sodium such as pickles, chutneys, and papadsshould be avoided as a part of daily diet.
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  • Fall '13
  • khan
  • Nutrition, Vegetable, Vitamin, Milk Products

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