Nutrition and the Elderly Term Paper by amchavez

A look at issues in nutrition for the elderly.
# 151872 | 1,016 words | 4 sources | APA | 2012 | US
Published on Oct 19, 2012 in Medical and Health (Nutrition and Exercise) , Nutrition (Food) , Aging (General)


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Description:

This paper highlights suggestions for assisting the elderly with general nutritional concerns as well as issues regarding a surplus of iron in their diets. First, the paper discusses the benefits of a healthy diet for senior citizens. Then, it describes the necessity of iron in a younger person's diet and the potential hazards of it in an elderly person's diet. Next, the paper emphasizes that in order to maintain longevity, elderly people should remain physically and mentally active, as well as, maintain a healthy diet. A research study on nutrition in the elderly is cited, which concludes that over half of senior citizens suffer from malnutrition. The paper concludes by stating that for the elderly, maintaining a healthy diet and staying physically active contribute to a higher quality of life and enhanced independence.

From the Paper:

"During an individual's lifetime, iron is needed in the body to utilize oxygen and aid in metabolic function. As the individual ages, the requirement for iron decreases. Seniors should meet their iron requirements only through dietary sources such as dark leafy greens, dried fruit and lentils, not with iron supplements. As a component of hemoglobin, iron transports oxygen through the bloodstream (Tourney, 2011). When there is too much iron in the body, the excess gets stored in the tissues and organs. Over time, the excess iron that is stored in the body may become poisonous causing low energy, weakness, and abdominal pain. Eventually, the excess iron may cause serious health problems such as liver damage, heart failure and arthritis. Seniors over the age of 50 need only 8 mg of iron daily. There are two kinds of iron, heme iron and non-heme iron. Heme iron is an animal-based iron and foods that are rich in heme iron such as beef, fish, chicken and milk are easily absorbed by the body. Foods such as beans, cashews and fortified cereals provide non-hemeiron, however, this plant-based form of iron requires the consumption of vitamin C simultaneously in order to be absorbed by the body."

Sample of Sources Used:

  • Anderson, K. (2012). Excess Iron and Brain Degeneration: The Little-Known Link. Life Extension, 18(3), 1-9.
  • Gille, D. (2010). Overview of the physiological changes and optimal diet in the golden age generation over 50. European Reviews Of Aging & Physical Activity, 7(1), 27-36.
  • Kaiser, M. J., Bauer, J. M., Ramsch, C., Uter, W., Guigoz, Y., Cederholm, T., & ... Sieber, C. C. (2010). Frequency of Malnutrition in Older Adults: A Multinational Perspective Using the Mini Nutritional Assessment. Journal Of The American Geriatrics Society, 58(9), 1734-1738. doi:10.1111/j.1532-5415.2010.03016.x
  • Tourney, A. (2011, February 16). Why should senior citizens not use iron supplements?. Retrieved from http://www.livestrong.com/article/383553-why-should-senior-citizens-not-use-iron-supplements/

Cite this Term Paper:

APA Format

Nutrition and the Elderly (2012, October 19) Retrieved September 19, 2020, from https://www.academon.com/term-paper/nutrition-and-the-elderly-151872/

MLA Format

"Nutrition and the Elderly" 19 October 2012. Web. 19 September. 2020. <https://www.academon.com/term-paper/nutrition-and-the-elderly-151872/>

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