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As age advances, the nutritional needs also change. Some of the changes that occur while one ages make one vulnerable to malnutrition. Therefore, healthy eating is a priority when it comes to elderly people.
Calcium and vitamin D are some of the nutrients that older adults should take in plenty. It is unfortunate that the body’s ability to absorb calcium decreases as one ages. Aging is associated with loss in bone mass and a large percent of the elderly people suffer from conditions such as osteoporosis. Calcium and vitamin D are good for bone health. Calcium is responsible for bone formation and maintenance while vitamin D facilitates calcium absorption (Geissler, and Hilary 364). Therefore, older adults should consume foods and supplements that contain these nutrients in plenty. For instance, they can increase their intake of dairy products, dark green leafy vegetables, and fish, among others.
Fiber is also highly required in the diet of older adults. Constipation is common in this group of people and it results from reduced exercise as well as a high intake of drugs that cause constipation. Fiber stimulates bowel movements in individuals with blockage. Fiber additionally can help bring down your hazard for coronary illness and forestall Type 2 diabetes (Geissler, and Hilary 365). More established grown-ups are urged to eat entire grain bread and oats, and more beans and peas- alongside foods grown from the ground which likewise give fiber.
Another concern is the cost of nourishments wealthy in micronutrients, which further debilitates how frequently they are consumed by older adults. Exacerbating this circumstance is the way that the elderly people regularly experience the ill effects of diminished invulnerable capacity, which adds to this present gathering’s expanded horribleness and mortality (Geissler, and Hilary 366). Other critical age-related changes incorporate the loss of intellectual capacity and weakening vision, all of which thwart great wellbeing and dietary propensities in maturity.
 
 
Works Cited
Geissler, Catherine, and Hilary Powers, eds. Human nutrition. Oxford University Press, 2017. 1-738.