Proper Nutrition for Senior Citizens: Why we eat
what we eat and what you should be eating
Ten tips on what seniors should consider when making
food choices; sample meals by an expert
By
Jim Schneeberger, Food and Beverage Director, Park Springs,
Continuing Care Retirement Community (CCRC)
May 27, 2009 - It has become increasingly clear
over the years that unbalanced food intakes increase the risks of a
number of chronic diseases that face senior citizens. Making the
necessary food choices is not always easy, but necessary. Recently, the
focus for dietary change has been on the maintenance of body weight and
nutritional adequacy, with emphasis on increased intake of complex
carbohydrates and fiber and decreased intake of sugars, total fat,
cholesterol, sodium and alcohol.
As people age, their activity levels change and
therefore many other aspects of their lifestyles adjust thereby
compounding all of these factors. Illness also alters food intake and
the use the body makes of food.
Study finds eating fatty fish once a week reduces
heart failure risk, eating more does not. Omega-3 fatty acid benefits
confirmed, too if taken in the right amounts
How do medications modify food intake, digestion
and absorption? How does food interfere with the effectiveness of
medications? These questions must be answered to best suit ones
individual dietary needs as he or she ages.
Many dietitians are now looking at changes in the
patterns of living when trying to help people develop better food
habits.
In todays society, there is a great reliance upon
convenient and ready to eat foods. Evidence has also shown that people
are eating much more frequently than in the past, partly because of the
many attractive snacks that are available.
I suggest eating five small meals a day as an
effective way to maintain a well balanced diet. Eating five meals a day
will train your body to digest more foods more often. As long as the
meals you are eating are not filled with too many calories, your body
will learn to digest food quicker, allowing you to digest foods much
more easily.
When deciding on what to eat, many seniors factor
in taste, smell, temperature and texture. These factors govern our food
acceptance and we usually end up eating what we are most familiar with.
Sweet, sour, salty and bitter are the four taste
sensations provided by the taste buds and as we age, older adults
generally demand that foods are hotter, and despite being seasoned, are
bland.
While many people start losing their appeal for
different foods due to a reduction in their taste buds, it is still
important that each individual receives the proper amount of nutrients
when deciding what to eat and seniors can do so by choosing a good
variety of healthful foods from each of the five food groups.
Below are my suggestions on what you should take
into consideration when making food choices.
1. Select four or
more servings of fruits and vegetables. These are important for vitamin
A, carotenoids, vitamin C and fiber. Include cruciferous vegetables
often: broccoli, brussel sprouts, cabbage or cauliflower.
2. Substitute
whole-grain breads and cereals for white breads and cereals. Use four
to six or more servings daily.
3. Select low-fat
milk and cheeses instead whole milk and cheeses. Use cream, ice cream
and whole milk cheeses rarely.
4. Include four to
five ounces of lean meat, poultry or fish daily. Use chicken and fish
more often.
5. Include three
or four eggs a week.
6. Reduce the
consumption of sugars and fats.
7. Reduce the
intake of salt and heavy salt infused products.
8. Abstain from
alcohol or drink in moderation.
9. Reduce the
intake of salt-and smoke-cured meats or charbroiled meats.
10. Stay hydrated.
Drink plenty of water.
Based on the ten criteria I have provided, I would
suggest the following meals based on numerous options at Park Springs.
With over 40 entrιe items, 35 accompaniments and many other options to
choose from, a Member can always find something to meet any diet and
conform to any medication demand they may have.
Main Dining Room Menu
Field green salad with Italian dressing
Baked Scrod
Lima Beans
Brown Rice
Fruit Plate
The accompanying beverage should be water, skim
milk, V8, orange juice, or if wine is desired one should have red wine
and limit it to four ounces as alcohol does have the tendency to
conflict with many medications and is high in calories.
The Springhouse Grill Menu
Hearts of Lettuce Salad with Italian dressing
Queen cut Filet
Fresh Asparagus
Fresh Carrots
Fruit Plate
The beverages would fall into the same category as
in the Main Dining Room.
The Bistro or Market Cafι Menu would have
selections from a variety of entrιe salads, turkey sandwich, soups,
fresh Salmon, and boneless, skinless chicken breast. These items can be
accompanied by a wide variety of freshly prepared vegetable items.
Information Source:
About the Author
Jim Schneeberger is the Food and Beverage Director
at Park Springs, which claims to be the southeast's premier Continuing
Care Retirement Community (CCRC). Schneeberger, along with the Food
Service Team at Park Springs were responsible for redesigning two dining
venues at Park Springs including an upscale Steak House called The
Springhouse Grill.
About Park Springs Dining Options
Park
Spring Members, the company says, enjoy a wide variety of dining
options. With a meal plan that is flexible, Members enjoy the ability to
create a dining experience that fits their lifestyle. In addition to the
four dining venues, members can take advantage of take-out or home
delivery at no additional cost. Members are able to enjoy meals on their
own schedule at their convenience
About Park Springs
Park Springs, Stone Mountain, Georgia, is a
398-home campus-style community that is situated on 54 acres and
surrounded by Stone Mountain Park. A 64-suite health center provides
assisted living, skilled nursing and dementia/Alzheimer's care. The
campus style community boasts a 50,000 square foot clubhouse serving
meals in four themed dining rooms daily and a 12,000 square foot fitness
center with an indoor swimming pool.
The Seniors Housing Council of the National
Association of Home Builders named Park Springs a Platinum winner. Park
Springs is developed by Isakson-Barnhart and managed by Life Care
Services LLC (LCS), a leader in senior living communities. LCS today
serves more than 23,000 residents daily in over 80 communities
nationwide. For more information on Park Springs, call 770-879-5006,
800-267-7126 or visit
http://www.parkspringscommunities.com/.
Keep up with the latest news for senior citizens, baby
boomers
By
Jim Schneeberger, Food and Beverage Director, Park Springs,
Continuing Care Retirement Community (CCRC)
Park
Spring Members, the company says, enjoy a wide variety of dining
options. With a meal plan that is flexible, Members enjoy the ability to
create a dining experience that fits their lifestyle. In addition to the
four dining venues, members can take advantage of take-out or home
delivery at no additional cost. Members are able to enjoy meals on their
own schedule at their convenience