NUTRITIONAL NEEDS OF OLD

 
Every living thing needs food to sustain life, because there is food in the nutrients the body needs to perform activities of metabolism. For the nutritional needs of elderly given by both to assist in the process of adapting or adjust to the changes experienced in addition to maintain continuity of turnover of body cells that can prolong life. Caloric needs of the elderly is reduced due to reduced calorie basis of physical needs. Calories are calories needed basis to malakukan activities body in a resting state, for example: for the heart, intestines, respiratory and kidney. Based on usefulness to the body, nutrients are divided into three groups large, namely: 1. Group energy substances, included in this group are: a. Raw foods contain carbohydrates such as rice, corn, wheat, sweet potatoes, bread, cassava, etc., other than that in the form of sugar such as sugar, syrup, honey etc.. b. Raw foods contain fats like oil, coconut milk, butter, Margarine, milk and processed products. 2. Team builder substance This group includes foods - foods that contain lots of protein, both animal and vegetable proteins, such as meat, fish, milk, eggs, kacangkacangan and processed. 3. Groups regulating substances This group includes materials that contain lots of vitamins and minerals, such as fruits and vegetables. B. FACTORS AFFECTING THE NUTRITIONAL NEEDS OLD 1. Decreased ability to digest food due to tooth decay or toothless. 2. Decreased senses of taste resulted in a decrease of taste sweet, salty, sour, and bitter. 3. Esophagus / esophageal dilation experienced. 4. Reduced hunger, decreased gastric acid. 5. Bowel movement or peristaltic motion is weak and usually cause constipation. 6. Decreased food absorption in the intestine. C. NUTRITION ON OLD PROBLEMS 1. Nutrient excess Excess nutrients in the elderly occur in many western countries and cities large. Eating habits at a young age causes a lot of weight excess, apalai in elderly due to reduced use of reduced-calorie physical activity. Eating habits were difficult to change even if unconscious for eat less. Obesity is one of the founder of various diseases, for example: heart disease, diabetes, and hypertension. 2. Underweight 2 Malnutrition is often caused by socio-economic problems and also because of disease. When calorie intake is too low from the necessary cause weight less than normal. If this is accompanied with lack of protein causing cell damage that is not can be improved, resulting in hair loss, decreased resistance to disease, likely to be susceptible to infection. 3. Vitamin deficiency When consumption of fruits and vegetables in less food and supplemented with lack of protein in the diet result decreased appetite, vision decreased, dry skin, appearance becomes listless and discouraged. D. MONITORING OF NUTRITIONAL STATUS 1. Weighing Weight Loss a. Weighing BB performed regularly at least 1 week, watch out BB BB increased or decreased more than 0.5 kg / week. Increased BB more than 0.5 kg in 1 week at risk of overweight and weight loss of more than 0.5 kg / week showed deficiency weight. b. Calculating ideal body weight in adults: The formula: ideal body weight = 0.9 x (TB in cm - 100) Note to women with TB are less than 150 cm and men with TB less than 160 cm, use the formula: Ideal body weight = TB in cm - 100 If the BB is more than ideal means of excess nutrients If BB is less than ideal means of underweight 2. Protein-calorie deficiency Beware of the elderly with a history: the less income, less socializing, being alone, losing a spouse or friends, difficulties chewing, installation of false teeth that are less precise, difficult to prepare food, often mangkonsumsi drugs mangganggu appetite, lust eat less, the food offered was not invited to taste. Since this This can reduce the intake of protein for the elderly, resulting in a more elderly sick and not easily excited. 3. Vitamin D deficiency It usually occurs in elderly people who get less sun exposure, rarely or never drink milk, and consume less vitamin D contained in many fish, liver, milk and other dairy products. E. FOOD PLANNING FOR THE OLD ? Planning meals in general 1. Food must contain nutrients from the food varied, which consists of: power substances, substances builder and regulator. 2. Please note portions of food, not too full. Meal should be arranged evenly in a single day so that they can eat more often with a small portion. Sample menu: Morning: Porridge chicken 10:00 AM: Bread Lunch: Rice, pindang eggs, soup, papaya At 16.00: nagasari Tonight: Rice, spinach, fried tempeh, Pepes fish, bananas
3. A lot of drinking and reduce salt, with a lot of drinking can accelerate spending on food scraps, and avoid foods that are too salty will lighten the kidneys working and prevent the possibility of blood high. 4. Limit sweet foods or sugar, oil and food fatty like milk, butter, etc.. 5. For elderly patients the procedure was further penuaannya note matters as follows: · Eat foods that are easy to digest E. Avoid foods that are too sweet, savory, and fried-fried · When trouble chewing because gigirusak or false teeth is not good, food must be soft / flabby or chopped · Eat small meals but often · Distraction or snack foods, milk, fruits and fruit juices should given 6. Limit your coffee or tea, may be given but must be diluted because useful also to stimulate bowel movement and increase appetite. 7. Foods containing iron such as: beans, liver, eggs, meat low-fat, spinach, and green vegetables. 8. It is recommended to process food in a way steamed, boiled, or baked less fried foods ? Planning meals to cope with changes in the gastrointestinal tract To reduce the risk of constipation and hemorrhoids: 1. Suggest to consume high-fiber foods every day, such as vegetables and fresh fruits, breads and cereals. 2. Instruct the patient to drink at least 8 glasses of fluid each day to soften the stool. 3. Suggest not to use laxatives on a regular basis, because the patient will become dependent on laxatives. F. HOW TO EAT BY MOUTH (ORAL) 1. Prepare food and beverages will be provided 2. Position the patient seated or half seated. 3. Give a little drink warm water before eating. 4. Allow the patient to empty his mouth after every sendokan. 5. Align the feeding speed with the readiness of the patient, ask feeding too fast or slow. 6. Allow the patient to demonstrate a command of the patient's food choices who want to eat. 7. When finished eating, the patient position is maintained for ± 30 minutes. G. PRINCIPLES OF GIVING THROUGH DINING sonde (NGT) Feeding through the sonde is intended to meet the nutritional needs patients who have problems in swallowing and chewing food, as in stokes patients. The principles of administration are as follows: 1. Prepare food and beverages warm liquid 2. Raise the head of bed 30-45 degrees during feeding and 30 minutes after feeding. 3. Rinse the sonde hose with warm water first. 4 4. Make sure that no air enters into the sonde at the time of feeding or water. Make sure the hose is closed for not being fed. 5. Check the hose adhesiveness, if let loose hose nurse. 6. Report of nausea and vomiting immediately. 7. Perform frequent oral hygiene treatment. H. EXAMPLES OF FOODS FOR EACH FOOD GROUP 1. Raw food source of carbohydrates (energy substances): Rice, rice porridge, rice, corn, potatoes, cassava, yams, taro, biscuits, bread, crakers, cornstarch, rice flour, wheat flour, hunkwe flour, noodles, vermicelli. 2. Raw food source of fat (energy substances): Cooking oil, fish oil, margarine, coconut, grated coconut, coconut milk, fatty meat. 3. Raw foods of animal protein sources: Beef, chicken, liver, tripe, intestines, eggs, fish, shrimp. 4. Foodstuffs of vegetable protein sources: Green bean, soya bean, red bean, peanut, oncom, tofu, tempeh( from Indonesia)