Preventing Malnutrition in Older Adults

Malnutrition is when your body doesn’t get enough nutrients from the foods you eat to work properly.
Nutrients include fats, carbohydrates, protein, vitamins, and minerals. These substances give your body
energy. They help your body grow and repair tissues. They also regulate bodily functions such as
breathing and the beating of your heart. Path to improved wellness
To improve your loved one’s nutrition, try some of the following:
• Encourage healthier food choices. The best foods are those that are full of nutrients, such as fruits,
vegetables, whole grains, and lean meats. Help your loved one limit his or her intake of solid fats, sugars,
alcoholic beverages, and salt. Suggest ways to replace less healthy foods with healthier choices.


• Snacking on healthy foods is a good way to get extra nutrients and calories between meals. It may be
especially helpful for older adults who quickly get full at mealtimes.


• Make food taste good again. If your loved one is on a restricted diet, herbs and spices can help restore
flavor to bland foods. Just remember to avoid herb or spice blends that are heavy in salt.

• Encourage exercise. Even a little bit of exercise can help improve your loved one’s appetite and keep
his or her bones and muscles strong.

• Plan social activities. Make mealtimes and exercise a social activity. Take your loved one on a walk
around the block. Encourage him or her to meet a neighbor or friend for lunch. Many restaurants offer
discounts for seniors.

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 Health teaching pregnant and Iactating women

Pregnancy is a demanding physiological state. In India, it is observed that diets of women from the low
socioeconomic groups are essentially similar during prepregnant, pregnant and lactating periods.
Consequently, there is widespread maternal malnutrition leading to high prevalence of low birth weight
infants and very high maternal mortality. Additional foods are required to improve weight gain in
pregnancy (10-12 Kg) and birth weight of infants (about 3 Kg). It is hence important to ensure provision of
extra food and healthcare to pregnant and lactating women
Key points regarding nutrition for pregnant and lactating women
• Pregnancy is physiologically and nutritionally a highly demanding period. Extra food is required to meet
the requirements of the foetus.
• A woman prepares herself to meet the nutritional demands by increasing her own body fat deposits
during pregnancy.
• A lactating mother requires extra food to secrete adequate quantity/ quality of milk and to safeguard her
own health.
Important nutrition tips for pregnant and lactating women
• Eat more food during pregnancy.
• Eat more whole grains, sprouted grams and fermented foods.
• Take milk/meat/eggs in adequate amounts.
• Eat plenty of vegetables and fruits.
• Avoid superstitions and food taboos.
• Do not use alcohol and tobacco. Take medicines only when prescribed.
• Take iron, folate and calcium supplements regularly, after 14-16 weeks of pregnancy and continue the
same during lactation.

Importance of eating Folate-Rich Foods

• Folic acid is essential for the synthesis of haemoglobin.
• Folic acid deficiency leads to macrocytic anaemia.
• Pregnant women need more of folic acid.
• Folic acid supplements increase birth weight and reduce congenital anomalies.
• Green leafy vegetables, legumes, nuts and liver are good sources of folic acid.
• 500 mg (0.5mg) folic acid supplementation is advised pre-conceptionally and throughout pregnancy for
women with history of congenital anomalies (neural tube defects, cleft palate).
Importance of eating Iron-Rich Foods
• Iron is needed for haemoglobin synthesis, mental function and to provide immunity against diseases.
• Deficiency of iron leads to anaemia.
• Iron deficiency is common particularly in women of reproductive age and children.
• Iron deficiency during pregnancy increases maternal mortality and low birth weight infants.
• In children, it increases susceptibility to infection and impairs learning ability.
• Plant foods like green leafy vegetables, legumes and dry fruits contain iron.
• Iron is also obtained through meat, fish and poultry products.
• Iron bio-availability is poor from plant foods but is good from animal foods.
• Vitamin C - rich fruits like gooseberries (Amla), guava and citrus improve iron absorption from plant
foods.
• Beverages like tea bind dietary iron and make it unavailable. Hence, they should be avoided before
during or soon after a meal.
• Commonly consumed plant based diets provide around 18mg of iron as against recommended intake of
35mg per day. Therefore, supplementation of iron (100 mg elemental iron, 0.5 mg folic acid) is
recommended for 100 days during pregnancy from 16th week onwards to meet the demands of
pregnancy.
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Health teaching plan of adults and elderly

Older adults are the fastest growing population in the United States. This requires a large portion of
healthcare resources to be exhausted in attempts to keep these patients healthy and living longer. In
2008, 38.7 million Americans were 65 or older. This number will double to 72 million by 2030.1

The World Health Organization defines health as a “state of complete physical, social and mental well-
being and not merely the absence of disease or infirmity.”2 Health promotion is becoming more popular
with policy makers and has always been an important part of achieving optimal health. The key
components of health promotion are prevention, promotion and health education.2 Effective patient
teaching is an essential part of achieving optimal health. As the population ages, traditional teaching tools
and techniques are becoming less effective and more difficult for patients to understand.1

Developing health education techniques tailored to the elderly population can increase adherence to
prevention strategies and treatments. The older adult population confronts numerous age-related
changes that make it more difficult for them to learn and understand information presented to them.
Normal aging causes changes in the physical and sensory capabilities of older adults.