Nutrition and Old Age: A Review

Abstract

Elderly persons in the U.S. constitute a growing population segment particularly vulnerable to nutritional problems. These problems can result from decreased intake of nutrients, altered requirements for nutrients, or impaired absorption of nutrients. The literature dealing with the adequacy of the diets of elderly persons in this country and abroad is reviewed in order to pinpoint specific problem areas. The protein requirement of the elderly may be less or more than that of younger adults, depending upon the functional competency of the kidneys as well as other factors. Less efficient absorption in the elderly can result in delayed fat and carbohydrate absorption. Vitamin deficiency has been detected in the elderly. Many elderly persons consume less than the recommended dietary allowances of several vitamins, especially ascorbic acid, thiamin, and folic acid. The deleterious effect of prolonged cooking upon these vitamins may contribute to vitamin inadequacy. The elderly, especially elderly women, have a very high incidence of osteoporosis, possibly due to long-term dietary inadequacy of calcium and vitamin D. The elderly frequently have an aversion to milk, major dietary sources of calcium and vitamin D, because of lactose intolerance. © 1971, American Dairy Science Association. All rights reserved.