Feeding the Aged and the Patient
With a Long-Term Illness
Although the nutritional needs of people remain the
same throughout life, the caloric requirement and
probably the total amount of essential foods become less
with increasing age. It is important for the older
person’s diet to be fully adequate so that his body is
supplied with all the essential nutrients. His meals
usually can be chosen from the food prepared for the
family unless the doctor has ordered a special diet.
Eating is often one of the principal pleasures left to
the older person, and as nearly as possible he should be
given foods to which he is accustomed. However, if he is
overweight he should be encouraged to cut down on the
amount of food eaten and to avoid high-calorie foods. He
should try to keep his weight near or below the average
standard established for hi height and his age.
Meals offered to the ill or aged may meet all
nutritional standards; but unless they are eaten, they
fail to meet the person’s needs. If, for example, the
patient refuses to drink milk or to eat citrus fruits,
or, because of poor dentition, is unable to chew meat,
then his meals must be modified. Milk may be included in
combination with other food; citrus fruit may be
acceptable as juice, either plain or mixed with a
blander fruit juice; and meat may be ground or chopped
before or after cooking,
The atmosphere at mealtime is of great importance. If at
all possible, the patient should get out of bed.
Whenever possible he should eat with other members of
the family so that mealtime becomes an interesting,
companionable experience. Needles to say, taste, odor,
and appearance of food influence appetite.
See also:
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