Read more
In aging there is an evident diminished capacity to maintain homeostasis. In this sense, in the elderly, deficit malnutrition is frequent, a fact that is related to increased morbidity and mortality. It is also common the decrease of motor processes from the esophagus to the small intestine.This feeding manual includes nutritional requirements for energy and nutrients, food selection, techniques and strategies to prevent nutrient loss during food preparation, common replacements and general dietary recommendations for the elderly population. In addition, guidelines were designed to enrich preparations for the older adult with low weight and dysphagia. For these two pathologies, options for breakfasts, lunches, snacks, dinners and snacks were planned. Finally, specific examples of menus with their respective ingredients, quantities, home measurements and preparation methods were provided, according to the nutritional requirements for this biological group and for the mentioned pathologies.
About the author
Bachelor's Degree in Nutrition. Professor at the Faculty of Health Sciences (FCS), National University of San Luis (UNSL), San Luis, Argentina. Researcher category V. Doctoral Fellow CONICET.
