The geriatric patient and his nutrition
Gofferje, H.; Lang, E.
Infusionstherapie und Klinische Ernahrung 4(1): 44-47
1977
ISSN/ISBN: 0378-0791 PMID: 557455 Document Number: 124117
Diet is discussed in relation to characteristics of advancing age, such as reduction of energy requirement, impaired glucose tolerance, a tendency for increases in total lipids, cholesterol and triglycerides in blood serum, increase in requirement for protein of high biological value, lack of thirst and reduction of total body water. Recommendations are: reduction of energy supply, primarily at the expense of animal fat, with requirements of essential fatty acids covered by vegetable oil, avoidance of monomer-type sugars and use of starchy products, with carbohydrate spread over at least 5 meals daily, increase of protein, preferably of high quality, to 1.2 to 1.5 g/kg bodyweight, also adequate supplies of water, K, Ca, vitamins, minerals and roughage.