Submitted by Carrie Huntley, Culinary Services Manager at Luther Oaks
Nutritional needs change throughout a person’s life. For many adults, aging can present issues to maintaining a healthy diet. These issues can be related to physical changes in the body, lifestyle changes in older adults or medical conditions related to the aging process.
As the body ages, the number of taste buds decrease in number and the remaining cells tend to shrink. In fact, by age 60 people generally notice they have lost some taste sensation and it usually begins with salty and sweet flavors (Nagourney 2012). Additionally, around age 70 a person’s sense of smell can start to diminish and the salivary glands produce less saliva making chewing and swallowing more difficult. These physical changes make foods taste very different than the person remembers and can influence the food choices of older adults. To help overcome these changes, older adults should recognize this decrease in sensation and resist adding additional salt and sugar to dishes. Start experimenting with spices or fresh herbs in cooking and choose foods that are colorful and visually appealing. Remember to drink plenty of water or skim milk with meals to make up for decreased saliva production.
Mobility issues in older adulthood tend to decrease the overall physical activity of a person. As a result, fewer calories are needed to maintain body weight. However, the needs for vitamins, minerals and other nutrients stay the same or, in some cases, increase. Wise food choices are important at every stage of life, but the golden years require more nutrient dense foods and fewer empty calories. To get the nutrients needed to maintain health, seniors should try to consume a variety of fruits, vegetables, whole grains, lean proteins, low fat dairy products and healthy fats. Perhaps trying familiar foods prepared differently, such as Garlic Shrimp with Vegetables over Whole Wheat Fettuccine can keep wise food choices interesting.
Many older adults with chronic illnesses can present nutritional concerns. Common conditions that afflict the aging population include hypertension, diabetes and kidney disease. These illnesses typically require limiting certain nutrients in an effort to control the disease. For example, the most recommended diet modification for older adults is to limit the amount of sodium consumed. This is a particularly challenging endeavor when salty taste sensations are diminished due to the normal loss of taste buds during the aging process. To overcome this challenge, many seniors find it helpful to dine with a group of friends who have similar needs. Peer support as well as having many healthy options available can make the transition to a modified diet more successful.
Fortunately, a growing trend among senior living communities across the nation is to provide chef-prepared meals in an upscale dining environment. Many older adults who choose to live in these types of senior living communities find the stress and pressure of preparing healthy meals is diminished or eliminated altogether.
Although aging presents nutrition-related challenges, knowledge about how the body changes over time can arm seniors with the tools needed to make wise food decisions. With intentional choices and a strong support system, food can still be nourishing and fun into the later years of a person’s life.
If you would like more information about retirement living at Luther Oaks, or to schedule a tour, please contact Ann Hansen or Karen Coughlin at 309-557-8000. Luther Oaks is located at 601 Lutz Road, Bloomington, IL offers Independent Living, Assisted Living, Memory Support. Their Healthcare Pavilion is currently under construction.
Source: Nagourney, E. (2012, December 6). “Why does my food have less flavor?” The New York Times. www.nytimes.com
Photo credit: monkeybusinessimages/iStock
Garlic Shrimp With Vegetables Over Whole Wheat Fettuccine
Ingredients:
1 lb raw peeled and deveined shrimp
2 cups broccoli florets
1 large red pepper, thinly sliced
2 cups matchstick carrots
12 pieces asparagus trimmed and cut into 2 inch pieces
3 cloves garlic, minced
1 cup low sodium chicken stock
3 Tbsp low sodium soy sauce
2 Tbsp cornstarch
4 Tbsp olive oil
1 lb cooked whole wheat fettuccine
Directions:
Cook fettuccine as directions indicate on package. Mix together the chicken stock, soy sauce, and cornstarch in a small bowl and set aside. In a large nonstick skillet add two tablespoons of olive oil. Sauté the shrimp and the garlic until pink. Remove the shrimp from the pan and set aside. Add two more tablespoons of olive oil and sauté the vegetables until just tender. Add the chicken stock mixture. Cook until thickened. Add the cooked shrimp and toss to combine. Serve over cooked, whole wheat fettuccine.