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    ELDERLY

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    Angela Dancel
    This document presents a meal plan and nutrition guidelines for an elderly individual. It outlines the objectives of planning nutrient-modified diets for the elderly. It then provides details of a specific elderly client, including a 4-day meal plan tailored to his needs and nutritional requirements. The meal plan accounts for CHO, protein, fat, energy and meets his calorie needs. It also evaluates the meal prepared, outlines nutrient modifications, and proposes nutrition interventions such as increasing calcium intake and regular dental checkups.

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    ELDERLY

    Uploaded by

    Angela Dancel
    450 views9 pages
    This document presents a meal plan and nutrition guidelines for an elderly individual. It outlines the objectives of planning nutrient-modified diets for the elderly. It then provides details of a specific elderly client, including a 4-day meal plan tailored to his needs and nutritional requirements. The meal plan accounts for CHO, protein, fat, energy and meets his calorie needs. It also evaluates the meal prepared, outlines nutrient modifications, and proposes nutrition interventions such as increasing calcium intake and regular dental checkups.

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    This document presents a meal plan and nutrition guidelines for an elderly individual. It outlines the objectives of planning nutrient-modified diets for the elderly. It then provides details of a specific elderly client, including a 4-day meal plan tailored to his needs and nutritional requirements. The meal plan accounts for CHO, protein, fat, energy and meets his calorie needs. It also evaluates the meal prepared, outlines nutrient modifications, and proposes nutrition interventions such as increasing calcium intake and regular dental checkups.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    450 views9 pages

    ELDERLY

    Uploaded by

    Angela Dancel
    This document presents a meal plan and nutrition guidelines for an elderly individual. It outlines the objectives of planning nutrient-modified diets for the elderly. It then provides details of a specific elderly client, including a 4-day meal plan tailored to his needs and nutritional requirements. The meal plan accounts for CHO, protein, fat, energy and meets his calorie needs. It also evaluates the meal prepared, outlines nutrient modifications, and proposes nutrition interventions such as increasing calcium intake and regular dental checkups.

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    P R E S E N T E D B Y : E L D E R LY G R O U P

    OF ELDERLY
    NUTRITION IN
    THE LIFE CYCLE
    I. OBJECTIVES
    At the end of the 3-hour laboratory session, we should be able to:
    1. Plan a diet for an elderly requiring intake modifications of
    certain nutrients;
    2. Identify food items essential in the diet of the elderly;
    3. Recognize importance of preparing a feeding plan for elderly;
    4. Recognize the nutritional requirement of elderly; and
    5. Develop and prepare a diet for an elderly requiring nutrient
    intake modifications.
    II. PROCEDURE
    Group 6: ELDERLY
    A 65 year-old retired government employee,
    weighing 70 kg and standing 5’8” tall has a good
    appetite but tends to be choosy because of his dental
    problems. He keeps himself busy by managing the
    family’s small sari-sari store business.
    III. EVALUATION
    Table 4-1. Meal plan for Elderly

    Food Exchanges No. of Exchanges CHO (g) PRO (g) FAT (g) ENERGY kcal

    I.Veg A (1) Malunggay leaves 0 0 0

    Veg B (1) Squash fruit 3 1 0

    II. Fruits (3) Banana 10 0 0 40 kcal

    III. Milk (2) Fresh milk 127 8 10

    IV. Rice (3) Cooked rice 23 29 0 100 kcal

    V. Meat (1) Chicken breast 0 8 1 41 kcal

    VI. Sugar

    VII. Fat (1) Bacon 0 0 5 45 kcal

    TOTAL 126 g 112 g 26 g 226 kcal


    Meal Distribution

    Breakfast Lunch Dinner Snack

    1strip bacon Malunggay leaves ¼ chicken breast


    ½ cup cooked rice Squash fruits 1 cup cooked rice N/A
    1 banana 1 cup cooked rice 1 banana
    1 cup fresh mil 1 banana 1 cup fresh milk
    Table 4-2. Sample Menu for Adult
    Menu Household Measure
    Vegetable Beef Soup 1- 1 ½ pounds ground beef of unison
    1 cup chopped onion
    1 ½ cup sliced carrots
    3-4 cups chopped cabbage
    1 ½ cups frozen organic corn
    2-3 cups cubed potatoes
    1 cups frozen, baby lima beans
    4 cloves garlic ( chopped or pressed)
    1 tsp dried oregano
    1 tsp dried thyme
    2 tsp dried parley
    2 tsp sea salt

    Pepper to taste
    4 cup broth (veg. chicken or beef)
    7 cups tomato product (diced, whole,
    strained etc.)
    Pinch of organic sugar (optional only if
    your soup taste bitter or tangy from
    tomato products)
    Table 4-3. Case Assessment for Elderly
    Meal Prepared Nutrient Modification Rationale Nutrition Intervention

    Vegetable Beef Soup Calories per serving – 24g - It helps them maintain a - Increase calcium intake
    Fat per serving – 5.7g healthy weight - Advice client to go to
    Saturated fat per serving – 2g - It lowers the risk of dental clinic regularly for
    Mono unsaturated fat per serving - developing chronic health dental checkup
    2.29g conditional - Educate them to brush
    Poly unsaturated fat per serving – - It’s easy to stick in their teeth 3 times a day
    0.3g microwaves and it ensure - Keep healthy eating plan
    Protein per serving – 23g they get ------- - Let a goal to be physically
    Carbohydrates per serving – 22g - Great meal for elderly active at least 30 min.
    Fiber per serving – 4.1g specially when they live everyday
    Cholesterol per serving – 49mg aloe
    Iron per serving – 2.7mg
    Sodium per serving – 587mg
    Calcium per serving – 26mg
    THANK YOU

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