The actual nutrition of elderly and old people

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The set of products in the diet of older people are largely similar, but somewhat less in quantity. In General, one gets the impression that there is no significant difference in the age peculiarities of their actual power (table. 16).
The research results show that the range of products used in the diet of older people, is great enough. It includes almost all types of major groups of food products, which indicates a relatively high level of prosperity, of economic security of the elderly and old people in the family. The state of dentition not have a material impact on the assortment structure of diets. However, apparently, mostly one or the other range of products used in food, had some seasonal periodicity.
Comparing the obtained values of consumption of products with the norms them (b.p. The Burgasy, 1968), it should be noted that if the consumption of such foods such as potatoes, bread, milk, cheese, sour cream and some other respects, the consumption of meat products, eggs, vegetables, fruits and berries few behind the mentioned norms.
It is known that the wider the range of products used in the food, the more fully in biological terms, the easier it is to carry out its correction depending on age, professional, sexual and other features of the human body, in accordance with scientific requirements and recommendations.
From the set of products in diets depends on the content of nutrients and their optimum balance which is the main indicator of the usefulness of power. The exception of certain products or whole groups of human nutrition can lead to disturbances in metabolism and the functional body state, depriving him of vital substances.
The knowledge age peculiarities of regulation of metabolism and functions, advances in biochemistry power (A. A. Pokrovski, 1974) allows to study not only the General nature of power, but also a detailed analysis of the structure of food rations, their biological value, i.e. the qualitative aspect of power.
The protein content in the actual food ration of examined people averaged 66,1 g per day, calculated per 1 kg of body weight - 1,02 g, in elderly and old women, respectively 0,97 and 1.05 g, in elderly and old men -0,99 and 0.98, Proteins provided 12.3% of daily calories (of which 52.5% at the expense of animal protein). It should be noted that in old age the processes of growth and formation of tissues is finished, the need for plastic materials, including proteins, much less as a result of the decrease in the rate of self-renewal of tissues.
In the literature there is a number of works devoted to the study of the needs of persons of elderly and senile age in proteins. These studies are mainly changes the protein metabolism in the body. In General, the issue of the daily protein requirements of elderly and old people is not sufficiently studied. For example, in the USA recommended protein needs are defined in 65 g, which is 11% of daily calories (K. S. Petrovsky, 1971, and others), in the GDR for the elderly recommended 78 grams of protein a day, or 13% of the caloric content (Ketz, 1973, and others). In the USSR the norm proteins for older people is slightly higher and amounts to 14% of daily calories (b.p. The Burgasy, 1968) depending on gender, physical activity, conditions of life (in particular, the degree of availability of public utilities), the climatic zone of residence.
Along with the establishment of quantitative needs of proteins in particular importance with age acquires and qualitative composition. Scientists believe that about 60% of the daily need of proteins in the age-should be met by products of animal origin (K. S. Petrovsky, 1971, and others), because the proteins contained in various products, not the same. Animal products are the most rich in essential amino acids, and only some proteins of vegetable products (rice, soya and others) the balance of amino acids close to the animal. On the whole food proteins must ensure that the intake of various amino acids, and which in old age particular importance lysine and methionine.