Geriatric Nutrition
  Prof Dr Najlaa Fawzi
  • Total body weight tends to peak in the 50s, 
   remains stable until 70 and then slowly 
   declines after age 70-75.
  • Loss of lean body mass (LBM) starts in the 20s 
   typically with a 0.3 kg loss each year and 
   which is usually offset by an increase in body 
   fat that continues at least until 65-70 years of 
   age. 
  • This can represent a loss of 40% of LBM!
  • Weight loss per se is NOT a normal part of 
   aging. In the very healthy elderly, weight loss 
   is typically in the range of only 0.1 to 0.2 kg 
   per year.
  Dietary Quality
  • Dietary quality plays a major role in 
   preventing or delaying the onset of chronic 
   diseases.
  • Older persons living in poverty are not as 
   likely to have a healthy diet.
 • Older adults need protein, carbohydrate, fat, 
  vitamins, minerals and water.
 • Getting enough of the nutrients may be 
  challenging.
 • Some nutrients that may require special 
  attention:
    - Vitamin D, vitamin C, iron, vitamin A, folic 
    acid, vitamin B-12, zinc and water.
  Energy
  • Most elderly use less energy or 
   calories.
  • Need the same amount of nutrients but 
   few calories.
  • Choose nutrient-dense food.
  • Most need about 1,600 calories daily.
  • No more than 30% of calories from fat.
  • Most energy should be obtained from 
   complex carbohydrates.