Adulthood Powerpoint

Life Span Health Promotion: Adulthood

Role in Wellness

• Physical health dimension

• Begin health-promoting habits early in life and continue

through older adulthood

• Intellectual health dimension

• Provides ability to change and adapt as health circumstances

vary according to age and related responsibilities

• Emotional health dimension

• Symbolic representation and occasions defined by certain

foods often tied to emotional well-being

Role in Wellness, cont’d

• Social health dimension

• Customs surrounding eating behaviors vary among cultures

and ethnic groups; exposure to these differences is

rewarding and enhances social health

• Spiritual health dimension

• Support of religious and charitable communities sustains

health promotion efforts and recovery from disease and

illness

Aging and Nutrition

• Aging and nutrition

• Aging: gradual process that reflects influence of genetics, lifestyle, and environment over life span

• Some body systems more affected than others

• Changes may begin to affect nutritional status

• Other organ functions may be altered

• Taste and smell

• Saliva secretions

• Swallowing difficulties

• Liver function

• Intestinal function

Aging and Nutrition, cont’d

• Productive aging

• Overall process of aging depends on attitudes and skills

developed over course of one’s life

• Considers many psychosocial influences on successful

aging

Stages of Adulthood

• The early years (20s and 30s)

• Young adults separate from family of origin, focus on

personal and career goals, and often face reproductive

decisions

• Prime time to either refine or establish eating styles promoting

health, possibly preventing development of diet-related diseases

• Factors affecting nutritional and health behaviors

• Childbearing years

• Employment/career

• Family commitments

Stages of Adulthood, cont’d

• Nutrition requirements

• Growth tends to be completed by late teens for women and early 20s for men

• RDA for energy is 2900 kcal daily for men; 2200 kcal daily for women

• Reflects typical differences in body weight and lean body mass

• RDA for protein increases from 58 to 63 g daily for men; from 46 to 50 g for women

• Ranges reflect lean body mass growth that may occur in men and

women through about age 24


• Vitamin and mineral needs do not significantly change

• Calcium and phosphorus needs decline after age 18

• Skeletal growth almost complete

• AI for calcium drops from 1300 mg to 1000 mg from 19 years on

• RDA for phosphorus drops from 1250 mg to 700 mg from 19 years on

• Maintaining calcium and iron intake continues as concern for women

because of often-restricted intake of food during dieting


• The middle years (40s and 50s)

• Stage noted by continuation of family demands and career

involvement

• Consistent positive dietary patterns coupled with regular

exercise

• Provides continued prevention or delay of diet-related diseases

such as type 2 diabetes mellitus (type 2 DM) and coronary

artery disease

• Increased stamina additional benefit



• During middle years, cell loss rather than replication occurs

• Kcal needs decline as lean body mass lost

• Replaced by body fat, less metabolically active

• Body fat increases may be slowed by exercise and strength training to

maintain lean body mass

• After age 50, daily energy needs drop from 2900 to 2300 kcal for

men; from 2200 to 1920 kcal for women


• Protein needs remain constant

• Iron requirements for women drop from 18 to 8 mg

• Reflects reduced iron loss because of menopause

• Dietary patterns that best meet nutrient needs

• Contain nutrient-dense foods with lower-fat protein sources

coupled with fiber-containing fruits, vegetables, and grains


• The older years (60s, 70s, and 80s)

• Senescence: older adulthood

• Time of continued professional or career advancement

• Others in transition, adjusting to retirement

• Gerontology: study of aging

• Provides insights into emotional, physical, and social aspects of

later years of life


• Factors that influence daily experience quality of life for older adults include:

• Health status

• Nutrition well-being

• Spirituality

• Living arrangements

• Physical activity

• Social interactions

• Physical, mental, and emotional functioning

• Disease management

• Level of independence


• Physical activity

• Physical fitness and good nutrition

• Allows older adult to enter these years with more stamina,

cardiovascular conditioning, and solid health-promoting habits


• Physical, mental, and emotional functions

• May be affected by:

• Struggling with chronic illnesses of and deaths of family

members and friends

• Isolation and depression; may lead to loss of appetite (anorexia) or

other forms of malnutrition


• Adjusting to retirement (and its economic realities)

• Alcohol abuse related to depression and lack of coping skills

• Disorientation or senility often associated with aging

• Improper use of medications, marginal nutrient deficiencies (e.g.,

vitamin B12), or simple dehydration


• Nutrition well-being

• Nutrition status may be affected by restricted access to food

and ability to prepare meals

• Dietary management for older adults may be more

complicated than for other stages of adulthood


• Protein adequacy

• Total body protein decreases as aging progresses

• Body protein affected consists of:

• Skeletal muscle (most noticeable), organ tissue, blood

components, and immune bodies

• Includes compromised wound healing, loss of skin elasticity,

reduced ability to battle infection, and longer recuperation from

illness and surgeries


• Dietary intake may be further altered when these physical factors

combine with social factors, leading to reduced protein intake

• Consumption of micronutrients found in protein foods also may

be limited

• Can lead to deficiencies of B12, A, C, D, calcium, iron, zinc, and

others

• Increase turnover of whole-body protein of aging bodies results

in older adults needing greater dietary protein intake (1 g/kg

body weight) compared with younger adults (0.8 g/kg body

weight)


• Living arrangements

• Older adults may be at nutritional risk because of demographic and

lifestyle characteristics; factors may include:

• Gender

• Smoking

• Alcohol abuse

• Dietary patterns

• Educational level

• Dental health

• Chronic illnesses

• Living situations


• Continuum of care provides continuity of care

• Through different living situations and services as health,

medical, and supportive services provided in suitable care

environments

• Care settings may range from acute medical settings to

community and daycare, from assisted-living retirement

housing to traditional nursing home facilities and hospices



• DRIs remain constant from age 51 and older for men and

women

• Except for vitamin D

• AI vitamin D 10 mcg a day ages 51 to 70 years

• AI vitamin D 15 mcg a day older than age 70

• Synthesis of vitamin D reduced in older adult

• Need more exposure to sunlight to produce more vitamin D or

require supplement


• Vitamin B12

• Production of intrinsic factor required for vitamin B12 absorption

may be reduced

• Increases risk of pernicious anemia

• New recommendations suggest use of B12 supplements or

consumption of foods fortified with vitamin B12 to meet RDA 2.4

mcg a day


• Other factors may affect nutritional status

• Marginal deficiency of zinc alters taste receptors

• Overconsumption of simple sugars and sodium

• May exacerbate other diet-related disorders such as diabetes and

hypertension

• Constipation

• Muscularity of digestive system weakens, especially after lifetime

of low-fiber foods

• Dental health

• Loss of teeth by periodontal disease limits chewing ability


• The oldest years (80s and 90s)

• Healthiest of oldest develop individual patterns of dietary

intake that most meet physical and social needs


• Malnutrition and underweight concern during this stage

• Oldest adults may be most at risk for dehydration

• Risk increases because decreased ability of kidneys to concentrate

urine, limited movement, drug interactions, and malfunctioning thirst

sensation

Adult Health Promotion

• Knowledge

• Health promotion integrates nutrition education and focuses

on three areas of knowledge:

• Adequate intake of nutrients found in foods (rather than

supplements)

• Relationship between diet and disease

• Moderate kcal intake coupled with regular exercise for physical

fitness and obesity prevention

Adult Health Promotion, cont’d

• Techniques

• Strategies to apply new knowledge to everyday activities to

modify lifestyle behaviors

• Numerous strategies suggested to alter behavior to reduce diet-

related disorders and manage body weight

Adult Health Promotion, cont’d

• Community supports

• Government, corporate, and social institutions create

environments and structures supporting lifestyle health

promotion behaviors

• Provide socioeconomic support within community

• Government programs include Food Stamp Program, Emergency

Food Assistance Program, and community food banks and meals

• Supports specifically for older adults include Child and Adult

Care Food Program and Senior Nutrition Program

Overcoming Barriers

• Food asphyxiation

• Older adults may be at risk for food asphyxiation

• Reduced chewing ability from loss of teeth or poorly fitting

dentures

• Neurologic conditions such as Parkinson’s disease and effects

of stroke may result in chewing and swallowing difficulties

(dysphagia)

• Referrals to registered dietitians with expertise in these

disorders

Overcoming Barriers, cont’d

• Stress

• Affects all aspects of well-being

• Nutrient intake may be altered

• Inappropriate eating patterns

• Gastrointestinal tract may produce excessive gastric juices

• Loss of appetite, further reduces nutrient intake and affects nutrient

absorption, including minerals, protein, and vitamin C


• Emotional stress increases release of some hormones such

as adrenaline

• Excess adrenaline production in response to repetitive stressors

affects bone health and risk for osteoporosis


• Women’s health issues

• Diseases for which women are most at risk

• Osteoporosis

• Coronary artery disease

• Hypertension

• Cerebrovascular disease

• Certain cancers, diabetes

• Weight-related disorders


• More common among minority women

• Access to preventive and medical care may be limited

• Greater incidence of poverty and other socioeconomic factors


• Cancer

• A third of cancer mortality may be due to dietary or

nutritional factors such as energy intake or weight

• Risk factors differ among varied forms of cancer

• General dietary recommendations to reduce cancer risk

important

• Promote plant-based diets stressing minimally processed foods

• Recommend corollary lifestyle behaviors including healthy

weight and physically active lifestyle


• Menopause

• Perimenopause

• Menopause • Characterized by decreased production of estrogen and

progesterone

• Results in termination of menses

• Hormone replacement therapy (HRT)


• Alternative approach to menopausal symptoms

• Consume foods containing phytoestrogens

• May replicate some functions of estrogen

• Particularly soy foods or isoflavone extracts

• Overall, potential benefits, risks, and combination of supplements

with food and/or medications remain uncertain

• Nutrition approaches to reduce symptoms continue to focus on

quality of dietary choices and healthy weight maintenance


• Men’s health issues

• Alcohol

• Moderate alcohol consumption (defined as 14 drinks per week)

• Recognized as beneficial for lower risk of coronary artery disease

• National Institute on Alcohol Abuse and Alcoholism guidelines

• Recommend older adults limit consumption to one alcoholic drink

per day


• Alcohol most often used and abused drug in U.S.

• Death rate from alcohol abuse more than twice as high for men as

for women

• Native Americans most at risk for chronic alcohol ingestion

problems

• Excessive alcohol consumption associated with poverty, violent

crimes, birth defects, suicide, and sexual and domestic abuse

• Pattern of excessive intake often begins during adolescence and

continues through adult years


• Chronic excessive consumption affects nutritional status

• Appetite diminishes

• Associated with limited nutrient absorption, metabolism, excretion;

further increases aging effects

• Other medical and social problems emerge

• Medical conditions: liver cirrhosis and cancer of liver and

gastrointestinal tract

• Social problems: impaired driving while intoxicated

• Community resources available


• Prostate cancer

• Second most common cancer among American men (skin

cancer first)

• Multifactorial including genetics, hormones, environment,

virus, and diet

• Association with fat intake, particularly saturated fat

• African American men higher incidence rate than other

Americans


• Dietary approaches to prevent prostate cancer being

explored

• Increased consumption of fruits, vegetables, and whole grains

lowers intake of animal-derived saturated fat

• May reduce risk; also heart healthy

• May reduce blood pressure and decrease risk of type 2 DM

• Lycopene, antioxidant naturally occurring in tomatoes and

other fruits and vegetables, may reduce risk of prostate cancer

Toward a Positive Nutrition Lifestyle: Rationalizing

• Rationalization

• To assign reasonable explanations to behaviors when

behaviors, feelings, or perceptions irrational or

unreasonable

• Rationalize poor eating habits

Documents

Adulthood Powerpoint