section name header

Information

  1. CALORIES—1,500 to 2,000 kcal/day to maintain ideal weight; 12% of calories from protein sources; 50% to 60% of calories from carbohydrates; 20% to 30% of calories from fats.
  2. HIGH FIBER—prevent or alleviate constipation and dependence on laxatives.
  3. SODIUM—3 to 4 gm/day according to cardiac and renal status.
  4. FATS—limit to help retard the development of cancer, atherosclerosis, obesity, and other diseases.
  5. FLUIDS—6 to 8 glasses/day.
  6. COMMON DEFICIENCIES: calories; calcium; folic acid; iron; thiamine; vitamins A, B12, C, and D; niacin; zinc.
  7. FACTORS CONTRIBUTING TO FOOD PREFERENCES:
    1. Physical ability to prepare, shop for, and eat food.
    2. Income.
    3. Availability of food if dependent on others.
    4. Food intolerances.
  8. COMMON EATING PROBLEMS: Table 9-2. Eating Problems of the Geriatric Client and Ways to Improve Nutrition provides interventions for common eating problems of the geriatric client.