RESUMO
Aging is characterized by an increase in relative population of 65 years and older, and can say that, in our country, it is a phenomenon demographic, political, social and health. Several studies have shown that the nutritional status of the general population and the elderly, in particular, is a valid indicator to predict longevity and quality of life of this group of people. The World Health Organization (who) pointed out that the elderly population is a group nutritionally very vulnerable as a result of anatomical and physiological changes associated with aging. Between 35-40 of the elderly has some kind of altered nutrition or malnutrition: protein or protein-energy malnutrition, selective deficiency of vitamins and minerals, inadequate water intake, obesity, etc. The best way to promote the quality of life and prevent disease is a proper diet, also called healthy eating, adapted to the special circumstances which older persons may present without forgetting gastronomy is not incompatible with health. In this article, some tips are also available for preparing and cooking food, as well as culinary strategies to introduce them in the daily menu.
Assuntos
Envelhecimento , Dieta , Alimentos , Idoso , Envelhecimento/fisiologia , Humanos , Guias de Prática Clínica como AssuntoRESUMO
El envejecimiento se caracteriza por un aumento relativo de la población de 65 años y mayores, pudiendo afirmar que, en nuestro país, constituye un fenómeno demográfico, político, social y sanitario.Diversos estudios han demostrado que el estado nutricional de la población general y de los ancianos, en particular, es un indicador válido para predecir la longevidad y la calidad de vida de este grupo de personas. La Organización Mundial de la Salud (OMS) señaló que la población anciana es un grupo nutricionalmente muy vulnerable como consecuencia de los cambios anatómicos y fisiológicos asociados al envejecimiento. Entre el 35-40% de los ancianos presenta algún tipo de alteración nutricional o malnutrición: desnutrición proteica o proteico-energética, déficit selectivo de vitaminas y minerales, inadecuado aporte hídrico, obesidad, etc.La mejor forma de favorecer la calidad de vida y de prevenir la enfermedad es una adecuada alimentación, denominada también alimentación saludable, adaptada a las circunstancias especiales que pueden presentar las personas mayores, sin olvidar que la gastronomía no está reñida con la salud. En el presente artículo, además, se ofrecen algunos consejos para preparar y cocer los alimentos, así como estrategias culinarias para introducirlos en el menú diario(AU)
Aging is characterized by an increase in relative population of 65 years and older, and can say that, in our country, it is a phenomenon demographic, political, social, and health. Several studies have shown that the nutritional status of the general population and the elderly, in particular, is a valid indicator to predict longevity and quality of life of this group of people. The World Health Organization (who) pointed out that the elderly population is a group nutritionally very vulnerable as a result of anatomical and physiological changes associated with aging. Between 35-40 of the elderly has some kind of altered nutrition or malnutrition: protein or protein-energy malnutrition, selective deficiency of vitamins and minerals, inadequate water intake, obesity, etc. The best way to promote the quality of life and prevent disease is a proper diet, also called healthy eating, adapted to the special circumstances which older persons may present without forgetting gastronomy is not incompatible with health. In this article, some tips are also available for preparing and cooking food, as well as culinary strategies to introduce them in the daily menu(AU)
