Nutritionist Offered Advice For Seniors Who Are Determined To Take Care Of Themselves

By Nancy K. Crevier

“Feel as Good as You Look — Healthy Eating at Any Age” was the name of the well-attended Lunch & Learn program on Tuesday, September 19, at Ashlar of Newtown.

Tara Liskov, a registered dietician and nutritionist, clarified many points of nutrition as it relates to the elderly. There are many aspects of healthy eating that apply especially to senior nutrition, she said, and it is of importance that senior citizens determine if their nutritional health is at risk. Seniors can remember the key points of assessing their risk by using an acronym made up of most of the letters in the word “determine.”

D is for Disease. If chronic disease and illness is an issue, care must be taken that steps toward proper nutrition are followed, said Ms Liskov.

E is for Economic hardship. A limited income can make it difficult for senior citizens when grocery shopping. Looking for quality ingredients that pack the most nutritional punch for the dollar is essential in that instance.

R is for Reduced social contact. Many elderly people become isolated and lonely, said Ms Liskov, and this can contribute to a lack of appetite.

M is for Multiple Medications. Medications can affect the sense of taste and smell, which can take away from the pleasure of eating and should be addressed by a physician or nutritionist.

I is for Involuntary weight change. As a person ages, physical problems may make it more difficult to maintain the usual exercise habits. The elderly need to be aware of any drastic weight gains or losses and adapt to address them.

N is for Need. Sometimes, said Ms Lipkov, an elderly person may need assistance at mealtime. Not everyone is comfortable asking for help, she said, so meals may be skipped or partially eaten, resulting in weight loss and loss of valuable nutrients.

E is for Elderly years. People over age 80 are impacted by the need for fewer calories, Ms Lipkov told the group. The need for calcium, and vitamins D and B12 increase with age, however, as does the need for fiber in the diet. Therefore, it is important that foods be of high quality. Experimenting with different foods and flavors can help with another problem frequently encountered by the elderly: taste and appetite changes.

Ms Lipkov also offered several tips for healthier food selection and cooking. Understanding personal nutritional needs is necessary to utilize the information provided on food labels, she said. Because everyone’s fat, calories, and sodium needs, for example, are different, Ms Lipkov pointed out how to interpret label information in that light.

Being single and elderly presents challenges when it comes to cooking, noted Ms Lipkov. The best buys are often large quantities, and arthritis or other physical difficulties may make it hard to chop fresh vegetables and meats, two important foods for the aging person.

“Get prechopped vegetables or meat,” she suggested. They might be a little more expensive, but if they are used, rather than left to spoil because they cannot be prepared, the extra cost is worth it. If a frozen dinner has the word “healthy” in the title, she said, it must be lower in sodium, calories, and fat, making it a positive choice for convenience food.

Sometimes it is more economical to buy in bulk, or a recipe is difficult to cut back on. Preparing large portions does not have to be a waste of food and money, said Ms Lipkov.

“Freeze leftovers into single servings to eat some night when you don’t feel like cooking,” she suggested, “or invite someone over for a potluck dinner.”

In urging the senior to care for themselves, Ms Lipkov made it clear that elderly nutritional care does not have to be a burden. Being aware of serving sizes, freshness, nutritional content of foods, and personal dietary needs, along with moderate exercise, can help seniors look and feel their best.