Nutrition for older adults

Protect variety when meals get smaller

A smaller appetite can make it harder to include a range of nutrients. Rather than filling up only on tea and toast, combine foods: yogurt with oats and fruit, or lentil soup with bread and vegetables. These are examples, not a required menu. The aim is useful nourishment from meals that are appealing and manageable.

Change texture, not just the food list

Soft beans, eggs, tender fish and cooked vegetables may be easier to manage than dry or tough foods. Dental pain and poorly fitting dentures deserve treatment rather than a permanent retreat to a very limited diet. Coughing, choking or a wet-sounding voice during meals calls for assessment; do not devise a swallowing diet or thicken drinks on your own.

Make shopping and cooking achievable

Consider the whole task: carrying groceries, opening containers, standing at a stove and storing leftovers. Frozen vegetables, suitable canned beans and prepared foods with less sodium can reduce effort. Arrange grocery help or shared meals if needed. Label refrigerated food and use safe storage practices, especially when preparing several meals together.

Review changes instead of dismissing them as age

Unplanned weight loss, persistent poor appetite and difficulty drinking need review. Medicines, illness and social circumstances can affect eating; a clinician can investigate rather than simply prescribing more food. Bring a list of medicines and supplements, and describe what a usual day of eating actually looks like.

Common questions

References

• WHO — Healthy diet
• NHLBI — DASH Eating Plan
• FDA — Safe Food Handling