2023-11-27 10:44:00
Digestive system disease prevention method by Kwak Hospital nutritionist Kim Hye-joo
Nutritional management for the elderly Reporter Yeom Hae-il
Unkyung Health College (Dean Hwang Young-jin), affiliated with Kwak Hospital of the Unkyung Medical Foundation, held a special lecture on ‘Nutrition for the elderly’ by Kim Hye-joo, nutritionist at Kwak Hospital, at the Unkyung Health College auditorium at 2 p.m. on the 24th.
In the elderly, digestion and absorption are reduced due to increased fat, decreased muscle mass and strength, and atrophic gastritis, which affects absorption. As maximum heart rate decreases, blood flow redistribution function decreases during exercise, and cardiovascular function deteriorates. Bone loss occurs due to changes in physique and senile osteoporosis, and the number of taste buds decreases from 245 to 88, reducing sensitivity to taste and smell. Dehydration and water retention occur because the need for water is not recognized.
According to a survey of 2,876 seniors conducted by the Korea Centers for Disease Control and Prevention, one in six seniors is malnourished. Men in their 60s need 2,000 calories per day, and women in their 60s need 1,600 calories per day, but the daily intake is less than 75% of the recommended amount, so nutrients such as calcium, iron, vitamins, and protein are not evenly consumed.
Factors that affect the nutritional status of the elderly include: First, social changes and changes in the economic situation have made it difficult to live independently, leading to problems with nutritional management. Second, physiological changes lead to impairment of various bodily functions, resulting in a decline in the function of the digestive system. Third, mental and psychological changes include feelings of alienation and loneliness, the death of a spouse, limitations in social activities, and loss of appetite due to depression. Lastly, there is a decline in liver and kidney function due to the consumption of unnecessary nutrients or foods due to misconceptions regarding the use of nutritional supplements.
Dietary guidelines for the elderly include: First, you should eat a balanced diet from each food group every day. You should eat side dishes such as meat, fish, eggs, and beans, as well as a variety of vegetable side dishes, dairy products, and fresh seasonal fruits. Second, you should not eat salty foods. When it comes to soups and stews, you should eat less broth and avoid adding more salt or soy sauce when eating.
Be sure to eat three meals regularly and safely, choose nutrition and hygiene when eating out, avoid eating old food, and eat fresh and clean food. Maintain your health through diet, and choose dietary supplements carefully when necessary.
It is important for the elderly to drink enough water to quench their thirst as their ability to concentrate urine decreases and their sensitivity to thirst decreases due to lack of water. Alcohol should not exceed 1 drink per day.
A balance between proteins, carbohydrates and lipids is important. If you do not consume enough essential nutrients, the risk of nutritional deficiencies or chronic diseases may increase.
All monosaccharides, disaccharides, saccharides, and dietary fiber that dissolve in water and give a sweet taste in foods are called saccharides (carbohydrates). Sugars are the main energy source for the brain, muscles and nervous system, and are the main energy source for our body.
Dietary fiber is a good nutrient that is not absorbed by our bodies, and carbohydrates made up of sugar excluding dietary fiber are called carbohydrates. Sugar that exists naturally in foods such as grains or fruits is called natural sugar, and sugar that is added during the manufacturing process or cooking of food is called added sugar.
If the intake of added sugar increases, the nutritional density of the meal may decrease, and bacteria in the mouth may cause tooth decay. When excessive sugar intake occurs, the remaining sugar is converted to body fat and causes obesity, so reducing sugar is necessary.
As a way to reduce sugar, avoid sweet foods such as cookies, candies, and ice cream, consume natural foods rather than processed foods, and consume water instead of cola cider and fruit instead of fruit juice.
Avoid using excessive starch syrup or sugar when cooking. Instead of starch syrup, you should use commercially available oligosaccharides and add fresh fruit or onions to sweeten the taste while reducing added sugar.
Excessive intake of sodium (eating salty foods) causes high blood pressure and reduces blood vessel constriction due to damage to the vascular endothelium and fibrosis. Therefore, the incidence of direct and indirect cardiovascular diseases increases, and the amount of calcium excreted in urine increases, causing urinary stones. Sodium reduction is necessary because decreased bone calcium also causes osteoporosis.
Cook with steamed or cold cuts rather than fried or stir-fried, and remove the skin of chicken, duck, etc., as the skin contains a lot of fat. Fried foods should first be dried on paper to remove fat, and fish should be grilled or baked in an oven instead of oiled and grilled to reduce fat.
Fat is classified into saturated fat, unsaturated fat, and trans fat. When hydrogen is added to the unsaturated fat of vegetable oil, it hardens into a solid state and is transformed into trans fat. Unsaturated fatty acids < saturated fatty acids < trans fats are bad for your health.
As a measure to reduce trans fat, cooking oil for frying is not used repeatedly. Avoid eating snacks or breads that are crispy, savory, and moist because they contain a lot of trans fat.
Gastroesophageal reflux disease is a digestive system disease. Reporter Yeom Hae-il
Reflux disease is a digestive system disease. Reflux disease refers to a phenomenon in which stomach contents reflux into the esophagus due to weakened contraction of the sphincter muscle that passes through the throat. The causes are decreased lower esophageal sphincter pressure, abnormal movement of the esophagus, habit of lying down immediately following eating, abdominal pressure, alcohol, fatty foods, chocolate, and consumption of gas-producing foods.
Symptoms of reflux disease include heartburn, nausea, foreign body sensation in the throat, cough, hoarseness, and difficulty swallowing. Over time, it progresses into lower esophageal ulcers, esophagitis, and esophageal cancer.
To prevent reflux disease, you should consume enough vitamin C and eat soft, easily digestible, high-protein, low-fat foods. Avoid alcohol, high-fat foods, chocolate, sour juices, carbonated drinks, coffee, and caffeinated drinks that cause gastroesophageal reflux. Limit overeating and late-night snacking, do not lie down immediately following eating, and do not eat food 3 to 4 hours before bed.
Chronic gastritis is a digestive system disease. Chronic gastritis is an inflammation of the stomach mucosa that appears gradually over several months or years. Chronic gastritis is caused by irregular eating habits, binge eating, binge drinking, eating spicy or hot foods, smoking, stress, and Helicobacter pylori infection.
To prevent chronic gastritis, eat foods that stimulate gastric secretion and are easily digested, eat foods that protect the gastric mucosa and promote gastric juice secretion, use seasonings to stimulate appetite and eat foods that are easily digested, and avoid hard and difficult-to-digest foods and alcohol. Avoid. You should eat food frequently to prevent nutrient deficiencies and protein digestion problems. You should consume enough liver, meat, oysters, green vegetables, etc.
Constipation is a digestive disease. This refers to the weakening of intestinal peristalsis, which slows down the movement of stool, causing stool to remain in the sigmoid colon and rectum for a long time. The causes of constipation are irregular bowel movements, lack of exercise, taking medications, and insufficient intake of fiber and water. Symptoms include abdominal distension, lower abdomen pain, headache, nausea, fatigue, and insomnia.
To prevent constipation, consume high fiber and develop regular eating and defecation habits to help intestinal peristalsis. High-fiber meals such as brown rice, grains, and seaweed increase stool volume.
Insulin is a type of hormone produced in the beta cells of the pancreas and secreted into the blood when blood sugar levels rise. The role of insulin is to help glucose from the blood move into cells. Glucose moves into cells and is used as energy.
The criteria for diagnosing diabetes is that a fasting blood sugar level of 110 to 126 before a meal is impaired, and a blood sugar level of 126 or higher is diabetes. After a meal, anything between 140 and 200 is impaired glucose tolerance, and anything over 200 is diabetes. The basic principle of diabetes prevention is to consume adequate calories and maintain a standard weight. Standard weight is height (m) squared*22 for men, and height (m) squared*21 for women.
The dietary principle for nutritional management of diabetes is to eat rice, rice cake, bread, potatoes, and fruit for 55-50% of carbohydrates, and eat meat, fish, tofu, and eggs for 20% of protein. For 300 mg of cholesterol, eat eggs, squid, and seafood, and for fiber, eat vegetables, fruits, and herbs for 25 g and 1,000 calories. Fat should be consumed around 20-25% from cooking oil, nuts, and meat fat.
The dietary principle of nutritional management of diabetes is not to unconditionally restrict or prohibit food, but to adjust the amount, type, and meal time of food to suit each individual’s needs.
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