adplus-dvertising
Connect with us

Health

No appetite as you get older? Here’s how to get the nutrients you need

Published

 on

If you’re in your 60s, 70s or older, you may have experienced a decline in appetite. You might feel less hungry and be unable to eat as much food as you did when younger.

Many older adults experience a gradual decrease in appetite which, most often, is considered a normal part of aging.

Eating smaller meals, though, can make it challenging to get the proper nutrition your body requires.

While adults generally need fewer calories when older (due to less physical activity and loss of lean muscle), that’s not the case for nutrients.

Nutrient requirements remain the same, and in some cases increase, making it necessary to prioritize nutrient-dense foods.

Why appetite declines with aging

A number of age-related changes can cause appetite to fade.

For one, our stomach empties more slowly when we’re older. That means that food sticks around longer, prolonging the feeling of fullness.

Aging also alters the levels and responsiveness of appetite-related hormones.

There’s evidence that levels of ghrelin, a hormone that stimulates appetite and increases food intake, are lower in older people. It’s also thought that cholecystokinin, a hormone that suppresses appetite, does so more strongly when you’re older.

Changes to taste, smell and vision, senses that allow us to enjoy food, can also blunt appetite. So can certain medications, low mood and loneliness.

If your appetite isn’t what it used to be, the following strategies can help squeeze more nutrition into meals and snacks.

Choose nutrient-dense foods

Nutrient-dense foods deliver the greatest nutritional bang for their calorie buck. While most whole foods are nutrient-dense, some pack an exceptionally strong punch.

Three ounces of canned pink salmon, for instance, is an excellent source of protein (20 g), vitamin B12 (nearly two days’ worth), vitamin D3 (490 IU) and calcium (241 milligrams with bones). It also supplies 60 per cent of the daily requirement for immune-supportive selenium. Other types of salmon and sardines are worthy stand-ins.

Leafy greens also deliver plenty of nutrients. One-half cup of cooked spinach contains an impressive amount of bone-building vitamin K (445 mg) and blood-pressure-regulating potassium (440 mg), along with lots of beta-carotene and lutein, an antioxidant that protects brain cells and vision.

Other nutrient-dense foods include winter squash, sweet potatoes, Brussels sprouts, bell peppers, berries, mango, eggs, yogurt, beans and lentils, whole grains, pumpkin seeds, chia seeds and more.

Smoothies are excellent vehicles for vital nutrients, plus they’re digested more quickly than solid foods. Soups made with protein (chicken, beans, lentils), whole grains (barley, wild rice) and vegetables are also nutrient-dense.

When it comes to fruits and vegetables, choose frozen. You’ll use only the amount you need without worrying about food waste.

Don’t skimp on protein

With age, adults turn protein into muscle less efficiently and, as a result, need to eat more of it to support muscle mass and strength.

Include a good source of protein at every meal, including breakfast. High-protein choices include fish, chicken, lean meat, eggs, cottage cheese, Greek and Icelandic yogurt, milk, soy milk, beans and lentils, tofu and edamame.

Over 65? Pay attention to your protein intake

Consider meal timing

Take advantage of your appetite by eating your biggest meal when you feel most hungry, be it breakfast, lunch or dinner.

Plan for a nutrient-rich snack between meals that are more than four hours apart (e.g., yogurt and berries, dried fruit with nuts, whole-grain crackers and cheese or a fruit smoothie).

Or, consider eating smaller balanced meals more frequently throughout the day.

Do you need a nutrition supplement drink?

Nutrition supplement drinks (e.g., Ensure, Boost, Glucerna) can be used as a convenient snack to supplement calories, protein, vitamin and minerals, especially for older adults who struggle to eat enough.

But they shouldn’t substitute all meals since they’re not nutritionally complete. These supplements may not contain enough protein, plus they’re lacking in fibre and protective phytochemicals found in many whole foods.

And most are high in added sugars to enhance palatability (which isn’t a bad thing for those who need extra calories).

Depending on your nutrient needs and health status, consult your dietitian or doctor to determine which product is right for you.

When decreased appetite is a concern

In some cases, age-related declines in appetite and hunger can lead to unintentional weight loss.

Weighing too little when you’re older is tied to an increased risk of frailty, falls, hospital stays and earlier death.

Consult your doctor if you (or an aging parent) have lost weight without trying and/or your loss of appetite is more noticeable than usual.

Leslie Beck, a Toronto-based private practice dietitian, is director of food and nutrition at Medcan. Follow her on Twitter @LeslieBeckRD

 

728x90x4

Source link

Continue Reading

Health

Whooping cough is at a decade-high level in US

Published

 on

 

MILWAUKEE (AP) — Whooping cough is at its highest level in a decade for this time of year, U.S. health officials reported Thursday.

There have been 18,506 cases of whooping cough reported so far, the Centers for Disease Control and Prevention said. That’s the most at this point in the year since 2014, when cases topped 21,800.

The increase is not unexpected — whooping cough peaks every three to five years, health experts said. And the numbers indicate a return to levels before the coronavirus pandemic, when whooping cough and other contagious illnesses plummeted.

Still, the tally has some state health officials concerned, including those in Wisconsin, where there have been about 1,000 cases so far this year, compared to a total of 51 last year.

Nationwide, CDC has reported that kindergarten vaccination rates dipped last year and vaccine exemptions are at an all-time high. Thursday, it released state figures, showing that about 86% of kindergartners in Wisconsin got the whooping cough vaccine, compared to more than 92% nationally.

Whooping cough, also called pertussis, usually starts out like a cold, with a runny nose and other common symptoms, before turning into a prolonged cough. It is treated with antibiotics. Whooping cough used to be very common until a vaccine was introduced in the 1950s, which is now part of routine childhood vaccinations. It is in a shot along with tetanus and diphtheria vaccines. The combo shot is recommended for adults every 10 years.

“They used to call it the 100-day cough because it literally lasts for 100 days,” said Joyce Knestrick, a family nurse practitioner in Wheeling, West Virginia.

Whooping cough is usually seen mostly in infants and young children, who can develop serious complications. That’s why the vaccine is recommended during pregnancy, to pass along protection to the newborn, and for those who spend a lot of time with infants.

But public health workers say outbreaks this year are hitting older kids and teens. In Pennsylvania, most outbreaks have been in middle school, high school and college settings, an official said. Nearly all the cases in Douglas County, Nebraska, are schoolkids and teens, said Justin Frederick, deputy director of the health department.

That includes his own teenage daughter.

“It’s a horrible disease. She still wakes up — after being treated with her antibiotics — in a panic because she’s coughing so much she can’t breathe,” he said.

It’s important to get tested and treated with antibiotics early, said Dr. Kris Bryant, who specializes in pediatric infectious diseases at Norton Children’s in Louisville, Kentucky. People exposed to the bacteria can also take antibiotics to stop the spread.

“Pertussis is worth preventing,” Bryant said. “The good news is that we have safe and effective vaccines.”

___

AP data journalist Kasturi Pananjady contributed to this report.

___

The Associated Press Health and Science Department receives support from the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

The Canadian Press. All rights reserved.

Source link

Continue Reading

Health

Scientists show how sperm and egg come together like a key in a lock

Published

 on

 

How a sperm and egg fuse together has long been a mystery.

New research by scientists in Austria provides tantalizing clues, showing fertilization works like a lock and key across the animal kingdom, from fish to people.

“We discovered this mechanism that’s really fundamental across all vertebrates as far as we can tell,” said co-author Andrea Pauli at the Research Institute of Molecular Pathology in Vienna.

The team found that three proteins on the sperm join to form a sort of key that unlocks the egg, allowing the sperm to attach. Their findings, drawn from studies in zebrafish, mice, and human cells, show how this process has persisted over millions of years of evolution. Results were published Thursday in the journal Cell.

Scientists had previously known about two proteins, one on the surface of the sperm and another on the egg’s membrane. Working with international collaborators, Pauli’s lab used Google DeepMind’s artificial intelligence tool AlphaFold — whose developers were awarded a Nobel Prize earlier this month — to help them identify a new protein that allows the first molecular connection between sperm and egg. They also demonstrated how it functions in living things.

It wasn’t previously known how the proteins “worked together as a team in order to allow sperm and egg to recognize each other,” Pauli said.

Scientists still don’t know how the sperm actually gets inside the egg after it attaches and hope to delve into that next.

Eventually, Pauli said, such work could help other scientists understand infertility better or develop new birth control methods.

The work provides targets for the development of male contraceptives in particular, said David Greenstein, a genetics and cell biology expert at the University of Minnesota who was not involved in the study.

The latest study “also underscores the importance of this year’s Nobel Prize in chemistry,” he said in an email.

___

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.

The Canadian Press. All rights reserved.

Source link

Continue Reading

Health

Older patients, non-English speakers more likely to be harmed in hospital: report

Published

 on

 

Patients who are older, don’t speak English, and don’t have a high school education are more likely to experience harm during a hospital stay in Canada, according to new research.

The Canadian Institute for Health Information measured preventableharmful events from 2023 to 2024, such as bed sores and medication errors,experienced by patients who received acute care in hospital.

The research published Thursday shows patients who don’t speak English or French are 30 per cent more likely to experience harm. Patients without a high school education are 20 per cent more likely to endure harm compared to those with higher education levels.

The report also found that patients 85 and older are five times more likely to experience harm during a hospital stay compared to those under 20.

“The goal of this report is to get folks thinking about equity as being a key dimension of the patient safety effort within a hospital,” says Dana Riley, an author of the report and a program lead on CIHI’s population health team.

When a health-care provider and a patient don’t speak the same language, that can result in the administration of a wrong test or procedure, research shows. Similarly, Riley says a lower level of education is associated with a lower level of health literacy, which can result in increased vulnerability to communication errors.

“It’s fairly costly to the patient and it’s costly to the system,” says Riley, noting the average hospital stay for a patient who experiences harm is four times more expensive than the cost of a hospital stay without a harmful event – $42,558 compared to $9,072.

“I think there are a variety of different reasons why we might start to think about patient safety, think about equity, as key interconnected dimensions of health-care quality,” says Riley.

The analysis doesn’t include data on racialized patients because Riley says pan-Canadian data was not available for their research. Data from Quebec and some mental health patients was also excluded due to differences in data collection.

Efforts to reduce patient injuries at one Ontario hospital network appears to have resulted in less harm. Patient falls at Mackenzie Health causing injury are down 40 per cent, pressure injuries have decreased 51 per cent, and central line-associated bloodstream infections, such as IV therapy, have been reduced 34 per cent.

The hospital created a “zero harm” plan in 2019 to reduce errors after a hospital survey revealed low safety scores. They integrated principles used in aviation and nuclear industries, which prioritize safety in complex high-risk environments.

“The premise is first driven by a cultural shift where people feel comfortable actually calling out these events,” says Mackenzie Health President and Chief Executive Officer Altaf Stationwala.

They introduced harm reduction training and daily meetings to discuss risks in the hospital. Mackenzie partnered with virtual interpreters that speak 240 languages and understand medical jargon. Geriatric care nurses serve the nearly 70 per cent of patients over the age of 75, and staff are encouraged to communicate as frequently as possible, and in plain language, says Stationwala.

“What we do in health care is we take control away from patients and families, and what we know is we need to empower patients and families and that ultimately results in better health care.”

This report by The Canadian Press was first published Oct. 17, 2024.

Canadian Press health coverage receives support through a partnership with the Canadian Medical Association. CP is solely responsible for this content.

The Canadian Press. All rights reserved.

Source link

Continue Reading

Trending