Nutritional Evolution In Adults

Nutritional evolution in adults

Introduction

When talking about the nutritional evaluation we refer not only to a balance of food with the body when absorbing its nutrients, but also refer to the effect that these themselves do and the reaction that the body has reflecting them in the taking of measures oreven evaluating family genetics and lifestyles in order to shape what we call "medical history". The medical history is a confidential document that serves to collect patient personal data.

As, the general data (name, age, sex, telephone, occupational occupation, address), background inheritmention some), non-personal pathological history (accidents that have had, allergies, drugs), gyneco-obsthetric history are described (women’s data on births, abortions, caesarean sections, menstruations, menopause) are collected background).

Developing

At the time of evaluating the nutritional status of an elderly, it is necessary to take into account its age. At this stage, an adult usually loses more muscle mass than fat, this is called as sarcopenia. And other changes usually occur that alter the way of living, their eating habits being the most notorious, and with that all the problems that are at this stage are derived. Keeping proper control over the measures to be for the care of the elderly is fundamental.

Because anything wrong that we overlook us can harm the progress of the case we have in front. When we serve older adults, we must take into account the signs and symptoms of the person since between, because in certain pathologies, in a matter of nutrition, they are very visible and easy to notice them.

This can be the following:

Memory loss, especially recent events.

Disorientation in time and place.

Loss of social behavior.

Lack of motivation.

Headache

Anthropometric evaluation: In this part there is much to take into account, depending on the specialization you have and you have to be very careful because the skins of the patients are no longer the same as they were young, now they are noticeable a little more fragile andShamm. The essentials would be the following:

PB (arm perimeter)

Wrist diameter

Waist perimeter

Hip perimeter

Skin folds

1. PCT

two. PCSI

3. PCSE

4. PCB

Biochemical evaluation: It consists of the extraction and centrifugation of a small amount of blood, because in this there are different chemical compounds that help to know how the person’s health status is and, in case of diagnosing some condition,Determine the correct treatment. These basic compounds can determine:

Glucose

Uric acid

Cholesterol

Urea

Triglycerides

Creatinine

Albumin

Prealbumin

Clinical evaluation:

Here we will talk about the signs and symptoms that the elderly has since he enters the consultation because we may diagnose or have a slight suspicion of what he suffers, we must pay attention to the skin, the eyes, the teeth, the hair, the hair, the hair, the hair,The nails, the voice, at this point you have to check everything we can identify in the patient to have a more accurate diagnosis.

Dietary evaluation: here a 24hrs reminder is made. To the patient, to know so what consumes and base us to make a feeding scheme more appropriate to their lifestyle, taking into account the following factors:

Breakfast

Collations

Food

Dinner

Important data for the elderly:

The consumption of carbohydrates must constitute the greatest energy supply of the diet. Making a balanced contribution between simple sugars and complex carbohydrates.

In the protein contribution, importance to the quality of it must be given, keeping a good balance between proteins of animal or plant origin.

Control lipid content: reducing the consumption of saturated fat, trans fatty acids and preferably using extra virgin olive oil.

The consumption of carbohydrates must constitute the greatest energy supply of the diet. Making a balanced contribution between simple sugars and complex carbohydrates.

In the protein contribution, importance to the quality of it must be given, keeping a good balance between proteins of animal or plant origin.

Control lipid content: reducing the consumption of saturated fat, trans fatty acids and preferably using extra virgin olive oil.

conclusion

When using tools to evaluate the nutritional situation of the elder. We as health specialists have to be constantly evaluating our patient as well as inside and outside the office, in case any accident occurs and we can act in the correct way