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Dense nutrients affect quality of life for elders
By Chet Gallup
Elders harbor the hope that, as they age, they will continue to lead active,
healthy lives. To achieve this, they need to be aware of changing nutritional
needs.
Nutrition Specialist Denie Smith of Elder Services lectures to elders at meal sites throughout Berkshire County on how to recognize and deal with changing nutritional requirements of aging.
"When I see a meal with lots of color provided by fruits and/or vegetables, I know that needed nutrients are present"., Smith said. "Water is especially important. We
need eight glasses a day to ensure medications and nutrients are properly distributed and to protect against dehydration. It is important to read nutrient labels to ensure that foods we eat are healthy and that amounts served are appropriate.
Smith’s interests are reflected in her five current presentations including
Introduction to the Nutrition Program at Elder Services, Nutrition Facts on
Food Packaging, Water -- the Foundation of Life, Calcium and Osteoporosis, and
Low Sodium Diets for High Blood Pressure.
Smith’s most recent lecture, Nutrition Facts on Food Packages, was presented
at the Harper Center in Williamstown, which is managed by COA Director Brian
O’Grady and located on grounds known as Proprietors Fields. The center, close
to senior housing, has Donald Bragdon as its local Meal Site Director.
To supplement her talk, Smith handed out an American Heart Association brochure titled How to Read the New Food Label. Copies of the brochure are available at Elder Services.
"It’s important that the elderly read food labels.", Smith said. "Reading
the nutrition labels gives them a tool to reduce risk factors for some
diseases: high cholesterol, high blood pressure, diabetes, osteoporosis as
well as, to control weight ."
In addition to defining key words used on labels, such as fat free,
low fat, lean, light (lite), and cholesterol free, Smith described controls
by government on the wording of claims by food manufacturers. "Claims such as
May Reduce the Risk of Heart Disease must be applied only to foods low in
fat, saturated fat, and cholesterol." she said. "If a manufacturer makes
health claims regarding blood pressure and sodium, then the product must be
low in sodium. Only ten such health claims are approved and regulated by the government."
Another handout by Smith offers a quick and easy method of food evaluation
and carries the trademark LABEL-Ease. First, the method looks at the percent of
daily nutritional values listed on the label. These values reflect how a food fits into a 2,000-Calorie-per-day diet. Then, secondly, this method looks at the nutrient list on the label. Calcium, fiber, protein, iron and vitamins A and C are
essential, but often missing. To check a label, make a fist and raise one finger for each of the mentioned nutrients that appear with 10 percent or more listed for its percent daily value. Keeping the raised fingers up, look at fat grams or calories. Choose one or the other. If you choose fat then put one finger down if the percent daily value of total fat is more than 10 percent, however, if you choose calories then put one finger down if there are more than 200 calories per serving. In either case, if you have more than one finger still raised, then the food is nutritious.
In describing proper nutrition for the elderly, Smith uses what is described as a Modified Food Pyramid for 70 Plus Adults designed by Tufts Research Center on Aging."This pyramid for adults over 70 reflects a need for fewer calories and more nutrients. The Tufts pyramid is based on eight servings of water equivalents and recommends calcium, vitamin D, and vitamin B-12 supplements as approved by health care providers," Smith said. Particularly, our bodies lose their ability to absorb B-12. Also, water equivalents do not include drinks containing caffeine or alcohol, which act as diuretics.
In addition to giving presentations, Denie Smith counsels on nutrition and
helps design the daily menu for Meals on Wheels (MOW).
"Sometimes a case manager will have questions regarding potential nutrition
problems for one of their clients, and other times, I’ll get a call from someone who is worried about the eating habits of parents," Smith said. "I’ll counsel them on the phone and as a follow-up, I’ll mail information to them.
When I write a menu for MOW, there are strict guidelines to follow. For instance, each meal must provide 1/3 of the Required Dietary Allowance set by the government for nutrients. Also, fat must be less than 30 percent of the total calories and no salt added during preparation. The Federal government
requires three fruits a week as dessert. The fourth day may be a pudding high in calcium. That leaves one day for what most people consider dessert - cake or cookies. A cake is sent to each meal site once a month in recognition of those that have a birthdays that month.
Denie studied nutrition at the University of Vermont; following graduation, she worked in a hospital as a Nutritionist. Next, she did a stint in Guatemala for the Peace Corps. There, she worked with the poor. Nutrition was a big problem for everyone, especially the children, Smith said. The infant mortality rate was high. What was served at mealtime seldom varied; it was not unusual to have tortillas, black beans and coffee three times a day. Sometimes rice, but seldom vegetables. Although the higher elevations were steep, the Guatemalans worked hard to raise vegetables such as cauliflower, broccoli and potatoes. These were their cashcrops, so to maximize their profit, they sold all the vegetables rather than eat them.
When asked if she had a message for Americans, she said, "For the most part
we don’t eat enough fruits, vegetables and whole grains. In planning meals, we should make our plates as colorful as possible to ensure we are eating balanced meals. Ask yourself, how can I make this meal more colorful? That will provide meals dense with nutrients."
Nutrition Specialist Denie Smith may be reached for questions by
calling(413) 499-0524.