FOOD HABITS OF AGED

Press, Volume XCVIII, Issue 28963, 3 August 1959, Page 8

FOOD HABITS OF AGED

Department Advises Consistency Should people alter their food habits in middle and old age? Meals for older people should oe much the same as for other members of the family, making allowances sometimes for ill-fitting dentures, or for digestive systems that have become slightly less efficient over the years, says an article in “Health.” the official bulletin of the Department of Health.

It is not true that as people get older they should eat less of all foods. Older people are not usually quite so active, and so the need for energy-giving fooas (starches, sugars and fats) is not so great. Too many elderly people, however, seldom eat meat, are sparing with eggs, cheese and milk. These are the very fooas that Should not be cut down. Skimping on these foods resul's in a' diet low on protein, and may be the cause of thinning bones and easily damaged skin in old age.

Fruit and vegetables, including potatoes, are still important because they supply minerals ana vitamins, and they should be eaten every day in some form or another.

Milk is the best single food. It is rich in minerals and vitamins and in the easily digested protein which is necessary to maintain strong bones. All adults should try to have a pint of milk a day. A good breakfast consisting or a cooked dish or porridge witn lots of milk is the right recine for keeping going till lunch time Many people prefer a simple tea meal, but this must nol be too meagre. The meal should be noutishlng. including some protein. For examnle, sandwiches with nutritious fillings, such as egg, grated cheese, thinly sliced co’d meat, sliced tongue, smoked fish, or salmon are suitable. Nourishing souns made with milk, or with split peas, lentils, or barley make a good tea dish, and are not too heavy. Other suggestions are lightly cooked eges and light savoury dishes such as macaroni cheese, fish pie or shepherd’s pie. For the very elderly a milk pudding, stewed fruit and custard, or bread and milk would be quite sufficient, for although these are light and easily digested, they are of good food value.

Those with a tendency to put on weight should cut down on fried' foods, fatty meat, butter, cream, bread, su’ar, jam. h">nev. cakes and sweets. Remember it is much easier to s‘op putting on weight than it is to take off those extra pounds once they have collected. Overweight puts a strain on the heart, and can be the forerunner of a number of diseases.