Nutritional requirements during ageing☆
| Autor: | Jean-Michel Lecerf |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
nutritional requirements 030109 nutrition & dietetics Physiological condition 030209 endocrinology & metabolism lcsh:TP670-699 Carbohydrate Biology Biochemistry Energy requirement elderly 03 medical and health sciences 0302 clinical medicine Nutrient Ageing ageing lean mass Vitamin D and neurology Lean body mass Food science lcsh:Oils fats and waxes Agronomy and Crop Science protein intakes Food Science Carbohydrate intake |
| Zdroj: | Oilseeds and fats, crops and lipids, Vol 26, p 22 (2019) |
| ISSN: | 2257-6614 |
| Popis: | Ageing is a physiological condition characterized by a decline of the adaptatives capacities and associated to a decrease of the lean mass. That one is due to a decrease of the post-prandial protein synthesis. It is why protein recommended allowances must be sufficient for a quantitative aspect (0.8–1.2 g/kg/d) and adapted for a qualitative point of view. Energy requirements do not decrease with age if the physical activity is unchanged: it is why the carbohydrate and lipid intakes must be similar to those of a younger adult. The quality of the carbohydrate intake and the distribution of the fatty acids are also important in order to avoid any deficiency. Concerning non-energetic nutrients, one must be particularly cautious for the vitamin D and calcium intakes. Behind nutrients there are foods and dietary patterns who have their own effects. |
| Databáze: | OpenAIRE |
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