Food is an essential activity and to preserve everyday life, which is associated with biological, social, cultural, economic and health, ultimately, are what define the eating patterns of individuals and groups. In the particular case of the older population, there are characteristics associated with biological aging process itself, as the presence of alterations in health and social conditions (retirement, widowhood and loneliness), which act directly or indirectly nutritional status.
It is for this reason that the constitution of the diet in older people, in terms of types and amounts of food, is a key aspect in assessing the nutritional status and health of them. This, as meeting the nutritional needs is an increasingly complex challenge, as people are more senescent.
Factors such as poor appetite, failure to meal times, eating certain types of drugs that interfere with the absorption and action of nutrients, physical inactivity, or the presence of pathology can promote malnutrition and deteriorating health, point that has shown a greater nutritional vulnerability in the elderly (Castelblanque E., V. Cuñat 2002).
Because of this, it is important to analyze the diet in terms of food, considering their nutrient density, food habits and the access of the population over such foodstuffs. Do not forget that global population is increasingly long-lived, due to a decrease in fertility and mortality rates and greater hope at birth (S. Restrepo, et al.2006).
In the dietary pattern of the general population, both in Costa Rica and worldwide, various food stand with these characteristics, among which include milk and dairy products. This paper aims to describe the major nutritional benefits that older people can gain from frequent consumption of milk and milk products or fat-free half.
Physiological changes associated with aging and its relationship to nutrition
As part of the process of aging, physiological changes occur, which are directly associated with the digestive functions and the utilization of nutrients by the body (Saenz and Rojas, 2000).
Thus, as the process of biological aging, it affects the ability to absorb and transport nutrients in food, but also the use by the cells is diminished. With regard to physiological changes and their relationship to the process of nutrition, body systems of interest are the digestive and endocrine systems. Changes in renal and cardiovascular function that occur in the normal course of aging, may also significantly affect, in a comprehensive, nutritional status and health of Older Persons (Saenz and Rojas, 2000).
Due to biological changes due to aging and body changes that might arise in the feeding patterns of emotional or social factors, presents the need to enrich the diet with certain nutrients, especially those that are required in micro amounts (vitamins and minerals) (Torun, B; Mechu, M and Elias, L. 1994).
In this regard, dietary deficiency of these components could occur from early in life due to the monitoring of unhealthy eating habits, which consequently leads to health problems in old age. A dietary level, so important is the contribution of dietary protein, as the balance that must exist with the sources of fat and carbohydrates. Elements such as vitamin C, vitamin E, beta carotene (vitamin A precursor), folic acid, play an important role as protective substances, which should be taken daily, and must come primarily from natural sources (Mahan LK and Escott -Stump, S. 2001).
On the other hand, can not be neglected the contribution of minerals such as calcium, zinc and iron and other essential vitamins such as vitamin D, vitamin B12 and other nutritional components essential for proper functioning of the body.
Particularly at this stage of life, becomes important flowering of chronic and degenerative diseases, which alter the nutritional needs of people. For example, the presence of cancer makes the need for energy, protein and certain micronutrients are increased. On the other hand, the increased presence of fat in the diet is a necessary risk factor control.
Dietary habits in the elderly population Power is considered one of the GenF20 Plus essential activities of daily living and human beings have done to survive. This activity requires an ongoing commitment, to the extent that there are many tasks required to obtain and prepare foods that are consumed daily.
At this point, support networks play an important role in the organization and execution of these routine tasks. Since the activity of eating is a complex web of decisions and actions ranging from the purchase of food to how and where they are consumed, may be filed for disadvantaged older people, mainly those who live alone or depend on others for feeding (Sedó P., De Mezerville, 2005).
Likewise, older adults have a household-level influence in the formation of habits, and constitute an important contribution to the younger generation (Sedó P., M. Ureña, 2007).
For proper dietary counseling, it is necessary to clear the role of food as a source of essential nutrients and the pleasure derived from eating. However, we must also consider that a balanced diet, involves investing money that many older people do not have it, hence the importance of analyzing each case and recommend the consumption of foods that are affordable to meet the nutrient needs. No rationale for promoting the use of dietary supplements in those cases where food can provide all the substances that the body requires, and the individual can consume without any restriction on a varied and balanced diet.
On the other hand, it is important to understand the changes occurring in the body as a result of the aging process and adjustments to be made in the daily diet, to enjoy good nutrition. The recommendations of international organizations demonstrate the need to consume a varied diet to obtain the nutrients required by the body. It seems relatively easy to meet the nutritional parameters, however, reality is another.
It weighs more sociocultural and economic conditions in the selection, preparation and consumption of food, the knowledge that can be compared to food sources and quantities to be consumed daily (Torun, B; Mechu, M and Elias, L. 1994) .
Hence the importance of looking at nutrition in a gerontological perspective, it is not enough to numerically calculate what a person requires in terms of nutrients and food, care more about what the older person think about their own food, and to make the settings according to economic opportunities, ability to meet their dietary needs and habits.
Nutritional benefits of milk consumption and dairy products
Taking into account the nutritional characteristics of milk and dairy products, they become an optimal dietary option for people of advanced age. There are barriers that affect the incorporation into the diet of milk, such as believing that milk is of special interest to children and women, or the generalization that the older person has lactose intolerance and have trouble eating these products indiscriminately. These data were confirmed by studying eating habits in the elderly population of Costa Rica (P. Sedó 2008 unpublished data).
The amount of protein, calcium, riboflavin, vitamin A, vitamin D and other nutrients per serving of milk products is high (USDA, 2006).
Another important aspect is the bioavailability of these nutrients in dairy products and the possibility that the same portion of food, the person is receiving various nutrients at once. On the other hand, it is worth noting that these products have a high acceptability of the largest, with a wide variety of options that provide variety to the diet, from liquid milk to products with soft textures, such as yoghurt and types Cheeses with lower fat content.
With respect to calcium, one of the major nutrients which milk and dairy products are a source, it is important to indicate that this mineral is not only part of the bone, but that is an essential element in the various biochemical processes that occur in the body (Escott-Stump-Mahan, 2001).
At present there is controversy regarding the nutritional needs of calcium to prevent bone loss. This, as are several factors that influence complex ways the body’s ability to absorb and retain calcium, and dietary factors are positively or negatively interfere with its absorption (Mahan LK and Escott-Stump, S. 2001).
Notwithstanding the foregoing, it has been shown that calcium from milk and dairy products has greater bioavailability to be associated with a protein and also a source of other basic nutrient for the prevention of osteoporosis, such as vitamin D (Torun, Menchú and Elias, 1994).
A 240 ml glass of cow’s fluid milk provides 23% of daily calcium dietary recommendations for older adults, a figure similar to that found in a slice of cheese 30 grams or one cup of yogurt (USDA, 2006) .
This contrasts with the contribution of a portion of plant considered as a source of minerals, such as spinach, whose average contribution is 15% (USDA, 2006). In the case of calcium as a nutrient reference, it is important to note that milk and dairy products are foods that provide more essential nutrients.
This solution breaks the pattern of calcium intake with a dietary supplement. The intake of a drug does not necessarily ensure a high bioavailability of the nutrient content in them and also are not considering other nutrients that food contains in its natural form. In this case, these products of animal origin contain proteins of high biological value (15% of the Recommendation) (USDA, 2006), which means that older people who consume these products have the advantage of a diet rich in essential amino acids involved in vital processes such as immune system, tissue synthesis and other vital functions (Torun, Menchú, and Elías, 1994).
Also, a serving of milk is also a source of other minerals, it accounts for 12% of the recommended set for zinc and 33% of the recommended phosphorus. With respect to vitamins, the same amount of feed (240 ml) makes very good source of riboflavin (35%), vitamin B12 (48%) and vitamin A (20%) and source of vitamin D (15%).
Regarding other components of fermented milks is important to highlight the nutritional benefits and health of the consumption of these products. It has demonstrated high consumption benefits of probiotic products in regard to improvement of intestinal and immune function (Mahan LK and Escott-Stump, S. 2001).
On the other hand, from a strictly food, consumption of milk and milk products allows the person who, in small portions, to obtain concentrated doses of certain nutrients. Milk and dairy products are present in people from very early stages of life, so are the products that they are familiar with and develop various types of preparations of usual consumption. This product is also easy to access and consumption, which are prepared beverages, gravies, soups and dishes varied.
The food industry has evolved leaps in the last decades, offering consumers modified dairy foods of high nutritional value and are an excellent choice for the older adult population. In particular, some countries have also ventured into the development of products based on milk and dairy products with the addition of limiting nutrients in the elderly population, which is a competitive advantage.
Two negative elements considered by the health staff are milk fat and lactose. As for the composition of fatty acids in milk include the option to include the elderly modified products. On lactose, not all older people are intolerant, so dairy product type depends on the tolerance that has the individual.
Final Thoughts
Milk and dairy foods are excellent for the older population, considering both their nutrient density and are pleased that they have towards them and the ease of incorporation into various preparations. However, considering the health characteristics of the population, it is advisable to use low-fat or nonfat dairy products, as they present a more adequate nutritional quality to them.
