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EdrawMind2022 Dietary Guidelines for the Elderly and Vegetarians
MindMap Gallery 2022 Dietary Guidelines for the Elderly and Vegetarians
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2022 Dietary Guidelines for the Elderly and Vegetarians
The dietary composition is mainly composed of fruits and vegetables, grains and beans, and does not eat any meat. However, long-term vegetarianism in the elderly will cause a lack of protein, fat, vitamins and trace elements, which will harm their health. This picture is a dietary guide for the elderly and vegetarians.
Edited at 2022-06-15 13:51:06- bacteria
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2022 Dietary Guidelines for the Elderly and Vegetarians
- bacteria
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
- Plant asexual reproduction
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
- Reproductive development of animals
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
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- Outline
elderly and Vegetarian people
elderly
General elderly
65-79 years old
Rich food varieties, sufficient animal foods, and often eat soy products
Variety Diversification
You can add some miscellaneous grains to the staple food
Potatoes and sweet potatoes can also be used as staple food
Try to include vegetables in every meal
Choose as many different types of fruits as possible
Switch to animal foods
It is recommended to eat as much fish belly as possible
Consider pairing with vegetables
Eat different types of milk and beans
Elderly people with small appetites can choose cheese
Encourage eating together to maintain a good appetite and enjoy delicious food
Actively engage in outdoor activities to delay muscle attenuation and maintain an appropriate weight
"Movement is beneficial"
Choose more slow and gentle exercise methods such as walking, brisk walking, Tai Chi, etc.
The proportion of high-quality protein is not less than 50%
Livestock meat--50g
Fish, shrimp and poultry 50-100g
Milk--300-400g (30-36g milk powder)
Reduce static time such as sitting for long periods of time
Get up at least a few minutes every hour
Suitable for BMI20.0-26.9
Regular health check-ups to assess nutritional status and prevent nutritional deficiencies
1-2 physical examinations per year
elderly people
Over 80 years old
A variety of food and encourage eating in a variety of ways
Eat three good meals
breakfast
Appropriate 1 egg, 1 cup of milk, 1-2 kinds of staple food
lunch dinner
It is appropriate to eat 1-2 kinds of staple food, 1-2 kinds of meat dishes, 1-2 kinds of vegetables, and 1 kind of soy products
Eat small meals more often
Three meals and two o'clock Or three meals and three o'clock
dinner
20-25%
Extra meal
5-10%
Eat regular meals
morning
6:30-8:30
noon
11:30-12:30
Night
17:30-19:00
It is not recommended to eat 1 hour before going to bed
Try to choose tableware with good heat preservation properties
Choose foods that are soft in texture and high in energy and nutrient density.
subtopic
Eat more fish, poultry, eggs, milk and beans, and moderate amounts of vegetables and fruits
Pay attention to weight loss, conduct regular nutritional screening and assessment, and prevent malnutrition
If the food intake is less than 80% of the target, use special medical food rationally under guidance
Proper and timely nutritional supplements to improve quality of life
When the diet cannot meet nutritional needs, you can choose fortified foods
In case of clinical symptoms of deficiency, nutritional supplements should be selected under guidance
Insist on fitness and educational activities to promote physical and mental health
Vegetarian people
Vegan, lacto-ovo-vegetarian, lacto-vegetarian, ovo-vegetarian
Eat a variety of foods, mainly cereals; increase whole grains appropriately
meal cereals
Not less than 100g per meal (raw food)
Make use of snacks, snacks and refreshments for the deficient portion
Whole grains and beans are available every day
Available 1:1
Potatoes can be used as staple food
sweet potato, potato
Increase the intake of soybeans and their products, choose fermented soybean products
Vegan
5-10g daily Fermented soy products
Rich in B12
Sour soy milk, bean curd, tempeh, stinky tofu, soy sauce, bean paste, etc.
Match each other
Legumes and cereals
processing and cooking
Processing and digestibility are higher
Eat nuts, seaweed and mushrooms often
There should be enough vegetables and fruits
Choose cooking oil wisely
n-3 polyunsaturated fatty acids
Cooking--rapeseed or soybean oil
Cold salad--linseed oil, perilla oil, walnut oil
Regularly monitor nutritional status