Nutrition and hydration of the elderly are particularly important. It is mainly related to the changes that take place in the body after the age of 65.
Elderly people do not feel thirsty and therefore do not want to drink water. This is one of the more serious aspects that you should pay attention to. We need water for the proper production of saliva and digestive enzymes, which are produced in smaller quantities during this period.
Seniors often suffer from constipation and swallowing problems. They result from the reduced persitalsiveness of the intestines and esophagus. Water helps to produce more saliva, make it easier for food to pass through the bowel, and form faecal mass. The more water you drink during the day, the less problems you have with constipation and swelling.
Water helps filter the kidneys and get rid of waste products in the urine. This can happen if the irrigation is adequate. Coffee and tea play the opposite role – these drinks dehydrate, increase constipation and dry the skin. The skin should be moisturized to prevent pressure ulcers in the case of people lying down.
Seniors have an increasing need for nutrients that can be found in vegetables, fruits and healthy fats, such as olive oil, linseed oil, avocado and natural butter. It is very important that the meals are easily digestible. Replace frying with steaming, boiling in water or baking in a sleeve. Sweets should be eliminated from the daily menu.
Their consumption is often the cause of glycemic disorders, constipation and fatigue. They are difficult to digest. Elderly people may have chewing problems, so pay attention to the consistency of the food. Cream soup or cocktail with the addition of linseed, avocado, water and apples are perfect as wholesome and easily digestible meals. Light meatballs, steamed fish with the addition of vegetables and a portion of well-cooked groats, for example millet, will be a great alternative to a breaded cutlet, potatoes and pickled cucumbers.
A very easily digestible protein is vegetable protein, which can be found in lentils, chickpeas or beans. However, be careful with these products as they can be bloating. If we soak them in water with a teaspoon of baking soda for long enough, and then cook them uncovered, their digestibility will be much better. They can be made into pastes, pates or served as an addition to dinner.
Perfect vegetable pate
Ingredients:
* 100g of millet
* 1 cup of mixed nuts
* 2 onions
* 2 cloves of garlic
* 3 carrots
* 2 parsley
* 6 tablespoons of clarified butter
* 1 tablespoon of butter to grease the mold
* 1 tablespoon of flour
* 1 teaspoon of oregano
* 1 teaspoon of thyme
* 1 teaspoon of sweet pepper
* salt and pepper
Execution:
Boil the millet in salted water. Put the grains in a bowl and use a fork. Grind the nuts. Peel the onion and dice it into small cubes. Peel the garlic and cut into slices. Peel the carrots and parsley and grate them. In a large pot, heat the butter, add the onion and fry until translucent. Add garlic, carrots and parsley. Season with salt, pepper, oregano, thyme and sweet paprika. Stir and cook for about 10 minutes, until vegetables are tender, stirring frequently. Transfer the vegetables to a large bowl. Add the cooked millet and ground nuts. Stir, then blend until smooth with a blender. Put the mixture into a buttered and floured mold. Smooth the top with a spoon and put in an oven preheated to 200 degrees Celsius for 50-55 minutes. Remove from oven and set aside to cool, even overnight.