1. Possibilities within the centre
2. Cholesterol
3. Diabetes
4. Food tips for the elderly
5. Food advice to prevent malnourishment with the elderly

1. Possibilities within the centre

Individual guidance

Afflictions of old age such as diabetes type 2, osteoporosis and cardiovascular disease are often the result of being overweight. Losing weight and/or improving our diet habits leads to a reduction of these health risks. An adapted and balanced diet helps to improve your quality of life.

We offer:
- weight control;
- guidance for all food-related afflictions of old age.

Support for retirement and care institutions

Many institutions do not have the possibility to recruit a dietician, although they are essential and irreplaceable. Our dieticians offer their services by evaluating the dietary condition of the patients or residents of your institution and/or improving it. With our services you can guarantee your residents and their families the necessary expertise.

We offer:
- adaptation of daily menus;
- diet explanation and motivation for the patients;
- information session on request.

2. Cholesterol

Cholesterol is a fatty substance which plays an important role in constructing cell membranes and is necessary to generate hormones. LDL cholesterol (bad cholesterol) takes cholesterol to our cells. The cholesterol that the cells cannot absorb remains in the blood. This cholesterol can cling to or form deposits on the walls of the arteries so that arteries can clog up and increase the risk of cardiovascular diseases.

There are two sources of cholesterol: an external source, via food with an animal origin, and an internal source, of witch part is generated by our bodies. The cholesterol level is not only determined by the cholesterol in the food but above all by the fats in the food.

The cholesterol level is measured with a simple blood withdrawal. The target values for the total cholesterol are less than 190 mg/dl and less than 115 mg/dl for LDL cholesterol.

Causes of a too high cholesterol level:

• Eating bad fats.
• Eating food that is rich in cholesterol.
• A body weight that is too high.
• Hereditary predisposition.

Once a cholesterol level that is too high is determined, intervention must occur to lower it. In the first instance the emphasis is placed on a special diet:

- more fruit and vegetables;
- more bread and other cereals;
- more fish and poultry, other types of meat are consumed with moderation;
- olive oil as the primary source of fat for frying, baking and salads;
- moderation in dairy products (above all low-fat dairy products).

A varied menu in which each of the different food components are sufficiently represented is important. What certainly has to be avoided is the fats for spreading on bread and cooking such as butter, hard margarines and fats for deep-fat frying. Choose vegetable fats such as oils and soft margarines. They contain unsaturated fats (= good fats).

3. Diabetes

Diabetes is a metabolic disorder, whereby the body does not produce any or too little insulin or the insulin does not work properly. Insulin is necessary to convert sugars into energy, it regulates your blood sugar level. Diabetes is accompanied by an increased risk of death due to cardiovascular disease and an increased risk of blindness and liver damage.

There are two types of diabetes: type I and type II:

With type I the body does not produce any insulin. Treatment consists of a special diet and regular insulin injections.

With type II (90% of diabetes patients) the body still produces insulin, but insufficient amounts of it with an inefficient effect. This type of diabetes is often determined genetically and above all occurs by (elderly) people who are overweight.

The treatment of diabetes is based on 4 cornerstones:
- a special diet;
- sufficient physical exercise;
- if necessary blood-sugar reducing substances, either tablets or insulin;
- information and training.

Regularly check your blood sugar level, this will reduce the risks accompanying this disease. Eat healthy food; a healthy body weight and sufficient exercise are important parameters in case of diabetes. Make sure you are monitored by your GP and/or dietician and make sure you get enough physical exercise.

4. Food tips for the elderly

As we grow older we can see the changes in our bodies. We take our reading glasses to the supermarket and sometimes we forget names. Gradually our bones become more fragile, our muscles weaker and our physical condition deteriorates. Getting older is 100% natural, but it can also occur more pleasantly and less difficultly.

Bear these tips in mind:

• Make sure you drink regularly. The older you become the less thirsty you become. But that does not mean that your body needs fewer fluids. On the contrary! So prepare every day a bottle of water and make sure you drink all of it by the evening.

• If you are less hungry, why not kill two birds with one stone with milk: it not only provides you with fluid but also provides various important nutrients (e.g. calcium). Skimmed and semi-skimmed milk and low-fat dairy products are preferable.

• As the body ages it works less efficiently and some nutrients are more easily lost without being used. That is why a healthy diet is even more important (see the food guide pyramid). If you are worried about deficiencies of certain nutrients, discuss this with your GP or dietician.

• Fibres in the diet have the advantage that our intestines continue to work well. If we also drink enough and do not remain sitting down the whole day we will not become ‘constipated’. Fibres can be found in brown bread, fruit and vegetables.

• Eating fish twice a week is a good habit.

5. Food advice to prevent malnourishment with the elderly

Another problem that can occur with the elderly is malnourishment. It has been established that skinny elderly have a higher mortality.

• Try to take more exercise, regularly take a walk: this promotes the feeling of hunger and the transit in the bowels.

• Create a pleasant atmosphere to eat: a nicely laid out table will sharpen the appetite.

• Eat at regular times; eat at least 3 meals a day, of which 1 is a hot meal.

• Make sure there is enough variation in the food and always ensure that the daily food is balanced (the food guide pyramid).

• Provide soft desserts and snacks, e.g. fruit salads, fruit mousse, ice cream, bavarois, milk dishes.

• Do not change to liquid or grinded food too quickly; chewing promotes the secretion of saliva and digestion.

• Enrich pureed dishes with a knob of margarine, powdered milk or soya cream.