Pitanga and age

Código SN06-E0016-I

VIEW:416 DATA:2020-03-20

As age progresses, certain mechanisms in the body begin to function more slowly.

In old age, progressive changes in the organism occur, which leads to effective reductions in physiological functions (Watkin, 1982; Wenck et al., 1983; Quintero-Molina, 1993).
The physiological changes that interfere with nutritional status are: decreased basal metabolism, redistribution of body mass, changes in digestive functioning, changes in sensory perception and decreased sensitivity to thirst. With the exception of the first two, all the others can directly interfere in food consumption (Quintero-Molina, 1993; Nogués, 1995).

In old age, one of the most relevant factors in decreasing food consumption is the reduction in sensitivity to sweet, bitter, acidic and salty primary tastes (Rolls, 1992; Nogués, 1995; Shuman, 1998).

Pitanga has a strong flavor, with an aroma that stands out, helping its detection by the sensitivity of the elderly, and favoring appetite.

With the reduction of the physiological system, it is advisable to use foods rich in nutrients, so that even with the physiological reduction, one tries to maintain the concentration of nutrients in the individual. 

In 100g of Pitanga, raw using the TACO Table (Brazilian Food Composition Table).

WATER- 88.3% Percent ENERGY- 41KCal PROTEINS- 0.9g LIPIDS - 0.2g CHOLESTEROL- 0mg
CARBOHYDRATES - 10.2g FIBERS- 3.2g ASHES- 0.4g CALCIUM- 18mg MAGNESIUM- 12mg
MANGANESE- 0.36mg PHOSPHORUS- 13mg IRON- 0.4mg SODIUM- 2mg POTASSIUM - 113mg
COPPER- 0.08mg ZINC- 0.4mg RETINOL- 0mcg RE- 154mcg RAE- 77mcg
TIAMINE- 0.03mg RIBOFLAVIN- 0.1mg PYRIDOXINE- 0mg NIACINA- 0mg VITAMIN C- 24.9mg

We see that pitanga has an equivalent to retinol (RE) - 154 mcg and equivalent to retinol activity (RAE) - 77 mcg. Being a good source of pro-vitamins A.

We can see the graph of food requirement. Normalized - 15.65%

We see a highlight of Manganese, fibers and carbohydrates, with a slight emphasis on iron. We see a low lipid and energy index, but with a reasonable carbohydrate index. Demonstrating to be a food totally indicated for feeding the elderly.

A major problem for the elderly is the lack of socialization in food. Pitanga must be used together with memories and will make the elderly social.

The mood of the elderly to eat food is often modified by simple attitudes, such as positioning yourself comfortably at the table in the company of other people. Surveys comparing elderly Food Program participants with non-participants showed that energy supply, and protein, vitamin and mineral intake by the first group was increased (Podrabsky, 1995)

So use the pitanga as ice cream, juice, in natura, and several other forms, with water as the main constituent. Since.

The hydration status is another extremely important factor in geriatrics. In the elderly, dehydration becomes frequent and can trigger other diseases such as infectious and cerebrovascular diseases, which, in the latter case, often present as a case of delirium (Nogués, 1995; Moriguti et al., 1998).

Thus, the beneficial effects of pitanga for use by the elderly should be considered, always using a variety of other foods, which can generate social, cultural, and pleasurable factors for the health of the elderly. Always bearing in mind that fruits like pitanga, or easily digestible foods, are always advisable, due to the reduction of the elderly's physiological factors.

References

HOLLIS, JB, CASTELL, DO Esophageal function in elderly men. Annals Internal Medicine, Philadelphia, v.80, n.3, p.371-374, 1974.
NOGUÉS, R. Factors that affect the intake of nutrients in the elderly and that condition their proper nutrition. Clinical Nutrition, v.15, n.2, p.39-44, 1995.
PODRABSKY, M. Nutrition and Aging. In: MAHAN, KL, ARLIN, MT Krause, food, nutrition and diet therapy. Rio de Janeiro: Roca, 1995. Cap.14: p.255-269.
ROLLS, BJ Aging and appetite. Nutrition Reviews, New York, v.50, n.12, p.422-426, 1992.
WATKIN, DM The physiology of aging. American Journal of Clinical Nutrition, Bethesda, v.36, n.4, p.750-758, 1982.
 

 





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cherry, fruit, longevity, health, food