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Dietary Guidelines for Americans 2005 1
by chapter with Key Recommendations for OLDER ADULTS

ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS : Key Recommendations

•  Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.

•  Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide 2 or the DASH Eating Plan 3.

Key Recommendations for OLDER ADULTS

•  People over age 50. Consume vitamin B 12 in its crystalline form (ie, fortified foods or supplements).

•  Older adults, people with dark skin, and people exposed to insufficient ultraviolet band radiation (i.e., sunlight). Consume extra vitamin D from vitamin D-fortified foods and/or supplements.

WEIGHT MANAGEMENT : Key Recommendations

•  To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

•  To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity.

Key Recommendations for OLDER ADULTS

•  Those who need to lose weight. Aim for a slow, steady weight loss by decreasing calorie intake while maintaining an adequate nutrient intake and increasing physical activity.

•  Overweight adults and overweight children with chronic diseases and/or on medication. Consult a healthcare provider about weight loss strategies prior to starting a weight-reduction program to ensure appropriate management of other health conditions.

PHYSICAL ACTIVITY : Key Recommendations

•  Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.

•  To reduce the risk of chronic disease in adulthood: Engage in at least 30 minutes of moderate-intensity physical activity, above usual activity, at work or home on most days of the week.

•  for most people, greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration.

•  To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood: Engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements.

•  To sustain weight loss in adulthood: Participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Some people may need to consult with a healthcare provider before participating in this level of activity.

•  Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance.

Key Recommendations for OLDER ADULTS

•  Older adults. Participate in regular physical activity to reduce functional declines associated with aging and to achieve the other benefits of physical activity identified for all adults.

FOOD GROUPS TO ENCOURAGE : Key Recommendations

•  Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.

•  Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.

•  Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.

•  Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

FATS : Key Recommendations

•  Consume less than 10% of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.

•  Keep total fat intake between 20 to 35% of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.

•  When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.

•  Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.

CARBOHYDRATES : Key Recommendations

•  Choose fiber-rich fruits, vegetables, and whole grains often.

•  Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.

•  Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

SODIUM AND POTASSIUM : Key Recommendations

•  Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day.

•  Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

Key Recommendations for OLDER ADULTS

•  Individuals with hypertension , blacks, and middle-aged and older adults. Aim to consume no more than 1,500 mg of sodium per day, and meet the potassium recommendation (4,700 mg/day) with food.

ALCOHOLIC BEVERAGES : Key Recommendations

•  Those who choose to drink alcoholic beverages should do so sensibly and in moderation—defined as the consumption of up to one drink per day for women and up to two drinks per day for men.

•  Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.

•  Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.

FOOD SAFETY : Key Recommendations

•  To avoid microbial foodborne illness:

•  Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed.

•  Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.

•  Cook foods to a safe temperature to kill microorganisms.

•  Chill (refrigerate) perishable food promptly and defrost foods properly.

•  Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

Key Recommendations for OLDER ADULTS

•  Infants and young children, pregnant women, older adults , and those who are immunocompromised. Do not eat or drink raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, raw or undercooked fish or shellfish, unpasteurized juices, and raw sprouts.

•  Pregnant women , older adults, and those who are immunocompromised: Only eat certain deli meats and frankfurters that have been reheated to steaming hot.

 

REFERENCES

1. Dietary Guidelines for Americans, 2005, available at www.healthierus.gov/dietaryguidelines/

2. USDA Food Guide, available at www.usda.gov/cnpp/pyramid.html

3. NIH Pub No. 03-4082, Facts about the DASH Eating Plan, USDHHS, NIH, NHLBI; Karanja NM et al. Journal of the American Dietetic Association. 8:S19-27, 1999. available at www.nhlbi.nih.gov/health/public/heart/hbp/dash/

 

Compiled the National Resource Center on Nutrition, Physical Activity, and Aging, Florida International University, Miami, FL.
Contact: nutritionandaging@fiu.edu

This project is supported, in part, by a grant from the Administration on Aging,
Department of Health and Human Services (DHHS). Grantees undertaking projects under government
sponsorship are encouraged to express freely their findings and conclusions.
Points of view or opinions do not, therefore, reflect official DHHS policy.

 

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National Resource Center on Nutrition, Physical Activity & Aging
| Florida International University, OE 200, Miami, FL 33199
Phone: 305-348-1517 | Fax: 305-348-1518 | E-mail:
nutritionandaging@fiu.edu

This website is supported, in part, by a grant from the Administration on Aging, Department of Health and Human
Services (DHHS). Grantees undertaking projects under government sponsorship are encouraged to express freely their
findings and conclusions. Points of view or opinions do not, therefore, reflect official DHHS policy.