Page 51 - FoodFocusThailand No.235 October 2025

STRATEGIC R & DTEGIC R & D
STRA

Nutrition Management

for the Elderly in the Era of NCDs

Nutritional problems among the elderly remain an important issue that requires attention, as older adults
often face malnutrition, underweight, or dysphagia, as well as various non-communicable diseases (NCDs)
such as obesity, diabetes, hypertension, hyperlipidemia, and kidney disease—all of which influence food
choices. Therefore, nutritional guidance should be flexible, tailored to each individual, and continuously
evaluated by professionals.

Malnutrition and Underweight are Chewing and Swallowing Difficulties Some
common nutritional problems among the elderly individuals may experience chewing and
elderly, with direct impacts on the immune swallowing difficulties, often due to oral health problems
system, muscle mass, and overall quality of life. Nutritional or underlying medical conditions such as stroke, Parkinson’s
care should focus on increasing energy intake through a disease, or cancers of the head and neck. These challenges can
variety of food sources—not limited to starches or lead to reduced food intake, increasing the risk of malnutrition
and unintentional weight loss. Therefore, selecting appropriate
carbohydrates alone. Examples include soy milk, boiled foods is essential. The diet should emphasize soft, smooth, easy-
eggs, and avocado, which offer high energy density in to-chew, and easily digestible foods, such as rice porridge, soups,
relatively small portions. In addition, adequate protein steamed eggs, clear broths, or foods that can be mashed or
intake—approximately 1.2–1.5 grams per kilogram of blended to facilitate swallowing. Hard, sticky, or dry foods should
body weight per day—from high-quality sources such as be avoided, as they may worsen swallowing difficulties or increase
egg whites, fish, tofu, legumes, and soy milk can the risk of choking. Beyond texture, food presentation also plays
effectively support muscle maintenance and recovery. a key role in stimulating appetite. Meals should incorporate
For elderly individuals with poor appetite, it is recommended ingredients with appealing colors, pleasant aromas, and balanced
to increase the frequency of meals to 5–6 small meals flavors—without relying on strong seasoning. By managing both
per day, emphasizing nutrient-dense snacks such as food texture and nutritional adequacy, elderly individuals with
yogurt, banana milk, or fruit to ensure a continuous and chewing or swallowing difficulties can continue to eat safely while
maintaining long-term health and well-being.
sufficient supply of energy and nutrients.
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