Prepared Foods- July 2008

ingredient challenges ©ISTOCKPHOTO/ANNE CLARK Protein and Aging The protein needs of older adults are greater than previously realized. Adequate protein intake protects muscle mass, helping to ensure good health and quality of life in seniors. Conditions such as calorie intake, wounds, weight loss and infection can adversely affect protein intake. Victoria H. Castellanos, Contributing Editor he article, under the title “Protein & Aging,” was first published in the May, 2008 issue of Dietary Manager. For more information, see the end of this article.—Eds. It is easy to appreciate the importance of protein in maintaining the health and quality of life of older adults, including their independence. A majority of our muscles and organs are made of protein. Muscle mass is critical for performance of the activities of daily living (ADLs), such as getting in and out of bed, eating, dressing, bathing and toileting. Further, maintenance of the protein content of certain tissues and organs, like skin, heart and liver, is essential for survival. Although the recommended dietary allowance (RDA) is currently the same for all adults, 0.8g complete protein/kg body weight, there is considerable evidence that the protein requirement is probably greater for older adults. It is possible that the protein requirement for healthy older adults is as high as 1.0g or even 1.2g/kg body weight.1 Further, protein requirements are increased by many conditions that are common in long-term care facilities (e.g., wounds, infection and weight loss). It is not uncommon for the protein requirements of individual residents to be estimated at 1.2-1.5g/kg body weight.2 For a 150lb resident, this translates to 82-102g protein/day. A resident who is eating all of the food provided on a nursing home menu would be con- T suming 80-100g protein, which is sufficient to meet much, if not more, protein than the needs of most residents. However, few older adults younger adults. Because of consume 100% of the food their smaller appetites, it is they are provided at meals. often difficult for them to Because many long-term care (LTC) residents have eat enough protein. poor appetites and are consuming less than 75% of their meals, it is important that the majority of proteins that are provided to residents are of the highest quality. Older adults need at least as What Makes a Protein “High Quality?” Our body uses 20 amino acids to make body proteins. There is a dietary requirement for nine indispensable amino acids (also known as essential amino acids) that cannot be made by the body (see chart “Indispensable and Conditionally Indispensable Amino Acids in Protein”).3 Proteins are considered to be of high quality if they provide all of the indispensable (essential) amino acids at or above the level of the www.PreparedFoods.com ● July 2008 73 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods- July 2008

Prepared Foods- July 2008 Table of Contents Hitting the Shelves Category Analysis: Cereal Bars MarketWatch Modern Mediterranean Cuisine On the National Menu Stabilizers in Foods Beverages: Drinking It Up Protein and Aging R&D Applications: Chia Seed Nutraceutical R&D Applications: Navigating Flavor Trends R&D Applications: Ancient Whole Grains Abstracts

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