Nutrition News & Views

August 4, 1999
Food Guide Pyramid for the 70+ Generation-August 1999/No.4

Recognizing that the elderly need fewer calories than younger Americans, researchers have modified USDA's Food Guide Pyramid to the Food Guide Pyramid for the 70 + Generation, hoping to optimize their nutrient intake. Published in the Journal of Nutrition, the modified pyramid emphasizes nutrient-dense foods, fiber and water and recognizes a possible need for supplements. Its base is narrower than the original pyramid to reflect the decrease in energy (calorie) needs. And it rests on a new base accenting the elderly's need for fluids—at least 2 quarts, or 8 cups, of water per day. Older people often have a reduced sense of thirst, and that can lead to dehydration.

A fiber icon is scattered throughout to emphasize the need for a high-fiber diet. The food groups and recommended servings are the same as in the original pyramid with more emphasis on nutrient density and fiber. The researchers recommend that elderly consumers choose foods from the bread and cereal group that are whole-grain, enriched or fortified. Preferred vegetables are dark green, orange or yellow, which contribute vitamin C, vitamin A and folic acid, and the crucifers, such as beets, kale, cabbage and broccoli—all rich in antioxidants. Fruits should be yellow, orange or red, and the whole food is preferable to fruit juice. The researchers also recommend that dairy products be low fat.

A flag at the top of the pyramid reminds older people that they may need to add supplements of calcium, vitamin D and vitamin B12 to bring daily intakes up to recommended levels. Those who exclude dairy products because of lactose intolerance, for instance, may need extra calcium. If sun exposure is minimal, a vitamin D supplement might be in order. And a vitamin B12 supplement may be necessary because many elderly don't efficiently absorb the vitamin from meat and other foods.

Source: USDA Agricultural Research Service Food and Nutrition Research Briefs, April 1999
Submitted by Jing Liu, MSU Dietetic Intern
Distributed by Barbara McLaurin, Ph.D., R.D., L.D., Human Nutrition Specialist, MSU Extension Service, August 1999

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