Nutrition : an important component of health among older adults

Abstract

In the Maltese Islands, the current 18.8% of individuals aged 65 years and over is projected to increase considerably in the coming decades, reaching 31.2% by the year 2060 (European Union, 2015; NSO, 2018). Apart from the additional demands on healthcare and support services, this expected growth will place new demands on the food supply (Prince et al., 2015). Alongside, older adults are likely to experience significant changes in dietary needs and nutrition which are integral lifestyle factors influencing the ageing process (Bernstein, 2017). Thus, maintaining optimal nutritional status has significant implications for health, such as delaying age-related diseases, maintaining functional independence and promoting continued independent living (Lorenzo-López et al., 2017). Indeed, emerging scientific disciplines such as nutrigerontology, that “study the impact of nutrients, foods, macronutrient ratios, and diets on lifespan, ageing process, and age-related diseases”, brings the latest evidence on what an ‘optimal diet’ for older adults ought to be (Aiello et al., 2016 : 1). Yet, the wide heterogeneity in this population group makes interpretation and implementation a challenging task. [Excerpt from Introduction]