Age Considerations in Nutrition and Exercise - Coursework Example

Nutrition and Age Considerations in Nutrition and Exercise Age and Diversity Considerations in Nutrition and Exercise: Strategies for Optimal Health in Australia Through Nutrition and Exercise The 18-35 age group possesses the most diversity, in terms of meeting optimum nutritional needs. This is due to varied levels of physical activity, varied lifestyles and occupations, whether a female chooses to become pregnant and a host of other determinants. Some are professional athletes, whose nutritional requirements for energy balance differ from those who are more sedentary. More adults lead in this age group live sedentary lifestyles, with long working hours and less leisure time. Computer technology makes it easier to communicate remotely, with less need to walk, even within the confines of an office building or business centre. Fast food is relatively inexpensive, easy to obtain and requires no preparation, so it is often the main choice for the youngest adults in this age group and for working parents. The youngest adults in this group no longer have parental oversight, so freedom of choice may put them at risk for nutritional deficiencies. Current economic conditions make it difficult for the youngest adults to purchase foods of higher nutrient content, which are more costly. Typically they are juggling part time jobs, college or technical school and active social lives. The low cost, popularity and ease of fast foods makes it tempting to rely on them solely to meet nutritional needs. This is particularly true when young adults have busy schedules and little time for food preparation. College campuses and fast food eateries could focus on advertising and providing healthier food options, such as fruit salads, yogurt and other products that are lower in cost. While the older adults in the 18-35 group may spend more time selecting foods and may have more money to spend on healthier choices, they may still be faced with managing many responsibilities. Time is often a factor in deciding which foods to prepare for family meals and which foods are avoided. Those with children are responsible for meeting their nutritional needs as well. It becomes more challenging to meet the nutritional needs of an entire family when those responsible do not establish good eating habits as young adults. It is further complicated when adults responsible for the nutrition of others do not have an adequate understanding of nutrition and energy requirements. In today’s food industries, there are many types of food labeling and many types of food labels. Various groups use labels to assist consumers of different cultures in selection of the appropriate and desirable food products. There are labels designed by Melbourne Kashrut Pty, Halal Australia and the Australian Dairy Corporation, to name a few. There is increasing diversity in the foods Australian consumers desire, which further complicates production and distribution of foods. This can be confusing to interpret for the most competent and educated consumer. With increasing cultural diversity in Australia comes increasing diversity in dietary customs and food sources. It will benefit all adults in Australia to understand and utilize an easy to follow universal food labeling system. Along with the development of a universal labeling system, foods can be placed on market or grocery shelves according to food groups, as opposed to sections according to ethnicity. With increased exposures to a wider variety of foods, all young adults have the ability to provide better nutrition for themselves and their families. “Food Diversity is a predictor of health outcomes and Food Security” (Walqvist, 2009). The more variety of foods available locally or regionally, the better consumers will be able to handle shortages of other foods caused by natural occurrences and emergencies. Many ethnically diverse foods are produced using organic methods, as with Kosher foods and more humane methods, in the instance of animal products for Muslim diets. While it is economically challenging today to purchase the healthier foods that many different cultures desire, the organic food industry can provide greater economic benefit to all Australians, in terms of lower cost and creation of more local and regional jobs. According to Andrew Simms(2009, p.15), “over 37% of fossil fuel usage occurs with nitrogen fertilizers applied in intensive farming. Simms explains that organic or sustainable farming uses less than a quarter of this amount of fossil fuel. Soils in which organic foods are produced maintain higher quality over time. Commercial fertilizers and pesticides quickly deplete nutrients and fields lose the ability to maintain high nutrient quality. Additionally, organic food production reduces reliance on global food and materials producers, as they are produced locally or regionally. Costs for fuels used in shipping and transport are greatly reduced. “In order to protect ourselves from economics of suicide, we need to choose localisation over globalisation” (Maynard & Shiva, 2008, p. 18). Economically, less reliance on fossil fuels and foreign labor are beneficial to all Australian adults and more appealing to a variety of ethnic groups. To encourage more organic production, government agencies should provide stipends or grants to those who wish to produce food products organically. Many individual food industries have adopted a set of standards and a logo that signify adherence to specific guidelines. For instance, The Australian Dairy Corporation’s Dairy Good symbol can only be used if the producer meets certain criteria. Among the criteria are “at least 90% of ingredients used in manufacture are of Australian origin and at least 75% of the cost of the packaged product include materials and ingredients of Australian origin and wages and overhead were incurred in Australia” (Nutrition Australia, 2008, p.1). Currently food labels must inform consumers of the country of origin, if not produced in Australia. “Australian legislation also lays down rules about ‘Product of Australia’, which means it must be made in Australia from Australian ingredients, and ‘Made in Australia’, which means it is made in Australia with significant imported ingredients” (Tutorial 2, 2009, p.2). Adults in the 18-25 age group are more likely to have received more current and relevant nutrition education, through schools, universities and through health services, particularly for those women who become pregnant. Along with healthier food choices, adult Australians in the 18-35 age group need more exercise. Most exercise that adults in the 18-35 age group participate in is organized, such as in classes and organized sports. In Australia, as in many other western nations, obesity is an epidemic in adults and slowly becoming an epidemic in children. For most jobs, less physical activity is required. Children are entertained by computers, video games and other activities that require little physical exertion. According to Amanda Sainsbury-Salis of the Garvan Institute of Medical Research (2008, p.1), “over 50% of the adult Australian population is overweight or obese.” Though breakdown of obese or overweight adults by age group is not provided, the 18-35 year old group is included in this statistic. “Large serving sizes, long working hours, and the ready abundance of highly processed foods” (Sainsbury-Salis, 2008, p.1) are major contributors to obesity in the adult population. Therefore, it is highly probable that children of obese adults are also at risk for obesity and related health problems Group exercise is appealing to some adults, but rather artificial to others, who may prefer natural activity or other forms of exercise. Adults in the above age group may work long hours, as they attempt to establish themselves in careers and support families. Exercise is necessary as it improves physical and mental health, particularly those facing stressors of raising families and establishing themselves. Corporations can be given tax credits for each employee it enrolls in informal exercise programs such as lunch or break time walking or maintaining corporate gardens. Organizations who adopt such programs will reap the benefits of healthier employers with reduced costs due to lost time from work and increased productivity. It is not necessary to develop highly complex programs of formal exercise. Even low activity is more beneficial than none at all. It is a step in the right direction that will encourage adults to seek out additional enjoyable physical activity away from work. Table 5.1 below demonstrates the difference in energy (EER) needs for an average 25 year old female who engages in low level activity and no activity, weighing 60kg and 1.65m tall. The physical activity factor or PA is assigned a value of 1.0 for no activity and 1.12 for low activity. Table 5.1 Female age 25 Activity level PA number EER (in calories) Low 1.12 2491 calories None/sedentary 1.0 2249 calories The table above demonstrates that how even low levels of physical activity, such as routinely walking, allows the young adult to consume additional calories to maintain the same weight. Local groups or communities need to understand the necessity of maintaining and continuing to provide public parks where residents can play or exercise informally and participate in a variety of leisure activities. Even short walks on clearly marked safe paths can provide some benefit in controlling weight, while also helping to reduce blood pressure and stress. Schools should provide plenty of free play or exercise for children, as this routine establishes healthy activity levels that may carry on into young adulthood. Young adults who are active are more likely to keep exercising into their retirement years, given the available leisure time and continued absence of major health problems. Older adults in the 65+ age group often get little exercise, particularly if health issues limit mobility or if they are isolated from others within the community. Problems of mobility come with degenerative arthritis, complications of Diabetes and Heart Disease. Often, as older adults lose spouses and family members move farther away, they become more isolated. As with lack of exercise, isolation can lead to poor mental health and further deterioration of physical health. Health clubs and community centers should be required to offer less strenuous physical activities and programs for the elderly, including those who are bound to a wheelchair or must use assistive devices such as canes or walkers. “More and more local gyms are purchasing equipment that can be modified for a wheel chair or for people with limited movement” (Nutrition Australia, 2009). Government health programs should also consider providing services similar to those provided by home nurses, that promote physical exercise. Even short walks are better than no exercise. Transport programs to community centers and exercise facilities should be included in health services for the elderly, when they are able to participate and desire contact with others. Nutritional needs for those in the 65+ age group should include plenty of food choices that are nutrient dense. Older adults need somewhat fewer calories, so more than ever in the adult Australian’s lifetime, foods must efficiently meet their needs. Table 6.1 below compares the EEG in calories of the 25 year old female and the same female at age 65, with a low activity level (PA). Table 6.1 60kg /1.65 m female PA (activity level) Age(in years) EEG (in calories) low 1.2 25 2491 low 1.2 65 2184 Just over 300 calories may not seem significant, though consumption of foods may continue similar to previous years in many older adults. Conversely, some older adults lose the ability to sense hunger and thirst, thereby failing to meet adequate caloric intake. In such instances, older adults are at risk for multiple nutritional deficiencies. In many older adults digestion has slowed and does not function as efficiently. For these reasons, health practitioners and other professionals who work with those in the 65+ age group must pay particular attention to nutritional counseling and monitoring. In addition to changing nutritional needs, health problems such as Diabetes, High Blood Pressure and Heart Disease may be present. These health problems require even more focus on eating the right foods, while avoiding foods may help to aggravate health conditions. Additional challenges occur when culturally traditional diets are likely to be detrimental to the older adult’s health. The Kosher salts used to cure meats and many foods may aggravate high blood pressure. Health practitioners and nutritional specialists should be well versed in advising healthy options within specific cultural guidelines. While some older adults have been living with specific health conditions for decades, others experience new conditions. All older adults need ongoing monitoring to ensure that dietary guidelines, food restrictions and limits are clearly understood. From an economic standpoint, older adults can remain productive longer when they remain more able to exercise and eat correctly to manage health conditions. Health care costs are also reduced when older adults remain active and are able to achieve optimum levels of health and physical activity. Those who remain relatively active, particularly those with past farming and food production experience, may remember eras when food was grown or produced more naturally. They can be very receptive to organic food production and programs that promote localization. They can also be helpful in educating younger generations of adult Australians on the benefits of such programs. References Covin, A. (2009). Nutrition Physical Activity and Mental Health Lecture 7. Kumar, S. (2009). Economics of Place. Resurgence, 153. Maynard, R. & Shiva, V. (2008). Feeding People or Cars. Resurgence, 247. Nutrition Australia (2009). Activity for People with Disability. Retrieved 25 April, 2009 from http://www.nutritionaustralia.org/static/activity-disability.php. Nutrition Australia (2008). Food Facts/Food Labels. Publication. Pollan, M. (2008). The Age of Nutritionism. Resurgence, 251. Sainsbury-Salis, A. (2008). Why Losing Weight and Keeping it Off is So Difficult. Simms, A. (2009). Planet Crunch. Resurgence, 253. Walqvist, M. (2009). Requirements for Healthy Nutrition: Integrating Food Sustainability, Variety and Health. Retrieved 25 April, 2009 from http://www.iuns.org/features/requirement_for_healthy_nutrition.pdf Week 6 Tutorial (2009). Energy Balance: Nutrition V Physical Activity. Read More