Geriatric Nutrition focuses on meeting the unique dietary needs of older adults, promoting optimal health and well-being during aging process.

Geriatric Nutrition plays a critical role in the health, quality of life and lifespan of elderly individuals. As people age, physiological, psychological and lifestyle changes can affect their Nutritional needs and status.

Nigeria’s population amounts to about 206 million people. As of 2020, 9.4 million people were aged 60 years and older. Women made up 46 percent of the elderly population, which reached 4.3 million people

The impact of geriatric Nutrition on the lifespan and well-being of elderly people in Nigeria is shaped by unique socio-economic, cultural, and environmental factors. Traditionally, Nigerian society values extended family structures where elderly members are cared for within the family. Old people’s home are still viewed skepticism due to cultural and societal norms emphasizing family-based elderly care. The influence of geriatric nutrition on aging in Nigeria are accessed based on the following fact:

• Nutritional challenges among the elderly in Nigeria: Poverty and food insecurity in Nigeria has made many elderly people face financial constraints, limiting access to a balanced diet. Staple foods like yam, cassava and rice often dominate diets, leading to nutritional gap.

Triple burdened malnutrition is a common trait in developing nation like Nigeria. There is high level of micronutrient deficiency, under-nutrition and over-nutrition among the elderly in Nigeria. Deficiency of vitamins and minerals leads to conditions like osteoporosis, anemia, goiter, night blindness etc. Both under-nutrition due to poverty or neglect and over-nutrition due to dietary habits are of significant concerns.

Elderly are prone to chronic diseases, like hypertension, diabetes, and obesity which are often linked to unhealthy diets that are high in refined carbohydrate, fats and salt.

• Cultural and dietary practices: The indigenous diets in Nigeria are mainly carbohydrates but often lack sufficient protein, fruits, and vegetables leading to imbalances.

Some cooking practices like overcooking of vegetables and excessive use of palm oil reduce the nutritional quality of meals.

Some elderly people may adhere to traditional food taboos that limit their intake of essential nutrients.

• Health implications: Poor nutrition accelerates the onset of age-related illnesses, including cardiovascular diseases, diabetes, and cognitive decline.

Inadequate protein and calorie intake contribute to muscle loss and physical weakness.

Malnutrition weakens the immune system, increasing vulnerability to infections and slowing recovery.

• Social and environmental factors: Limited access to geriatric-focused healthcare and nutrition counseling exacerbates the issue.

Elderly individuals in rural areas face more severe challenges due to lower income levels and limited access to diverse foods.

Social isolation and neglect by family members, especially in urban area, leads to poor dietary habits.

• Positive intervention: Government and NGOs can support elderly-focused nutrition programs, providing access to affordable and balanced diets.

There is need to promote awareness about the importance of balanced nutrition for the elderly where families can help prioritize their dietary needs.

Fortified foods and targeted supplementation e.g. calcium, vitamin A, can address common deficiency diseases.

Encouraging the production of nutrient-rich crops like legumes, fruits, and vegetables can improve food availability.

• Geriatric Nutrition and lifespan in Nigeria: Proper nutrition can help elderly Nigerians maintain physical independence, mental clarity, and overall quality of life.

A balanced diet reduces the risk of chronic diseases and age-related complications, contributing to a longer lifespan.

Regions with diverse diets e.g incorporating leafy vegetables, fish and legumes shows better health outcomes for elderly population.

RECOMMENDATIONS FOR NIGERIA

Policy intervention: Implementation of national policies focusing on elderly nutrition, such as on subsidized food programmes or Community meal initiatives. The implementation of the National Policy on Ageing will serve as a framework in order to drive the process of mainstreaming emerging issues concerning Older Persons, enhance their lifespan through effective dieting.

Healthcare Integration: Incorporate geriatric Nutrition into primary healthcare services.

Nutrition Advocacy; Educate communities on affordable ways to prepare nutrient –dense meals using locally available foods.

In conclusion, in Nigeria, geriatric nutrition significantly affects the health and lifespan of elderly people. Addressing challenges like poverty, food insecurity and cultural barriers while promoting balanced diets and healthcare access can enhance the quality of lifespan and longevity for the aging population. Focus efforts from families, communities and policymakers are essential to ensure healthier aging in Nigeria.

Dr. Nkemjika Umerah is an Associate Professor in the Department of Food Science and Technology, ESUT. She is a Nutrition Scientist by profession and she has over 10 years of various experience in research, teaching, food service, Nutritional Biochemistry, Community and Public Health Nutrition.

The post KNOW YOUR DIET: Impact of Geriatric Nutrition on Lifespan of Elderly People In Nigeria appeared first on ESUT Monitor.

Food choices and preferences of people reflect their ancient heritage (ancient diet). Food habit of people depicts who they are as regard to diet and it is their identity. Take for instance upon meeting a young man in an African restaurant in the USA eating “ora soup” and “eba”, that shows that he is an Igbo man.

In the same restaurant, seeing another eating ‘ewedu soup” with “eba’, that shows that he is a Yoruba man and on seeing another eating starch and “owo soup”, you will conclude that he is from Niger Delta.

There was no formal introduction but their food has already expressed their origin. They are familiar with their indigenous foods, they know how to cultivate them, they know how to prepare them and they enjoy the meals containing them.

In the Western World, the major Nutritional problem is over-nutrition. This is as a result of the fact that carb foods are cheap and the poor segment of the population barely afford quality food hence their choice of high carbohydrate food which predisposes them to obesity.

In contrast, in developing World, their nutritional problem is multifactorial thereby leading to triple burden malnutrition. By triple burden, it means a situation whereby under-nutrition, over-nutrition and micronutrient malnutrition thrive in a given community.

In Nigeria for instance, the malnutrition suffered by the rich is over-nutrition (obesity), while the poor suffer from under-nutrition (underweight) and the naïve and ignorant suffer from micronutrient malnutrition (hidden hunger).

The best approach to conquer malnutrition in the developing World is through diet diversification which has a direct bearing on food security. To diversify diet, there is need to re-introduce all the underutilized foods that have gone extinct back to the table menu.

Underutilized foods are those foods with under-exploited potential for contributing to food security, health (nutritional and medicinal), income generation and environmental services. They are neglected and there is growing ignorance among the young people about the existence of these nutritionally rich food.

The reason for their under-exploitation are new discovery (technology of food processing), time to harvest from the forest, association with poverty and backwardness, and lack of knowledge about their nutritional and health implication.

A lot of underutilized foods has been identified through focus group discussion and stable isotope analysis (Nutrition Anthropology). Some underutilized vegetables include “erimmiri” Boerhavia diffuse, African tulip ‘ulumiri’ Spathodea campanulata, Bush marigold ‘Anwiniwa-ani’Aspilia Africana, gooseberry ‘Akpuru’ Phyllanthus debilis etc.

While some underutilized fruits include Hog plum “echikara” Spondian mombin, Black plum ‘mbembe’ Vitex doniana, African locust bean pulp ‘mkpuru ugba’ Parkia clappatoniana, among others

Dr. Nkemjika Umerah is a lecturer in the Department of Food Science and Technology, ESUT. Email: [email protected]

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