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WS/T 556-2017: Dietary guide for elderly adults
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Dietary guide for elderly adults
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WS/T 556-2017
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Basic data | Standard ID | WS/T 556-2017 (WS/T556-2017) | | Description (Translated English) | Dietary guide for elderly adults | | Sector / Industry | Health Industry Standard (Recommended) | | Classification of Chinese Standard | C55 | | Word Count Estimation | 8,816 | | Date of Issue | 2017-08-01 | | Date of Implementation | 2018-02-01 | | Regulation (derived from) | State-Health-Communication (2017) 10 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | WS/T 556-2017: Dietary guide for elderly adults---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Dietary guide for elderly adults
ICS 11.020
C 55
WS
People's Republic of China Health Industry Standard
Elderly dietary guidance
2017-08-01 released
2018-02-01 implementation
Issued by the National Health and Family Planning Commission of the People's Republic of China
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
Drafting organizations of this standard. East China Hospital Affiliated to Fudan University, Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, West China Public Health Center of Sichuan University
School of Public Health, Nanjing Medical University, School of Public Health, Sun Yat-sen University, Institute of Hygiene and Environmental Medicine, Academy of Military Medical Sciences, Peking Association
He Hospital, National Institute of Population and Family Planning Commission of Science and Technology, Fudan University School of Public Health, Fudan University Zhongshan Hospital, China Nutrition
learn.
The main drafters of this standard. Sun Jianqin, Zhang Jian, Fu Ping, Huang Chengyu, Mo Baoqing, Zhu Huilian, Jiang Yugang, Zheng Yumei, Yu Kang, Yu
Jian Chun, Chen Yanqiu, He Gengsheng, Feng Ying, Gao Jian, Wang Yan.
Elderly dietary guidance
1 Scope
This standard specifies the dietary guidelines for the elderly, the reference intake of energy and nutrients, and food choices.
This standard applies to dietary guidance for the elderly 65 years and older.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Elderly adults
People 65 years and older.
2.2
Dietary nutrient reference intake
Evaluate whether the dietary nutrient supply can meet the needs of the human body, whether there is a risk of excessive intake, and help prevent certain chronic non-infectious
A set of reference values for sexual diseases, including. average requirement (EAR), acceptable range of macronutrients (AMDR), recommended intake (RNI),
Appropriate intake (AI), tolerable maximum intake (UL), and recommended intake (PI).
2.3
Acceptable range of macronutrients
The lower and upper limits of daily intake are proposed to prevent the deficiency of energy-producing nutrients while reducing the risk of chronic diseases.
2.4
Whole grain food
Among the food raw materials, whole grains are not less than 51% of the total food weight.
2.5
Nutritional supplement
Vitamins, minerals and other products whose purpose is not to provide energy. Its role is to supplement the lack of supply in the diet, prevent nutritional deficiencies and
Reduce the risk of certain chronic degenerative diseases.
2.6
Formula foods for special medical purposes
In order to meet the special needs for nutrients or diet of people with restricted eating, digestion and absorption disorders, metabolic disorders or specific disease states, special
Formula food prepared by door processing.
2.7
High quality protein
Complete protein
The essential amino acids contained are complete in variety, sufficient in quantity, and in proper proportions, which can not only maintain the health of adults, but also promote the growth and development of children.
Including animal protein and soy protein.
3 Dietary Guidelines for the Elderly
3.1 The food is diverse and reasonably collocation, which meets the requirements of a balanced diet.
3.2 The energy supply is adapted to the body's needs, eating dynamic balance, and maintaining a healthy weight.
3.3 Ensure the supply of high-quality protein, minerals and vitamins.
3.4 Cooking food is suitable for the elderly to chew, swallow and digest.
3.5 Eat a light diet and pay attention to food hygiene.
3.6 When food intake cannot meet the needs, reasonable nutrient supplements should be provided.
4 Reference intake of energy and major nutrients for the elderly
The intake of energy and main nutrients of the elderly are shown in Table 1 to Table 3.
5 Food choices for the elderly
5.1 Grain-based, coarse and fine collocation, moderate intake of whole grain foods
Ensure the intake of grains, cereals and potatoes. According to different levels of physical activity, daily intake of cereals is 250 g～300 g for men and women
200 g～250 g, of which the daily intake of whole grain foods or whole grains is 50 g～100 g, and the weight is matched.
5.2 Eat fish, poultry, eggs and lean meat frequently to ensure high-quality protein supply
The average daily intake of fish, shrimp and poultry meat is 50 g-100 g, eggs 25 g-50 g, and livestock (lean) 40 g-50 g. Guarantee excellent
Quality protein accounts for 50% or more of the total dietary protein supply.
5.3 Appropriate intake of milk, soybeans and their products
Daily intake of 250 g ~ 300 g of fresh milk or an equivalent amount of dairy products. At the same time, 30 g～50 g soybeans or equivalent amount should be consumed daily
Soy products (such as soy milk, tofu, dried tofu, etc.).
5.4 Eat plenty of vegetables and fruits, and eat more dark vegetables
Ensure a sufficient daily intake of fresh vegetables and fruits, pay attention to the variety of choices, eat more dark vegetables and cruciferous vegetables
(Such as cabbage, cabbage, mustard greens, etc.). The recommended daily intake of vegetables is 300 g～400 g, of which dark vegetables account for half; daily fruit intake
The recommended amount is 100 g～200 g.
5.5 Light diet, less oil and limited salt
The diet should be light, the average daily cooking oil consumption should be controlled within 20 g ~ 25 g, try to use a variety of vegetable oils. Reduce pickled food, every
Daily salt intake does not exceed 5.0 g.
5.6 Take the initiative to drink water, mainly boiled water
Take the initiative to drink small amounts of water repeatedly to maintain the body's normal needs. Drinking water should decrease with age, it is recommended to drink water daily
The amount is between 1.5 L and 1.7 L, mainly with warm plain water. The specific amount of drinking water should be adjusted according to personal conditions, at high temperature or above moderate
During physical activity, you should appropriately increase the amount of water you drink.
5.7 If you drink alcohol, limit it
The alcohol content of daily drinking, males does not exceed 25 g, equivalent to 750 mL of beer, 250 mL of wine, or 75 g of 38° white wine,
Or high-grade liquor (above 38°) 50 g; women no more than 15 g, equivalent to 450 mL of beer, or 150 mL of wine, or 38° liquor
50 g. Elderly people suffering from liver disease, tumor, cardiovascular and cerebrovascular disease should not drink alcohol, and should not drink alcohol during treatment of the disease.
5.8 The food is soft, small and frequent to ensure adequate food intake
Food should be soft, chopped and boiled. It is not suitable to provide foods that are too hard, large, brittle, and have many bones/spurs. Changing food through cooking and processing
The texture and properties of the product are easy to chew and swallow. The number of meals should be a three-meal two-point system, each meal accounts for the total energy of the whole day. breakfast 20%-25%,
Add 5% to 10% in the morning, 30% to 35% for lunch, 5% to 10% in the afternoon, and 25% to 30% for dinner. Ensure adequate food intake, non-liquid daily
The total body food intake is not less than 800 g. Refer to Appendix A for the recommended food intake for the elderly with different energy requirements.
5.9 Eat happily, fresh and hygienic meals
Create a warm and pleasant dining environment and atmosphere, and help meals and elderly people in nursing homes should dine together. Family members and maintenance staff when needed
Assist or accompany meals. The food is fresh and sanitary.
5.10 Reasonable supplementation of nutrition to prevent undernutrition
When dietary intake is insufficient, use nutritional supplements rationally. For the elderly who are at risk of malnutrition or nutrition, the clinical dietitian or
Under the guidance of a doctor, select appropriate formula foods for special medical purposes (medical foods), 1 to 2 times a day, and provide.200 kcal of energy each time.
300 kcal, protein 10 g～12 g.
AA
Appendix A
(Informative appendix)
Recommended food intake for the elderly with different energy needs
The recommended food intake for the elderly with different energy requirements is shown in Table A.1.
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