Relationship between food habits and body composition of oldest old

Abstract

Introduction: An important factor related to quality of life and healthy aging is good nutrition throughout life. Objective: To observe the relationship between eating habits, nutritional status and body composition in the oldest old. Methodology: This is a cross-sectional descriptive and analytical study, with the oldest old (aged 80 and over).
Results: The sample comprised 38 oldest old, with an average age around 90 years, most were women, widows and white. The oldest old were uniformly distributed, with and without risk, as their nutritional status, most had good and intermediate grade levels of diet quality. In relation to body mass index and calf circumference, the oldest old were classified as appropriate. Good eating habits were associated with better serum lipid profile and blood glucose. Lean mass was the largest component of body composition of oldest old in all investigated levels. The smallest difference between fat and lean weight was in individuals with poor diet quality and on nutritional risk.
Conclusions: Weight loss was not the only nutritional problem encountered in the oldest old. It was clear the importance not only of a nutritional assessment, but also the presence of a dietitian in the comprehensive assessment of the oldest old, because other health professionals need to understand and act integrally with this professional so that they can properly assess the health demands and priorities of care of the oldest old.