1. Nutritional needs Nutrition is the basic guarantee for maintaining life and the basic means to promote, maintain and restore health. The elderly must take in comprehensive, appropriate and balanced nutrition according to their special needs in order to delay aging, resist diseases and maintain health. (1) Protein: Since the metabolic process in the body is mainly catabolism and the protein synthesis ability is poor, the protein intake requirements should be: high quality and sufficient quantity. The daily protein intake of the elderly is preferably 1.0 to 1.2g per kilogram of body weight; protein with higher bioavailability should be chosen as much as possible, and its intake should account for more than 50% of the total protein, such as beans, fish kind. Avoid taking in too much protein, so as not to increase the burden on the digestive function and kidneys, and increase the synthesis of cholesterol in the body, such as eating more eggs, animal offal, etc. (2) Calories: As basal metabolism decreases and physical activity decreases, caloric consumption also decreases accordingly. Therefore, the total daily caloric intake must be appropriately controlled to prevent excess calories from being converted into fat and stored in the body. The elderly should control their daily caloric intake to 6.72-8.4MJ according to their own characteristics; 60%-70% of which is provided by dietary carbohydrates, 20%-25% is provided by dietary fat, and 10% ~15% is provided by dietary protein. (3) Sugar: Due to the decline in carbohydrate metabolism, excessive intake can easily lead to obesity, diabetes, hyperlipidemia, etc.; however, too little intake can increase the decomposition of protein. Therefore, the elderly can choose some foods containing fructose in moderation, such as honey, certain candies, pastries, etc. However, for the elderly with diabetes, coronary heart disease and obesity, they should limit their intake of sugars, including rice, flour, sorghum, buckwheat, sweet potatoes, etc. (4) Fat: Due to the reduction of bile acids and lipase activity, the ability to digest fat is reduced, so the intake of fat should not be excessive. The daily fat intake of the elderly should be 50g. They should reduce the intake of saturated fatty acids and cholesterol in the diet, and mainly use vegetable oils rich in unsaturated fatty acids; that is, reduce the amount of animal fat such as lard, beef tallow, and mutton fat. For fat intake, appropriate intake of vegetable fats such as peanut oil, soybean oil, corn oil and rapeseed oil. (5) Inorganic salts and trace elements: Due to the reduced ability to synthesize vitamin D3, it affects the absorption of calcium. Especially postmenopausal women, due to the decline of endocrine function, are prone to osteoporosis and even fractures; it may also be due to iron reserves. Reduced, anemia occurs when a small amount of bleeding occurs; therefore, you should mainly supplement inorganic salts and trace elements, such as calcium, iron, etc., according to your own needs. The Chinese Nutrition Society recommends that the daily calcium supply for the elderly is 800mg. (6) Vitamins: Due to the decline in digestion and absorption functions, vitamin deficiency can easily occur, so a diet rich in vitamins should be consumed to increase the body's resistance and delay senescence. (7) Moisture: Due to atrophy of colon and rectal muscles and reduced defecation function, which can easily cause constipation, adequate water supply should be maintained every day. Generally, the daily water intake is 1000-2000ml to maintain urine output at 1500ml; but for patients with Elderly people with heart and kidney diseases should not consume too much water every day to avoid increasing the burden on the heart and kidneys. 2. Principles of dietary health care (1) Appropriate nutritional proportions: In the diet, nutritional balance should first be ensured. On the basis of ensuring adequate protein intake, calorie intake should be limited and a diet low in fat, low in sugar, low in salt, high in vitamins and rich in calcium and iron should be chosen. (2) Diverse types of food: Various foods contain different nutrients and nutritional values. You should eat a variety of foods and make full use of the complementary effects between nutrients to meet the needs of the body. When choosing food, you should pay attention to the combination of coarse grains and refined grains, plant foods and animal foods, and vegetables and fruits. (3) Arrange your diet scientifically: The amount and time of your diet should be arranged scientifically. Eat regular and quantitative meals every day. The best proportions of breakfast, lunch and dinner are about: 30%, 40% and 30%. Do not overeat or be too hungry or full. (4) Pay attention to food hygiene: keep tableware clean; do not eat spoiled food; use healthy cooking methods to prepare food, and eat less pickled, smoked and fried foods. (5) Eating should be slow, warm and soft: When eating, you should chew slowly and not too fast; the temperature of the food should be appropriate and should not be too cold or too hot; the food should be loose and soft, which is helpful for digestion. (6) Quit smoking, limit alcohol consumption, and drink less tea: Smoking can increase the concentration of carbon dioxide in the blood and blood lipids; excessive drinking can increase the chance of cerebral thrombosis; drinking strong tea can irritate the gastrointestinal tract.

3. Brain-boosting foods for the elderly (dark leafy greens). The metabolism of protein foods will produce a substance called cysteine. This substance itself is harmless to the body, but excessive content can cause cognitive impairment and heart disease. Disease. And once cysteine ??is oxidized, it will have toxic side effects on the arterial blood vessel wall. Vitamin B6 or B12 can prevent the oxidation of cysteine, and the vitamin content is highest in [fish] fish fat. Contains omega-3 fatty acids that have a protective effect on the nervous system and help strengthen the brain. Studies have shown that people who eat at least one meal of fish, especially salmon, sardines and herring, compared with people who rarely eat fish. The incidence of Alzheimer's disease is much lower. Eating fish can also help strengthen the activity of nerve cells, thereby improving learning and memory capabilities. [Whole wheat products and brown rice] The best way to enhance the body's nutrient absorption is to eat brown rice. It contains various vitamins, which are essential for maintaining cognitive ability. Among them, vitamin B6 is most effective in reducing cysteine ??levels. [Garlic] The energy source of brain activity mainly depends on glucose. In order for glucose to function as it should. To work, a sufficient amount of vitamin B1 is required. Garlic itself does not contain a large amount of vitamin B1, but it can enhance the effect of vitamin B1, because garlic can produce a substance called "allinamine" with B1, and garlic The effect of amines is much stronger than that of vitamin B1. Therefore, eating some garlic appropriately can promote the conversion of glucose into brain energy. [Eggs] The protein contained in eggs is one of the best proteins in natural foods. It is rich in protein. The amino acids needed by the human body, and egg yolks are rich in lecithin, calcium, phosphorus, iron and vitamin A