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Help design nutrition recipes.
Physiological characteristics of middle-aged and elderly people:

1, increased body fat and low bone density.

2. Metabolic function is slowly declining.

3. The physiological functions of several organ systems have declined.

4. The oxidative damage in the body is aggravated. Active free radicals with chemical properties produced by oxidation in vivo destroy biofilm, protein and nucleic acid denature, and eventually lead to death.

Dietary guidelines:

1, a balanced diet

2, the menu should be easy to digest, and the thickness should be matched.

3. Eat enough nutrition.

4. Take part in sports activities within your power.

5, cooking should pay attention to color and fragrance, easy to digest and absorb.

A day's menu:

Breakfast: meat buns, miscellaneous grains porridge, sesame mixed with spinach (spinach cut into small pieces)

Extra meal: cake, soybean milk

Lunch: dried bean sprouts with golden needles, steamed fish, sliced chicken with green peppers, yam, carrot fungus, shrimp skin and winter melon soup.

Dinner: vegetable and meat wonton

Eat fruit two hours after meals.

Before going to bed: a glass of milk

This is a recipe designed according to the dietary principles in my senior nutrition tutor's book. Needless to say, you must have checked the intake of vitamins and various protein. You should know what all kinds of food contain. I hope what I said can be useful to you!