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Consider Protein
While most of the elderly have adequate protein
in their diets, there is some controversy over
how much is enough. For caregivers of
people with Alzheimer’s, making sure the affected person
gets adequate protein can be uniquely challenging.
It is hard to overstate the importance of protein. It
plays a key role in so many body structures and functions.
For example, protein makes up a good part of the skin,
muscle, hair, nail, bones and organs. Less obviously, protein
is abundant in blood as a carrier for other nutrients. It
also assists in enzymatic activity and in the make-up
of hormones. Protein is called an “essential” nutrient
because the body is not able to provide all the protein that
it needs: we must obtain this protein from food. Many
foods that are high in protein are also excellent sources of
other nutrients, such as zinc, iron, and vitamin B 12.
There is some controversy over how much protein is
required for the elderly. The government recommends 0.8
grams of protein per kilogram (kg) of body weight per day
for all adults. However, many studies suggest the need for
the elderly is much higher. For seniors in good health,
a reasonable target is 0.8 – 1.2 grams per kg. Certain
medical complications, such as recovering from surgery,
infections, pressure ulcers or edema, increase protein needs.
In these cases, a registered dietitian can assess the situation
and provide a more individualized goal.
Animal products are widely known as sources of
protein, but many plant foods are also good, especially
nuts, beans, tofu and other soy products. In addition,
grains and cereals contribute to the day’s requirement.
As a caregiver, you may come across challenges in
getting your loved one to consume adequate protein.
This can be due to behavior issues or changes in taste and
smell. The chart on page 21 summarizes some of these
problem areas and solutions.
Protein: Where to Find It
| Plant sources
(vegetarian) |
Serving Size |
Grams
of
protein |
| Beans or peas |
½ cup |
8 |
Grains and cereals
(estimated, check
package) |
1 cup pasta, rice
2 slices bread |
5-6 |
| Nuts |
1 ounce |
7 |
| Peanut butter |
2 tablespoons |
8 |
| Soy-milk, enriched |
1 cup |
7 |
| Tofu |
3 ounces |
12 |
| Veggie burger |
1 patty |
11 |
| Animal Sources |
Serving Size |
Grams
of
protein |
| Cheese (average) |
1 ounce |
6 |
| Cheese, cottage |
½ cup |
13 |
| Custard |
½ cup |
7 |
| Egg, hard cooked |
1 |
6 |
| High protein Jell-o
(see recipe) |
½ cup |
9 |
| Instant breakfast
(carnation) |
1 envelope |
7 |
| Meat, fish, poultry |
3 oz. |
21 |
| Milk, 1% or skim |
1 cup |
8 |
| Milk, nonfat dried |
¼ cup |
11 |
| Yogurt, fruit, lowfat or
nonfat |
1 cup |
11 |
| Problem |
Solution |
| Poor appetite, forgets
to eat |
Offer favorite protein foods often;
provide protein foods as part of
snacks |
| Difficulty using
utensils |
Provide finger foods, such as cheese
or fish sticks |
| Difficulty chewing
(e.g., ill-fitting
dentures, missing
teeth) |
Offer soft foods such as ground meat,
fish, eggs, cheese; moisten food with
gravy or sauce |
| Change in taste/smell |
To enhance flavor, add strong spices
such as garlic or rosemary. On the
other hand, if the flavor or odor is too
strong, add lemon to neutralize it. |
| Poor finances |
Try lower-priced items such as beans,
canned tuna or salmon, tofu, eggs |
| Social isolation or
depression |
Make mealtime special by inviting
guests, setting the table in a festive
way, or celebrating events |
— Esther Trepal, RD, MS, CDN
Registered Dietician
God’s Love We Deliver
This is the 13th in a series of articles on the nutritional and
feeding needs of persons with AD.
Esther Trepal is a registered dietitian at GLWD. For the past
eight years, she has been educating people with HIV, cancer,
diabetes and other chronic conditions on how to use food and
nutrition to improve their health. Esther holds a Master’s Degree
in Nutrition from Columbia University in NYC. GLWD is a
non-profit agency in NYC that provides meals to men, women
and children affected by HIV/AIDS, cancer, AD and many other
serious illnesses who are unable to shop or prepare meals for
themselves. The agency’s team of experienced nutritionists also
provides nutrition education, information and counseling in individual
and group sessions to clients, their caregivers and other
service providers. In partnership with GLWD, the NYC Chapter
is pleased to offer this service to people with dementia and their
families. For more information, please call the Chapter’s 24-hour
Helpline
at 800-272-3900.
To obtain more individualized nutrition information, the nutrition
department of GLWD can be reached at 212-294-8103 or
1-800-747-2023 or by visiting www.glwd.org.
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