![]() ![]() ![]() Most fruits, vegetables, whole grains, and legumes are good sources of fiber. ![]() The Institute of Medicine recommends that total fiber intake for adults older than 50 should be at least 30 grams per day for men and 21 grams for women. Fiber helps to keep bowel function normal and can help decrease risk of type 2 diabetes and heart disease. Limit unhealthy saturated fat including fatty red meat. Healthy fats include olive oil, canola oil, peanuts and other nuts, peanut butter, avocado, and fatty fish such as salmon, sardines, and mackerel. Pick healthy fats, which can serve as a source of concentrated, healthy calories.At most meals try to fill half of your plate with vegetables, a quarter of your plate with whole grains such as quinoa, brown rice, or whole-wheat bread, and the final quarter of your plate with lean protein such as fish, poultry, beans, or eggs. Chan School of Public Health's Healthy Eating Plate as a guide. Aim for quality, using the Harvard T.H.These strategies can help overcome some of the barriers to healthy eating you may face as you get older. Oral and dental problems can affect chewing or swallowing.Īll of these factors can lead to decreased intake of calories and nutrients, resulting in unplanned weight loss and lack of energy. Older adults may be on multiple medications that may interact with nutrients, or produce side effects such as nausea, vomiting, and sensory changes that affect smell and taste. Depression, lack of independence, and social isolation can make food less appealing, further contributing to a less than ideal intake.Ĭhronic diseases such as heart disease, stroke, Parkinson's disease, cancer, diabetes, and dementia can affect appetite, energy needs, and weight. This can be compounded by diminished smell and taste, and changes in hormone levels that affect how quickly you feel full. Physiological changes that come with aging can result in reduced calorie needs, which can lead to decreased food intake and altered body composition, even in healthy older adults. But some older Americans may face barriers to getting enough nutrients or calories. doi: 10.1016/j. right can help keep your body and mind healthy and extend your quality of life. Generalized anxiety disorder, depressive symptoms and sleep quality during COVID-19 outbreak in China: A web-based cross-sectional survey. COVID 19 and the patient with obesity-The editors speak out. Spread and dynamics of the COVID-19 epidemic in Italy: Effects of emergency containment measures. Gatto M., Bertuzzo E., Mari L., Miccoli S., Carraro L., Casagrandia R., Rinaldo A. Epidemiological trends of COVID-19 epidemic in Italy during March 2020. Maestra S.L., Abbondandolo A., Flora S.D. The adverse mental burden linked to the COVID-19 pandemic was greatly associated with increased weight gain.ĬOVID-19 infection dietary habits lockdown obesity. Individuals with obesity significantly gained weight 1 month after the beginning of the quarantine. The estimated direct effect of self-reported anxiety/depression on weight was 2.07 kg (1.07, 3.07, p < 0.001). Multiple regression analyses showed that increased education (inversely, β = -1.15 95%CI -2.13, -0.17, p = 0.022), self-reported anxiety/depression (β = 1.61 0.53, 2.69, p = 0.004), and not consuming healthy foods (β = 1.48 0.19, 2.77, p = 0.026) were significantly associated with increased weight gain. Lower exercise, self-reported boredom/solitude, anxiety/depression, enhanced eating, consumption of snacks, unhealthy foods, cereals, and sweets were correlated with a significantly higher weight gain. Mean self-reported weight gain was ≈1.5 kg ( p < 0.001). A total of 150 subjects (91.5%) completed the questionnaire. A multivariate regression analysis was performed to evaluate the associations among weight/BMI changes and the analyzed variables. In this observational retrospective study, the patients of our Obesity Unit were invited to answer to a 12-question multiple-choice questionnaire relative to weight changes, working activity, exercise, dietary habits, and conditions potentially impacting on nutritional choices. Our aim is evaluating the changes in weight and dietary habits in a sample of outpatients with obesity after 1 month of enforced lockdown during the COVID-19 pandemic in Northern Italy. ![]()
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