Essential Vitamins and Minerals for Healthy Aging
Nutrient Function
Vitamin B6
Vitamin B12
Vitamin D
Calcium
• Maintain a healthy immune system
• Needs increase after the age of 50
• Maintain nerve function
• Up to 30% of older adults above the age of 50 have difficulties absorbing B12 due to poor diet or decrease in stomach acid
• Help body absorb calcium to maintain healthy bones and teeth
• Maintain function of muscles, nerves, and immune system
• Help maintain strong bones
• Potatoes, beans, meat, chicken, fish, bananas
• Meat, fish, poultry, eggs, dairy products
Male >70 years: 1.7 mg
Female >70 years: 1.5 mg
Male and Female >70 years: 2.4 mcg
Iron
• Used to create blood cells that carry oxygen throughout the body
• Required for growth, development, and formation of hormones
• Milk, eggs fish, fortified beverages
Male and Female 51-70 years: 600 IU
Male and Female >70 years: 800 IU
• Dairy products, fortified beverages, almonds
• Meat, fish, poultry, eggs, whole grain breads and cereals
Male 51-70 years: 1000 mg
Females 51-70 years: 1200 mg
Male and Female >70 years: 1200 mg
Male and Female >70 years: 8 mg
**Please note that following CFG can help you meet your nutrient requirements, however, you may require multivitamin if your intake is low or your food choices are not nutrient dense. Please ensure that you are assessed by a registered dietitian and medical team to confirm that you receive appropriate dietary interventions based on your needs
Diet Type Definitions
The Diet Definitions are designed to guide menu planning. Each Diet Type typically has nutritional parameters set to aid in meeting general nutrition recommendations for people assigned to that diet type. Individual nutritional requirements should always be considered, and personalized nutrition interventions should be implemented in addition to the standard diet type, as necessary.
Nutritional Interventions
Unable to tolerate lactose Lactose Restricted, Lactose Intolerant
• For people who have a reduced tolerance with digesting lactose.
• Lactose sensitivity will vary from person to person; therefore, this diet should be individualized
• Lactose-containing ingredients in recipes and prepared foods are minimized but may not be fully eliminated in healthcare settings.
Unable to tolerate gluten Gluten Restricted, Celiac Disease
Vegetarian Lacto-Ovo, Pescatarian, Lacto vegetarian
• For people with gluten sensitivity, gluten intolerance or a personal preference to reduce gluten.
• Restricts foods and beverages containing key sources of gluten, such as wheat, rye, and barley.
• Healthcare settings typically implement gluten restricted rather than a gluten free diet.
• Lacto-Ovo vegetarian diet allows plant-based foods, dairy products, and eggs. It excludes meat, poultry, fish, seafood, and their derivatives
• Pescatarians are vegetarians who also include fish, dairy and seafood in their diet
• Lacto vegetarians allow dairy products but exclude meats, poultry, fish, and eggs
Vegan
• Vegan diet avoids all animal products including meat, milk, dairy products, eggs, honey, and gelatin
Notes
• Includes low lactose options: Reduced-lactose milk, aged cheeses, cream cheese, cottage cheese and non-dairy creamers or whipped toppings.
• Includes lactose-free options: Lactose-free or plant-based milk beverages or dairy options (cheese, sour cream, yogurt) such as, almond, oat, rice, coconut, soy, etc.
• Restricts key sources of gluten including wheat, rye and barley
• Includes naturally found glutenfree options like corn. flax, buckwheat, quinoa, rice, tapioca or commercially prepared gluten-free substitutions.
• Include more fruits, vegetables, legumes, nuts, seeds, whole grains, calcium/vitamin D fortified foods and beverages
• Meal Suggestions: Vegetarian Chicken Casserole, Tofu and Vegetable Stir-fry, Chili, Cheese and Vegetable Frittata, Vegetable Quiche, Falafel, Aloo Matar Curry, Vegetable Lasagna, Vegetarian Meatballs or Sausages, Vegetarian Pot Pie or Shepards Pie, Vegetarian Omelette, Vegetable Stews, Salad bowl
• Only consumes fruits, vegetables, whole grains, and protein alternatives (i.e. Tofu, vegan burgers, vegan patties, vegan meat crumbles, vegan sausages, etc.)
• Customized menus may be required for Vegans or those who have more food restrictions
• Meal suggestions: Butternut Squash Curry with Cashew and Chickpeas, Cauliflower Curry, Tofu Scramble, Spaghetti Marinara, Vegan Pad Thai
*Always consult with your Registered Dietitian, Speech Language Pathologist, or Primary Care Professional before changing or modifying a person’s diet texture or fluid consistency to reduce the risk of complications
Fluid Consistency
Fluid consistency modification is required for individuals who are at risk for aspiration on thin liquids. Foods and beverages which are considered thin liquids at room temperature (water, milk, gelatin, ice cream) need to be thickened to the appropriate viscosity before service or substituted with an appropriate alternative.
There is a wide variety of thickeners on the market, and each type possesses unique properties in terms of thickening ability. Several factors can influence the outcome of a thickened liquid such as fluid type, temperature, concentration, acidity, mixing time and method, and holding time of the food or liquid being thickened.
Diet Texture Definition
Regular/Thin Fluids
Slightly Thick
Nectar Thick Fluids/Mildly Thick
• The Regular/Thin Liquid Fluid Type is for individuals without any fluid consistency limitations
• Fluids should flow quickly like water and should be easily consumed through any type of straw, cup, or nipple as appropriate for skill level and age
• This fluid type is characterized as thicker than water and will require a little more effort to drink than thin liquids
• Slightly Thick fluids will flow through a straw, syringe, teat/nipple. Note: This fluid consistency is not managed at Sysco Synergy Tech Suite® Database
• The Nectar Thick/Mildly Thick Fluid Type is a liquid that flows quickly off a spoon and is able to sipped from a cup
• It requires effort to drink this thickness through standard bore straws (standard bore straw = 0.209 inch or 5.3 mm diameter)
• Cannot be piped, layered or molded on a plate or eaten with a fork
Honey Thick
Fluids/Moderately Thick
Pudding Thick
Fluids/Extremely Thick
• The Honey Thick/Moderately Thick Fluid Type is a liquid that can be drunk from a cup, eaten with a spoon and requires some effort to suck through a standard or wide bore straw (wide bore straw = 0.275 inch or 6.9 mm)
• This thickness is smooth in texture with no ‘bits’ (lumps, fibers, bits of shell or skin, husk, particles of gristle or bone)
• Cannot be piped, layered, or molded on a plate or eaten with a fork
• The Pudding Thick/Extremely Thick Fluid Type is a liquid that needs to be consumed with a spoon and is too thick to drink or sip through a straw
• This thickness is not sticky, has no lumps and liquid must not separate from solids
• This thickness will fall off a spoon in a single spoonful when tilted and continues to hold shape on a plate
• It can be piped, layered or molded on a plate.
• Fluid Substitutes Grid for Fluid Restrictions is not managed within the Sysco Synergy Tech Suite Database, because this is considered a completely person-centered action
Fluid Restrictions
• It is best practice to modify the people profile according to a person’s individual preferences to carry out fluid restriction orders.
**NOTE: Thicken liquids using thickener according to the product's preparation instructions. The amount of thickener needed may vary depending on type of liquid, portion size and thickening product. Liquids will thicken differently depending on type, concentration, mixing method, and temperature**
10 RECOGNIZED FOOD ALLERGENS IN CANADA
Be allergy aware! Learn about the priority allergens and their potential food sources to prevent reactions. If an individual experiences food allergy symptoms, such as hives, itching, shortness of breath, throat tightness, nasal congestion, and trouble swallowing, call 911 immediately . Health Canada has identi ed the following foods as priority food allergens.
1 EGGS
Potential Food Sources
• Baked foods and baking mixes
• Battered or fried foods
• Cream- lled desserts (e.g. meringues)
• Confectionary like candy and chocolate
• Creamy dressings, spreads, mayonnaise and sauces (e.g. hollandaise)
Other Names for Eggs
• Albumin/Albumen
• Conalbumin
• Eggnog
• Globulin
2 MILK
Potential Food Sources
• Butter, buttermilk and ghee
• Cheese, curds
• Cream, ice cream
• Ke r
• Kumiss
Other Names for Milk
• Beta-lacktoglobulin
• Casein, caseinate, and rennet casein
• Delactosed or demineralized whey
3 MUSTARD
Potential Food Sources
Condiments and sauces
Salad dressings
Spices, avouring or seasoning
Curries and chutneys
Pickled products
Processed meats
Other Names for Mustard
• Mustard seeds – white, yellow and brown
• Mustard powder
• Prepared mustard
4 PEANUTS
Potential Food Sources
• Peanut butter, our, meal, oil and sauce, crushed peanut as topping, etc.)
Arachis oil
Beer nuts and goober nuts
• Meat products with llers (e.g. meatballs) and imitation meats
• Quiches and sou és
• Pasta (e.g. egg noodle)
• Livetin
Lysozyme • Ovo (means egg), e.g., ovalbumin Vitellin
6 SESAME SEEDS
Potential Food Sources
• Dips and spreads, like hummus Sesame oil and salt
• Sour cream
• Yogurt
• Infant baby cereals and formula
• Baked foods, cereals, chocolate, cookies and crackers
• Hydrolyzed casein and hydrolyzed milk protein
• Lactalbumin and lactalbumin phosphate
• Lactoferrin and lactoglobulin
• Whey and whey protein concentrate
Seeds or plants in the Brassicaceae family (e.g. broccoli) Canola meal or protein Cold-pressed canola/rapeseed oil
• Almond and hazelnut pasta, nougat
• Baked goods and snack foods (e.g. trail mix)
Other Names for Peanut Kernels Nut meats Valencias
Ground nuts
Potential Food Sources
• Asian dishes (e.g. fried rice, spring rolls and sushi)
• Fish based sauces (e.g. oyster sauce and marinara)
• Combination foods (e.g. paella and seafood stew)
Tahini Tempeh Vegetarian burgers
Other Names for Sesame Seeds
• Benne, benne seed, benniseed Gingelly, gingelly oil
Seeds
Til Breads, cereals, snack bars, and crackers
Sesamum indicum
Sim sim Tahini, tahina
Sesamol, sesamolina
7 SOY
Potential Food Sources
• Bean sprouts
• Bread crumbs, cereals and crackers
• Imitation dairy food
• Hydrolyzed plant or soy protein
Other Names for Soy
• Bean curd (dofu, kori-dofu, soybean curds, tofu)
• Edamame
• Kinako
8 TREE NUTS
Potential Food Sources
• Baked foods, granola bar, snacks
• Vegetarian dishes and Asian dishes
• Mortadella
• Pralines
Other Names for Tree Nuts
• Almonds
• Brazil nuts
• Cashews (or Anacardium nuts)
• Hazelnuts (or Filberts)
SULPHITES
Potential Food Sources
• Alcoholic and non-alcoholic wine, beer and cider
• Bottled lemon and lime juices and concentrates
• Condiments, vinegar and wine vinegar
• Cereal, cornmeal, cornstarch, crackers & muesli
• Dried, canned and frozen fruits and vegetables (including tomato)
5 FISH, CRUSTACEANS & MOLLUSCS (SEAFOOD & SHELLFISH)
• Combination foods (e.g. fried rice, paella and spring rolls)
• Gelatin, marshmallows
• Sushi, surimi, kamaboko
• Garnishes, salad dressing, sauces and spreads
Other Names for Crustaceans and Molluscs (Seafood & Shell sh)
Eel
• Crustaceans: Crab, cray sh, lobster, prawns, shrimp
• Molluscs: Abalone, clam, cockle, conch, limpets, mussels, octopus, oysters, periwinkle, quahaugs, scallops, land and sea snails (escargot), squid (calamari), whelks, geoducks
• Anchovy
• Basa
• Bass
• Cod
Haddock mahi-mahi
Pollock
Tilapia
Tuna Trout
White sh, etc.
• Soy beverages
• Soybean paste
• Soy sauce
• Tempeh, miso and tofu
• Infant formula and meal replacements
• Natto
• Nimame
• Okara
• Soya, soja, soybean and soyabeans
• Yuba
• Tree nut oils
• Cocoa-based and/or nut-based spreads and paste
• Macadamia nuts (or Queensland nuts)
• Pecan
• Pine nuts
• Pistachio nuts
• Walnuts
• Dried herbs, spices and teas
• Fruit and vegetables juices
Fresh grapes
Fruit llings and syrups, jams, jellies and other preserves
Dehydrated, mashed, peeled and pre-cut potatoes
• Sugar syrups and glaze Tomato pastes, pulps and purees
Other Names for Sulphites
Food labels in Canada will only use the word “sulphites”
• However, if you have sylphite sensitivity, please also avoid: E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228
(European names for the di erent types of sulphites)
10 WHEAT & TRITICALE
Potential Food Sources
Breads and baked goods
Flour, gluten, baking mixes & powder
Batter-fried foods
Beer, cereal-based co ee substitutes, and instant cocoa
Sauces that use wheat starch as a
Other Names for Triticale
Atta Bulgur Couscous Durum
Einkorn
• Emmer
• Farina
thickener (e.g. gravy, salad dressing, soy sauce) Gravy mixes, bouillon cubes
Hydrolyzed plant protein
Falafel
Imitation bacon
Snack foods (e.g. pretzels, granola, candy) Sauces, pie llings, pudding, and seasonings
• Fu Graham, high-gluten and high-protein our Kamut Seitan
Semolina Spelt (dinkel, farro)
RENAL MENU RESOURCE
Use Less Of Use More Of
Ham
Bacon
Breakfast Sausage & Sausage Patty
Yogurt
Cheese
Oatmeal
All Bran
Bran Flakes
Raisin Bran
Scrambled Egg
Hard Boiled Egg
Fried Egg
Poached Egg
Plain Omelette
Cream of Wheat
Special K
Rice Krispies
Corn Flakes
Soup Cream-based/Tomato Soups Low Sodium Broth/Broth-based Soups*
Corned Beef
Hot Dog or Sausage
Liver
Breaded protein
Deli Meat (Ham, Pastrami, Bologne, etc)
Peameal Bacon
Roast/Baked Beef
Roast/Baked Pork
Roast/Baked Chicken
Roast/Baked Turkey
Roast/Baked Veal
Roast/Baked Lamb
Dairy based (Cheese or Yogurt) Egg based (omelette, frittata, strata, quiche) *
Tomatoes
Peas (served alone)
Bok Choy
Beets
Acorn/Butternut Squash
Brussel Sprouts
Spinach
Parsnips
Lima Beans
Sweet Potato
Seafood (baked fish, shrimp, crab)
Broccoli
Mushrooms
Corn
Zucchini Squash
Carrots
Green & Wax Beans
Peppers
Cauliflower
Turnips
Cabbage
Cucumber
Cooked Kale
Onions
Sugar Snap Peas
Potatoes Sub Double Boiled Potato or Potato f/Pearls
Whole Wheat Bread
Whole Wheat Pasta/Noodles
Brown Rice
Raisin Bread
Croissant
Pudding/Mousse/Custard
White Bread
Plain Pasta/Noodles
Rice
Barley
Couscous
Tea Biscuit
Gelatin
Bread Pudding Cakes (white, fruit, vanilla)
Cream Pies
Ice Cream/Sherbet
Cheesecake
Chocolate Desserts
Apricot
Fruit Pies (apple, blueberry, strawberry, cherry, pecan)
Sorbet
Bars*
Bakes/Crisps*
Apple
Banana Berries (strawberry, blueberry, raspberry)
Cantaloupe
Orange
Honeydew
Prunes
Raisins
Guava
Kiwi
Pears
Peaches
Pineapples
Watermelon
Cherries
Mango
Papaya
Passion Fruit
Fruit Cocktail
Grapes
Plums
Rhubarb
Mandarin Oranges
*Please review recipe ingredients to ensure "foods to limit" are not used.
Note: The information provided within this resource are suggestions and should be implemented in consultation with a Registered Dietitian & Medical Team in accordance with your home specific policies.
The Essential Guide for Renal Dietitians. (2020). Canadian Association of Nephrology Dietitians.