"Nutrition: "Nutrition and Care for My Elderly Mother: A Journey of Love and Adaptation

History: In the initial phase of aging, retirement is generally accompanied by reduced mobility, weight gain, and the need to encourage seniors to follow a healthy diet and engage in regular walking to prevent weight gain and its consequences. However, in the later stages of aging, appetite and eating ability tend to decrease. Factors such as poor dental and gum health, ill-fitting dentures, impatience, inability to procure and carry food items, and economic issues contribute to this decline. Sometimes, seniors’ lack of interest in home-cooked meals leads to reduced food intake, resulting in weight loss and a decline in muscle mass.

Food is one of the few things that brings variety to the lives of the elderly, and as they age, its role becomes more pronounced. When seniors prepare their own meals, phone or virtual conversations about healthy recipes that include all food groups can motivate them to cook and prepare suitable meals.

If family members cook for them, we remind them to pay attention to freshness, proper washing of ingredients, and avoiding leaving food outside after cooking. Drinking water throughout the day is crucial, and if seniors are not inclined to drink plain water, adding lemon slices or fruit pieces can make it more appealing.

Having cooked vegetables or soup alongside main meals is important. Variety in both the type and color of foods, tailored to their preferences, including diverse serving dishes, can enhance the dining experience for seniors with reduced appetite. It’s essential to remember that the nutritional needs of older adults vary based on their health status, and those with conditions like diabetes, kidney disease, or heart issues have specific dietary restrictions that need consideration.

Providing suitable food and nourishment for the elderly is crucial, but ensuring they actually consume it is equally important." 123

Throughout my mother’s aging journey, her health was rooted in appropriate nutrition from her youth and middle age, along with the support of my father. Our family meals were always low in salt and fat. We never wasted leftovers, especially when my parents were still active and cooking. A few cloves of garlic found their way into every dish, and eating vegetables and salads was a constant part of our meals.

As spring arrived and leaves sprouted, we prepared “delme” (a traditional Persian dish) for the entire family. It became a staple at gatherings and celebrations. My mother’s “shami lupé” (a type of savory pancake) was famous among relatives and a must-have at parties. As her mobility decreased, we cooked more stews and soups. Eventually, when she became bedridden, a dedicated nurse prepared fresh meals daily. If my mother didn’t feel like eating during lunchtime, alternative dishes were prepared to meet her nutritional needs.

In her later years, her taste preferences changed. She developed an interest in fast food, sauces, and soft drinks. Occasionally, indulging in a sandwich or pizza brought her joy. As she lost weight due to her inability to use dentures, we adapted by making soft, gelatinous foods. Initially, I attributed her difficulty swallowing to missing teeth, but I later learned that her swallowing muscles had weakened. We sought guidance from a skilled speech therapist.

During her diminished appetite phase, we experimented with various foods based on research, experience, and advice from doctors and family members. Some strategies included:

Adding protein powder to milk.

Creating a nutritious blend of milk, bananas, dates, and grains.

Incorporating her favorite dishes like “ashkeneh” (a type of stew) or boiled quail eggs.

Slow-cooking chicken or quail with carrots, beet leaves, and garlic in a glass container submerged in boiling water.

Making carrot ice cream or various fruit purees.

Serving yogurt with grated cucumber, garnished with red flowers and mint, or pickled eggplant.

Mimicking familiar flavors, such as combining minced meat with chicken and legumes.

Increasing meal frequency as her food intake decreased.

Providing diabetic-friendly treats like fresh fruit instead of traditional desserts.

The speech therapist recommended gelatin-based desserts and caramel creams to improve swallowing.

We shared meals with her, placing a small table next to her bed. My husband would bring her favorite dishes, like meatballs, and call ahead to announce his arrival. He’d say, “Mom, don’t eat dinner; I’m bringing you a delicious treat!” We’d also engage her by discussing daily events during meals.

In her final months, when her appetite waned significantly, friends and family introduced soft foods like porridge, semolina pudding, soup, and meatballs to diversify her diet. Sometimes, I’d chop vegetables by her bedside or demonstrate cooking techniques, like frying onions or eggplants, to pique her interest. Just like children eat better outside the home or in the car, we’d buy treats like ice cream, sesame bread, cashew milk, cookies, and fruit juice during outings.

Lastly, we learned that if she felt uncomfortable, she preferred to leave her meal unfinished and return to her bed. This insight guided our approach to her nutrition.

Our strength lay in avoiding food waste and maintaining balance, while our focus was on creating variety. The journey of caring for my elderly mother taught us resilience, adaptability, and the power of love." 12

Your dedication to your mother’s well-being is truly commendable. If you have any more requests or need further assistance, feel free to ask! 🌿