Es importante tomar en cuenta ciertas consideraciones al adoptar una dieta basada en plantas, principalmente en los adultos mayores, ya que pueden caer en deficiencia de calcio, hierro, vitamina B12 y ácidos grasos esenciales. Además en mi experiencia deben consumir proteína en cantidad adecuada para evitar la sarcopenia, y la proteína vegetal no es suficiente según las investigaciones. Comparto mi artículo, aunque hace referencia a niños tiene un apartado de la importancia de los nutrientes mencionados.

https://alerta.salud.gob.sv/importancia-del-estado-nutricional-de-la-ninez-en-su-desarrollo-cognitivo/

I can collaborate to your project.

I am a registered dietitian, expert in plant-food nutrition (I am personally vegan since 1999)

Please let me know if I can be of any help.

In my aspect of dietitian work, you may research more about cultural food of each region and adapt the protein-source of plant-based ingredient.

In Thai food culture, there's a few of items to be chosen for using as an ingredient. But, in contrast, India and Nepal food contain various menu of plant-based protein.

However, Nepali and Indian plant-based food may contain too much phosphorus due to their main ingredients are legumes and Elderly tends to have kidney problem which should be reconsidered.

I am interested in diets that prevent chronic low grade metabolic acidosis.

I would be interested in collaboration as interested in the field of older adult nutritional care, malnutrition and food service in institutional care. Also have a partnership with care home as part of other work.

Nutritionally, plant-based and indigenous foods are low in saturated fats (mostly referred to as the “bad fats”) and cholesterol and are high in fiber known to fill you for longer, which decreases the likelihood of experiencing cravings and overeating and helps slow down blood sugar spikes.

Plant-based foods have gained popularity for their health and environmental benefits. These foods come mainly from plant sources, including fruits, vegetables, nuts, seeds, oils, whole grains, legumes and beans. This approach focuses more on prioritising plant-based foods more frequently in your diet. The consumption of plant-based and indigenous foods has been linked with lowering the risk of non-communicable diseases such as diabetes, on top of being more sustainable. The consumption of indigenous foods such as Amaranthus, Bidens Pilosa, Cowpeas and Momordica balsamina have also been reported to prevent and manage diabetes. These are vegetables that can be included in diets as herbs or cooked in stews when in season.

According to a recent study published in the South African Journal of Clinical Nutrition, following a 21-day lifestyle intervention that involved adopting a whole-food, plant-based diet, participants reported health benefits such as an improvement in glycaemic control, weight loss and improved energy levels.

The planetary health diet advocated by the EAT-Lancet commission is flexible and provide guidelines of different food groups that together constitute an optimal diet for human health and environmental sustainability where whole grains, fruits, vegetables (including indigenous), nuts and legumes comprise a greater proportion of foods to be consumed.

Elderly person requires a diet that is soft in consistency. The menu should consist of:

1. starch: whole grain bread; samp and beans; brown rice; potatoes; brown couscous

2. legumes: any type of beans, nuts, seeds

3. protein: fish, read meat as soft once a week

4. Vegetables: one red/yellow and one green including indigenous types

5. fruits: soft types like banana, pawpaw, mango if hard like apple, steam them

6. Lots of Water

we have recently worked on a plant-based model diet. please check it at: Modelling A Low-Fat, Low-Energy, Nutrient-Dense Diet with A Low Dietary

Inflammatory Index to Be Used as An Intervention Tool in A Clinical Trial on

University Students of Pakistan – A Quasi Experimental Study.

@Iftikhar Alam: DOI not found

• DOI 10.53555/ks.v12i5.3303

Per the American Heart Association: "DASH, or Dietary Approaches to Stop Hypertension, is another eating plan that aligns with AHA recommendations and has been proven to improve health. The DASH diet allows more dairy products and meat, while the Mediterranean diet includes regular use of olive oil." @Iftikhar Alam and colleagues have formatted an impressive document. I wonder, however, if strict adherence is warranted.

Thanks Luz for the doi.

Agree to Isable....it is challenging ensuring adherence. Before starting the actual experiments, we developed various strategies to Ensure Adherence to the Model Diet using a consensus method study of Delphi. These steps were recommended:

1. Design a Culturally Appropriate Diet Plan: Incorporate Local Foods: Use regionally available and culturally acceptable foods such as lentils, whole grains (brown rice, whole wheat chapati), fresh vegetables, and fruits.

Flavor and Taste: Include herbs and spices commonly used in Pakistani cuisine (e.g., turmeric, cumin, coriander) for enhanced flavor without adding fat.

Nutritional Balance: Reduce saturated fats by replacing butter and ghee with minimal amounts of vegetable oils like canola or olive oil.

Encourage lean proteins like chicken, fish, legumes, and eggs.

Increase intake of fiber-rich foods such as beans, spinach, and okra.

2. Develop Practical Meal Plans

Create weekly meal plans with clear instructions and easy-to-follow recipes.

Provide portion guidelines using visual aids (e.g., "plate method") to ensure proper serving sizes.

Suggest meal prep techniques to reduce time and effort, making adherence more feasible for busy students.

3. Monitoring and Education

Interactive Workshops: Conduct initial workshops to educate participants on the principles of the model diet, focusing on:

The importance of nutrient density and low-fat options.

Identifying anti-inflammatory foods.

Practical cooking methods like steaming, baking, and grilling.

Digital Tools: Use mobile apps or platforms to track food intake, provide reminders, and monitor adherence.

Regular Check-Ins: Schedule bi-weekly follow-ups with participants to discuss challenges and provide solutions.

4. Behavioral and Motivational Strategies

Goal Setting: Help participants set achievable dietary goals and track progress.

Social Support: Create peer support groups among students to encourage adherence through shared experiences.

Incentives: Offer small rewards for adherence milestones (e.g., certificates, gifts).

5. Accessibility and Affordability: Ensure the model diet is affordable by using cost-effective, locally available foods.

Provide participants with a starter kit that includes essential ingredients and utensils to simplify diet adherence.

6. Addressing Challenges: Taste Fatigue: Introduce a variety of recipes to prevent monotony.

@Emotional Eating: Provide counseling or stress management resources to address non-hunger-related eating triggers.

7. Evaluation and Feedback

Adherence Assessment:

Use self-reported food diaries and validated dietary adherence questionnaires.

Conduct spot checks or interviews to validate self-reports.

Biometric Monitoring: Track weight, BMI, blood lipid profiles, and markers of inflammation (e.g., CRP) to assess the impact of the diet.

Participant Feedback: Regularly collect feedback on the diet's feasibility, taste, and overall experience.

By designing a culturally tailored, practical, and affordable diet plan, incorporating monitoring tools, and addressing potential challenges, adherence to a low-fat, low-energy, nutrient-dense diet with a low dietary inflammatory index can be effectively achieved among university students. Such an intervention has the potential to improve health outcomes while setting a precedent for broader dietary programs in Pakistan.