ABSTRACT
Health and nutrition issues are among the most important concerns for the welfare of the elderly, as we are transitioning into an aged society due to enhanced medical knowledge and higher quality of procedures. Iran, as a Middle Eastern country, is no exception to this rule and its elderly population is increasing. Since the root of the prevention of many problems and diseases in old age lies in the quality and nutrition of people, it is especially important to study and acquire knowledge of the diet of the elderly. Due to its special geographical, religious, and historical conditions, Iran has developed a unique type of nutrition, which is more prominent in the elderly who are much less influenced by the Western diet compared to younger people. Local breads such as barbari and sangak are widely consumed by the elderly in Iran, which in addition to good fiber energy as a benefit may cause high salt consumption. Rice is also widely consumed as a local food per capita, especially for lunch. Fruits and vegetables are more or less consumed by the elderly, depending on their geographical location, mainly in stews or local recipes. According to the evidence, meat consumption, especially fish, is low in the Iranian elderly, and the highest share of protein consumption is given to legumes due to their abundance and low cost. Due to the taste of the Iranian elderly, which tends to consume fat, salt, and sweets, the consumption of solid and liquid fats, salt, and sugar is high, which has disadvantages, including high obesity rates.
