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The subject of nutrition in the aged is reviewed under the headings of requirements for calories, protein, carbohydrates, fats, minerals (calcium, phosphorus, iron and iodine), and vitamins (water‐soluble and fat‐soluble). Our knowledge of the process of aging is distinctly limited. Although many changes in body composition and functioning occur during senescence, the exact mechanisms are still unknown. Thus the matter of possible changes in the requirements for various nutrients during aging needs much more investigation. At present many of the reported findings are conflicting and controversial.

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