The choice of low-fat and low-cholesterol foods for seniors is important for health and wellness. Control the fat content of food to 20%-25% of total calories and limit the cholesterol content of food to 150-300 mg per day. Refer to the previous table to choose vegetable cooking oils rich in unsaturated and polyunsaturated fatty acids and less saturated fatty acids; try to use foods with low cholesterol content. Elderly people should ensure the supply of sufficient amount of protein, the protein supply per person per day 1.0 ~ 1.5 grams per kilogram of body weight, accounting for about 15% of the total calories, as far as possible, mainly high-quality protein, generally should account for 40% to 50% of the total protein. The elderly have reduced digestive and absorption functions, reduced detoxification function of the liver and reduced ability of the kidneys to remove waste. If excessive intake of protein will lead to indigestion and increased burden on the liver and kidneys, it will also cause adverse consequences and damage the health of the body. Whether the protein intake is sufficient and appropriate mainly depends on the amount of various amino acids absorbed and utilized after the protein is digested and the ratio between them, whether it can meet the physiological needs of the body, and whether it can adequately supply various amino acids, especially the need for “essential amino acids”. According to the analysis of our population’s nutrition survey, the diet of most people in China, especially in remote rural and mountainous areas where the economy is still difficult, food sources are mainly cereals, vegetables and beans, animal protein supply is less, the nutritional quality of protein is poor, with the development of the economy, gradually increase the proportion of lean meat, poultry, meat and soybean products in food, to supplement the sufficient amount of high-quality protein, is to improve the The direction of our dietary structure. Fat is an important source of food to supply the body with heat energy, each gram of fat can produce 9 kcal equivalent to 37.68 kJ of heat energy, more than twice as much as protein 4.1 kcal (17.16 kJ) and carbohydrate 4.1 kcal (17.16 kJ). Fat is an important substance that makes up the body’s cells and cell membranes, and plays an important role in the body’s metabolism. Fat can also improve the taste of food, enhance the appetite of the elderly, and more resistant to hunger after intake. Fat can assist in the absorption and utilization of fat-soluble vitamins A, D, E, K, etc. The main sources of fat are vegetable and animal cooking oils, and meat, eggs, fish, cereals and legumes all contain varying amounts of fat. Fats include two major categories: neutral fats (fatty acids and glycerol) and lipids (phospholipids and cholesterol). Fats are formed by condensation of fatty acids and glycerol. Fatty acids are divided into three categories: saturated fatty acids, unsaturated fatty acids and polyunsaturated fatty acids. Animal fats contain mainly saturated fatty acids, which can promote the rise of serum cholesterol, easy to deposit on the arterial wall, and is a contributing factor to atherosclerosis; vegetable oils contain mostly unsaturated fatty acids, which can accelerate cholesterol excretion from the bile into the intestine, reduce the serum cholesterol content, and is a favorable factor to prevent atherosclerosis. Polyunsaturated fatty acids are mainly found in edible vegetable oils such as linoleic acid, linoleic acid and arachidonic acid, which can promote the metabolism of cholesterol and reduce the deposition of cholesterol in the body, and are essential for the maintenance of human physiological functions. However, most unsaturated fatty acids must be supplied from food and cannot be synthesized by human body, so they are called “essential fatty acids” and play an important role in the health care of the elderly. Lipids are fat-soluble substances represented by phospholipids and cholesterol, which are contained in large quantities in human brain tissue, nerve tissue, intracellular and cell membranes. Their ability to maintain cell membrane permeability and increase capillary wall fragility during cellular metabolism. Phospholipids help cholesterol and triglycerides in the blood to bind to proteins and form lipoproteins before they can dissolve and function. Low-density lipoproteins, which account for 60% to 70%, tend to deposit cholesterol and lipids on the walls of blood vessels and contribute to atherosclerosis, while high-density lipoproteins, which account for about 30%, prevent atherosclerosis. The two have opposite and interdependent effects, forming a dynamic balance. Hypercholesterolemia and hyperlipidemia have been shown to have a very close relationship with the formation of cardiac and cerebral atherosclerosis.