Besides the typical dairy products, which most of us realize are calcium filled, there are many other foods that contain calcium which we may or may not have known about. Broccoli, collard greens, kale, mustard greens, turnip greens, bok choy and Chinese cabbage are all good sources of calcium. Besides those, the NIH (National Institute of Health) also recommends:
- Salmon and sardines canned with their soft bones
- Almonds, Brazil nuts, sunflower seeds, tahini, and dried beans
- Blackstrap molasses
You may notice when you are out grocery shopping that calcium has been added to a variety of food products for people who need calcium but don’t get it from typical sources such as dairy products. The products that come to mind are: orange juice, soy milk, tofu, ready-to-eat cereals, and breads.
Besides fixing the proper foods for your clients, the NIH also suggests preparation methods to use to ensure that calcium in these foods is not lost or disintegrated. Their methods include:
- Cook foods in a small amount of water for the shortest possible time to keep more calcium in the foods you eat.
- Be careful about what you fix for your client to eat with calcium-rich foods. Certain fibers, such as wheat bran and foods with oxalic acid (spinach and rhubarb) can bind with calcium and prevent it from being absorbed.
Knowing about these other sources of calcium and the preparatory methods should enable you to feed your clients some great foods while maintaining or boosting their health. By just realizing the subtle extras that you can do to help is showing your clients that you know that With Age Comes Respect!