According to Mass Live, experts have found that there’s a higher correlation between sleep and heathy aging than previously thought.

Seven to nine hours of sleep per night are what’s generally recommended, but London-born Dr. Neil Bach of Baystate Neurodiagnostics and Sleep Center says that many common symptoms that come with age can also interfere with seniors getting their much-needed shut eye.

However, Bach also said that with the sleep disorder treatments have come a long way in helping improve both quality and quantity of sleep.

“We know people have more fragmentation of their sleep as they get older. The sleep is less unbroken. There are more things that disturb it…The statistic that stands out is that 50% of older people complain of sleep problems, pretty much insomnia, falling asleep, staying asleep, feeling un-refreshed.” he said.

Another common sleep-disturbing condition that can even cause chronic disease if left untreated is sleep apnea, which has been proven to be common among both veterans and civilians that have gone through traumatic experiences. Bach says that treating sleep apnea enhances the effectiveness of PTSD treatments, and that “something like 86%” of veterans ages 60 or older have moderate or severe sleep apnea.

Bach was also quick to note the misconception that the amount of sleep necessary for healthy living decreases with age.

“There is this misconception that as people get older the amount of sleep that they need decreases…This isn’t necessarily the case,” Bach said. “When people are otherwise healthy, they achieve the same amount of sleep they did when they were younger. There may be more fragmentation of it, but they actually achieve the same amount of sleep.

Bach cites getting outside and exercising can often help to improve both quality and quantity of sleep for the elderly. However, this can be difficult, seeing as over two million senior citizens visit the emergency room each year for injuries caused by a fall, and it can be hard to determine what types of exercises, activities, and stretches are safe.

Bach then went on to explain sleep efficiency — the amount of time somebody sleeps compared to the opportunities they have to sleep — and said that it’s likely to decrease with age.

“Someone who goes to bed, falls asleep almost immediately and wakes up six to seven hours later without a break, that is 100% efficiency,” Bach said. “The normal sleep efficiency is about 90%. There is a world of difference between 85%, which is near normal, and 50% sleep efficiency. We look for underlying causes of insomnia in these folks.”

Ultimately, Bach urges any senior who notices symptoms of sleep disorders to seek treatment.

“If seniors are excessively sleepy or they have overwhelming insomnia it is probably not a bad idea to get seen by a sleep specialist,” he said.

If you’re like most people, you probably don’t particularly like bugs. But according to IB Times, the students at Clapton Girls’ Academy in Hackney, London came face-to-face with all sorts of insects during their entomophagy education, which is intended to prepare them for a new GCSE (General Certificate of Secondary Education).

Not just that, but the insects had been turned into items resembling normal foods!

Andy Holcroft, head chef at Grub Kitchen, was in charge of creating the unique recipes and putting them to the test. He cooked for an establishment known as Rentokil’s Pestaurant Lunch Club, which specializes in entomophagy — the consumption of insects.

On the menu were a number of creepy-crawly concoctions. Appetizers included curried cauliflower with cricket pakoras and black ant and chili cheese pate, and for the main course, hamburgers — but with a twist. Chef Holcroft used a high-protein blend of mealworms, crickets, and grasshoppers.

Stateside, about 5.5% of Americans say they grill more than once a week, and hamburgers are one of the most popular grilled dishes in the country. In fact, the typical American eats burgers an average of 4.3 times per month, and Americans aren’t likely to replace their beef patties for beetle patties anytime soon.

Still, Chef Holcroft is showing that bugs can be used in creative culinary ways. For dessert, students were able to indulge in cricket crepes with vanilla ice cream, chocolate sauce, and bug praline.

“It’s not difficult to make a tasty meal using edible insects,” Holcroft said. “You can be really creative with the way insects are incorporated within a meal.”

The experience in its entirety was intended to educate children about the nutritional value of insects. Insects are a high-protein food source that are readily available. For example, scientists estimate there are at least 1.5 million ants on the planet for every human being. Understanding the ways to use alternative food sources such as insects can help to create a more sustainable future.

Fortunately, those who were a part of the experience were pleasantly surprised at the children’s willingness to try new foods.

“Many of the students were surprised at the delicious taste of the bug-based dishes they tried,” said Rentokil’s UK product manager Berwyn Evans.

It should also be noted that back in 2011, London Natural History Museum entomologist Stuart Hine said that “about 70% of the world’s population eats insects as a regular part of their diet.”

Scientists even say that insects have more protein than lamb, chicken, beef, or any other meat.

“They tend to be high in protein, low in fat and are packed full of B vitamins, zinc and other essential minerals,” Holcroft said.

Current statistics estimate that the world’s population will increase to 9 billion by 2050. Insects could very well be the sustainable protein solution we’ve all been looking for. That is, if you can stomach them!