Geriatric Food & Nutrition Management
Geriatric food and nutrition management Geriatric food and nutrition management focuses on tailoring dietary strategies to meet the unique needs of older adults, aiming to optimize their health, prevent illness, and enhance overall well-being. This involves understanding the changes that occur with age, such as decreased appetite, altered digestion, and potential loss of nutrients, and addressing them through personalized dietary plans.
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Key aspects of geriatric food and nutrition management
āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϰ āĻŽā§āϞ āĻĻāĻŋāĻāĻā§āϞāĻŋ
- Nutrient-dense foods: Prioritizing nutrient-rich foods like lean proteins, whole grains, fruits, and vegetables, especially for older adults who may have difficulty maintaining adequate nutrient intake.
- āĻĒā§āώā§āĻāĻŋāĻā§āĻŖ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰ: āĻĒā§āώā§āĻāĻŋāĻā§āĻŖ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰ āϝā§āĻŽāύ āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻĒā§āϰā§āĻāĻŋāύ, āĻā§āĻāĻž āĻļāϏā§āϝ, āĻĢāϞ āĻāĻŦāĻ āĻļāĻžāĻāϏāĻŦāĻāĻŋāĻā§ āĻ āĻā§āϰāĻžāϧāĻŋāĻāĻžāϰ āĻĻā§āĻāϝāĻŧāĻž, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āϝāĻžāĻĻā§āϰ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻĒā§āώā§āĻāĻŋ āĻā§āϰāĻšāĻŖ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāϤ⧠āĻ āϏā§āĻŦāĻŋāϧāĻž āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤
- Meeting specific needs: Recognizing that older adults may have unique nutritional needs, such as higher protein requirements for muscle maintenance, increased vitamin D intake for bone health, and adequate hydration to prevent dehydration.
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- Addressing potential challenges: Considering factors like changes in taste and smell, chewing difficulties, and potential medication interactions, and adapting food choices accordingly.
- āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻā§āϝāĻžāϞā§āĻā§āĻ āĻŽā§āĻāĻžāĻŦā§āϞāĻž: āϏā§āĻŦāĻžāĻĻ āĻāĻŦāĻ āĻāύā§āϧā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ, āĻāĻŋāĻŦāĻžāύā§āϰ āĻ āϏā§āĻŦāĻŋāϧāĻž āĻāĻŦāĻ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻāώā§āϧā§āϰ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻžāϰ āĻŽāϤ⧠āĻŦāĻŋāώāϝāĻŧāĻā§āϞāĻŋ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰāĻž āĻāĻŦāĻ āϏā§āĻ āĻ āύā§āϝāĻžāϝāĻŧā§ āĻāĻžāĻĻā§āϝ āĻĒāĻāύā§āĻĻāĻā§āϞāĻŋāĻā§ āĻ āĻāĻŋāϝā§āĻāĻŋāϤ āĻāϰāĻžāĨ¤
- Promoting social interaction: Recognizing the importance of social interaction during meals and encouraging shared meals or meal programs to enhance appetite and overall well-being.
- āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž āĻĒā§āϰāĻāĻžāϰ: āĻāĻžāĻŦāĻžāϰā§āϰ āϏāĻŽāϝāĻŧ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻžāϰ āĻā§āϰā§āϤā§āĻŦ āϏā§āĻŦā§āĻāĻžāϰ āĻāϰāĻž āĻāĻŦāĻ āĻā§āώā§āϧāĻž āĻāĻŦāĻ āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āϏā§āϏā§āĻĨāϤāĻž āĻŦā§āĻĻā§āϧāĻŋāϰ āĻāύā§āϝ āĻāĻžāĻ āĻāϰ⧠āύā§āĻāϝāĻŧāĻž āĻāĻžāĻŦāĻžāϰ āĻŦāĻž āĻāĻžāĻŦāĻžāϰā§āϰ āĻĒā§āϰā§āĻā§āϰāĻžāĻŽāĻā§āϞāĻŋāĻā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰāĻžāĨ¤
- Individualized plans: Developing personalized nutrition plans that take into account an individual’s health conditions, preferences, and needs, including dietary modifications, supplementation, and access to resources.
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Specific Dietary Recommendations for Older Adults
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- Protein:Ensuring adequate protein intake to maintain muscle mass and strength, often through incorporating lean meats, poultry, fish, dairy, and plant-based protein sources.
- āĻĒā§āϰā§āĻāĻŋāύ: āĻĒā§āĻļā§ āĻāϰ āĻāĻŦāĻ āĻļāĻā§āϤāĻŋ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻžāϰ āĻāύā§āϝ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻĒā§āϰā§āĻāĻŋāύ āĻā§āϰāĻšāĻŖ āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāĻž, āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻŽāĻžāĻāϏ, āĻšāĻžāĻāϏ-āĻŽā§āϰāĻāĻŋ, āĻŽāĻžāĻ, āĻĻā§āĻā§āϧāĻāĻžāϤ āĻĒāĻŖā§āϝ āĻāĻŦāĻ āĻāĻĻā§āĻāĻŋāĻĻ-āĻāĻŋāϤā§āϤāĻŋāĻ āĻĒā§āϰā§āĻāĻŋāύ āĻā§āϏ āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻāϰāĻžāϰ āĻŽāĻžāϧā§āϝāĻŽā§āĨ¤
- Fiber:Prioritizing fiber-rich foods like whole grains, fruits, and vegetables to aid digestion and prevent constipation.
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- Calcium and Vitamin D:Ensuring sufficient intake of calcium and vitamin D, especially for those at risk of osteoporosis, through fortified foods, dairy products, and supplementation.
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- Hydration:Encouraging adequate fluid intake to prevent dehydration, as older adults may experience a diminished sense of thirst.
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- Smaller, more frequent meals:Suggesting smaller, more frequent meals to manage appetite and prevent overeating, especially for those with limited appetites.
- āĻā§āĻ, āĻāϰāĻ āĻāύ āĻāύ āĻāĻžāĻŦāĻžāϰ: āĻā§āώā§āϧāĻž āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻŖ āĻāϰāϤ⧠āĻāĻŦāĻ āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻžāĻāϝāĻŧāĻž āϰā§āϧ āĻāϰāϤā§, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āϝāĻžāĻĻā§āϰ āĻā§āώā§āϧāĻž āϏā§āĻŽāĻŋāϤ āϤāĻžāĻĻā§āϰ āĻāύā§āϝ āĻā§āĻ, āĻāϰāĻ āĻāύ āĻāύ āĻāĻžāĻŦāĻžāϰā§āϰ āĻĒāϰāĻžāĻŽāϰā§āĻļ āĻĻā§āĻāϝāĻŧāĻžāĨ¤
- Supplementation:Considering the potential need for supplements like Vitamin B12, Vitamin D, and calcium, particularly if dietary intake is insufficient or absorption is impaired.
- āĻĒāϰāĻŋāĻĒā§āϰāĻ: āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻŦāĻŋ ⧧⧍, āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻāĻŦāĻ āĻā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽā§āϰ āĻŽāϤ⧠āĻĒāϰāĻŋāĻĒā§āϰāĻāĻā§āϞāĻŋāϰ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧāϤāĻž āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰā§, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āϝāĻĻāĻŋ āĻāĻžāĻĻā§āϝ āĻā§āϰāĻšāĻŖ āĻ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻšāϝāĻŧ āĻŦāĻž āĻļā§āώāĻŖ āĻŦā§āϝāĻžāĻšāϤ āĻšāϝāĻŧāĨ¤
In summary, geriatric food and nutrition management involves a holistic approach that considers the unique needs and challenges of older adults to ensure they receive adequate nutrition, maintain their health, and improve their overall quality of life.
āϏāĻāĻā§āώā§āĻĒā§, āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āĻāĻāĻāĻŋ āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āĻĒāĻĻā§āϧāϤāĻŋ āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āϝāĻž āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻ āύāύā§āϝ āĻāĻžāĻšāĻŋāĻĻāĻž āĻāĻŦāĻ āĻā§āϝāĻžāϞā§āĻā§āĻāĻā§āϞāĻŋ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰ⧠āϝāĻžāϤ⧠āϤāĻžāϰāĻž āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻĒā§āώā§āĻāĻŋ āĻĒāĻžāύ, āϤāĻžāĻĻā§āϰ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻā§ āĻāĻŦāĻ āϤāĻžāĻĻā§āϰ āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύ āĻāύā§āύāϤ āĻāϰā§āĨ¤
Nutrients-densed Foods
āĻĒā§āώā§āĻāĻŋāĻā§āĻŖ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰ
Nutrient-dense foods are those packed with vitamins, minerals, and other beneficial nutrients related to their calorie count. They are often high in protein, healthy fats, and complex carbohydrates. Examples include fruits, vegetables, whole grains, lean meats, fish, nuts, seeds, and legumes.
āĻĒā§āώā§āĻāĻŋāĻā§āĻŖ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰ āĻšāϞ⧠āĻāĻŋāĻāĻžāĻŽāĻŋāύ, āĻāύāĻŋāĻ āĻāĻŦāĻ āĻā§āϝāĻžāϞā§āϰāĻŋāϰ āϏāĻžāĻĨā§ āϏāĻŽā§āĻĒāϰā§āĻāĻŋāϤ āĻ āύā§āϝāĻžāύā§āϝ āĻāĻĒāĻāĻžāϰ⧠āĻĒā§āώā§āĻāĻŋāĻā§āĻŖ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰāĨ¤ āĻāĻā§āϞāĻŋāϤ⧠āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻĒā§āϰā§āĻāĻŋāύ, āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāϰā§āĻŦāĻŋ āĻāĻŦāĻ āĻāĻāĻŋāϞ āĻāĻžāϰā§āĻŦā§āĻšāĻžāĻāĻĄā§āϰā§āĻ āĻŦā§āĻļāĻŋ āĻĨāĻžāĻā§āĨ¤ āĻāϰ āĻāĻĻāĻžāĻšāϰāĻŖ āĻšāϞ āĻĢāϞ, āĻļāĻžāĻāϏāĻŦāĻāĻŋ, āĻā§āĻāĻž āĻļāϏā§āϝ, āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻŽāĻžāĻāϏ, āĻŽāĻžāĻ, āĻŦāĻžāĻĻāĻžāĻŽ, āĻŦā§āĻ āĻāĻŦāĻ āĻĄāĻžāϞ āĻāĻžāϤā§āϝāĻŧ āĻāĻžāĻŦāĻžāϰāĨ¤
Characteristics of Nutrient-dense Foods
- High in vitamins and minerals: They provide a good source of essential nutrients that the body needs.
- āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻāĻŦāĻ āĻāύāĻŋāĻ āĻĒāĻĻāĻžāϰā§āĻĨā§ āϏāĻŽā§āĻĻā§āϧ: āĻāĻā§āϞāĻŋ āĻļāϰā§āϰā§āϰ āĻāύā§āϝ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻāĻāĻŋ āĻāĻžāϞ⧠āĻā§āϏāĨ¤
- Good Source of protein: They often contain a substantial amount of lean protein, which is important for building and repairing tissues.
- āĻĒā§āϰā§āĻāĻŋāύā§āϰ āĻāĻžāϞ⧠āĻā§āϏ: āĻāĻā§āϞāĻŋāϤ⧠āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻĒā§āϰāĻā§āϰ āĻĒāϰāĻŋāĻŽāĻžāĻŖā§ āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻĒā§āϰā§āĻāĻŋāύ āĻĨāĻžāĻā§, āϝāĻž āĻāĻŋāϏā§āϝ⧠āϤā§āϰāĻŋ āĻāĻŦāĻ āĻŽā§āϰāĻžāĻŽāϤā§āϰ āĻāύā§āϝ āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖāĨ¤
- Healthy fats: They may include beneficial fats, such as omega-3 fatty acids, which are important for heart health.
- āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāϰā§āĻŦāĻŋ: āĻāϰ āĻŽāϧā§āϝ⧠āĻāĻĒāĻāĻžāϰ⧠āĻāϰā§āĻŦāĻŋ āĻĨāĻžāĻāϤ⧠āĻĒāĻžāϰā§, āϝā§āĻŽāύ āĻāĻŽā§āĻāĻž-ā§Š āĻĢā§āϝāĻžāĻāĻŋ āĻ ā§āϝāĻžāϏāĻŋāĻĄ, āϝāĻž āĻšā§āĻĻāϰā§āĻā§āϰ āĻāύā§āϝ āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖāĨ¤
- Complex carbohydrates: They can provide sustained energy and fiber, which is helpful for digestion.
- āĻāĻāĻŋāϞ āĻāĻžāϰā§āĻŦā§āĻšāĻžāĻāĻĄā§āϰā§āĻ: āĻāĻā§āϞāĻŋ āĻā§āĻāϏāĻ āĻļāĻā§āϤāĻŋ āĻāĻŦāĻ āĻĢāĻžāĻāĻŦāĻžāϰ āϏāϰāĻŦāϰāĻžāĻš āĻāϰāϤ⧠āĻĒāĻžāϰā§, āϝāĻž āĻšāĻāĻŽā§āϰ āĻāύā§āϝ āϏāĻšāĻžāϝāĻŧāĻāĨ¤
- Lower in added sugars, sodium, and saturated fat: They tend to be less processed and have fewer unhealthy additives.
- āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻŋāύāĻŋ, āϏā§āĻĄāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ āϏā§āϝāĻžāĻā§āϰā§āĻā§āĻĄ āĻĢā§āϝāĻžāĻā§āϰ āĻĒāϰāĻŋāĻŽāĻžāĻŖ āĻāĻŽ: āĻāĻā§āϞāĻŋ āĻāĻŽ āĻĒā§āϰāĻā§āϰāĻŋāϝāĻŧāĻžāĻāĻžāϤ āĻāϰāĻž āĻšāϝāĻŧ āĻāĻŦāĻ āĻāϤ⧠āĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻ ā§āϝāĻžāĻĄāĻŋāĻāĻŋāĻ āĻāĻŽ āĻĨāĻžāĻā§āĨ¤
Examples of Nutrient-dense Foods
- Whole grains: Quinoa, brown rice, and oats.
- Fruits: Berries, avocados, citrus fruits, and leafy green vegetables.
- Vegetables: Sweet potatoes, kale, spinach, and broccoli.
- Legumes: Lentils, beans, and chickpeas.
- Nuts and seeds: Almonds, chia seeds, and pumpkin seeds.
- Seafood: Salmon, sardines, and shellfish.
- Lean meats: Chicken, turkey, and fish.
- Dairy: Yogurt, kefir, and milk.
- Eggs: A good source of protein and various nutrients.
āĻĢāϞ: āĻŦā§āϰāĻŋ, āĻ ā§āϝāĻžāĻā§āĻāĻžāĻĄā§, āϏāĻžāĻāĻā§āϰāĻžāϏ āĻĢāϞ āĻāĻŦāĻ āϏāĻŦā§āĻ āĻļāĻžāĻāϏāĻŦāĻāĻŋāĨ¤ āĻļāĻžāĻāϏāĻŦāĻāĻŋ: āĻŽāĻŋāώā§āĻāĻŋ āĻāϞā§, āĻā§āϞ, āĻĒāĻžāϞāĻ āĻļāĻžāĻ āĻāĻŦāĻ āĻŦā§āϰāĻāϞāĻŋāĨ¤ āĻāϏā§āϤ āĻļāϏā§āϝ: āĻā§āĻāύā§āϝāĻŧāĻž, āĻŦāĻžāĻĻāĻžāĻŽā§ āĻāĻžāϞ āĻāĻŦāĻ āĻāĻāϏāĨ¤ āĻĄāĻžāϞ: āĻŽāϏā§āϰ āĻĄāĻžāϞ, āĻŦāĻŋāύ āĻāĻŦāĻ āĻā§āϞāĻžāĨ¤ āĻŦāĻžāĻĻāĻžāĻŽ āĻāĻŦāĻ āĻŦā§āĻ: āĻŦāĻžāĻĻāĻžāĻŽ, āĻāĻŋāϝāĻŧāĻž āĻŦā§āĻ āĻāĻŦāĻ āĻā§āĻŽāĻĄāĻŧā§āϰ āĻŦā§āĻāĨ¤ āϏāĻžāĻŽā§āĻĻā§āϰāĻŋāĻ āĻāĻžāĻŦāĻžāϰ: āϏā§āϝāĻžāĻŽāύ, āϏāĻžāϰā§āĻĄāĻŋāύ āĻāĻŦāĻ āĻļā§āϞāĻĢāĻŋāĻļāĨ¤ āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻŽāĻžāĻāϏ: āĻŽā§āϰāĻāĻŋ, āĻāĻžāϰā§āĻāĻŋ āĻāĻŦāĻ āĻŽāĻžāĻāĨ¤ āĻĻā§āĻā§āϧāĻāĻžāϤ āĻĒāĻŖā§āϝ: āĻĻāĻ, āĻā§āĻĢāĻŋāϰ āĻāĻŦāĻ āĻĻā§āϧāĨ¤ āĻĄāĻŋāĻŽ: āĻĒā§āϰā§āĻāĻŋāύ āĻāĻŦāĻ āĻŦāĻŋāĻāĻŋāύā§āύ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻāĻāĻŋ āĻāĻžāϞ⧠āĻā§āϏāĨ¤
Benefits of eating nutrient-dense foods
- Improved overall health: They contribute to a balanced diet and support various bodily functions.
- āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝā§āϰ āĻāύā§āύāϤāĻŋ: āĻāĻā§āϞāĻŋ āϏā§āώāĻŽ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ⧠āĻ āĻŦāĻĻāĻžāύ āϰāĻžāĻā§ āĻāĻŦāĻ āĻŦāĻŋāĻāĻŋāύā§āύ āĻļāĻžāϰā§āϰāĻŋāĻ āĻā§āϰāĻŋāϝāĻŧāĻžāĻāϞāĻžāĻĒāĻā§ āϏāĻŽāϰā§āĻĨāύ āĻāϰā§āĨ¤
- Increased energy levels: The nutrients they provide can help maintain energy throughout the day.
- Stronger immune system: They are packed with antioxidants and other beneficial compounds that can boost immunity.
- Reduced risk of chronic diseases: They can help reduce the risk of heart disease, type 2 diabetes, and certain cancers.
- Better weight management: They tend to be filling and can help prevent overeating.
āĻļāĻā§āϤāĻŋāϰ āĻŽāĻžāϤā§āϰāĻž āĻŦā§āĻĻā§āϧāĻŋ: āĻāĻā§āϞāĻŋāϤ⧠āĻĨāĻžāĻāĻž āĻĒā§āώā§āĻāĻŋ āϏāĻžāϰāĻžāĻĻāĻŋāύ āĻļāĻā§āϤāĻŋ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāϤ⧠āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰā§āĨ¤ āĻļāĻā§āϤāĻŋāĻļāĻžāϞ⧠āϰā§āĻ āĻĒā§āϰāϤāĻŋāϰā§āϧ āĻā§āώāĻŽāϤāĻž: āĻāĻā§āϞāĻŋāϤ⧠āĻ ā§āϝāĻžāύā§āĻāĻŋāĻ āĻā§āϏāĻŋāĻĄā§āύā§āĻ āĻāĻŦāĻ āĻ āύā§āϝāĻžāύā§āϝ āĻāĻĒāĻāĻžāϰ⧠āϝā§āĻ āϰāϝāĻŧā§āĻā§ āϝāĻž āϰā§āĻ āĻĒā§āϰāϤāĻŋāϰā§āϧ āĻā§āώāĻŽāϤāĻž āĻŦāĻžāĻĄāĻŧāĻžāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āϰā§āĻā§āϰ āĻā§āĻāĻāĻŋ āĻšā§āϰāĻžāϏ: āĻāĻā§āϞāĻŋ āĻšā§āĻĻāϰā§āĻ, āĻāĻžāĻāĻĒ 2 āĻĄāĻžāϝāĻŧāĻžāĻŦā§āĻāĻŋāϏ āĻāĻŦāĻ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻāĻŋāĻā§ āĻā§āϝāĻžāύā§āϏāĻžāϰā§āϰ āĻā§āĻāĻāĻŋ āĻšā§āϰāĻžāϏ āĻāϰāϤ⧠āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāύā§āύāϤ āĻāĻāύ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž: āĻāĻā§āϞāĻŋ āĻĒā§āĻ āĻāϰāĻž āĻāĻŦāĻ āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻžāĻāϝāĻŧāĻž āĻĒā§āϰāϤāĻŋāϰā§āϧ āĻāϰāϤ⧠āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
Meeting specific needs in geriatric food and nutrition management
āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻāĻžāĻšāĻŋāĻĻāĻž āĻĒā§āϰāĻŖ āĻāϰāĻž
Meeting the specific nutritional needs of older adults involves focusing on nutrient-dense foods, addressing potential deficiencies, and ensuring adequate hydration and physical activity. This includes prioritizing protein, vitamin B12, calcium, vitamin D, and fiber, while limiting saturated and trans fats, added sugars, and sodium. Adapting to changing appetites, digestive issues, and potential social isolation is also crucial.
āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻšāĻŋāĻĻāĻž āĻĒā§āϰāĻŖā§āϰ āĻāύā§āϝ āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰā§āϰ āĻāĻĒāϰ āĻŽāύā§āϝā§āĻ āĻĻā§āĻāϝāĻŧāĻž, āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻāĻžāĻāϤāĻŋāĻā§āϞāĻŋ āĻĻā§āϰ āĻāϰāĻž āĻāĻŦāĻ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻāϞāϝāĻŧā§āĻāύ āĻāĻŦāĻ āĻļāĻžāϰā§āϰāĻŋāĻ āĻāĻžāϰā§āϝāĻāϞāĻžāĻĒ āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāĻž āĻ āύā§āϤāϰā§āĻā§āĻā§āϤāĨ¤ āĻāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻĒā§āϰā§āĻāĻŋāύ, āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻŦāĻŋ⧧⧍, āĻā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ, āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻāĻŦāĻ āĻĢāĻžāĻāĻŦāĻžāϰāĻā§ āĻ āĻā§āϰāĻžāϧāĻŋāĻāĻžāϰ āĻĻā§āĻāϝāĻŧāĻž, āĻāĻāĻ āϏāĻžāĻĨā§ āϏā§āϝāĻžāĻā§āϰā§āĻā§āĻĄ āĻāĻŦāĻ āĻā§āϰāĻžāύā§āϏ āĻĢā§āϝāĻžāĻ, āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻŋāύāĻŋ āĻāĻŦāĻ āϏā§āĻĄāĻŋāϝāĻŧāĻžāĻŽ āϏā§āĻŽāĻŋāϤ āĻāϰāĻžāĨ¤ āĻā§āώā§āϧāĻž āĻĒāϰāĻŋāĻŦāϰā§āϤāύ, āĻšāĻāĻŽā§āϰ āϏāĻŽāϏā§āϝāĻž āĻāĻŦāĻ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻžāϰ āϏāĻžāĻĨā§ āĻāĻžāĻĒ āĻāĻžāĻāϝāĻŧā§ āύā§āĻāϝāĻŧāĻžāĻ āĻ āϤā§āϝāύā§āϤ āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖāĨ¤
1. Nutrient-Dense Foods:
- Protein:Older adults need adequate protein to maintain muscle mass, bone health, and immune function. Sources include lean meats, poultry, fish, eggs, dairy, and plant-based options.
- Vitamin B12:While not needing more than younger adults, older adults may have difficulty absorbing B12. Focus on protein-rich foods and fortified foods like breakfast cereals.
- Calcium and Vitamin D:Essential for bone health and calcium absorption. Include dairy products (or fortified alternatives), and consider supplementation if needed.
- Fiber:Important for digestion and preventing constipation. Include whole grains, fruits, and vegetables in the diet.
- Hydration:Dehydration can be a serious issue for older adults, so encourage regular fluid intake, including water and hydrating foods.
āĻĒā§āϰā§āĻāĻŋāύ: āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻĒā§āĻļā§ āĻāϰ, āĻšāĻžāĻĄāĻŧā§āϰ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝ āĻāĻŦāĻ āϰā§āĻ āĻĒā§āϰāϤāĻŋāϰā§āϧ āĻā§āώāĻŽāϤāĻž āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻžāϰ āĻāύā§āϝ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻĒā§āϰā§āĻāĻŋāύā§āϰ āĻĒā§āϰāϝāĻŧā§āĻāύāĨ¤ āĻā§āϏāĻā§āϞāĻŋāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻŽāĻžāĻāϏ, āĻšāĻžāĻāϏ-āĻŽā§āϰāĻāĻŋ, āĻŽāĻžāĻ, āĻĄāĻŋāĻŽ, āĻĻā§āĻā§āϧāĻāĻžāϤ āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āĻāĻĻā§āĻāĻŋāĻĻ-āĻāĻŋāϤā§āϤāĻŋāĻ āĻŦāĻŋāĻāϞā§āĻĒāĨ¤ āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻŦāĻŋ⧧⧍: āϝāĻĻāĻŋāĻ āĻ āϞā§āĻĒ āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻā§āϝāĻŧā§ āĻŦā§āĻļāĻŋ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϝāĻŧ āύāĻž, āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŦāĻŋ⧧⧍ āĻļā§āώāĻŖā§ āĻ āϏā§āĻŦāĻŋāϧāĻž āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻĒā§āϰā§āĻāĻŋāύ āϏāĻŽā§āĻĻā§āϧ āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āĻĒā§āϰāĻžāϤāĻāϰāĻžāĻļā§āϰ āϏāĻŋāϰāĻŋāϝāĻŧāĻžāϞā§āϰ āĻŽāϤ⧠āĻļāĻā§āϤāĻŋāĻļāĻžāϞ⧠āĻāĻžāĻŦāĻžāϰā§āϰ āĻāĻĒāϰ āĻŽāύā§āϝā§āĻ āĻĻāĻŋāύāĨ¤ āĻā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ āĻāĻŋāĻāĻžāĻŽāĻŋāύ āĻĄāĻŋ: āĻšāĻžāĻĄāĻŧā§āϰ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝ āĻāĻŦāĻ āĻā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻļā§āώāĻŖā§āϰ āĻāύā§āϝ āĻ āĻĒāϰāĻŋāĻšāĻžāϰā§āϝāĨ¤ āĻĻā§āĻā§āϧāĻāĻžāϤ āĻĒāĻŖā§āϝ (āĻ āĻĨāĻŦāĻž āĻļāĻā§āϤāĻŋāĻļāĻžāϞ⧠āĻŦāĻŋāĻāϞā§āĻĒ) āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻāϰā§āύ āĻāĻŦāĻ āĻĒā§āϰāϝāĻŧā§āĻāύ⧠āĻĒāϰāĻŋāĻĒā§āϰāĻ āĻā§āϰāĻšāĻŖā§āϰ āĻāĻĨāĻž āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰā§āύāĨ¤ āĻāĻāĻļ: āĻšāĻāĻŽ āĻāĻŦāĻ āĻā§āώā§āĻ āĻāĻžāĻ āĻŋāύā§āϝ āĻĒā§āϰāϤāĻŋāϰā§āϧā§āϰ āĻāύā§āϝ āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖāĨ¤ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāϝāĻŧ āĻā§āĻāĻž āĻļāϏā§āϝ, āĻĢāϞ āĻāĻŦāĻ āĻļāĻžāĻāϏāĻŦāĻāĻŋ āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻāϰā§āύāĨ¤ āĻšāĻžāĻāĻĄā§āϰā§āĻļāύ:āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āĻĄāĻŋāĻšāĻžāĻāĻĄā§āϰā§āĻļāύ āĻāĻāĻāĻŋ āĻā§āϰā§āϤāϰ āϏāĻŽāϏā§āϝāĻž āĻšāϤ⧠āĻĒāĻžāϰā§, āϤāĻžāĻ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āϤāϰāϞ āĻā§āϰāĻšāĻŖā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰā§āύ, āϝāĻžāϰ āĻŽāϧā§āϝ⧠āĻāϞ āĻāĻŦāĻ āĻšāĻžāĻāĻĄā§āϰā§āĻāĻŋāĻ āĻāĻžāĻŦāĻžāϰ
2. Addressing Potential Deficiencies of Older Adults
āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻāĻžāĻāϤāĻŋāĻā§āϞāĻŋ āĻŽā§āĻāĻžāĻŦā§āϞāĻž āĻāϰāĻž
- Malnutrition: Older adults with limited appetites may need to consume more nutrient-dense foods to meet their needs.Â
- āĻ āĻĒā§āώā§āĻāĻŋ: āϝāĻžāĻĻā§āϰ āĻā§āώā§āϧāĻž āĻāĻŽ, āϤāĻžāĻĻā§āϰ āĻāĻžāĻšāĻŋāĻĻāĻž āĻŽā§āĻāĻžāϤ⧠āĻāϰāĻ āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰ āĻāĻžāĻāϝāĻŧāĻžāϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤
- Nutritional Assessments:Regular assessments can help identify specific deficiencies and tailor dietary recommendations.
- āĻĒā§āώā§āĻāĻŋāĻāϤ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ: āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻāĻžāĻāϤāĻŋ āϏāύāĻžāĻā§āϤ āĻāϰāϤ⧠āĻāĻŦāĻ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āϏā§āĻĒāĻžāϰāĻŋāĻļāĻā§āϞāĻŋ āϤā§āϰāĻŋ āĻāϰāϤ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
3. Adapting to Changing Needs of Older Adults
āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāĻŋāϤ āĻāĻžāĻšāĻŋāĻĻāĻžāϰ āϏāĻžāĻĨā§ āĻāĻžāĻĒ āĻāĻžāĻāϝāĻŧā§ āύā§āĻāϝāĻŧāĻž
- Appetite: Some older adults may experience reduced appetites, making it harder to meet nutritional needs.
- Digestion: Changes in digestion and mobility can affect food choices and intake.
- Social Isolation: Social interaction can play a role in promoting healthy eating habits.
āĻā§āώā§āϧāĻž: āĻāĻŋāĻā§ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻā§āώā§āϧāĻž āĻāĻŽā§ āϝā§āϤ⧠āĻĒāĻžāϰā§, āϝāĻžāϰ āĻĢāϞ⧠āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻšāĻŋāĻĻāĻž āĻĒā§āϰāĻŖ āĻāϰāĻž āĻāĻ āĻŋāύ āĻšāϝāĻŧā§ āĻĒāĻĄāĻŧā§āĨ¤ āĻšāĻāĻŽ: āĻšāĻāĻŽ āĻāĻŦāĻ āĻāϤāĻŋāĻļā§āϞāϤāĻžāϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ āĻāĻžāĻĻā§āϝ āĻĒāĻāύā§āĻĻ āĻāĻŦāĻ āĻā§āϰāĻšāĻŖā§āϰ āĻāĻĒāϰ āĻĒā§āϰāĻāĻžāĻŦ āĻĢā§āϞāϤ⧠āĻĒāĻžāϰā§āĨ¤ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻž: āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻāĻĄāĻŧā§ āϤā§āϞāĻžāϰ āĻā§āώā§āϤā§āϰ⧠āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž āĻā§āĻŽāĻŋāĻāĻž āĻĒāĻžāϞāύ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
4. General Recommendations for Geriatric Food & Nutrition Management
āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϰ āĻāύā§āϝ āϏāĻžāϧāĻžāϰāĻŖ āϏā§āĻĒāĻžāϰāĻŋāĻļ
- Variety: Emphasize a wide variety of foods from all food groups to ensure a broad range of nutrients.
- āĻŦā§āĻāĻŋāϤā§āϰā§āϝ: āĻĒā§āώā§āĻāĻŋāϰ āĻŦāĻŋāϏā§āϤā§āϤ āĻĒāϰāĻŋāϏāϰ āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāϤ⧠āϏāĻāϞ āĻāĻžāĻĻā§āϝ āĻā§āώā§āĻ ā§āϰ āĻŦāĻŋāĻāĻŋāύā§āύ āϧāϰāĻŖā§āϰ āĻāĻžāĻŦāĻžāϰā§āϰ āĻāĻĒāϰ āĻā§āϰ āĻĻāĻŋāύāĨ¤ āϏā§āĻŽāĻŋāϤ āĻĒāϰāĻŋāĻŽāĻžāĻŖā§ āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻŋāύāĻŋ, āĻāϰā§āĻŦāĻŋ āĻāĻŦāĻ āϞāĻŦāĻŖ: āĻĒā§āϰāĻā§āϰāĻŋāϝāĻŧāĻžāĻāĻžāϤ āĻāĻžāĻŦāĻžāϰ, āĻ āϤāĻŋāϰāĻŋāĻā§āϤ āĻāĻŋāύāĻŋ, āϏā§āϝāĻžāĻā§āϰā§āĻā§āĻĄ āĻāĻŦāĻ āĻā§āϰāĻžāύā§āϏ āĻĢā§āϝāĻžāĻ āĻāĻŦāĻ āϏā§āĻĄāĻŋāϝāĻŧāĻžāĻŽ āĻā§āϰāĻšāĻŖ āĻāĻŽāĻŋāϝāĻŧā§ āĻĻāĻŋāύāĨ¤
- Limited Added Sugars, Fats, and Salt :Reduce intake of processed foods, added sugars, saturated and trans fats, and sodium.
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- Physical Activity: Encourage regular exercise to support overall health, including appetite and digestion.
- āĻļāĻžāϰā§āϰāĻŋāĻ āĻāĻžāϰā§āϝāĻāϞāĻžāĻĒ: āĻā§āώā§āϧāĻž āĻāĻŦāĻ āĻšāĻāĻŽ āϏāĻš āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝā§āϰ āĻāύā§āϝ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻŦā§āϝāĻžāϝāĻŧāĻžāĻŽāĻā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰā§āύāĨ¤
- Fortified Foods and Supplements: Consider fortified foods and supplements to address specific nutrient deficiencies when needed.
- āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āϏāĻŽā§āĻĒā§āϰāĻ: āĻĒā§āϰāϝāĻŧā§āĻāύ⧠āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻāϤāĻŋ āĻĒā§āϰāĻŖā§āϰ āĻāύā§āϝ āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āϏāĻŽā§āĻĒā§āϰāĻ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰā§āύāĨ¤
- Healthy Eating Patterns: Adaptations of the DASH (Dietary Approaches to Stop Hypertension) eating plan and vegetarian diets can also be beneficial.
- āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏā§āϰ āϧāϰāĻŖ: DASH (āĻāĻā§āĻ āϰāĻā§āϤāĻāĻžāĻĒ āĻŦāύā§āϧ āĻāϰāĻžāϰ āĻāύā§āϝ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻĒāĻĻā§āϧāϤāĻŋ) āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž āĻāĻŦāĻ āύāĻŋāϰāĻžāĻŽāĻŋāώ āĻāĻžāĻŦāĻžāϰā§āϰ āĻ āĻāĻŋāϝā§āĻāύāĻ āĻāĻĒāĻāĻžāϰ⧠āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤
Potential Challenges in Geriatric Food and Nutrition Management
āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āĻā§āϝāĻžāϞā§āĻā§āĻ
Geriatric food and nutrition management faces numerous challenges stemming from age-related physiological changes, chronic illnesses, and socio-economic factors. These challenges include reduced appetite, difficulty chewing and swallowing, changes in digestion and metabolism, and altered taste and smell. Additionally, medication interactions, limited mobility, and social isolation can further complicate nutritional intake.
āĻŦāϝāĻŧāϏ-āϏāĻŽā§āĻĒāϰā§āĻāĻŋāϤ āĻļāĻžāϰā§āϰāĻŦā§āϤā§āϤā§āϝāĻŧ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ, āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āĻ āϏā§āϏā§āĻĨāϤāĻž āĻāĻŦāĻ āĻāϰā§āĻĨ-āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻāĻžāϰāĻŖāĻā§āϞāĻŋāϰ āĻāĻžāϰāĻŖā§ āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž āĻ āϏāĻāĻā§āϝ āĻā§āϝāĻžāϞā§āĻā§āĻā§āϰ āĻŽā§āĻā§āĻŽā§āĻāĻŋ āĻšāϝāĻŧāĨ¤ āĻāĻ āĻā§āϝāĻžāϞā§āĻā§āĻāĻā§āϞāĻŋāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻā§āώā§āϧāĻž āĻšā§āϰāĻžāϏ, āĻāĻŋāĻŦāĻžāύ⧠āĻāĻŦāĻ āĻāĻŋāϞāϤ⧠āĻ āϏā§āĻŦāĻŋāϧāĻž, āĻšāĻāĻŽ āĻāĻŦāĻ āĻŦāĻŋāĻĒāĻžāĻā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ āĻāĻŦāĻ āϏā§āĻŦāĻžāĻĻ āĻ āĻāύā§āϧā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύāĨ¤ āĻāĻāĻžāĻĄāĻŧāĻžāĻ, āĻāώā§āϧā§āϰ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž, āϏā§āĻŽāĻŋāϤ āĻāϤāĻŋāĻļā§āϞāϤāĻž āĻāĻŦāĻ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻž āĻĒā§āώā§āĻāĻŋ āĻā§āϰāĻšāĻŖāĻā§ āĻāϰāĻ āĻāĻāĻŋāϞ āĻāϰ⧠āϤā§āϞāϤ⧠āĻĒāĻžāϰā§āĨ¤
Specific Challenges for Geriatric Food & Nutrition Management
āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϰ āĻāύā§āϝ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻā§āϝāĻžāϞā§āĻā§āĻ
- Reduced Appetite and Decreased Senses:Age-related decline in appetite, coupled with changes in taste and smell, can make food less appealing, leading to reduced intake.
- āĻā§āώā§āϧāĻž āĻāĻŽā§ āϝāĻžāĻāϝāĻŧāĻž āĻāĻŦāĻ āĻāύā§āĻĻā§āϰāĻŋāϝāĻŧ āĻāĻŽā§ āϝāĻžāĻāϝāĻŧāĻž: āĻŦāϝāĻŧāϏāĻāύāĻŋāϤ āĻā§āώā§āϧāĻž āĻāĻŽā§ āϝāĻžāĻāϝāĻŧāĻž, āϏā§āĻŦāĻžāĻĻ āĻ āĻāύā§āϧā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύā§āϰ āϏāĻžāĻĨā§ āĻŽāĻŋāϞāĻŋāϤ āĻšāĻāϝāĻŧāĻž, āĻāĻžāĻŦāĻžāϰāĻā§ āĻāĻŽ āĻāĻāϰā§āώāĻŖā§āϝāĻŧ āĻāϰ⧠āϤā§āϞāϤ⧠āĻĒāĻžāϰā§, āϝāĻžāϰ āĻĢāϞ⧠āĻāĻžāĻŦāĻžāϰ āĻā§āϰāĻšāĻŖ āĻāĻŽā§ āϝāĻžāϝāĻŧāĨ¤
- Chewing and Swallowing Difficulties: Poor oral health, including tooth loss and gum disease, can make it difficult for older adults to chew and swallow food, impacting nutrient intake.
- āĻāĻŋāĻŦāĻžāύ⧠āĻāĻŦāĻ āĻāĻŋāϞāϤ⧠āĻ āϏā§āĻŦāĻŋāϧāĻž: āĻĻāĻžāĻāϤā§āϰ āĻā§āώāϤāĻŋ āĻāĻŦāĻ āĻŽāĻžāĻĄāĻŧāĻŋāϰ āϰā§āĻ āϏāĻš āĻĻā§āϰā§āĻŦāϞ āĻŽā§āĻāĻŋāĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝ āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āĻāĻžāĻŦāĻžāϰ āĻāĻŋāĻŦāĻžāύ⧠āĻāĻŦāĻ āĻāĻŋāϞāϤ⧠āĻ āϏā§āĻŦāĻŋāϧāĻž āϏā§āώā§āĻāĻŋ āĻāϰāϤ⧠āĻĒāĻžāϰā§, āϝāĻžāϰ āĻĢāϞ⧠āĻĒā§āώā§āĻāĻŋ āĻā§āϰāĻšāĻŖā§āϰ āĻāĻĒāϰ āĻĒā§āϰāĻāĻžāĻŦ āĻĒāĻĄāĻŧā§āĨ¤
- Digestive Changes: Slower digestion and reduced saliva production can affect nutrient absorption and increase the risk of digestive issues.
- āĻšāĻāĻŽā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ: āϧā§āϰ āĻšāĻāĻŽ āĻāĻŦāĻ āϞāĻžāϞāĻž āĻā§āĻĒāĻžāĻĻāύ āĻāĻŽā§ āϝāĻžāĻāϝāĻŧāĻž āĻĒā§āώā§āĻāĻŋāϰ āĻļā§āώāĻŖāĻā§ āĻĒā§āϰāĻāĻžāĻŦāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰ⧠āĻāĻŦāĻ āĻšāĻāĻŽā§āϰ āϏāĻŽāϏā§āϝāĻžāϰ āĻā§āĻāĻāĻŋ āĻŦāĻžāĻĄāĻŧāĻžāϤ⧠āĻĒāĻžāϰā§āĨ¤
- Medication Interactions:Many medications can interfere with nutrient absorption or affect appetite, requiring careful consideration of medication-food interactions.
- āĻāώā§āϧā§āϰ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž: āĻ āύā§āĻ āĻāώā§āϧ āĻĒā§āώā§āĻāĻŋāϰ āĻļā§āώāĻŖā§ āĻšāϏā§āϤāĻā§āώā§āĻĒ āĻāϰāϤ⧠āĻĒāĻžāϰ⧠āĻŦāĻž āĻā§āώā§āϧāĻž āĻĒā§āϰāĻāĻžāĻŦāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§, āϝāĻžāϰ āĻāύā§āϝ āĻāώā§āϧ-āĻāĻžāĻŦāĻžāϰā§āϰ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž āϏāĻŽā§āĻĒāϰā§āĻā§ āϏāϤāϰā§āĻāϤāĻžāϰ āϏāĻžāĻĨā§ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰāĻž āĻĒā§āϰāϝāĻŧā§āĻāύāĨ¤
- Limited Mobility and Access:Physical limitations and lack of transportation can restrict access to grocery stores and meal preparation facilities.
- āϏā§āĻŽāĻŋāϤ āĻāϤāĻŋāĻļā§āϞāϤāĻž āĻāĻŦāĻ āĻĒā§āϰāĻŦā§āĻļāĻžāϧāĻŋāĻāĻžāϰ: āĻļāĻžāϰā§āϰāĻŋāĻ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻāĻŦāĻ āĻĒāϰāĻŋāĻŦāĻšāύā§āϰ āĻ āĻāĻžāĻŦ āĻŽā§āĻĻāĻŋ āĻĻā§āĻāĻžāύ āĻāĻŦāĻ āĻāĻžāĻŦāĻžāϰ āϤā§āϰāĻŋāϰ āϏā§āĻŦāĻŋāϧāĻžāĻā§āϞāĻŋāϤ⧠āĻĒā§āϰāĻŦā§āĻļāĻžāϧāĻŋāĻāĻžāϰ āϏā§āĻŽāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
- Social Isolation and Depression:Living alone and lacking social interaction can reduce motivation to prepare healthy meals and contribute to feelings of depression, which can further impact eating habits.
- āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻž āĻāĻŦāĻ āĻŦāĻŋāώāĻŖā§āĻŖāϤāĻž: āĻāĻāĻž āĻĨāĻžāĻāĻž āĻāĻŦāĻ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āϝā§āĻāĻžāϝā§āĻā§āϰ āĻ āĻāĻžāĻŦ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāĻžāĻŦāĻžāϰ āϤā§āϰāĻŋāϰ āĻĒā§āϰā§āϰāĻŖāĻž āĻšā§āϰāĻžāϏ āĻāϰāϤ⧠āĻĒāĻžāϰ⧠āĻāĻŦāĻ āĻŦāĻŋāώāĻŖā§āĻŖāϤāĻžāϰ āĻ āύā§āĻā§āϤāĻŋāϤ⧠āĻ āĻŦāĻĻāĻžāύ āϰāĻžāĻāϤ⧠āĻĒāĻžāϰā§, āϝāĻž āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏā§āϰ āĻāĻĒāϰ āĻāϰāĻ āĻĒā§āϰāĻāĻžāĻŦ āĻĢā§āϞāϤ⧠āĻĒāĻžāϰā§āĨ¤
- Socioeconomic Factors: Limited income and financial constraints can restrict access to nutritious foods, particularly for those on fixed incomes.
- āĻāϰā§āĻĨ-āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻāĻžāϰāĻŖ: āϏā§āĻŽāĻŋāϤ āĻāϝāĻŧ āĻāĻŦāĻ āĻāϰā§āĻĨāĻŋāĻ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰā§āϰ āĻ ā§āϝāĻžāĻā§āϏā§āϏāĻā§ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧ āĻāϰāϤ⧠āĻĒāĻžāϰā§, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āϝāĻžāϰāĻž āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻāϝāĻŧā§āϰ āĻ āϧāĻŋāĻāĻžāϰ⧠āϤāĻžāĻĻā§āϰ āĻāύā§āϝāĨ¤
- Chronic Diseases:Conditions like diabetes, heart disease, and dementia can impact appetite, digestion, and nutrient absorption, necessitating tailored dietary approaches.
- āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āϰā§āĻ: āĻĄāĻžāϝāĻŧāĻžāĻŦā§āĻāĻŋāϏ, āĻšā§āĻĻāϰā§āĻ āĻāĻŦāĻ āĻĄāĻŋāĻŽā§āύāĻļāĻŋāϝāĻŧāĻžāϰ āĻŽāϤ⧠āĻ āĻŦāϏā§āĻĨāĻž āĻā§āώā§āϧāĻž, āĻšāĻāĻŽ āĻāĻŦāĻ āĻĒā§āώā§āĻāĻŋāϰ āĻļā§āώāĻŖāĻā§ āĻĒā§āϰāĻāĻžāĻŦāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§, āϝāĻžāϰ āĻĢāϞ⧠āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻĒāĻĻā§āϧāϤāĻŋāϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϝāĻŧāĨ¤
- Nutritional Deficiencies:Older adults are at higher risk of developing nutritional deficiencies due to various factors, including reduced appetite, digestive issues, and chronic illnesses.
- āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻāϤāĻŋ: āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŦāĻŋāĻāĻŋāύā§āύ āĻāĻžāϰāĻŖā§ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻāϤāĻŋ āĻšāĻāϝāĻŧāĻžāϰ āĻā§āĻāĻāĻŋ āĻŦā§āĻļāĻŋ āĻĨāĻžāĻā§, āϝāĻžāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻā§āώā§āϧāĻž āĻšā§āϰāĻžāϏ, āĻšāĻāĻŽā§āϰ āϏāĻŽāϏā§āϝāĻž āĻāĻŦāĻ āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āĻ āϏā§āϏā§āĻĨāϤāĻžāĨ¤
- Malnutrition:Malnutrition is a serious concern in the elderly, often resulting from a combination of factors like reduced appetite, impaired nutrient absorption, and chronic diseases.
- āĻ āĻĒā§āώā§āĻāĻŋ: āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŽāϧā§āϝ⧠āĻ āĻĒā§āώā§āĻāĻŋ āĻāĻāĻāĻŋ āĻā§āϰā§āϤāϰ āĻāĻĻā§āĻŦā§āĻā§āϰ āĻŦāĻŋāώāϝāĻŧ, āϝāĻž āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻā§āώā§āϧāĻž āĻšā§āϰāĻžāϏ, āĻĒā§āώā§āĻāĻŋāϰ āĻļā§āώāĻŖā§ āĻŦā§āϝāĻžāĻāĻžāϤ āĻāĻŦāĻ āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āϰā§āĻā§āϰ āĻŽāϤ⧠āĻāĻžāϰāĻŖāĻā§āϞāĻŋāϰ āϏāĻāĻŽāĻŋāĻļā§āϰāĻŖā§āϰ āĻĢāϞ⧠āĻāĻā§āĨ¤
Social interaction in geriatric food and nutrition management
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Social interaction significantly impacts geriatric food and nutrition, promoting healthier eating habits and combatting social isolation, which can lead to malnutrition. Encouraging shared meals and community engagement can improve nutritional well-being and overall quality of life for older adults.
āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŽāĻŋāĻĨāϏā§āĻā§āϰāĻŋāϝāĻŧāĻž āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻĒāϰ āĻāϞā§āϞā§āĻāϝā§āĻā§āϝ āĻĒā§āϰāĻāĻžāĻŦ āĻĢā§āϞā§, āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻĒā§āϰāĻāĻžāϰ āĻāϰ⧠āĻāĻŦāĻ āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻž āĻŽā§āĻāĻžāĻŦā§āϞāĻž āĻāϰā§, āϝāĻž āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻĻāĻŋāĻā§ āĻĒāϰāĻŋāĻāĻžāϞāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāĻžāĻ āĻāϰ⧠āύā§āĻāϝāĻŧāĻž āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āϏāĻŽā§āĻĒā§āϰāĻĻāĻžāϝāĻŧā§āϰ āϏāĻžāĻĨā§ āϏāĻŽā§āĻĒā§āĻā§āϤāϤāĻžāĻā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰāĻž āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻĒā§āώā§āĻāĻŋāĻāϰ āϏā§āϏā§āĻĨāϤāĻž āĻāĻŦāĻ āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύ āĻāύā§āύāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
Social Interaction and Nutrition
Regular social interaction is linked to a higher quality diet and better nutritional status, as well as a better appetite.
- Conversely, social isolation has been associated with weight loss and poor nutrition.
- Studies have shown that shared meals with others can lead to improved physical and mental health, as older adults are more likely to eat nutrient-dense foods and try new recipes.
- Socializing during mealtimes can also help reduce the risk of malnutrition, as seniors are more likely to eat well-balanced meals and enjoy a wider variety of foods when eating together.
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Benefits of Social Eating Programs
- Programs like “Eating with Friends” aim to address social isolation and poor nutrition among older people by providing regular group meals.
- These programs offer not only nutritional benefits but also opportunities for social interaction, nutrition education, exercise, and health promotion.
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Factors Influencing Social Interaction at Mealtime
- The social and physical environment, including things like waiting times for food, can influence interactions at the table.
- Similarities between tablemates can also support interactions.
- Verbal interactions like making conversation, sharing, getting/giving assistance, joking, and expressing appreciation are common during mealtimes.
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Importance of Social Support
- Combating social isolation is crucial for promoting healthy eating habits.
- Social support can help older adults feel like they matter and have a sense of purpose, which can improve their overall well-being.
- Encouraging community engagement and shared meals can positively impact nutritional well-being.
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Addressing Social Isolation
āϏāĻžāĻŽāĻžāĻāĻŋāĻ āĻŦāĻŋāĻā§āĻāĻŋāύā§āύāϤāĻž āĻŽā§āĻāĻžāĻŦā§āϞāĻž āĻāϰāĻž
- Encourage older adults to participate in activities that increase feelings of worth and address loneliness and depression.
- Consider factors like the presence of others during meals and the frequency of social interactions.
- Ensure a supportive environment where older adults feel comfortable socializing and eating together.
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Individualized Plans in Geriatric Food & Nutrition Management
Geriatric Food & Nutrition Management in Obesity
Geriatric Food & Nutrition Management in Diabetes Mellitus
Geriatric Food & Nutrition Management in CKD
Geriatric Food & Nutrition Management in CVD
Geriatric Food & Nutrition Management in Cognitive Impairment
Geriatric Food & Nutrition Management in UWL
Geriatric Food & Nutrition Management in Obesity
āϏā§āĻĨā§āϞāϤā§āĻŦā§ āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
More than one–third (36.5%) of US adults are obese, with higher rates of obesity in the middle ages of 40 to 59 years (40.2%) and 65 to 74 years (40.8%), and those over 75 years of age have slightly lower ranges (27.8%). Based on Minimum Data Set data in nursing facilities, 25.8% of newly admitted adults were obese (BMI âĨ30) in 2009, and 23.9% of nursing home residents had BMIs >35 in 2010.
āĻŽāĻžāϰā§āĻāĻŋāύ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāĻ-āϤā§āϤā§āϝāĻŧāĻžāĻāĻļā§āϰāĻ āĻŦā§āĻļāĻŋ (ā§Šā§Ŧ.ā§Ģ%) āϏā§āĻĨā§āϞāĻāĻžāϝāĻŧ, ā§Ēā§Ļ āĻĨā§āĻā§ ā§Ģ⧝ āĻŦāĻāϰ (ā§Ēā§Ļ.⧍%) āĻāĻŦāĻ ā§Ŧā§Ģ āĻĨā§āĻā§ ā§ā§Ē āĻŦāĻāϰ (ā§Ēā§Ļ.ā§Ž%) āĻŽāϧā§āϝāĻŦāϝāĻŧāϏ⧠āϏā§āĻĨā§āϞāϤāĻžāϰ āĻšāĻžāϰ āĻŦā§āĻļāĻŋ āĻāĻŦāĻ ā§ā§Ģ āĻŦāĻāϰā§āϰ āĻŦā§āĻļāĻŋ āĻŦāϝāĻŧāϏā§āĻĻā§āϰ āϰā§āĻā§āĻ āĻāĻŋāĻā§āĻāĻž āĻāĻŽ (⧍ā§.ā§Ž%)āĨ¤ āύāĻžāϰā§āϏāĻŋāĻ āϏā§āĻŦāĻŋāϧāĻžāĻā§āϞāĻŋāϤ⧠āύā§āϝā§āύāϤāĻŽ āĻĄā§āĻāĻž āϏā§āĻā§āϰ āϤāĻĨā§āϝā§āϰ āĻāĻŋāϤā§āϤāĻŋāϤā§, ⧍ā§Ļā§Ļ⧝ āϏāĻžāϞ⧠āύāϤā§āύ āĻāϰā§āϤāĻŋ āĻšāĻāϝāĻŧāĻž āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ ⧍ā§Ģ.ā§Ž% āϏā§āĻĨā§āϞāĻāĻžāϝāĻŧ (BMI âĨā§Šā§Ļ) āĻāĻŋāϞā§āύ, āĻāĻŦāĻ ā§¨ā§Ļā§§ā§Ļ āϏāĻžāϞ⧠āύāĻžāϰā§āϏāĻŋāĻ āĻšā§āĻŽā§āϰ ā§¨ā§Š.⧝% āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ BMI ā§Šā§Ģ-āĻāϰ āĻŦā§āĻļāĻŋ āĻāĻŋāϞāĨ¤
Evidence suggests that intentional weight loss in obese older adults reduces inflammation, risk of type 2 diabetes, medical complications, and mortality, and improves cardiovascular risk, physical functioning, and quality of life. However, some experts suggest that the adverse health outcomes of obesity and benefits of weight loss in older adults have not been proven. In recent years, nutrition research has identified the obesity paradox, evidence that overweight and obesity appear to have a protective effect in some individuals. One study found reduced mortality over a 10-year period for overweight older adults vs normal-weight older adults. Disease risks related to obesity and higher BMI levels diminish with advanced age. For example, overweight and mild to moderate obesity is associated with improved survival in older adults with acute and chronic heart failure, and obesity appears to be protective in individuals with CVD, and those with type 2 diabetes. A recent meta-analysis found that adults older than age 65 years had the lowest rates of mortality at a BMI between 27 and 27.9.
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Weight loss in obese older adults results in potential loss of fat mass, lean body mass, and bone mass, which could contribute to the development of sarcopenic obesity, thus contributing to functional decline and frailty. For older individuals, the care plan should focus on weight stability through an adequate, diet along with regular physical activity to help preserve lean body mass. In most cases, usual body weight is the most relevant basis for weight-related interventions rather than ideal body weight.
āϏā§āĻĨā§āϞāĻāĻžāϝāĻŧ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāĻāύ āĻšā§āϰāĻžāϏā§āϰ āĻĢāϞ⧠āĻāϰā§āĻŦāĻŋ, āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻļāϰā§āϰā§āϰ āĻāϰ āĻāĻŦāĻ āĻšāĻžāĻĄāĻŧā§āϰ āĻāϰ āĻšā§āϰāĻžāϏ āĻĒā§āϤ⧠āĻĒāĻžāϰā§, āϝāĻž āϏāĻžāϰāĻā§āĻĒā§āύāĻŋāĻ āϏā§āĻĨā§āϞāϤāĻžāϰ āĻŦāĻŋāĻāĻžāĻļā§ āĻ āĻŦāĻĻāĻžāύ āϰāĻžāĻāϤ⧠āĻĒāĻžāϰā§, āĻĢāϞ⧠āĻāĻžāϰā§āϝāĻāĻžāϰāĻŋāϤāĻž āĻšā§āϰāĻžāϏ āĻāĻŦāĻ āĻĻā§āϰā§āĻŦāϞāϤāĻž āĻĻā§āĻāĻž āĻĻāĻŋāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻŦāϝāĻŧāϏā§āĻ āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻāύā§āϝ, āϝāϤā§āύ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻžāϝāĻŧ āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏā§āϰ āĻŽāĻžāϧā§āϝāĻŽā§ āĻāĻāύ āϏā§āĻĨāĻŋāϤāĻŋāĻļā§āϞāϤāĻžāϰ āĻāĻĒāϰ āĻĻā§āώā§āĻāĻŋ āύāĻŋāĻŦāĻĻā§āϧ āĻāϰāĻž āĻāĻāĻŋāϤ, āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻļāĻžāϰā§āϰāĻŋāĻ āĻā§āϰāĻŋāϝāĻŧāĻžāĻāϞāĻžāĻĒā§āϰ āĻŽāĻžāϧā§āϝāĻŽā§ āϝāĻžāϤ⧠āĻāϰā§āĻŦāĻŋāĻšā§āύ āĻļāϰā§āϰā§āϰ āĻāϰ āϏāĻāϰāĻā§āώāĻŖ āĻāϰāĻž āϝāĻžāϝāĻŧāĨ¤ āĻŦā§āĻļāĻŋāϰāĻāĻžāĻ āĻā§āώā§āϤā§āϰā§, āĻāĻĻāϰā§āĻļ āĻļāϰā§āϰā§āϰ āĻāĻāύā§āϰ āĻā§āϝāĻŧā§ āϏā§āĻŦāĻžāĻāĻžāĻŦāĻŋāĻ āĻļāϰā§āϰā§āϰ āĻāĻāύāĻ āĻāĻāύ-āϏāĻŽā§āĻĒāϰā§āĻāĻŋāϤ āĻšāϏā§āϤāĻā§āώā§āĻĒā§āϰ āĻāύā§āϝ āϏāĻŦāĻā§āϝāĻŧā§ āĻĒā§āϰāĻžāϏāĻā§āĻāĻŋāĻ āĻāĻŋāϤā§āϤāĻŋāĨ¤
For all older adults, diets should be individualized based on medical condition, physical ability/function, individual goals, and life expectancy, with the individualâs decisions being the basis for the care plan. If weight loss is an individualâs choice, the care plan must include adequate protein and calories to prevent malnutrition and/or development of pressure injuries.
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Geriatric Food & Nutrition Management in Diabetes Mellitus
āĻĄāĻžāϝāĻŧāĻžāĻŦā§āĻāĻŋāϏ āĻŽā§āϞāĻŋāĻāĻžāϏ⧠āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
According to the American Diabetes Association, diabetes is more common in older adults. In the LTC population, the prevalence of diabetes ranges from 25% to 34%, depending on the source of the data and/or diagnostic criteria used. Although there are numerous evidence-based guidelines for diabetes, older individuals have often been excluded from randomized controlled trials of treatments and treatment targets. In older adults, goals for glycemic control should be based on an individualâs overall health, patient preferences and values, life expectancy, and anticipated clinical benefit. For both healthy older adults (âĨ65 years) and older individuals with multiple comorbidities, cognitive impairment, and/or end-stage illnesses, A1c (also referred to as glycated hemoglobin, glycosylated hemoglobin, or hemoglobin A1c) and blood glucose goals are generally higher than those for younger, healthier older adults. Hypoglycemia risk is the most important factor in determining glycemic goals in the LTC population because it can have consequences such as confusion, delirium, and dizziness. Relaxing A1c goals to <8.0% or <8.5% in patients with shortened life expectancies and significant comorbidities can help reduce hospital readmissions.
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In LTC settings, dietary restriction is not an important part of diabetes management for older adults. Overly restrictive diets may contribute additional risk for older adults with diabetes, such as UWL and undernutrition. Widespread use of no concentrated sweets or no added sugar diets perpetuate the notion that restricting sucrose will improve glycemic control. Most experts agree that using medication rather than dietary changes to control blood glucose, can enhance the joy of eating and reduce the risk of malnutrition for older adults. While carbohydrate intake should be taken into consideration, offering a diet that provides a variety of food choices (ie, a general or regular diet), may be more beneficial for nutritional needs and glycemic control in patients with type 1 diabetes or type 2 diabetes on mealtime insulin. The RDN should develop the nutrition care plan to include education and counseling about appropriate food choices for managing diabetes, while respecting an individualâs preferences regarding food choices and use of sucrose-containing foods.
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Geriatric Food & Nutrition Management in Chronic Kidney Disease (CKD)
āĻĻā§āϰā§āĻāϏā§āĻĨāĻžāϝāĻŧā§ āĻāĻŋāĻĄāύāĻŋ āϰā§āĻā§ āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
The leading causes of CKD are hypertension and diabetes. Approximately 33% of all people with CKD are older adults who are at risk of malnutrition due to a variety of factors, including restrictive diets, anorexia, catabolic illness, metabolic or malabsorptive disorders, and nutrient loss from dialysis. Malnutrition may be challenging to define in this population because changes in body weight can be caused by shifts in fluid balance.
āϏāĻŋāĻā§āĻĄāĻŋāϰ āĻĒā§āϰāϧāĻžāύ āĻāĻžāϰāĻŖ āĻšāϞ āĻāĻā§āĻ āϰāĻā§āϤāĻāĻžāĻĒ āĻāĻŦāĻ āĻĄāĻžāϝāĻŧāĻžāĻŦā§āĻāĻŋāϏāĨ¤ āϏāĻŋāĻā§āĻĄāĻŋ āĻāĻā§āϰāĻžāύā§āϤ āĻĒā§āϰāĻžāϝāĻŧ ā§Šā§Š% āĻŦāϝāĻŧāϏā§āĻ āĻŦā§āϝāĻā§āϤāĻŋ āϝāĻžāϰāĻž āĻŦāĻŋāĻāĻŋāύā§āύ āĻāĻžāϰāĻŖā§ āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻā§āĻāĻāĻŋāϤ⧠āĻĨāĻžāĻā§āύ, āϝāĻžāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āϏā§āĻŽāĻŋāϤ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ, āĻ ā§āϝāĻžāύā§āϰā§āĻā§āϏāĻŋāϝāĻŧāĻž, āĻā§āϝāĻžāĻāĻžāĻŦāϞāĻŋāĻ āĻ āϏā§āϏā§āĻĨāϤāĻž, āĻŦāĻŋāĻĒāĻžāĻā§āϝāĻŧ āĻŦāĻž āĻŽā§āϝāĻžāϞāĻžāĻŦāϏāϰā§āĻĒāĻāĻŋāĻ āĻŦā§āϝāĻžāϧāĻŋ āĻāĻŦāĻ āĻĄāĻžāϝāĻŧāĻžāϞāĻžāĻāϏāĻŋāϏ āĻĨā§āĻā§ āĻĒā§āώā§āĻāĻŋāϰ āĻā§āώāϤāĻŋāĨ¤ āĻāĻ āĻāύāϏāĻāĻā§āϝāĻžāϰ āĻŽāϧā§āϝ⧠āĻ āĻĒā§āώā§āĻāĻŋ āύāĻŋāϰā§āϧāĻžāϰāĻŖ āĻāϰāĻž āĻāĻ āĻŋāύ āĻšāϤ⧠āĻĒāĻžāϰ⧠āĻāĻžāϰāĻŖ āĻļāϰā§āϰā§āϰ āĻāĻāύā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ āϤāϰāϞ āĻāĻžāϰāϏāĻžāĻŽā§āϝā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύā§āϰ āĻāĻžāϰāĻŖā§ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤
Due to the absence of studies on the effects of low-protein diets in older adults and the risk of malnutrition associated with this diet, it may be prudent to provide a more liberal diet with an emphasis on adequate calories and high biological value proteins, especially for those who are eating poorly. Individuals over 80 years of age and those with malnutrition should be assessed for more modest protein restrictions due to increased risk of morbidity and mortality. CKD patients receiving dialysis have increased protein requirements. Individualizing the diet prescription may increase total calorie and protein intake and help prevent malnutrition.
āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŽāϧā§āϝ⧠āĻāĻŽ āĻĒā§āϰā§āĻāĻŋāύāϝā§āĻā§āϤ āĻāĻžāĻŦāĻžāϰā§āϰ āĻĒā§āϰāĻāĻžāĻŦ āĻāĻŦāĻ āĻāĻ āĻāĻžāĻŦāĻžāϰā§āϰ āϏāĻžāĻĨā§ āϏāĻŽā§āĻĒāϰā§āĻāĻŋāϤ āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻā§āĻāĻāĻŋ āϏāĻŽā§āĻĒāϰā§āĻā§ āĻā§āύāĻ āĻāĻŦā§āώāĻŖāĻžāϰ āĻ āĻāĻžāĻŦā§āϰ āĻāĻžāϰāĻŖā§, āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻā§āϝāĻžāϞā§āϰāĻŋ āĻāĻŦāĻ āĻāĻā§āĻ āĻā§āĻŦāĻŋāĻ āĻŽā§āϞā§āϝā§āϰ āĻĒā§āϰā§āĻāĻŋāύā§āϰ āĻāĻĒāϰ āĻā§āϰ āĻĻāĻŋāϝāĻŧā§ āĻāϰāĻ āĻāĻĻāĻžāϰ āĻāĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻāϰāĻž āĻŦā§āĻĻā§āϧāĻŋāĻŽāĻžāύā§āϰ āĻāĻžāĻ āĻšāϤ⧠āĻĒāĻžāϰā§, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āϝāĻžāϰāĻž āĻāĻŽ āĻāĻžāĻā§āĻā§āύ āϤāĻžāĻĻā§āϰ āĻāύā§āϝāĨ¤ ā§Žā§Ļ āĻŦāĻāϰā§āϰ āĻŦā§āĻļāĻŋ āĻŦāϝāĻŧāϏ⧠āĻāĻŦāĻ āĻ āĻĒā§āώā§āĻāĻŋāϤ⧠āĻā§āĻāĻž āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āϰā§āĻāĻŦā§āϝāĻžāϧāĻŋ āĻāĻŦāĻ āĻŽā§āϤā§āϝā§āϰ āĻā§āĻāĻāĻŋ āĻŦā§āĻĻā§āϧāĻŋāϰ āĻāĻžāϰāĻŖā§ āĻĒā§āϰā§āĻāĻŋāύā§āϰ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻžāϰ āĻāύā§āϝ āĻāϰāĻ āĻĒāϰāĻŋāĻŽāĻŋāϤ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤ āĻĄāĻžāϝāĻŧāĻžāϞāĻžāĻāϏāĻŋāϏ āĻā§āϰāĻšāĻŖāĻāĻžāϰ⧠āϏāĻŋāĻā§āĻĄāĻŋ āϰā§āĻā§āĻĻā§āϰ āĻĒā§āϰā§āĻāĻŋāύā§āϰ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧāϤāĻž āĻŦā§āĻĻā§āϧāĻŋ āĻĒāĻžāϝāĻŧāĨ¤ āĻĄāĻžāϝāĻŧā§āĻ āĻĒā§āϰā§āϏāĻā§āϰāĻŋāĻĒāĻļāύ āĻĒā§āĻĨāĻ āĻāϰāĻžāϰ āĻĢāϞ⧠āĻŽā§āĻ āĻā§āϝāĻžāϞā§āϰāĻŋ āĻāĻŦāĻ āĻĒā§āϰā§āĻāĻŋāύ āĻā§āϰāĻšāĻŖ āĻŦā§āĻĻā§āϧāĻŋ āĻĒā§āϤ⧠āĻĒāĻžāϰ⧠āĻāĻŦāĻ āĻ āĻĒā§āώā§āĻāĻŋ āĻĒā§āϰāϤāĻŋāϰā§āϧ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
In addition to protein management, reduced intake of sodium, potassium, phosphorus, and fluids should be individualized for each CKD patient based on clinical judgment. Clinical judgment based on comprehensive nutrition assessment, clinical status, and patient goals is necessary when recommending dietary restrictions for individuals with CKD. Anorexia and malnutrition are common in older adults with end-stage renal disease, so a more liberalized diet may be recommended if in accordance with the individualâs wishes and goals.
āĻĒā§āϰā§āĻāĻŋāύ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻžāϰ āĻĒāĻžāĻļāĻžāĻĒāĻžāĻļāĻŋ, āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞ āĻŦāĻŋāĻāĻžāϰā§āϰ āĻāĻŋāϤā§āϤāĻŋāϤ⧠āĻĒā§āϰāϤāĻŋāĻāĻŋ CKD āϰā§āĻā§āϰ āĻāύā§āϝ āϏā§āĻĄāĻŋāϝāĻŧāĻžāĻŽ, āĻĒāĻāĻžāϏāĻŋāϝāĻŧāĻžāĻŽ, āĻĢāϏāĻĢāϰāĻžāϏ āĻāĻŦāĻ āϤāϰāϞ āĻā§āϰāĻšāĻŖā§āϰ āĻĒāϰāĻŋāĻŽāĻžāĻŖ āĻāĻŽāĻžāύā§āϰ āĻŦāĻŋāώāϝāĻŧāĻāĻŋ āĻĒā§āĻĨāĻāĻāĻžāĻŦā§ āύāĻŋāϰā§āϧāĻžāϰāĻŖ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤ CKD āĻāĻā§āϰāĻžāύā§āϤ āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻāύā§āϝ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻŦāĻŋāϧāĻŋāύāĻŋāώā§āϧā§āϰ āϏā§āĻĒāĻžāϰāĻŋāĻļ āĻāϰāĻžāϰ āϏāĻŽāϝāĻŧ, āĻŦā§āϝāĻžāĻĒāĻ āĻĒā§āώā§āĻāĻŋ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ, āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞ āĻ āĻŦāϏā§āĻĨāĻž āĻāĻŦāĻ āϰā§āĻā§āϰ āϞāĻā§āώā§āϝā§āϰ āĻāĻĒāϰ āĻāĻŋāϤā§āϤāĻŋ āĻāϰ⧠āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞ āĻŦāĻŋāĻāĻžāϰ āĻāϰāĻž āĻĒā§āϰāϝāĻŧā§āĻāύāĨ¤ āĻļā§āώ āĻĒāϰā§āϝāĻžāϝāĻŧā§āϰ āĻāĻŋāĻĄāύāĻŋ āϰā§āĻā§ āĻāĻā§āϰāĻžāύā§āϤ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŽāϧā§āϝ⧠āĻ ā§āϝāĻžāύā§āϰā§āĻā§āϏāĻŋāϝāĻŧāĻž āĻāĻŦāĻ āĻ āĻĒā§āώā§āĻāĻŋ āϏāĻžāϧāĻžāϰāĻŖ, āϤāĻžāĻ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻāĻā§āĻāĻž āĻāĻŦāĻ āϞāĻā§āώā§āϝ āĻ āύā§āϏāĻžāϰ⧠āĻāϰāĻ āĻāĻĻāĻžāϰ āĻāĻžāĻĻā§āϝ āĻā§āϰāĻšāĻŖā§āϰ āĻĒāϰāĻžāĻŽāϰā§āĻļ āĻĻā§āĻāϝāĻŧāĻž āϝā§āϤ⧠āĻĒāĻžāϰā§āĨ¤
Geriatric Food & Nutrition Management in Cardio Vascular Disease (CVD)
āĻšā§āĻĻāϰā§āĻāĻāύāĻŋāϤ āϰā§āĻā§ āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
The leading cause of hospitalization among older adults in the United States is heart failure. In addition, >50% of patients with heart failure are readmitted within 6 months of hospital discharge. Heart failure treatment includes medications, reduced sodium diet, and daily physical activity. Health care providers typically prescribe a diet of 2,000 mg sodium and 2,000 mL fluid restriction per day; however, a recent evidence analysis project supports an intake of 2,000 to 3,000 mg sodium/day to decrease hospital readmissions and mortality in patients with compensated congestive heart failure.
āĻāĻā§āĻ āϰāĻā§āϤāĻāĻžāĻĒā§āϰ āĻĒā§āϰāĻžāĻĻā§āϰā§āĻāĻžāĻŦ, āϝāĻž āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŽāϧā§āϝ⧠āĻšā§āĻĻāϰā§āĻā§āϰ āĻā§āĻāĻāĻŋāϰ āĻāĻžāϰāĻŖ, ā§Ŧā§Ē% āĻĨā§āĻā§ ā§ā§Ž.ā§Ģ% āĻĒāϰā§āϝāύā§āϤāĨ¤ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻāĻŋāĻā§ āĻāĻžāϤāĻŋāĻāϤ āĻā§āώā§āĻ ā§āϰ āĻŽāϧā§āϝ⧠āĻāĻ āĻšāĻžāϰ āĻŦā§āĻļāĻŋāĨ¤ āϰāĻā§āϤāĻāĻžāĻĒ āĻāĻŽāĻžāύā§āϰ āϏā§āĻŦāĻŋāϧāĻžāĻā§āϞāĻŋāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āϏā§āĻā§āϰā§āĻ, āĻŽāĻžāϝāĻŧā§āĻāĻžāϰā§āĻĄāĻŋāϝāĻŧāĻžāϞ āĻāύāĻĢāĻžāϰā§āĻāĻļāύ, āĻšāĻžāϰā§āĻ āĻĢā§āĻāϞāĻŋāĻāϰ āĻāĻŦāĻ āĻāĻŋāĻĄāύāĻŋ āϰā§āĻā§āϰ āĻā§āĻāĻāĻŋ āĻšā§āϰāĻžāϏāĨ¤ āĻĒā§āϰāĻŽāĻžāĻŖ-āĻāĻŋāϤā§āϤāĻŋāĻ āύāĻŋāϰā§āĻĻā§āĻļāĻŋāĻāĻžāĻā§āϞāĻŋ āύāĻŋāϰā§āĻĻā§āĻļ āĻāϰ⧠āϝ⧠ā§Ŧā§Ļ āĻŦāĻāϰ āĻŦāĻž āϤāĻžāϰ āĻŦā§āĻļāĻŋ āĻŦāϝāĻŧāϏā§āĻĻā§āϰ āĻāύā§āϝ āϰāĻā§āϤāĻāĻžāĻĒā§āϰ āϞāĻā§āώā§āϝ āĻšāϞ <ā§§ā§Ģā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāĻāĻāĻāĻŋ āϏāĻŋāϏā§āĻā§āϞāĻŋāĻ āĻāĻŦāĻ <⧝ā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāĻāĻāĻāĻŋ āĻĄāĻžāϝāĻŧāĻžāϏā§āĻā§āϞāĻŋāĻ, āĻĄāĻžāϝāĻŧāĻžāĻŦā§āĻāĻŋāϏ āĻāĻŦāĻ/āĻ āĻĨāĻŦāĻž āϏāĻŋāĻā§āĻĄāĻŋ āĻāĻā§āϰāĻžāύā§āϤāĻĻā§āϰ āĻāύā§āϝ <ā§§ā§Ēā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāĻāĻāĻāĻŋ āĻāĻŦāĻ <⧝ā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāĻāĻāĻāĻŋāĨ¤ āĻĢāĻžāϰā§āĻŽāĻžāĻā§āϞāĻāĻŋāĻāĻžāϞ āĻāĻŋāĻāĻŋā§āϏāĻžāϰ āϏāĻžāĻĨā§ āϏāĻžāĻĨā§ āϏāĻāϞ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āĻā§āĻŦāύāϧāĻžāϰāĻž āĻĒāϰāĻŋāĻŦāϰā§āϤāύā§āϰ āĻĒāϰāĻžāĻŽāϰā§āĻļ āĻĻā§āĻāϝāĻŧāĻž āĻšāϝāĻŧāĨ¤ āĻĒā§āώā§āĻāĻŋāϰ āĻ āĻŦāϏā§āĻĨāĻž āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻžāϰ āĻāύā§āϝ, āĻŦāĻŋāĻļā§āώ āĻāϰ⧠āĻĻā§āϰā§āĻŦāϞ āĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻā§āώā§āϤā§āϰā§, āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāϝāĻŧ āϏā§āĻĄāĻŋāϝāĻŧāĻžāĻŽā§āϰ āĻĒā§āϰāϤāĻŋ āĻāĻāĻāĻŋ āĻāĻĻāĻžāϰ āĻĻā§āώā§āĻāĻŋāĻāĻā§āĻāĻŋāϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤
The benefit of modifying risk factors such as serum lipids to prevent CVD among older populations is unclear. Most findings are extrapolated from studies conducted on younger populations. Information on the relative risks and benefits of specific therapies for secondary prevention of heart disease in older adults are needed. Guidelines from the American Heart Association and the American College of Cardiology (published in 2013) indicate that a focus should be on an adultâs overall risk factors for atherosclerotic heart disease, as opposed to setting specific parameters for blood lipid control.
āĻŦāϝāĻŧāϏā§āĻ āĻāύāĻā§āώā§āĻ ā§āϰ āĻŽāϧā§āϝ⧠āĻšā§āĻĻāϰā§āĻ āĻĒā§āϰāϤāĻŋāϰā§āϧā§āϰ āĻāύā§āϝ āϏāĻŋāϰāĻžāĻŽ āϞāĻŋāĻĒāĻŋāĻĄā§āϰ āĻŽāϤ⧠āĻā§āĻāĻāĻŋāϰ āĻāĻžāϰāĻŖāĻā§āϞāĻŋ āĻĒāϰāĻŋāĻŦāϰā§āϤāύ āĻāϰāĻžāϰ āϏā§āĻŦāĻŋāϧāĻž āĻ āϏā§āĻĒāώā§āĻāĨ¤ āĻŦā§āĻļāĻŋāϰāĻāĻžāĻ āĻĢāϞāĻžāĻĢāϞ āϤāϰā§āĻŖ āĻāύāĻā§āώā§āĻ ā§āϰ āĻāĻĒāϰ āĻĒāϰāĻŋāĻāĻžāϞāĻŋāϤ āĻāĻŦā§āώāĻŖāĻž āĻĨā§āĻā§ āĻĒā§āϰāĻžāĻĒā§āϤāĨ¤ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻšā§āĻĻāϰā§āĻā§āϰ āĻĻā§āĻŦāĻŋāϤā§āϝāĻŧ āĻĒā§āϰāϤāĻŋāϰā§āϧā§āϰ āĻāύā§āϝ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻĨā§āϰāĻžāĻĒāĻŋāϰ āĻāĻĒā§āĻā§āώāĻŋāĻ āĻā§āĻāĻāĻŋ āĻāĻŦāĻ āϏā§āĻŦāĻŋāϧāĻž āϏāĻŽā§āĻĒāϰā§āĻā§ āϤāĻĨā§āϝ āĻĒā§āϰāϝāĻŧā§āĻāύāĨ¤ āĻāĻŽā§āϰāĻŋāĻāĻžāύ āĻšāĻžāϰā§āĻ āĻ ā§āϝāĻžāϏā§āϏāĻŋāϝāĻŧā§āĻļāύ āĻāĻŦāĻ āĻāĻŽā§āϰāĻŋāĻāĻžāύ āĻāϞā§āĻ āĻ āĻĢ āĻāĻžāϰā§āĻĄāĻŋāĻāϞāĻāĻŋāϰ āύāĻŋāϰā§āĻĻā§āĻļāĻŋāĻāĻž (⧍ā§Ļā§§ā§Š āϏāĻžāϞ⧠āĻĒā§āϰāĻāĻžāĻļāĻŋāϤ) āĻāĻā§āĻāĻŋāϤ āĻĻā§āϝāĻŧ āϝ⧠āϰāĻā§āϤā§āϰ āϞāĻŋāĻĒāĻŋāĻĄ āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻŖā§āϰ āĻāύā§āϝ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻĒāϰāĻžāĻŽāĻŋāϤāĻŋ āύāĻŋāϰā§āϧāĻžāϰāĻŖā§āϰ āĻŦāĻŋāĻĒāϰā§āϤā§, āĻāĻāĻāύ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻā§āϰ āĻ ā§āϝāĻžāĻĨā§āϰā§āϏā§āĻā§āϞā§āϰā§āĻāĻŋāĻ āĻšā§āĻĻāϰā§āĻā§āϰ āϏāĻžāĻŽāĻā§āϰāĻŋāĻ āĻā§āĻāĻāĻŋāϰ āĻāĻžāϰāĻŖāĻā§āϞāĻŋāϰ āĻāĻĒāϰ āĻŽāύā§āϝā§āĻ āĻĻā§āĻāϝāĻŧāĻž āĻāĻāĻŋāϤāĨ¤
Health care providers should be aware of cardiac problems while balancing the individualâs clinical status, prognosis, and increased risk for malnutrition when making nutrition recommendations. If aggressive lipid reduction is appropriate for the nursing home resident, it can be achieved more effectively using medications, while still allowing the individual to make personal food choices.
āĻĒā§āώā§āĻāĻŋāϰ āϏā§āĻĒāĻžāϰāĻŋāĻļ āĻāϰāĻžāϰ āϏāĻŽāϝāĻŧ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāϏā§āĻŦāĻž āĻĒā§āϰāĻĻāĻžāύāĻāĻžāϰā§āĻĻā§āϰ āĻšā§āĻĻāϰā§āĻā§āϰ āϏāĻŽāϏā§āϝāĻž āϏāĻŽā§āĻĒāϰā§āĻā§ āϏāĻā§āϤāύ āĻĨāĻžāĻāĻž āĻāĻāĻŋāϤ, āĻāĻāĻ āϏāĻžāĻĨā§ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻā§āϞāĻŋāύāĻŋāĻāĻžāϞ āĻ āĻŦāϏā§āĻĨāĻž, āĻĒā§āϰā§āĻŦāĻžāĻāĻžāϏ āĻāĻŦāĻ āĻ āĻĒā§āώā§āĻāĻŋāϰ āĻā§āĻāĻāĻŋāϰ āĻāĻžāϰāϏāĻžāĻŽā§āϝ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻž āĻāĻāĻŋāϤāĨ¤ āϝāĻĻāĻŋ āύāĻžāϰā§āϏāĻŋāĻ āĻšā§āĻŽā§āϰ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻāύā§āϝ āĻāĻā§āϰāĻŽāĻŖāĻžāϤā§āĻŽāĻ āϞāĻŋāĻĒāĻŋāĻĄ āĻšā§āϰāĻžāϏ āĻāĻĒāϝā§āĻā§āϤ āĻšāϝāĻŧ, āϤāĻŦā§ āĻāώā§āϧ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāϰ⧠āĻāĻāĻŋ āĻāϰāĻ āĻāĻžāϰā§āϝāĻāϰāĻāĻžāĻŦā§ āĻ āϰā§āĻāύ āĻāϰāĻž āϝā§āϤ⧠āĻĒāĻžāϰā§, āĻāĻāĻ āϏāĻžāĻĨā§ āĻŦā§āϝāĻā§āϤāĻŋāĻā§ āĻŦā§āϝāĻā§āϤāĻŋāĻāϤ āĻāĻžāĻŦāĻžāϰ āĻĒāĻāύā§āĻĻ āĻāϰāĻžāϰ āϏā§āϝā§āĻāĻ āĻĻā§āĻāϝāĻŧāĻž āϝā§āϤ⧠āĻĒāĻžāϰā§āĨ¤
The nutrition care plan for older adults with CVD should focus on maintaining blood pressure and blood lipid levels (as consistent with individual goals) while preserving eating pleasure and quality of life. Using menus that work toward the objectives of the 2015-2020 Dietary Guidelines for Americans (including Healthy US-Style Eating Patterns, Healthy Vegetarian, and Mediterranean-Style eating patterns) and the Dietary Approaches to Stop Hypertension diet can help achieve those goals. The Dietary Approaches to Stop Hypertension eating pattern is known to reduce blood pressure and may also reduce rates of heart failure. Individualized, less restrictive diets may be needed for LTC residents if oral intake is poor. Health care providers should also assess for malnutrition and cardiac cachexia with interventions as appropriate to improve nutritional status. Physical activity that is based on each individualâs abilities can also help facilitate cardiac health.
āϏāĻŋāĻāĻŋāĻĄāĻŋ āĻāĻā§āϰāĻžāύā§āϤ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻžāϝāĻŧ āϰāĻā§āϤāĻāĻžāĻĒ āĻāĻŦāĻ āϰāĻā§āϤā§āϰ āϞāĻŋāĻĒāĻŋāĻĄā§āϰ āĻŽāĻžāϤā§āϰāĻž (āĻŦā§āϝāĻā§āϤāĻŋāĻāϤ āϞāĻā§āώā§āϝā§āϰ āϏāĻžāĻĨā§ āϏāĻžāĻŽāĻā§āĻāϏā§āϝāĻĒā§āϰā§āĻŖ) āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻžāϰ āĻāĻĒāϰ āĻā§āϰ āĻĻā§āĻāϝāĻŧāĻž āĻāĻāĻŋāϤ, āĻāĻāĻ āϏāĻžāĻĨā§ āĻāĻžāĻāϝāĻŧāĻžāϰ āĻāύāύā§āĻĻ āĻāĻŦāĻ āĻā§āĻŦāύā§āϰ āĻŽāĻžāύ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻž āĻāĻāĻŋāϤāĨ¤ āĻāĻŽā§āϰāĻŋāĻāĻžāύāĻĻā§āϰ āĻāύā§āϝ ⧍ā§Ļā§§ā§Ģ-⧍ā§Ļ⧍ā§Ļ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻž āύāĻŋāϰā§āĻĻā§āĻļāĻŋāĻāĻž (āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āĻŽāĻžāϰā§āĻāĻŋāύ-āĻļā§āϞā§āϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ, āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻāϰ āύāĻŋāϰāĻžāĻŽāĻŋāώāĻžāĻļā§ āĻāĻŦāĻ āĻā§āĻŽāϧā§āϝāϏāĻžāĻāϰā§āϝāĻŧ-āĻļā§āϞā§āϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āϏāĻš) āĻāĻŦāĻ āĻāĻā§āĻ āϰāĻā§āϤāĻāĻžāĻĒ āĻŦāύā§āϧ āĻāϰāĻžāϰ āĻāύā§āϝ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻāĻ āϞāĻā§āώā§āϝāĻā§āϞāĻŋ āĻ āϰā§āĻāύ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāĻā§āĻ āϰāĻā§āϤāĻāĻžāĻĒ āĻŦāύā§āϧ āĻāϰāĻžāϰ āĻāύā§āϝ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āϰāĻā§āϤāĻāĻžāĻĒ āĻāĻŽāĻžāϤ⧠āĻāĻŦāĻ āĻšā§āĻĻāϰā§āĻā§āϰ āĻšāĻžāϰāĻ āĻāĻŽāĻžāϤ⧠āĻĒāĻžāϰā§āĨ¤ āϝāĻĻāĻŋ āĻŽā§āĻāĻŋāĻ āĻā§āϰāĻšāĻŖ āĻāĻŽ āĻšāϝāĻŧ āϤāĻŦā§ āĻāϞāĻāĻŋāϏāĻŋ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāĻĻā§āϰ āĻāύā§āϝ āĻŦā§āϝāĻā§āϤāĻŋāĻāϤāĻā§āϤ, āĻāĻŽ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏā§āϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāϏā§āĻŦāĻž āĻĒā§āϰāĻĻāĻžāύāĻāĻžāϰā§āĻĻā§āϰ āĻĒā§āώā§āĻāĻŋāϰ āĻ āĻŦāϏā§āĻĨāĻž āĻāύā§āύāϤ āĻāϰāĻžāϰ āĻāύā§āϝ āϝāĻĨāĻžāϝāĻĨ āĻšāϏā§āϤāĻā§āώā§āĻĒā§āϰ āĻŽāĻžāϧā§āϝāĻŽā§ āĻ āĻĒā§āώā§āĻāĻŋ āĻāĻŦāĻ āĻāĻžāϰā§āĻĄāĻŋāϝāĻŧāĻžāĻ āĻā§āϝāĻžāĻļā§āĻā§āϏāĻŋāϝāĻŧāĻžāϰ āĻāύā§āϝāĻ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤ āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻā§āώāĻŽāϤāĻžāϰ āĻāĻĒāϰ āĻāĻŋāϤā§āϤāĻŋ āĻāϰ⧠āĻļāĻžāϰā§āϰāĻŋāĻ āĻāĻžāϰā§āϝāĻāϞāĻžāĻĒ āĻšā§āĻĻāϰā§āĻā§āϰ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāĻā§ āϏāĻšāĻāϤāϰ āĻāϰāϤā§āĻ āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
Geriatric Food & Nutrition Management in Cognitive Impairment
āĻā§āĻāĻžāύā§āϝāĻŧ āĻĒā§āϰāϤāĻŋāĻŦāύā§āϧāĻāϤāĻžāϝāĻŧ āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
Cognitive impairments, including moderate to severe Alzheimerâs disease and other dementias, affect approximately 65% of LTC residents. Unintended weight loss is common in people with Alzheimerâs disease and may be associated with lower energy intake, higher resting energy expenditure, exaggerated physical activity, or a combination of these factors. Meal intake is often poor, usually due to cognitive decline. The goal of nutrition care for older adults with Alzheimerâs disease or other forms of dementia is to develop an individualized diet that considers food preferences, utilizes nutrient-dense foods, and offers feeding assistance as needed to achieve the individualâs goals.
āĻŽāĻžāĻāĻžāϰāĻŋ āĻĨā§āĻā§ āĻā§āϰā§āϤāϰ āĻāϞāĻāĻžāĻāĻŽāĻžāϰ āϰā§āĻ āĻāĻŦāĻ āĻ āύā§āϝāĻžāύā§āϝ āĻĄāĻŋāĻŽā§āύāĻļāĻŋāϝāĻŧāĻž āϏāĻš āĻā§āĻāĻžāύā§āϝāĻŧ āĻĻā§āϰā§āĻŦāϞāϤāĻžāĻā§āϞāĻŋ LTC āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāĻĻā§āϰ āĻĒā§āϰāĻžāϝāĻŧ 65% āĻā§ āĻĒā§āϰāĻāĻžāĻŦāĻŋāϤ āĻāϰā§āĨ¤ āĻāϞāĻāĻžāĻāĻŽāĻžāϰ āϰā§āĻā§ āĻāĻā§āϰāĻžāύā§āϤ āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻŽāϧā§āϝ⧠āĻ āύāĻŋāĻā§āĻāĻžāĻā§āϤ āĻāĻāύ āĻšā§āϰāĻžāϏ āϏāĻžāϧāĻžāϰāĻŖ āĻāĻŦāĻ āĻāϰ āϏāĻžāĻĨā§ āĻāĻŽ āĻļāĻā§āϤāĻŋ āĻā§āϰāĻšāĻŖ, āĻāĻā§āĻ āĻŦāĻŋāĻļā§āϰāĻžāĻŽ āĻļāĻā§āϤāĻŋ āĻŦā§āϝāϝāĻŧ, āĻ āϤāĻŋāϰāĻā§āĻāĻŋāϤ āĻļāĻžāϰā§āϰāĻŋāĻ āĻāĻžāϰā§āϝāĻāϞāĻžāĻĒ, āĻ āĻĨāĻŦāĻž āĻāĻ āĻāĻžāϰāĻŖāĻā§āϞāĻŋāϰ āϏāĻāĻŽāĻŋāĻļā§āϰāĻŖ āϝā§āĻā§āϤ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāĻžāĻŦāĻžāϰ āĻā§āϰāĻšāĻŖ āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻāĻŽ āĻšāϝāĻŧ, āϏāĻžāϧāĻžāϰāĻŖāϤ āĻā§āĻāĻžāύā§āϝāĻŧ āĻ āĻŦāĻā§āώāϝāĻŧā§āϰ āĻāĻžāϰāĻŖā§āĨ¤ āĻāϞāĻāĻžāĻāĻŽāĻžāϰ āϰā§āĻ āĻŦāĻž āĻ āύā§āϝāĻžāύā§āϝ āϧāϰāĻŖā§āϰ āĻĄāĻŋāĻŽā§āύāĻļāĻŋāϝāĻŧāĻžāϝāĻŧ āĻāĻā§āϰāĻžāύā§āϤ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻāύā§āϝ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύā§āϰ āϞāĻā§āώā§āϝ āĻšāϞ āĻāĻāĻāĻŋ āϏā§āĻŦāϤāύā§āϤā§āϰ āĻāĻžāĻĻā§āϝ āϤā§āϰāĻŋ āĻāϰāĻž āϝāĻž āĻāĻžāĻĻā§āϝ āĻĒāĻāύā§āĻĻ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰā§, āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻžāĻŦāĻžāϰ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāϰ⧠āĻāĻŦāĻ āĻŦā§āϝāĻā§āϤāĻŋāϰ āϞāĻā§āώā§āϝ āĻ āϰā§āĻāύā§āϰ āĻāύā§āϝ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻ āύā§āϏāĻžāϰ⧠āĻāĻžāĻāϝāĻŧāĻžāύ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻĒā§āϰāĻĻāĻžāύ āĻāϰā§āĨ¤
Geriatric Food & Nutrition Management in Unintentional weight loss (UWL)
āĻ āύāĻŋāĻā§āĻāĻžāĻā§āϤ āĻāĻāύ āĻāĻŽāĻžāύā§āϰ āĻā§āώā§āϤā§āϰ⧠āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻŦā§āϝāĻŦāϏā§āĻĨāĻžāĻĒāύāĻž
UWL can also occur in other older adults and has been linked with underlying illness, progressive disability, and increased morbidity and mortality. In older adults experiencing UWL, the focus should be on addressing treatable causes. This might include strengthening social supports, ensuring adequate feeding assistance, improving mealtime ambiance, and reducing dietary restrictions. Enteral feeding should be considered if other interventions have failed and it is consistent with advance directives.
UWL āĻ āύā§āϝāĻžāύā§āϝ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻŽāϧā§āϝā§āĻ āĻāĻāϤ⧠āĻĒāĻžāϰ⧠āĻāĻŦāĻ āĻāĻāĻŋ āĻ āύā§āϤāϰā§āύāĻŋāĻšāĻŋāϤ āĻ āϏā§āϏā§āĻĨāϤāĻž, āĻā§āϰāĻŽāĻŦāϰā§āϧāĻŽāĻžāύ āĻ āĻā§āώāĻŽāϤāĻž āĻāĻŦāĻ āĻŦāϰā§āϧāĻŋāϤ āĻ āϏā§āϏā§āĻĨāϤāĻž āĻāĻŦāĻ āĻŽā§āϤā§āϝā§āĻšāĻžāϰā§āϰ āϏāĻžāĻĨā§ āϝā§āĻā§āϤāĨ¤ UWL-āĻāϰ āϏāĻŽā§āĻŽā§āĻā§āύ āĻŦāϝāĻŧāϏā§āĻ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāϏā§āĻāĻĻā§āϰ āĻā§āώā§āϤā§āϰā§, āĻāĻŋāĻāĻŋā§āϏāĻžāϝā§āĻā§āϝ āĻāĻžāϰāĻŖāĻā§āϞāĻŋ āĻŽā§āĻāĻžāĻŦā§āϞāĻžāϰ āĻāĻĒāϰ āĻŽāύā§āϝā§āĻ āĻĻā§āĻāϝāĻŧāĻž āĻāĻāĻŋāϤāĨ¤ āĻāϰ āĻŽāϧā§āϝ⧠āϏāĻžāĻŽāĻžāĻāĻŋāĻ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻā§āϰāĻĻāĻžāϰ āĻāϰāĻž, āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻāĻžāĻāϝāĻŧāĻžāύ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāĻž, āĻāĻžāĻŦāĻžāϰā§āϰ āϏāĻŽāϝāĻŧ āĻĒāϰāĻŋāĻŦā§āĻļ āĻāύā§āύāϤ āĻāϰāĻž āĻāĻŦāĻ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻŦāĻŋāϧāĻŋāύāĻŋāώā§āϧ āĻšā§āϰāĻžāϏ āĻāϰāĻž āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻĨāĻžāĻāϤ⧠āĻĒāĻžāϰā§āĨ¤ āϝāĻĻāĻŋ āĻ āύā§āϝāĻžāύā§āϝ āĻšāϏā§āϤāĻā§āώā§āĻĒ āĻŦā§āϝāϰā§āĻĨ āĻšāϝāĻŧ āĻāĻŦāĻ āĻāĻāĻŋ āĻĒā§āϰā§āĻŦāύāĻŋāϰā§āĻĻā§āĻļāύāĻžāϰ āϏāĻžāĻĨā§ āϏāĻžāĻŽāĻā§āĻāϏā§āϝāĻĒā§āϰā§āĻŖ āĻšāϝāĻŧ āϤāĻŦā§ āĻĒā§āĻā§āϰ āĻāĻžāĻŦāĻžāϰ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤
Palliative Care/
āĻāĻĒāĻļāĻŽāĻāĻžāϰ⧠āϝāϤā§āύ
Goals for older adults who elect supportive care should focus on comfort and quality of life. The individual and/or family or surrogate should be at the center of all decision-making.
Accommodating individual food and fluid preferences is essential for well-being and quality of life. This is one aspect of care that the individual or surrogate can control.
Advance directives regarding aggressive enteral feeding should be updated or obtained if they are not already on file. Education about the risks and benefits of enteral nutrition, as well as the individualâs right to refuse medical intervention, should be provided and documented.
Research does not support the use of enteral nutrition to prevent aspiration, improve wound healing, or prolong survivalâparticularly for patients with end-stage dementia.
The New Dining Practice Standards and The American Geriatrics Society support careful hand feeding as a more compassionate alternative to tube feeding. However, the autonomy of the individual or their surrogate should be respected, and the final decision should be made using a patient-centered approach.
The nutrition care plan should reflect the individualâs choices and include any food or beverage that the person can safely consume.
More information on end-of-life nutrition and hydration can be found in the âPosition of the Academy of Nutrition and Dietetics: Ethical and Legal Issues in Feeding and Hydration.â
Compliance with Federal LTC Regulations
āĻĢā§āĻĄāĻžāϰā§āϞ LTC āĻĒā§āϰāĻŦāĻŋāϧāĻžāύā§āϰ āϏāĻžāĻĨā§ āϏāĻŽā§āĻŽāϤāĻŋ
In November 2016, CMS released new federal rules that govern LTC facilities. The new rules include an increased emphasis on quality of life and the rights of individuals to make choices, including choices in food and dining.
⧍ā§Ļā§§ā§Ŧ āϏāĻžāϞā§āϰ āύāĻā§āĻŽā§āĻŦāϰā§, āϏāĻŋāĻāĻŽāĻāϏ āĻāϞāĻāĻŋāϏāĻŋ āϏā§āĻŦāĻŋāϧāĻžāĻā§āϞāĻŋ āĻĒāϰāĻŋāĻāĻžāϞāύāĻžāĻāĻžāϰ⧠āύāϤā§āύ āĻĢā§āĻĄāĻžāϰā§āϞ āύāĻŋāϝāĻŧāĻŽ āĻĒā§āϰāĻāĻžāĻļ āĻāϰā§āĨ¤ āύāϤā§āύ āύāĻŋāϝāĻŧāĻŽāĻā§āϞāĻŋāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύ āĻāĻŦāĻ āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻāĻžāĻŦāĻžāϰ āĻāĻŦāĻ āĻāĻžāĻāϝāĻŧāĻžāϰ āĻā§āώā§āϤā§āϰ⧠āĻĒāĻāύā§āĻĻāĻā§āϞāĻŋ āĻŦā§āĻā§ āύā§āĻāϝāĻŧāĻžāϰ āĻ āϧāĻŋāĻāĻžāϰā§āϰ āĻāĻĒāϰ āĻŦāϰā§āϧāĻŋāϤ āĻā§āϰ āĻĻā§āĻāϝāĻŧāĻžāĨ¤
The State Operations Manual (SOM), Appendix PPâGuidance to Surveyors for Long Term Care Facilities states: âA facility must treat each resident with respect and dignity and care for each resident in a manner and in an environment that promotes maintenance or enhancement of his or her quality of life, recognizing each residentâs individuality. The facility must protect and promote the rights of the resident.â Providing a therapeutic or texture-modified diet against a residentâs wishes is a violation of a residentâs right to make choices.
āĻĻā§āϰā§āĻāĻŽā§āϝāĻŧāĻžāĻĻā§ āϝāϤā§āύ āϏā§āĻŦāĻŋāϧāĻžāϰ āĻāύā§āϝ āϏāĻžāϰā§āĻā§āϝāĻŧāĻžāϰāĻĻā§āϰ āĻāύā§āϝ āϰāĻžāĻā§āϝ āĻĒāϰāĻŋāĻāĻžāϞāύāĻž āĻŽā§āϝāĻžāύā§āϝāĻŧāĻžāϞ (SOM), āĻĒāϰāĻŋāĻļāĻŋāώā§āĻ PPâ āύāĻŋāϰā§āĻĻā§āĻļāĻŋāĻāĻžāϤ⧠āĻŦāϞāĻž āĻšāϝāĻŧā§āĻā§: "āĻāĻāĻāĻŋ āϏā§āĻŦāĻŋāϧāĻž āĻ āĻŦāĻļā§āϝāĻ āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āϏāĻžāĻĨā§ āϏāĻŽā§āĻŽāĻžāύ āĻ āĻŽāϰā§āϝāĻžāĻĻāĻžāϰ āϏāĻžāĻĨā§ āĻāĻāϰāĻŖ āĻāϰāĻŦā§ āĻāĻŦāĻ āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĒā§āϰāϤāĻŋ āĻāĻŽāύāĻāĻžāĻŦā§ āĻāĻŦāĻ āĻāĻŽāύ āĻĒāϰāĻŋāĻŦā§āĻļā§ āϝāϤā§āύ āύā§āĻŦā§ āϝāĻž āϤāĻžāϰ āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύ āϰāĻā§āώāĻŖāĻžāĻŦā§āĻā§āώāĻŖ āĻŦāĻž āĻŦāϰā§āϧāύāĻā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰā§, āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻŦā§āϝāĻā§āϤāĻŋāϤā§āĻŦāĻā§ āϏā§āĻŦā§āĻā§āϤāĻŋ āĻĻā§āϝāĻŧāĨ¤ āϏā§āĻŦāĻŋāϧāĻžāĻāĻŋ āĻ āĻŦāĻļā§āϝāĻ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻ āϧāĻŋāĻāĻžāϰ āϰāĻā§āώāĻž āĻāĻŦāĻ āĻĒā§āϰāĻāĻžāϰ āĻāϰāĻŦā§āĨ¤" āĻāĻāĻāύ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻāĻā§āĻāĻžāϰ āĻŦāĻŋāϰā§āĻĻā§āϧ⧠āĻĨā§āϰāĻžāĻĒāĻŋāĻāĻāĻŋāĻ āĻŦāĻž āĻā§āĻā§āϏāĻāĻžāϰ-āϏāĻāĻļā§āϧāĻŋāϤ āĻāĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻāϰāĻž āĻāĻāĻāύ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĒāĻāύā§āĻĻ āĻāϰāĻžāϰ āĻ āϧāĻŋāĻāĻžāϰā§āϰ āϞāĻā§āĻāύāĨ¤
The SOM requires that facilities âprovide each resident with a nourishing, palatable, well-balanced diet that meets his or her daily nutritional and special dietary needs, taking into consideration the preferences of each residentâ and that menus âreflect, based on a facilityâs reasonable efforts, the religious, cultural and ethnic needs of the resident population, as well as input received from residents and resident groups.â
SOM-āĻāϰ āĻĻāĻžāĻŦāĻŋ āĻšāϞā§, "āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĒāĻāύā§āĻĻ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰ⧠āϤāĻžāĻĻā§āϰ āĻĻā§āύāύā§āĻĻāĻŋāύ āĻĒā§āώā§āĻāĻŋāĻāϰ āĻāĻŦāĻ āĻŦāĻŋāĻļā§āώ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻāĻžāĻšāĻŋāĻĻāĻž āĻĒā§āϰāĻŖ āĻāϰ⧠āĻāĻŽāύ āĻĒā§āώā§āĻāĻŋāĻāϰ, āϏā§āϏā§āĻŦāĻžāĻĻā§, āϏā§āώāĻŽ āĻāĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻāϰāĻž" āĻāĻŦāĻ "āĻāĻāĻāĻŋ āϏā§āĻŦāĻŋāϧāĻžāϰ āϝā§āĻā§āϤāĻŋāϏāĻā§āĻāϤ āĻĒā§āϰāĻā§āώā§āĻāĻžāϰ āĻāĻŋāϤā§āϤāĻŋāϤā§, āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāĻĻā§āϰ āϧāϰā§āĻŽā§āϝāĻŧ, āϏāĻžāĻāϏā§āĻā§āϤāĻŋāĻ āĻāĻŦāĻ āĻāĻžāϤāĻŋāĻāϤ āĻāĻžāĻšāĻŋāĻĻāĻž, āϏā§āĻāϏāĻžāĻĨā§ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻž āĻāĻŦāĻ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻž āĻā§āώā§āĻ ā§āϰ āĻāĻžāĻ āĻĨā§āĻā§ āĻĒā§āϰāĻžāĻĒā§āϤ āĻŽāϤāĻžāĻŽāϤ āĻĒā§āϰāϤāĻŋāĻĢāϞāĻŋāϤ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤"
In an effort to enhance quality of life, respect resident rights, and promote person-centered care, many facilities are enhancing their dining programs to include creative ideas that demonstrate improvements in dining, food intake, and/or quality of life.
āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύ āĻāύā§āύāϤ āĻāϰāĻžāϰ, āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāĻĻā§āϰ āĻ āϧāĻŋāĻāĻžāϰāĻā§ āϏāĻŽā§āĻŽāĻžāύ āĻāϰāĻžāϰ āĻāĻŦāĻ āĻŦā§āϝāĻā§āϤāĻŋ-āĻā§āύā§āĻĻā§āϰāĻŋāĻ āϝāϤā§āύāĻā§ āĻā§āϏāĻžāĻšāĻŋāϤ āĻāϰāĻžāϰ āĻĒā§āϰāĻā§āώā§āĻāĻžāϝāĻŧ, āĻ āύā§āĻ āϏā§āĻŦāĻŋāϧāĻž āϤāĻžāĻĻā§āϰ āĻĄāĻžāĻāύāĻŋāĻ āĻĒā§āϰā§āĻā§āϰāĻžāĻŽāĻā§āϞāĻŋāĻā§ āĻāύā§āύāϤ āĻāϰāĻā§ āϝāĻžāϤ⧠āϏā§āĻāύāĻļā§āϞ āϧāĻžāϰāĻŖāĻžāĻā§āϞāĻŋ āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻāϰāĻž āĻšāϝāĻŧ āϝāĻž āĻĄāĻžāĻāύāĻŋāĻ, āĻāĻžāĻĻā§āϝ āĻā§āϰāĻšāĻŖ āĻāĻŦāĻ/āĻ āĻĨāĻŦāĻž āĻā§āĻŦāύāϝāĻžāϤā§āϰāĻžāϰ āĻŽāĻžāύā§āϰ āĻāύā§āύāϤāĻŋ āĻĒā§āϰāĻĻāϰā§āĻļāύ āĻāϰā§āĨ¤
The CMS SOM also addresses nutrition, and recognizes the potential benefits of individualized diets. According to the CMS, âit is often beneficial to minimize restrictions, consistent with a residentâs condition, prognosis, and choices before using supplementation. It may also be helpful to provide the residents their food preferences, before using supplementation.â Providing a more liberal diet may help meet the SOM requirements to âmaintain acceptable parameters of nutritional status, such as usual body weight or desirable body weight range and electrolyte balance, unless the residentâs clinical condition demonstrates that this is not possible or resident preferences indicate otherwise.â
āϏāĻŋāĻāĻŽāĻāϏ āĻāϏāĻāĻāĻŽ āĻĒā§āώā§āĻāĻŋāϰ āĻĻāĻŋāĻā§āĻ āύāĻāϰ āĻĻā§āϝāĻŧ āĻāĻŦāĻ āϏā§āĻŦāϤāύā§āϤā§āϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏā§āϰ āϏāĻŽā§āĻāĻžāĻŦā§āϝ āϏā§āĻŦāĻŋāϧāĻžāĻā§āϞāĻŋ āϏā§āĻŦā§āĻā§āϤāĻŋ āĻĻā§āϝāĻŧāĨ¤ āϏāĻŋāĻāĻŽāĻāϏ āĻ āύā§āϏāĻžāϰā§, "āĻĒāϰāĻŋāĻĒā§āϰāĻ āĻŦā§āϝāĻŦāĻšāĻžāϰā§āϰ āĻāĻā§ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻ āĻŦāϏā§āĻĨāĻž, āĻĒā§āϰā§āĻŦāĻžāĻāĻžāϏ āĻāĻŦāĻ āĻĒāĻāύā§āĻĻāĻā§āϞāĻŋāϰ āϏāĻžāĻĨā§ āϏāĻžāĻŽāĻā§āĻāϏā§āϝ āϰā§āĻā§ āϏā§āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻšā§āϰāĻžāϏ āĻāϰāĻž āĻĒā§āϰāĻžāϝāĻŧāĻļāĻ āĻāĻĒāĻāĻžāϰā§āĨ¤ āĻĒāϰāĻŋāĻĒā§āϰāĻ āĻŦā§āϝāĻŦāĻšāĻžāϰā§āϰ āĻāĻā§ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāĻĻā§āϰ āϤāĻžāĻĻā§āϰ āĻāĻžāĻĻā§āϝ āĻĒāĻāύā§āĻĻāĻā§āϞāĻŋ āϏāϰāĻŦāϰāĻžāĻš āĻāϰāĻžāĻ āϏāĻšāĻžāϝāĻŧāĻ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤" āĻāϰāĻ āĻāĻĻāĻžāϰ āĻāĻžāĻĻā§āϝāĻžāĻā§āϝāĻžāϏ āĻĒā§āϰāĻĻāĻžāύ āĻāϰāϞ⧠"āĻĒā§āώā§āĻāĻŋāϰ āĻ āĻŦāϏā§āĻĨāĻžāϰ āĻā§āϰāĻšāĻŖāϝā§āĻā§āϝ āĻĒāϰāĻžāĻŽāĻŋāϤāĻŋāĻā§āϞāĻŋ āĻŦāĻāĻžāϝāĻŧ āϰāĻžāĻāĻžāϰ āĻāύā§āϝ āĻāϏāĻāĻāĻŽ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧāϤāĻž āĻĒā§āϰāĻŖ āĻāϰāϤ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāϰāϤ⧠āĻĒāĻžāϰā§, āϝā§āĻŽāύ āϏā§āĻŦāĻžāĻāĻžāĻŦāĻŋāĻ āĻļāϰā§āϰā§āϰ āĻāĻāύ āĻŦāĻž āĻĒāĻāύā§āĻĻāϏāĻ āĻļāϰā§āϰā§āϰ āĻāĻāύ āĻĒāϰāĻŋāϏā§āĻŽāĻž āĻāĻŦāĻ āĻāϞā§āĻā§āĻā§āϰā§āϞāĻžāĻāĻ āĻāĻžāϰāϏāĻžāĻŽā§āϝ, āϝāĻĻāĻŋ āύāĻž āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻā§āϞāĻŋāύāĻŋāĻāĻžāϞ āĻ āĻŦāϏā§āĻĨāĻž āĻĻā§āĻāĻžāϝāĻŧ āϝ⧠āĻāĻāĻŋ āϏāĻŽā§āĻāĻŦ āύāϝāĻŧ āĻŦāĻž āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĒāĻāύā§āĻĻāĻā§āϞāĻŋ āĻ āύā§āϝāĻĨāĻžāϝāĻŧ āĻāĻā§āĻāĻŋāϤ āĻĻā§āϝāĻŧāĨ¤"
The CMS SOM also notes â(1) Therapeutic diets must be prescribed by the attending physician. (2) The attending physician may delegate to a registered or licensed dietitian the task of prescribing a residentâs diet, including a therapeutic diet, to the extent allowed by State law.â
āϏāĻŋāĻāĻŽāĻāϏ āĻāϏāĻāĻāĻŽ āĻāϰāĻ āĻāϞā§āϞā§āĻ āĻāϰ⧠āϝ⧠"(ā§§) āĻĨā§āϰāĻžāĻĒāĻŋāĻāĻāĻŋāĻ āĻĄāĻžāϝāĻŧā§āĻ āĻ āĻŦāĻļā§āϝāĻ āĻāĻĒāϏā§āĻĨāĻŋāϤ āĻāĻŋāĻāĻŋā§āϏāĻ āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāϰā§āϧāĻžāϰāĻŋāϤ āĻšāϤ⧠āĻšāĻŦā§āĨ¤ (⧍) āĻāĻĒāϏā§āĻĨāĻŋāϤ āĻāĻŋāĻāĻŋā§āϏāĻ āĻāĻāĻāύ āύāĻŋāĻŦāύā§āϧāĻŋāϤ āĻŦāĻž āϞāĻžāĻāϏā§āύā§āϏāĻĒā§āϰāĻžāĻĒā§āϤ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύāĻā§ āϰāĻžāĻā§āϝ āĻāĻāύ āĻĻā§āĻŦāĻžāϰāĻž āĻ āύā§āĻŽā§āĻĻāĻŋāϤ āĻĒāϰāĻŋāĻŽāĻžāĻŖā§ āĻāĻāĻāύ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĄāĻžāϝāĻŧā§āĻ, āϝāĻžāϰ āĻŽāϧā§āϝ⧠āĻāĻāĻāĻŋ āĻĨā§āϰāĻžāĻĒāĻŋāĻāĻāĻŋāĻ āĻĄāĻžāϝāĻŧā§āĻāĻ āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ, āύāĻŋāϰā§āϧāĻžāϰāĻŖā§āϰ āĻĻāĻžāϝāĻŧāĻŋāϤā§āĻŦ āĻ āϰā§āĻĒāĻŖ āĻāϰāϤ⧠āĻĒāĻžāϰā§āύāĨ¤"
The CMS requires that conversations regarding a residentâs right to make choices and education of the risks and benefits of specific choices be documented by the facility. Documentation of these conversations in the medical record is a recommended standard of care.
āϏāĻŋāĻāĻŽāĻāϏ-āĻāϰ āĻāύā§āϝ āĻāĻāĻāύ āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰ āĻĒāĻāύā§āĻĻ āĻāϰāĻžāϰ āĻ āϧāĻŋāĻāĻžāϰ āĻāĻŦāĻ āύāĻŋāϰā§āĻĻāĻŋāώā§āĻ āĻĒāĻāύā§āĻĻā§āϰ āĻā§āĻāĻāĻŋ āĻāĻŦāĻ āϏā§āĻŦāĻŋāϧāĻž āϏāĻŽā§āĻĒāϰā§āĻā§ āĻļāĻŋāĻā§āώāĻž āϏāĻŽā§āĻĒāϰā§āĻāĻŋāϤ āĻāĻĨā§āĻĒāĻāĻĨāύāĻā§āϞāĻŋ āϏā§āĻŦāĻŋāϧāĻž āĻĻā§āĻŦāĻžāϰāĻž āύāĻĨāĻŋāĻā§āĻā§āϤ āĻāϰāĻž āĻāĻŦāĻļā§āϝāĻāĨ¤ āĻŽā§āĻĄāĻŋāĻā§āϞ āϰā§āĻāϰā§āĻĄā§ āĻāĻ āĻāĻĨā§āĻĒāĻāĻĨāύāĻā§āϞāĻŋāϰ āύāĻĨāĻŋāĻā§āĻā§āϤāĻŋāĻāϰāĻŖ āϝāϤā§āύā§āϰ āĻāĻāĻāĻŋ āĻĒā§āϰāϏā§āϤāĻžāĻŦāĻŋāϤ āĻŽāĻžāύāĨ¤
The Roles of RDN and NDTR
The roles of the RDN and NDTR vary by the PAC setting as well as state and/or federal regulations that govern them. A qualified dietitian or other clinically qualified nutrition care professional is required by federal law in CMS-certified SNFs, and dietitians are required for the PACE/LIFE program. A qualified dietitian or other clinically qualified nutrition professional, as defined by CMS, is one who is qualified based upon either registration by the Commission on Dietetic Registration of the American Dietetic Association (now the Academy of Nutrition and Dietetics) or as permitted by state law, on the basis of education, training, or experience in identification of dietary needs, planning, and implementation of dietary programs. Directors of food and nutrition services who are not qualified dietitians must also meet minimum education and certified requirements.
RDN āĻāĻŦāĻ NDTR-āĻāϰ āĻā§āĻŽāĻŋāĻāĻž PAC āϏā§āĻāĻŋāĻ āĻāĻŦāĻ āϰāĻžāĻā§āϝ āĻāĻŦāĻ/āĻ āĻĨāĻŦāĻž āĻĢā§āĻĄāĻžāϰā§āϞ āĻĒā§āϰāĻŦāĻŋāϧāĻžāύ āĻ āύā§āϏāĻžāϰ⧠RDN āĻāĻŦāĻ NDTR-āĻāϰ āĻā§āĻŽāĻŋāĻāĻž āĻĒāϰāĻŋāĻŦāϰā§āϤāĻŋāϤ āĻšāϝāĻŧāĨ¤ CMS-āĻĒā§āϰāϤā§āϝāϝāĻŧāĻŋāϤ SNF-āϤ⧠āĻĢā§āĻĄāĻžāϰā§āϞ āĻāĻāύ āĻ āύā§āϏāĻžāϰ⧠āĻāĻāĻāύ āϝā§āĻā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ āύā§āϝāĻžāύā§āϝ āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞāĻŋ āϝā§āĻā§āϝ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āĻĒā§āĻļāĻžāĻĻāĻžāϰā§āϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϝāĻŧ āĻāĻŦāĻ PACE/LIFE āĻĒā§āϰā§āĻā§āϰāĻžāĻŽā§āϰ āĻāύā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύāĻĻā§āϰ āĻĒā§āϰāϝāĻŧā§āĻāύ āĻšāϝāĻŧāĨ¤ CMS āĻĻā§āĻŦāĻžāϰāĻž āϏāĻāĻā§āĻāĻžāϝāĻŧāĻŋāϤ āĻāĻāĻāύ āϝā§āĻā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ āύā§āϝāĻžāύā§āϝ āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞāĻŋ āϝā§āĻā§āϝ āĻĒā§āώā§āĻāĻŋ āĻĒā§āĻļāĻžāĻĻāĻžāϰ āĻšāϞā§āύ āϝāĻŋāύāĻŋ āĻāĻŽā§āϰāĻŋāĻāĻžāύ āĻĄāĻžāϝāĻŧā§āĻā§āĻāĻŋāĻ āĻ ā§āϝāĻžāϏā§āϏāĻŋāϝāĻŧā§āĻļāύā§āϰ (āĻŦāϰā§āϤāĻŽāĻžāύ⧠āĻāĻāĻžāĻĄā§āĻŽāĻŋ āĻ āĻĢ āύāĻŋāĻāĻā§āϰāĻŋāĻļāύ āĻ ā§āϝāĻžāύā§āĻĄ āĻĄāĻžāϝāĻŧā§āĻā§āĻāĻŋāĻā§āϏ) āĻāĻŽāĻŋāĻļāύ āĻ āύ āĻĄāĻžāϝāĻŧā§āĻā§āĻāĻŋāĻ āϰā§āĻāĻŋāϏā§āĻā§āϰā§āĻļāύ āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻŦāύā§āϧāύā§āϰ āĻāĻŋāϤā§āϤāĻŋāϤ⧠āĻ āĻĨāĻŦāĻž āϰāĻžāĻā§āϝ āĻāĻāύ āĻĻā§āĻŦāĻžāϰāĻž āĻ āύā§āĻŽā§āĻĻāĻŋāϤ, āĻļāĻŋāĻā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻā§āώāĻŖ, āĻ āĻĨāĻŦāĻž āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻāĻžāĻšāĻŋāĻĻāĻž āϏāύāĻžāĻā§āϤāĻāϰāĻŖ, āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž āĻāĻŦāĻ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻĒā§āϰā§āĻā§āϰāĻžāĻŽ āĻŦāĻžāϏā§āϤāĻŦāĻžāϝāĻŧāύā§āϰ āĻ āĻāĻŋāĻā§āĻāϤāĻžāϰ āĻāĻŋāϤā§āϤāĻŋāϤ⧠āϝā§āĻā§āϝāĨ¤ āĻāĻžāĻĻā§āϝ āĻ āĻĒā§āώā§āĻāĻŋ āĻĒāϰāĻŋāώā§āĻŦāĻžāϰ āĻĒāϰāĻŋāĻāĻžāϞāĻ āϝāĻžāϰāĻž āϝā§āĻā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āύāύ āϤāĻžāĻĻā§āϰ āύā§āϝā§āύāϤāĻŽ āĻļāĻŋāĻā§āώāĻž āĻāĻŦāĻ āĻĒā§āϰāϤā§āϝāϝāĻŧāĻŋāϤ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧāϤāĻžāĻ āĻĒā§āϰāĻŖ āĻāϰāϤ⧠āĻšāĻŦā§āĨ¤
RDNs must meet regulatory compliance standards set forth by CMS or other regulatory agencies for the particular health care setting, while achieving nutrition outcomes consistent with professional standards, person-centered care, and individual wishes. Each RDN has an individual scope of practice that is determined by education, training, credentialing, as well as demonstrated and documented competence to practice. An RDNâs legal scope of practice is defined by state licensure law and differs from state to state. The RDN serves as a member of the interdisciplinary team and coordinates nutrition care, focusing on person-centered, individualized diets that consider an individualâs health care goals and preferences.
RDN-āĻā§āϞāĻŋāĻā§ āĻ āĻŦāĻļā§āϝāĻ CMS āĻŦāĻž āĻ āύā§āϝāĻžāύā§āϝ āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻ āϏāĻāϏā§āĻĨāĻžāĻā§āϞāĻŋāϰ āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāϰā§āϧāĻžāϰāĻŋāϤ āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻ āϏāĻŽā§āĻŽāϤāĻŋ āĻŽāĻžāύ āĻĒā§āϰāĻŖ āĻāϰāϤ⧠āĻšāĻŦā§, āĻāĻāĻ āϏāĻžāĻĨā§ āĻĒā§āĻļāĻžāĻĻāĻžāϰ āĻŽāĻžāύ, āĻŦā§āϝāĻā§āϤāĻŋ-āĻā§āύā§āĻĻā§āϰāĻŋāĻ āϝāϤā§āύ āĻāĻŦāĻ āĻŦā§āϝāĻā§āϤāĻŋāĻāϤ āĻāĻā§āĻāĻžāϰ āϏāĻžāĻĨā§ āϏāĻžāĻŽāĻā§āĻāϏā§āϝāĻĒā§āϰā§āĻŖ āĻĒā§āώā§āĻāĻŋāϰ āĻĢāϞāĻžāĻĢāϞ āĻ āϰā§āĻāύ āĻāϰāϤ⧠āĻšāĻŦā§āĨ¤ āĻĒā§āϰāϤāĻŋāĻāĻŋ RDN-āĻāϰ āĻāĻāĻāĻŋ āĻĒā§āĻĨāĻ āĻ āύā§āĻļā§āϞāύā§āϰ āϏā§āϝā§āĻ āĻĨāĻžāĻā§ āϝāĻž āĻļāĻŋāĻā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻā§āώāĻŖ, āĻļāĻāϏāĻžāĻĒāϤā§āϰ āĻĒā§āϰāĻĻāĻžāύā§āϰ āĻĒāĻžāĻļāĻžāĻĒāĻžāĻļāĻŋ āĻ āύā§āĻļā§āϞāύā§āϰ āĻāύā§āϝ āĻĒā§āϰāĻĻāϰā§āĻļāĻŋāϤ āĻāĻŦāĻ āύāĻĨāĻŋāĻā§āĻā§āϤ āĻĻāĻā§āώāϤāĻž āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāϰā§āϧāĻžāϰāĻŋāϤ āĻšāϝāĻŧāĨ¤ RDN-āĻāϰ āĻ āύā§āĻļā§āϞāύā§āϰ āĻāĻāύāĻŋ āϏā§āϝā§āĻ āϰāĻžāώā§āĻā§āϰā§āϝāĻŧ āϞāĻžāĻāϏā§āύā§āϏ āĻāĻāύ āĻĻā§āĻŦāĻžāϰāĻž āϏāĻāĻā§āĻāĻžāϝāĻŧāĻŋāϤ āĻāϰāĻž āĻšāϝāĻŧ āĻāĻŦāĻ āϰāĻžāĻā§āϝ āĻĨā§āĻā§ āϰāĻžāĻā§āϝ⧠āĻāĻŋāύā§āύ āĻšāϝāĻŧāĨ¤ RDN āĻāύā§āϤāĻāĻŦāĻŋāώāϝāĻŧāĻ āĻĻāϞā§āϰ āϏāĻĻāϏā§āϝ āĻšāĻŋāϏāĻžāĻŦā§ āĻāĻžāĻ āĻāϰ⧠āĻāĻŦāĻ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āϏāĻŽāύā§āĻŦāϝāĻŧ āĻāϰā§, āĻŦā§āϝāĻā§āϤāĻŋ-āĻā§āύā§āĻĻā§āϰāĻŋāĻ, āĻŦā§āϝāĻā§āϤāĻŋāĻāϤāĻā§āϤ āĻāĻžāĻĻā§āϝā§āϰ āĻāĻĒāϰ āĻŽāύā§āϝā§āĻ āĻĻā§āϝāĻŧ āϝāĻž āĻāĻāĻāύ āĻŦā§āϝāĻā§āϤāĻŋāϰ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāϏā§āĻŦāĻž āϞāĻā§āώā§āϝ āĻāĻŦāĻ āĻĒāĻāύā§āĻĻ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰā§āĨ¤
RDNs also play a critical role in developing facility policies and procedures and in educating patients and staff on the importance of individualized nutrition care. In SNFs, the intent of the regulation is to ensure that a dietitian is utilized in planning, managing, and implementing dietary service activities to assure that the residents receive adequate nutrition. See the sidebar âRole of a Qualified Dietitian or Other Clinically Qualified Nutrition Professionalâ for more information.
āĻāϰāĻĄāĻŋāĻāύāĻā§āϞāĻŋ āϏā§āĻŦāĻŋāϧāĻž āύā§āϤāĻŋ āĻ āĻĒāĻĻā§āϧāϤāĻŋ āϤā§āϰāĻŋāϤ⧠āĻāĻŦāĻ āϰā§āĻā§ āĻ āĻāϰā§āĻŽā§āĻĻā§āϰ āĻŦā§āϝāĻā§āϤāĻŋāĻāϤāĻā§āϤ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύā§āϰ āĻā§āϰā§āϤā§āĻŦ āϏāĻŽā§āĻĒāϰā§āĻā§ āĻļāĻŋāĻā§āώāĻŋāϤ āĻāϰāĻžāϰ āĻā§āώā§āϤā§āϰā§āĻ āĻā§āϰā§āϤā§āĻŦāĻĒā§āϰā§āĻŖ āĻā§āĻŽāĻŋāĻāĻž āĻĒāĻžāϞāύ āĻāϰā§āĨ¤ āĻāϏāĻāύāĻāĻĢāĻā§āϞāĻŋāϤā§, āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻŖā§āϰ āĻāĻĻā§āĻĻā§āĻļā§āϝ āĻšāϞ āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāĻž āϝ⧠āĻāĻāĻāύ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύāĻā§ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻĒāϰāĻŋāώā§āĻŦāĻž āĻāĻžāϰā§āϝāĻā§āϰāĻŽ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž, āĻĒāϰāĻŋāĻāĻžāϞāύāĻž āĻāĻŦāĻ āĻŦāĻžāϏā§āϤāĻŦāĻžāϝāĻŧāύ⧠āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāϰāĻž āĻšāϝāĻŧ āϝāĻžāϤ⧠āĻŦāĻžāϏāĻŋāύā§āĻĻāĻžāϰāĻž āĻĒāϰā§āϝāĻžāĻĒā§āϤ āĻĒā§āώā§āĻāĻŋ āĻĒāĻžāύāĨ¤ āĻāϰāĻ āϤāĻĨā§āϝā§āϰ āĻāύā§āϝ "āĻāĻāĻāύ āϝā§āĻā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ āύā§āϝāĻžāύā§āϝ āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞāĻŋ āϝā§āĻā§āϝ āĻĒā§āώā§āĻāĻŋ āĻĒā§āĻļāĻžāĻĻāĻžāϰā§āϰ āĻā§āĻŽāĻŋāĻāĻž" āϏāĻžāĻāĻĄāĻŦāĻžāϰāĻāĻŋ āĻĻā§āĻā§āύāĨ¤
RDNs should utilize the Nutrition Care Process and develop an individualized care plan that is consistent with needs based on nutritional status, nutrition-focused physical findings, medical condition, personal preferences, and an individualâs right to make choices. RDNs should assess nutritional status, determine a nutrition diagnosis, plan appropriate nutrition interventions, and monitor and evaluate outcomes. NDTRs support RDNs in the Nutrition Care Process and may complete parts of the process as assigned by the RDN. The RDN can delegate tasks to a competent NDTR as appropriate based on state law. Collaboration among the patient, family, and members of the health care team will help assure the nutrition plan of care is comprehensive and appropriate for each individual.
RDN-āĻĻā§āϰ āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āĻĒā§āϰāĻā§āϰāĻŋāϝāĻŧāĻž āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāϰāĻž āĻāĻāĻŋāϤ āĻāĻŦāĻ āĻĒā§āώā§āĻāĻŋāϰ āĻ āĻŦāϏā§āĻĨāĻž, āĻĒā§āώā§āĻāĻŋ-āĻā§āύā§āĻĻā§āϰāĻŋāĻ āĻļāĻžāϰā§āϰāĻŋāĻ āĻĢāϞāĻžāĻĢāϞ, āĻāĻŋāĻāĻŋā§āϏāĻž āĻ āĻŦāϏā§āĻĨāĻž, āĻŦā§āϝāĻā§āϤāĻŋāĻāϤ āĻĒāĻāύā§āĻĻ āĻāĻŦāĻ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻĒāĻāύā§āĻĻ āĻāϰāĻžāϰ āĻ āϧāĻŋāĻāĻžāϰā§āϰ āĻāĻĒāϰ āĻāĻŋāϤā§āϤāĻŋ āĻāϰ⧠āĻāĻžāĻšāĻŋāĻĻāĻžāϰ āϏāĻžāĻĨā§ āϏāĻžāĻŽāĻā§āĻāϏā§āϝāĻĒā§āϰā§āĻŖ āĻāĻāĻāĻŋ āĻŦā§āϝāĻā§āϤāĻŋāĻāϤāĻā§āϤ āϝāϤā§āύ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž āϤā§āϰāĻŋ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤ RDN-āĻĻā§āϰ āĻĒā§āώā§āĻāĻŋāϰ āĻ āĻŦāϏā§āĻĨāĻž āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āĻāϰāĻž āĻāĻāĻŋāϤ, āĻĒā§āώā§āĻāĻŋ āύāĻŋāϰā§āĻŖāϝāĻŧ āύāĻŋāϰā§āϧāĻžāϰāĻŖ āĻāϰāĻž āĻāĻāĻŋāϤ, āĻāĻĒāϝā§āĻā§āϤ āĻĒā§āώā§āĻāĻŋ āĻšāϏā§āϤāĻā§āώā§āĻĒ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž āĻāϰāĻž āĻāĻāĻŋāϤ āĻāĻŦāĻ āĻĢāϞāĻžāĻĢāϞ āĻĒāϰā§āϝāĻŦā§āĻā§āώāĻŖ āĻ āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āĻāϰāĻž āĻāĻāĻŋāϤāĨ¤ NDTR-āϰāĻž āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āĻĒā§āϰāĻā§āϰāĻŋāϝāĻŧāĻžāϝāĻŧ RDN-āĻĻā§āϰ āϏāĻŽāϰā§āĻĨāύ āĻāϰ⧠āĻāĻŦāĻ RDN āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāϰā§āϧāĻžāϰāĻŋāϤ āĻĒā§āϰāĻā§āϰāĻŋāϝāĻŧāĻžāϰ āĻāĻŋāĻā§ āĻ āĻāĻļ āϏāĻŽā§āĻĒā§āϰā§āĻŖ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤ RDN āϰāĻžāώā§āĻā§āϰā§āϝāĻŧ āĻāĻāύā§āϰ āĻāĻŋāϤā§āϤāĻŋāϤ⧠āĻāĻĒāϝā§āĻā§āϤ āĻšāĻŋāϏāĻžāĻŦā§ āĻāĻāĻāύ āĻĻāĻā§āώ NDTR-āĻā§ āĻāĻžāĻ āĻ āϰā§āĻĒāĻŖ āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤ āϰā§āĻā§, āĻĒāϰāĻŋāĻŦāĻžāϰ āĻāĻŦāĻ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāϏā§āĻŦāĻž āĻĻāϞā§āϰ āϏāĻĻāϏā§āϝāĻĻā§āϰ āĻŽāϧā§āϝ⧠āϏāĻšāϝā§āĻāĻŋāϤāĻž āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāϤ⧠āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰāĻŦā§ āϝ⧠āĻĒā§āώā§āĻāĻŋ āϝāϤā§āύ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻžāĻāĻŋ āĻĒā§āϰāϤāĻŋāĻāĻŋ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻāύā§āϝ āĻŦā§āϝāĻžāĻĒāĻ āĻāĻŦāĻ āĻāĻĒāϝā§āĻā§āϤāĨ¤
RDNs should develop and/or utilize appropriate communications systems across the continuum of care during care transitions. This might include when possible, communicating with other health care settings regarding an individualâs diet prescription, preferences, and choices. Diet prescriptions that are appropriate in an acute-care setting may not be necessary or desired once an individual resides in PAC or is readmitted to an acute care hospital. As the national interoperability program (health IT) is implemented, this type of information will be shared more easily and routinely. In addition, reporting of data and outcomes from the IMPACT Act may help to better define the role of nutrition in improved patient outcomes and cost containment in PAC in the future.
āϝāϤā§āύā§āϰ āĻĒāϰāĻŋāĻŦāϰā§āϤāύā§āϰ āϏāĻŽāϝāĻŧ RDN-āĻāϰ āĻāĻāĻŋāϤ āϝāϤā§āύā§āϰ āϧāĻžāϰāĻžāĻŦāĻžāĻšāĻŋāĻāϤāĻž āĻā§āĻĄāĻŧā§ āĻāĻĒāϝā§āĻā§āϤ āϝā§āĻāĻžāϝā§āĻ āĻŦā§āϝāĻŦāϏā§āĻĨāĻž āϤā§āϰāĻŋ āĻāϰāĻž āĻāĻŦāĻ/āĻ āĻĨāĻŦāĻž āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāϰāĻžāĨ¤ āĻāϰ āĻŽāϧā§āϝ⧠āϏāĻŽā§āĻāĻŦ āĻšāϞā§, āĻāĻāĻāύ āĻŦā§āϝāĻā§āϤāĻŋāϰ āĻāĻžāĻĻā§āϝā§āϰ āĻĒā§āϰā§āϏāĻā§āϰāĻŋāĻĒāĻļāύ, āĻĒāĻāύā§āĻĻ āĻāĻŦāĻ āĻĒāĻāύā§āĻĻ āϏāĻŽā§āĻĒāϰā§āĻā§ āĻ āύā§āϝāĻžāύā§āϝ āϏā§āĻŦāĻžāϏā§āĻĨā§āϝāϏā§āĻŦāĻž āϏā§āĻāĻŋāĻāϏā§āϰ āϏāĻžāĻĨā§ āϝā§āĻāĻžāϝā§āĻ āĻāϰāĻž āĻ āύā§āϤāϰā§āĻā§āĻā§āϤ āĻĨāĻžāĻāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāĻāĻāύ āĻŦā§āϝāĻā§āϤāĻŋ PAC-āϤ⧠āĻĨāĻžāĻāĻžāϰ āĻĒāϰ⧠āĻŦāĻž āĻāĻāĻāĻŋ āϤā§āĻŦā§āϰ āϝāϤā§āύ āĻšāĻžāϏāĻĒāĻžāϤāĻžāϞ⧠āĻĒā§āύāϰāĻžāϝāĻŧ āĻāϰā§āϤāĻŋ āĻšāĻāϝāĻŧāĻžāϰ āĻĒāϰ⧠āϤā§āĻŦā§āϰ āϝāϤā§āύā§āϰ āϏā§āĻāĻŋāĻāϏ⧠āĻāĻĒāϝā§āĻā§āϤ āĻĄāĻžāϝāĻŧā§āĻ āĻĒā§āϰā§āϏāĻā§āϰāĻŋāĻĒāĻļāύāĻā§āϞāĻŋ āĻĒā§āϰāϝāĻŧā§āĻāύā§āϝāĻŧ āĻŦāĻž āĻĒāĻāύā§āĻĻāϏāĻ āύāĻžāĻ āĻšāϤ⧠āĻĒāĻžāϰā§āĨ¤ āĻāĻžāϤā§āϝāĻŧ āĻāύā§āϤāĻāĻāĻžāϰā§āϝāĻāĻžāϰāĻŋāϤāĻž āĻĒā§āϰā§āĻā§āϰāĻžāĻŽ (āϏā§āĻŦāĻžāϏā§āĻĨā§āϝ āĻāĻāĻāĻŋ) āĻŦāĻžāϏā§āϤāĻŦāĻžāϝāĻŧāĻŋāϤ āĻšāĻāϝāĻŧāĻžāϰ āϏāĻžāĻĨā§ āϏāĻžāĻĨā§, āĻāĻ āϧāϰāĻŖā§āϰ āϤāĻĨā§āϝ āĻāϰāĻ āϏāĻšāĻā§ āĻāĻŦāĻ āύāĻŋāϝāĻŧāĻŽāĻŋāϤāĻāĻžāĻŦā§ āĻāĻžāĻ āĻāϰāĻž āĻšāĻŦā§āĨ¤ āĻāĻāĻžāĻĄāĻŧāĻžāĻ, IMPACT āĻāĻāύ āĻĨā§āĻā§ āϤāĻĨā§āϝ āĻāĻŦāĻ āĻĢāϞāĻžāĻĢāϞā§āϰ āĻĒā§āϰāϤāĻŋāĻŦā§āĻĻāύ āĻāĻŦāĻŋāώā§āϝāϤ⧠PAC-āϤ⧠āĻāύā§āύāϤ āϰā§āĻā§āϰ āĻĢāϞāĻžāĻĢāϞ āĻāĻŦāĻ āĻāϰāĻ āύāĻŋāϝāĻŧāύā§āϤā§āϰāĻŖā§ āĻĒā§āώā§āĻāĻŋāϰ āĻā§āĻŽāĻŋāĻāĻž āĻāϰāĻ āĻāĻžāϞāĻāĻžāĻŦā§ āϏāĻāĻā§āĻāĻžāϝāĻŧāĻŋāϤ āĻāϰāϤ⧠āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāϰāϤ⧠āĻĒāĻžāϰā§āĨ¤
Recent federal regulations that oversee SNFs allow physicians to delegate writing of diet orders to qualified dietitians and other clinically qualified nutrition professionals. This may help assure continuity of care; however, facility policies and procedures must be considered and state licensure laws may impact the ability of RDNs to write diet orders, even if privileges are granted by a physician. RDNs should be advocates for order-writing in their state with direction from the Academy, state affiliates, and state licensing boards.
SNF-āĻāϰ āϤāϤā§āϤā§āĻŦāĻžāĻŦāϧāĻžāύāĻāĻžāϰ⧠āϏāĻžāĻŽā§āĻĒā§āϰāϤāĻŋāĻ āĻĢā§āĻĄāĻžāϰā§āϞ āύāĻŋāϝāĻŧāĻŽāĻžāĻŦāϞ⧠āĻāĻŋāĻāĻŋā§āϏāĻāĻĻā§āϰ āϝā§āĻā§āϝ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻāĻŦāĻ āĻ āύā§āϝāĻžāύā§āϝ āĻā§āϞāĻŋāύāĻŋāĻā§āϝāĻžāϞāĻŋ āϝā§āĻā§āϝ āĻĒā§āώā§āĻāĻŋ āĻĒā§āĻļāĻžāĻĻāĻžāϰāĻĻā§āϰ āĻāĻžāĻā§ āĻĄāĻžāϝāĻŧā§āĻ āĻ āϰā§āĻĄāĻžāϰ āϞā§āĻāĻžāϰ āĻĻāĻžāϝāĻŧāĻŋāϤā§āĻŦ āĻ āϰā§āĻĒāĻŖ āĻāϰāĻžāϰ āĻ āύā§āĻŽāϤāĻŋ āĻĻā§āϝāĻŧāĨ¤ āĻāĻāĻŋ āϝāϤā§āύā§āϰ āϧāĻžāϰāĻžāĻŦāĻžāĻšāĻŋāĻāϤāĻž āύāĻŋāĻļā§āĻāĻŋāϤ āĻāϰāϤ⧠āϏāĻžāĻšāĻžāϝā§āϝ āĻāϰāϤ⧠āĻĒāĻžāϰā§; āϤāĻŦā§, āϏā§āĻŦāĻŋāϧāĻž āύā§āϤāĻŋ āĻāĻŦāĻ āĻĒāĻĻā§āϧāϤāĻŋāĻā§āϞāĻŋ āĻŦāĻŋāĻŦā§āĻāύāĻž āĻāϰāĻž āĻāĻāĻŋāϤ āĻāĻŦāĻ āϰāĻžāώā§āĻā§āϰā§āϝāĻŧ āϞāĻžāĻāϏā§āύā§āϏ āĻāĻāύāĻā§āϞāĻŋ RDN-āĻĻā§āϰ āĻĄāĻžāϝāĻŧā§āĻ āĻ āϰā§āĻĄāĻžāϰ āϞā§āĻāĻžāϰ āĻā§āώāĻŽāϤāĻžāĻā§ āĻĒā§āϰāĻāĻžāĻŦāĻŋāϤ āĻāϰāϤ⧠āĻĒāĻžāϰā§, āĻāĻŽāύāĻāĻŋ āϝāĻĻāĻŋ āĻāĻāĻāύ āĻāĻŋāĻāĻŋā§āϏāĻ āĻāϰā§āϤā§āĻ āĻŦāĻŋāĻļā§āώāĻžāϧāĻŋāĻāĻžāϰ āĻĻā§āĻāϝāĻŧāĻž āĻšāϝāĻŧāĨ¤ RDN-āĻĻā§āϰ āϤāĻžāĻĻā§āϰ āϰāĻžāĻā§āϝ⧠āĻ āϰā§āĻĄāĻžāϰ āϞā§āĻāĻžāϰ āĻĒāĻā§āώ⧠āĻāĻāύāĻā§āĻŦā§ āĻšāĻāϝāĻŧāĻž āĻāĻāĻŋāϤ, āĻāĻāĻžāĻĄā§āĻŽāĻŋ, āϰāĻžāĻā§āϝ āϏāĻšāϝā§āĻā§ āϏāĻāϏā§āĻĨāĻž āĻāĻŦāĻ āϰāĻžāĻā§āϝ āϞāĻžāĻāϏā§āύā§āϏāĻŋāĻ āĻŦā§āϰā§āĻĄā§āϰ āύāĻŋāϰā§āĻĻā§āĻļāύāĻž āĻ āύā§āϏāĻžāϰā§āĨ¤
Role of a Qualified Dietitian or Other Clinically Qualified Nutrition Professional
A dietitian qualified on the basis of education, training, or experience in identification of dietary needs, planning, and implementation of dietary programs has experience or training, which includes
assessing special nutritional needs of geriatric and physically impaired individuals;
developing therapeutic diets;
developing regular diets to meet the specialized needs of geriatric and physically impaired individuals;
developing and implementing continuing education programs for dietary services and nursing personnel;
participating in interdisciplinary care planning;
budgeting and purchasing food and supplies; and
supervising institutional food preparation, service, and storage.
āĻāĻāĻāύ āĻĄāĻžāϝāĻŧā§āĻāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āϝāĻŋāύāĻŋ āĻļāĻŋāĻā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻā§āώāĻŖ, āĻ āĻĨāĻŦāĻž āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻāĻžāĻšāĻŋāĻĻāĻž āϏāύāĻžāĻā§āϤāĻāϰāĻŖ, āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻž āĻāĻŦāĻ āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻāϰā§āĻŽāϏā§āĻāĻŋ āĻŦāĻžāϏā§āϤāĻŦāĻžāϝāĻŧāύā§āϰ āĻ āĻāĻŋāĻā§āĻāϤāĻžāϰ āĻāĻŋāϤā§āϤāĻŋāϤ⧠āϝā§āĻā§āϝ, āϤāĻžāϰ āĻ āĻāĻŋāĻā§āĻāϤāĻž āĻŦāĻž āĻĒā§āϰāĻļāĻŋāĻā§āώāĻŖ āĻĨāĻžāĻā§, āϝāĻžāϰ āĻŽāϧā§āϝ⧠āϰāϝāĻŧā§āĻā§ āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻŦāĻ āĻļāĻžāϰā§āϰāĻŋāĻāĻāĻžāĻŦā§ āĻĒā§āϰāϤāĻŋāĻŦāύā§āϧ⧠āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻŦāĻŋāĻļā§āώ āĻĒā§āώā§āĻāĻŋāϰ āĻāĻžāĻšāĻŋāĻĻāĻž āĻŽā§āϞā§āϝāĻžāϝāĻŧāύ āĻāϰāĻž; āĻĨā§āϰāĻžāĻĒāĻŋāĻāĻāĻŋāĻ āĻĄāĻžāϝāĻŧā§āĻ āϤā§āϰāĻŋ āĻāϰāĻž; āĻŦāĻžāϰā§āϧāĻā§āϝāĻāύāĻŋāϤ āĻāĻŦāĻ āĻļāĻžāϰā§āϰāĻŋāĻāĻāĻžāĻŦā§ āĻĒā§āϰāϤāĻŋāĻŦāύā§āϧ⧠āĻŦā§āϝāĻā§āϤāĻŋāĻĻā§āϰ āĻŦāĻŋāĻļā§āώ āĻāĻžāĻšāĻŋāĻĻāĻž āĻĒā§āϰāĻŖā§āϰ āĻāύā§āϝ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻĄāĻžāϝāĻŧā§āĻ āϤā§āϰāĻŋ āĻāϰāĻž; āĻāĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻāĻžāĻāϤ āĻĒāϰāĻŋāώā§āĻŦāĻž āĻāĻŦāĻ āύāĻžāϰā§āϏāĻŋāĻ āĻāϰā§āĻŽā§āĻĻā§āϰ āĻāύā§āϝ āĻ āĻŦā§āϝāĻžāĻšāϤ āĻļāĻŋāĻā§āώāĻž āĻāϰā§āĻŽāϏā§āĻāĻŋ āϤā§āϰāĻŋ āĻāĻŦāĻ āĻŦāĻžāϏā§āϤāĻŦāĻžāϝāĻŧāύ āĻāϰāĻž; āĻāύā§āϤāĻāĻŦāĻŋāώāϝāĻŧāĻ āϝāϤā§āύ āĻĒāϰāĻŋāĻāϞā§āĻĒāύāĻžāϝāĻŧ āĻ āĻāĻļāĻā§āϰāĻšāĻŖ; āĻŦāĻžāĻā§āĻ āϤā§āϰāĻŋ āĻāĻŦāĻ āĻāĻžāĻĻā§āϝ āĻ āϏāϰāĻŦāϰāĻžāĻš āĻā§āϰāϝāĻŧ; āĻāĻŦāĻ āĻĒā§āϰāĻžāϤāĻŋāώā§āĻ āĻžāύāĻŋāĻ āĻāĻžāĻĻā§āϝ āĻĒā§āϰāϏā§āϤā§āϤāĻŋ, āĻĒāϰāĻŋāώā§āĻŦāĻž āĻāĻŦāĻ āϏāĻāϰāĻā§āώāĻŖ āϤāϤā§āϤā§āĻŦāĻžāĻŦāϧāĻžāύ āĻāϰāĻžāĨ¤