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Geriatric Food & Nutrition Management

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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. 

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ…āύāĻ¨ā§āϝ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻ•ā§ŒāĻļāϞ āϤ⧈āϰāĻŋāϰ āωāĻĒāϰ āĻĻ⧃āĻˇā§āϟāĻŋ āύāĻŋāĻŦāĻĻā§āϧ āĻ•āϰ⧇, āϝāĻžāϰ āϞāĻ•ā§āĻˇā§āϝ āϤāĻžāĻĻ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āϏāĻ°ā§āĻŦā§‹āĻ¤ā§āϤāĻŽ āĻŦā§āϝāĻŦāĻšāĻžāϰ, āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻĒā§āϰāϤāĻŋāϰ⧋āϧ āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻŦ⧃āĻĻā§āϧāĻŋ āĻ•āϰāĻžāĨ¤ āĻāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻŦāϝāĻŧāϏ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āϘāĻŸā§‡ āϝāĻžāĻ“āϝāĻŧāĻž āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύāϗ⧁āϞāĻŋ āĻŦā§‹āĻāĻž, āϝ⧇āĻŽāύ āĻ•ā§āώ⧁āϧāĻž āĻšā§āϰāĻžāϏ, āĻšāϜāĻŽā§‡āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āĻāĻŦāĻ‚ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āĻ•ā§āώāϤāĻŋ, āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡ āϏ⧇āϗ⧁āϞāĻŋ āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ•āϰāĻžāĨ¤

Key aspects of geriatric food and nutrition management

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āĻŽā§‚āϞ āĻĻāĻŋāĻ•āϗ⧁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. 
  • āĻĒ⧁āĻˇā§āϟāĻŋāϗ⧁āĻŖ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰ: āĻĒ⧁āĻˇā§āϟāĻŋāϗ⧁āĻŖ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰ āϝ⧇āĻŽāύ āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻĒā§āϰ⧋āϟāĻŋāύ, āĻ—ā§‹āϟāĻž āĻļāĻ¸ā§āϝ, āĻĢāϞ āĻāĻŦāĻ‚ āĻļāĻžāĻ•āϏāĻŦāϜāĻŋāϕ⧇ āĻ…āĻ—ā§āϰāĻžāϧāĻŋāĻ•āĻžāϰ āĻĻ⧇āĻ“āϝāĻŧāĻž, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āϝāĻžāĻĻ⧇āϰ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒ⧁āĻˇā§āϟāĻŋ āĻ—ā§āϰāĻšāĻŖ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āϤ⧇ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž āĻšāϤ⧇ āĻĒāĻžāϰ⧇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. 
  • āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāĻŖ: āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ…āύāĻ¨ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĨāĻžāĻ•āϤ⧇ āĻĒāĻžāϰ⧇ āϤāĻž āĻ¸ā§āĻŦā§€āĻ•āĻžāϰ āĻ•āϰāĻž, āϝ⧇āĻŽāύ āĻĒ⧇āĻļā§€ āϰāĻ•ā§āώāĻŖāĻžāĻŦ⧇āĻ•ā§āώāϪ⧇āϰ āϜāĻ¨ā§āϝ āωāĻšā§āϚ āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧāϤāĻž, āĻšāĻžāĻĄāĻŧ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āϜāĻ¨ā§āϝ āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻ—ā§āϰāĻšāĻŖ āĻŦ⧃āĻĻā§āϧāĻŋ āĻāĻŦāĻ‚ āĻĒāĻžāύāĻŋāĻļā§‚āĻ¨ā§āϝāϤāĻž āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇āϰ āϜāĻ¨ā§āϝ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āϜāϞāϝāĻŧā§‹āϜāύāĨ¤
  • 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 āĻšā§āϝāĻžāϞ⧇āĻžā§āϜ āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž: āĻ¸ā§āĻŦāĻžāĻĻ āĻāĻŦāĻ‚ āĻ—āĻ¨ā§āϧ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ, āϚāĻŋāĻŦāĻžāύ⧋āϰ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž āĻāĻŦāĻ‚ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āĻ“āώ⧁āϧ⧇āϰ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻžāϰ āĻŽāϤ⧋ āĻŦāĻŋāώāϝāĻŧāϗ⧁āϞāĻŋ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰāĻž āĻāĻŦāĻ‚ āϏ⧇āχ āĻ…āύ⧁āϝāĻžāϝāĻŧā§€ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻāϗ⧁āϞāĻŋāϕ⧇ āĻ…āĻ­āĻŋāϝ⧋āϜāĻŋāϤ āĻ•āϰāĻžāĨ¤
  • 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.
  •  āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž āĻĒā§āϰāϚāĻžāϰ: āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻžāϰ āϗ⧁āϰ⧁āĻ¤ā§āĻŦ āĻ¸ā§āĻŦā§€āĻ•āĻžāϰ āĻ•āϰāĻž āĻāĻŦāĻ‚ āĻ•ā§āώ⧁āϧāĻž āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻŦ⧃āĻĻā§āϧāĻŋāϰ āϜāĻ¨ā§āϝ āĻ­āĻžāĻ— āĻ•āϰ⧇ āύ⧇āĻ“āϝāĻŧāĻž āĻ–āĻžāĻŦāĻžāϰ āĻŦāĻž āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻĒā§āϰ⧋āĻ—ā§āϰāĻžāĻŽāϗ⧁āϞāĻŋāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰāĻžāĨ¤
  • 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. 
  • āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž: āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āϤ⧈āϰāĻŋ āĻ•āϰāĻž āϝāĻž āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āϚāĻžāĻšāĻŋāĻĻāĻž āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ, āĻĒāϰāĻŋāĻĒā§‚āϰāĻ• āĻāĻŦāĻ‚ āϏāĻŽā§āĻĒāĻĻ⧇āϰ āĻ…ā§āϝāĻžāĻ•ā§āϏ⧇āϏ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤāĨ¤

Specific Dietary Recommendations for Older Adults

āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϏ⧁āĻĒāĻžāϰāĻŋāĻļ
  • 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§āϰ⧋āϟāĻŋāύ: āĻĒ⧇āĻļā§€ āĻ­āϰ āĻāĻŦāĻ‚ āĻļāĻ•ā§āϤāĻŋ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻžāϰ āϜāĻ¨ā§āϝ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒā§āϰ⧋āϟāĻŋāύ āĻ—ā§āϰāĻšāĻŖ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāĻž, āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻŽāĻžāĻ‚āϏ, āĻšāĻžāρāϏ-āĻŽā§āϰāĻ—āĻŋ, āĻŽāĻžāĻ›, āĻĻ⧁āĻ—ā§āϧāϜāĻžāϤ āĻĒāĻŖā§āϝ āĻāĻŦāĻ‚ āωāĻĻā§āĻ­āĻŋāĻĻ-āĻ­āĻŋāĻ¤ā§āϤāĻŋāĻ• āĻĒā§āϰ⧋āϟāĻŋāύ āĻ‰ā§ŽāϏ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰāĻžāϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡āĨ¤
  • Fiber:Prioritizing fiber-rich foods like whole grains, fruits, and vegetables to aid digestion and prevent constipation. 
  • āĻĢāĻžāχāĻŦāĻžāϰ: āĻšāϜāĻŽā§‡ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻāĻŦāĻ‚ āϕ⧋āĻˇā§āĻ āĻ•āĻžāĻ āĻŋāĻ¨ā§āϝ āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇āϰ āϜāĻ¨ā§āϝ āφāρāĻļāϝ⧁āĻ•ā§āϤ āĻ–āĻžāĻŦāĻžāϰ āϝ⧇āĻŽāύ āĻ—ā§‹āϟāĻž āĻļāĻ¸ā§āϝ, āĻĢāϞ āĻāĻŦāĻ‚ āĻļāĻžāĻ•āϏāĻŦāϜāĻŋāϕ⧇ āĻ…āĻ—ā§āϰāĻžāϧāĻŋāĻ•āĻžāϰ āĻĻ⧇āĻ“āϝāĻŧāĻžāĨ¤
  • 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. 
  • āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ‚ āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ: āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āϝāĻžāĻĻ⧇āϰ āĻ…āĻ¸ā§āϟāĻŋāĻ“āĻĒā§‹āϰ⧋āϏāĻŋāϏ⧇āϰ āĻā§āρāĻ•āĻŋ āϰāϝāĻŧ⧇āϛ⧇ āϤāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒāϰāĻŋāĻŽāĻžāϪ⧇ āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ‚ āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻ—ā§āϰāĻšāĻŖ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāĻž, āϝāĻžāϤ⧇ āϤāĻžāϰāĻž āϏ⧁āϰāĻ•ā§āώāĻŋāϤ āĻ–āĻžāĻŦāĻžāϰ, āĻĻ⧁āĻ—ā§āϧāϜāĻžāϤ āĻĻā§āϰāĻŦā§āϝ āĻāĻŦāĻ‚ āĻĒāϰāĻŋāĻĒā§‚āϰāĻ• āĻ—ā§āϰāĻšāϪ⧇āϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡āĨ¤
  • Hydration:Encouraging adequate fluid intake to prevent dehydration, as older adults may experience a diminished sense of thirst. 
  • āϜāϞāϝāĻŧā§‹āϜāύ: āĻĒāĻžāύāĻŋāĻļā§‚āĻ¨ā§āϝāϤāĻž āϰ⧋āϧ⧇ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āϤāϰāϞ āĻ—ā§āϰāĻšāĻŖāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰāĻž, āĻ•āĻžāϰāĻŖ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϤ⧃āĻˇā§āĻŖāĻžāϰ āĻ…āύ⧁āĻ­ā§‚āϤāĻŋ āĻ•āĻŽā§‡ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇āĨ¤
  • Smaller, more frequent meals:Suggesting smaller, more frequent meals to manage appetite and prevent overeating, especially for those with limited appetites. 
  • āϛ⧋āϟ, āφāϰāĻ“ āϘāύ āϘāύ āĻ–āĻžāĻŦāĻžāϰ: āĻ•ā§āώ⧁āϧāĻž āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāĻŖ āĻ•āϰāϤ⧇ āĻāĻŦāĻ‚ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻ–āĻžāĻ“āϝāĻŧāĻž āϰ⧋āϧ āĻ•āϰāϤ⧇, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āϝāĻžāĻĻ⧇āϰ āĻ•ā§āώ⧁āϧāĻž āϏ⧀āĻŽāĻŋāϤ āϤāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āϛ⧋āϟ, āφāϰāĻ“ āϘāύ āϘāύ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻĒāϰāĻžāĻŽāĻ°ā§āĻļ āĻĻ⧇āĻ“āϝāĻŧāĻžāĨ¤
  • 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•: āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻŦāĻŋ ⧧⧍, āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻāĻŦāĻ‚ āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽā§‡āϰ āĻŽāϤ⧋ āĻĒāϰāĻŋāĻĒā§‚āϰāĻ•āϗ⧁āϞāĻŋāϰ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧāϤāĻž āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āϝāĻĻāĻŋ āĻ–āĻžāĻĻā§āϝ āĻ—ā§āϰāĻšāĻŖ āĻ…āĻĒāĻ°ā§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. 

āϏāĻ‚āĻ•ā§āώ⧇āĻĒ⧇, āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āĻāĻ•āϟāĻŋ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻĒāĻĻā§āϧāϤāĻŋ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āϝāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ…āύāĻ¨ā§āϝ āϚāĻžāĻšāĻŋāĻĻāĻž āĻāĻŦāĻ‚ āĻšā§āϝāĻžāϞ⧇āĻžā§āϜāϗ⧁āϞāĻŋ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇ āϝāĻžāϤ⧇ āϤāĻžāϰāĻž āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒāĻžāύ, āϤāĻžāĻĻ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāϖ⧇ āĻāĻŦāĻ‚ āϤāĻžāĻĻ⧇āϰ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āωāĻ¨ā§āύāϤ āĻ•āϰ⧇āĨ¤

Nutrients-densed Foods

āĻĒ⧁āĻˇā§āϟāĻŋāϗ⧁āĻŖ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰ

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. 

āĻĒ⧁āĻˇā§āϟāĻŋāϗ⧁āĻŖ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰ āĻšāϞ⧋ āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ, āĻ–āύāĻŋāϜ āĻāĻŦāĻ‚ āĻ•ā§āϝāĻžāϞ⧋āϰāĻŋāϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āωāĻĒāĻ•āĻžāϰ⧀ āĻĒ⧁āĻˇā§āϟāĻŋāϗ⧁āĻŖ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰāĨ¤ āĻāϗ⧁āϞāĻŋāϤ⧇ āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āĻĒā§āϰ⧋āϟāĻŋāύ, āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āϚāĻ°ā§āĻŦāĻŋ āĻāĻŦāĻ‚ āϜāϟāĻŋāϞ āĻ•āĻžāĻ°ā§āĻŦā§‹āĻšāĻžāχāĻĄā§āϰ⧇āϟ āĻŦ⧇āĻļāĻŋ āĻĨāĻžāϕ⧇āĨ¤ āĻāϰ āωāĻĻāĻžāĻšāϰāĻŖ āĻšāϞ āĻĢāϞ, āĻļāĻžāĻ•āϏāĻŦāϜāĻŋ, āĻ—ā§‹āϟāĻž āĻļāĻ¸ā§āϝ, āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻŽāĻžāĻ‚āϏ, āĻŽāĻžāĻ›, āĻŦāĻžāĻĻāĻžāĻŽ, āĻŦā§€āϜ āĻāĻŦāĻ‚ āĻĄāĻžāϞ āϜāĻžāϤ⧀āϝāĻŧ āĻ–āĻžāĻŦāĻžāϰāĨ¤

Characteristics of Nutrient-dense Foods

  • High in vitamins and minerals: They provide a good source of essential nutrients that the body needs.
  • āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻāĻŦāĻ‚ āĻ–āύāĻŋāϜ āĻĒāĻĻāĻžāĻ°ā§āĻĨ⧇ āϏāĻŽā§ƒāĻĻā§āϧ: āĻāϗ⧁āϞāĻŋ āĻļāϰ⧀āϰ⧇āϰ āϜāĻ¨ā§āϝ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻāĻ•āϟāĻŋ āĻ­āĻžāϞ⧋ āĻ‰ā§ŽāϏāĨ¤
  • Good Source of protein: They often contain a substantial amount of lean protein, which is important for building and repairing tissues.
  • āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āĻ­āĻžāϞ⧋ āĻ‰ā§ŽāϏ: āĻāϗ⧁āϞāĻŋāϤ⧇ āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āĻĒā§āϰāϚ⧁āϰ āĻĒāϰāĻŋāĻŽāĻžāϪ⧇ āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻĒā§āϰ⧋āϟāĻŋāύ āĻĨāĻžāϕ⧇, āϝāĻž āϟāĻŋāĻ¸ā§āϝ⧁ āϤ⧈āϰāĻŋ āĻāĻŦāĻ‚ āĻŽā§‡āϰāĻžāĻŽāϤ⧇āϰ āϜāĻ¨ā§āϝ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖāĨ¤
  • Healthy fats: They may include beneficial fats, such as omega-3 fatty acids, which are important for heart health.
  • āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āϚāĻ°ā§āĻŦāĻŋ: āĻāϰ āĻŽāĻ§ā§āϝ⧇ āωāĻĒāĻ•āĻžāϰ⧀ āϚāĻ°ā§āĻŦāĻŋ āĻĨāĻžāĻ•āϤ⧇ āĻĒāĻžāϰ⧇, āϝ⧇āĻŽāύ āĻ“āĻŽā§‡āĻ—āĻž-ā§Š āĻĢā§āϝāĻžāϟāĻŋ āĻ…ā§āϝāĻžāϏāĻŋāĻĄ, āϝāĻž āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āϜāĻ¨ā§āϝ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖāĨ¤
  • Complex carbohydrates: They can provide sustained energy and fiber, which is helpful for digestion.
  • āϜāϟāĻŋāϞ āĻ•āĻžāĻ°ā§āĻŦā§‹āĻšāĻžāχāĻĄā§āϰ⧇āϟ: āĻāϗ⧁āϞāĻŋ āĻŸā§‡āĻ•āϏāχ āĻļāĻ•ā§āϤāĻŋ āĻāĻŦāĻ‚ āĻĢāĻžāχāĻŦāĻžāϰ āϏāϰāĻŦāϰāĻžāĻš āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻž āĻšāϜāĻŽā§‡āϰ āϜāĻ¨ā§āϝ āϏāĻšāĻžāϝāĻŧāĻ•āĨ¤
  • Lower in added sugars, sodium, and saturated fat: They tend to be less processed and have fewer unhealthy additives. 
  • āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ, āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ‚ āĻ¸ā§āϝāĻžāϚ⧁āϰ⧇āĻŸā§‡āĻĄ āĻĢā§āϝāĻžāĻŸā§‡āϰ āĻĒāϰāĻŋāĻŽāĻžāĻŖ āĻ•āĻŽ: āĻāϗ⧁āϞāĻŋ āĻ•āĻŽ āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻžāϜāĻžāϤ āĻ•āϰāĻž āĻšāϝāĻŧ āĻāĻŦāĻ‚ āĻāϤ⧇ āĻ…āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ…ā§āϝāĻžāĻĄāĻŋāϟāĻŋāĻ­ āĻ•āĻŽ āĻĨāĻžāϕ⧇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: āĻŦ⧇āϰāĻŋ, āĻ…ā§āϝāĻžāĻ­ā§‹āĻ•āĻžāĻĄā§‹, āϏāĻžāχāĻŸā§āϰāĻžāϏ āĻĢāϞ āĻāĻŦāĻ‚ āϏāĻŦ⧁āϜ āĻļāĻžāĻ•āϏāĻŦāϜāĻŋāĨ¤

āĻļāĻžāĻ•āϏāĻŦāϜāĻŋ: āĻŽāĻŋāĻˇā§āϟāĻŋ āφāϞ⧁, āϕ⧇āϞ, āĻĒāĻžāϞāĻ‚ āĻļāĻžāĻ• āĻāĻŦāĻ‚ āĻŦā§āϰāĻ•āϞāĻŋāĨ¤

āφāĻ¸ā§āϤ āĻļāĻ¸ā§āϝ: āϕ⧁āχāύ⧋āϝāĻŧāĻž, āĻŦāĻžāĻĻāĻžāĻŽā§€ āϚāĻžāϞ āĻāĻŦāĻ‚ āĻ“āϟāϏāĨ¤

āĻĄāĻžāϞ: āĻŽāϏ⧁āϰ āĻĄāĻžāϞ, āĻŦāĻŋāύ āĻāĻŦāĻ‚ āϛ⧋āϞāĻžāĨ¤

āĻŦāĻžāĻĻāĻžāĻŽ āĻāĻŦāĻ‚ āĻŦā§€āϜ: āĻŦāĻžāĻĻāĻžāĻŽ, āϚāĻŋāϝāĻŧāĻž āĻŦā§€āϜ āĻāĻŦāĻ‚ āϕ⧁āĻŽāĻĄāĻŧā§‹āϰ āĻŦā§€āϜāĨ¤

āϏāĻžāĻŽā§āĻĻā§āϰāĻŋāĻ• āĻ–āĻžāĻŦāĻžāϰ: āĻ¸ā§āϝāĻžāĻŽāύ, āϏāĻžāĻ°ā§āĻĄāĻŋāύ āĻāĻŦāĻ‚ āĻļ⧇āϞāĻĢāĻŋāĻļāĨ¤

āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻŽāĻžāĻ‚āϏ: āĻŽā§āϰāĻ—āĻŋ, āϟāĻžāĻ°ā§āĻ•āĻŋ āĻāĻŦāĻ‚ āĻŽāĻžāĻ›āĨ¤

āĻĻ⧁āĻ—ā§āϧāϜāĻžāϤ āĻĒāĻŖā§āϝ: āĻĻāχ, āϕ⧇āĻĢāĻŋāϰ āĻāĻŦāĻ‚ āĻĻ⧁āϧāĨ¤

āĻĄāĻŋāĻŽ: āĻĒā§āϰ⧋āϟāĻŋāύ āĻāĻŦāĻ‚ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻāĻ•āϟāĻŋ āĻ­āĻžāϞ⧋ āĻ‰ā§ŽāϏāĨ¤

Benefits of eating nutrient-dense foods

  • Improved overall health: They contribute to a balanced diet and support various bodily functions.
  • āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āωāĻ¨ā§āύāϤāĻŋ: āĻāϗ⧁āϞāĻŋ āϏ⧁āώāĻŽ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇ āĻ…āĻŦāĻĻāĻžāύ āϰāĻžāϖ⧇ āĻāĻŦāĻ‚ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•ā§āϰāĻŋāϝāĻŧāĻžāĻ•āϞāĻžāĻĒāϕ⧇ āϏāĻŽāĻ°ā§āĻĨāύ āĻ•āϰ⧇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. 
āĻļāĻ•ā§āϤāĻŋāϰ āĻŽāĻžāĻ¤ā§āϰāĻž āĻŦ⧃āĻĻā§āϧāĻŋ: āĻāϗ⧁āϞāĻŋāϤ⧇ āĻĨāĻžāĻ•āĻž āĻĒ⧁āĻˇā§āϟāĻŋ āϏāĻžāϰāĻžāĻĻāĻŋāύ āĻļāĻ•ā§āϤāĻŋ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰ⧇āĨ¤

āĻļāĻ•ā§āϤāĻŋāĻļāĻžāϞ⧀ āϰ⧋āĻ— āĻĒā§āϰāϤāĻŋāϰ⧋āϧ āĻ•ā§āώāĻŽāϤāĻž: āĻāϗ⧁āϞāĻŋāϤ⧇ āĻ…ā§āϝāĻžāĻ¨ā§āϟāĻŋāĻ…āĻ•ā§āϏāĻŋāĻĄā§‡āĻ¨ā§āϟ āĻāĻŦāĻ‚ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āωāĻĒāĻ•āĻžāϰ⧀ āϝ⧌āĻ— āϰāϝāĻŧ⧇āϛ⧇ āϝāĻž āϰ⧋āĻ— āĻĒā§āϰāϤāĻŋāϰ⧋āϧ āĻ•ā§āώāĻŽāϤāĻž āĻŦāĻžāĻĄāĻŧāĻžāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āϰ⧋āϗ⧇āϰ āĻā§āρāĻ•āĻŋ āĻšā§āϰāĻžāϏ: āĻāϗ⧁āϞāĻŋ āĻšā§ƒāĻĻāϰ⧋āĻ—, āϟāĻžāχāĻĒ 2 āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻāĻŦāĻ‚ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻ•āĻŋāϛ⧁ āĻ•ā§āϝāĻžāĻ¨ā§āϏāĻžāϰ⧇āϰ āĻā§āρāĻ•āĻŋ āĻšā§āϰāĻžāϏ āĻ•āϰāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āωāĻ¨ā§āύāϤ āĻ“āϜāύ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž: āĻāϗ⧁āϞāĻŋ āĻĒ⧇āϟ āĻ­āϰāĻž āĻāĻŦāĻ‚ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻ–āĻžāĻ“āϝāĻŧāĻž āĻĒā§āϰāϤāĻŋāϰ⧋āϧ āĻ•āϰāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Meeting specific needs in geriatric food and nutrition management

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāĻŖ āĻ•āϰāĻž

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. 

āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āωāĻĒāϰ āĻŽāύ⧋āϝ⧋āĻ— āĻĻ⧇āĻ“āϝāĻŧāĻž, āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āϘāĻžāϟāϤāĻŋāϗ⧁āϞāĻŋ āĻĻā§‚āϰ āĻ•āϰāĻž āĻāĻŦāĻ‚ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āϜāϞāϝāĻŧā§‹āϜāύ āĻāĻŦāĻ‚ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•āĻžāĻ°ā§āϝāĻ•āϞāĻžāĻĒ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāĻž āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤāĨ¤ āĻāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻĒā§āϰ⧋āϟāĻŋāύ, āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻŦāĻŋ⧧⧍, āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ, āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ āĻāĻŦāĻ‚ āĻĢāĻžāχāĻŦāĻžāϰāϕ⧇ āĻ…āĻ—ā§āϰāĻžāϧāĻŋāĻ•āĻžāϰ āĻĻ⧇āĻ“āϝāĻŧāĻž, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻ¸ā§āϝāĻžāϚ⧁āϰ⧇āĻŸā§‡āĻĄ āĻāĻŦāĻ‚ āĻŸā§āϰāĻžāĻ¨ā§āϏ āĻĢā§āϝāĻžāϟ, āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ āĻāĻŦāĻ‚ āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽ āϏ⧀āĻŽāĻŋāϤ āĻ•āϰāĻžāĨ¤ āĻ•ā§āώ⧁āϧāĻž āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ, āĻšāϜāĻŽā§‡āϰ āϏāĻŽāĻ¸ā§āϝāĻž āĻāĻŦāĻ‚ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻžāϰ āϏāĻžāĻĨ⧇ āĻ–āĻžāĻĒ āĻ–āĻžāχāϝāĻŧ⧇ āύ⧇āĻ“āϝāĻŧāĻžāĻ“ āĻ…āĻ¤ā§āϝāĻ¨ā§āϤ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§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§āϰ⧋āϟāĻŋāύ: āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻĒ⧇āĻļā§€ āĻ­āϰ, āĻšāĻžāĻĄāĻŧ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āĻāĻŦāĻ‚ āϰ⧋āĻ— āĻĒā§āϰāϤāĻŋāϰ⧋āϧ āĻ•ā§āώāĻŽāϤāĻž āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻžāϰ āϜāĻ¨ā§āϝ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύāĨ¤ āĻ‰ā§ŽāϏāϗ⧁āϞāĻŋāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻŽāĻžāĻ‚āϏ, āĻšāĻžāρāϏ-āĻŽā§āϰāĻ—āĻŋ, āĻŽāĻžāĻ›, āĻĄāĻŋāĻŽ, āĻĻ⧁āĻ—ā§āϧāϜāĻžāϤ āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āωāĻĻā§āĻ­āĻŋāĻĻ-āĻ­āĻŋāĻ¤ā§āϤāĻŋāĻ• āĻŦāĻŋāĻ•āĻ˛ā§āĻĒāĨ¤

āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻŦāĻŋ⧧⧍: āϝāĻĻāĻŋāĻ“ āĻ…āĻ˛ā§āĻĒ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻšā§‡āϝāĻŧ⧇ āĻŦ⧇āĻļāĻŋ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϝāĻŧ āύāĻž, āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŦāĻŋ⧧⧍ āĻļā§‹āώāϪ⧇ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻĒā§āϰ⧋āϟāĻŋāύ āϏāĻŽā§ƒāĻĻā§āϧ āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āĻĒā§āϰāĻžāϤāσāϰāĻžāĻļ⧇āϰ āϏāĻŋāϰāĻŋāϝāĻŧāĻžāϞ⧇āϰ āĻŽāϤ⧋ āĻļāĻ•ā§āϤāĻŋāĻļāĻžāϞ⧀ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āωāĻĒāϰ āĻŽāύ⧋āϝ⧋āĻ— āĻĻāĻŋāύāĨ¤

āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ‚ āĻ­āĻŋāϟāĻžāĻŽāĻŋāύ āĻĄāĻŋ: āĻšāĻžāĻĄāĻŧ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āĻāĻŦāĻ‚ āĻ•ā§āϝāĻžāϞāϏāĻŋāϝāĻŧāĻžāĻŽ āĻļā§‹āώāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āĻĒāϰāĻŋāĻšāĻžāĻ°ā§āϝāĨ¤ āĻĻ⧁āĻ—ā§āϧāϜāĻžāϤ āĻĒāĻŖā§āϝ (āĻ…āĻĨāĻŦāĻž āĻļāĻ•ā§āϤāĻŋāĻļāĻžāϞ⧀ āĻŦāĻŋāĻ•āĻ˛ā§āĻĒ) āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰ⧁āύ āĻāĻŦāĻ‚ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧇ āĻĒāϰāĻŋāĻĒā§‚āϰāĻ• āĻ—ā§āϰāĻšāϪ⧇āϰ āĻ•āĻĨāĻž āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧁āύāĨ¤

āφāρāĻļ: āĻšāϜāĻŽ āĻāĻŦāĻ‚ āϕ⧋āĻˇā§āĻ āĻ•āĻžāĻ āĻŋāĻ¨ā§āϝ āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇āϰ āϜāĻ¨ā§āϝ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖāĨ¤ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāϝāĻŧ āĻ—ā§‹āϟāĻž āĻļāĻ¸ā§āϝ, āĻĢāϞ āĻāĻŦāĻ‚ āĻļāĻžāĻ•āϏāĻŦāϜāĻŋ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰ⧁āύāĨ¤

āĻšāĻžāχāĻĄā§āϰ⧇āĻļāύ:āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻĄāĻŋāĻšāĻžāχāĻĄā§āϰ⧇āĻļāύ āĻāĻ•āϟāĻŋ āϗ⧁āϰ⧁āϤāϰ āϏāĻŽāĻ¸ā§āϝāĻž āĻšāϤ⧇ āĻĒāĻžāϰ⧇, āϤāĻžāχ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āϤāϰāϞ āĻ—ā§āϰāĻšāϪ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰ⧁āύ, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āϜāϞ āĻāĻŦāĻ‚ āĻšāĻžāχāĻĄā§āϰ⧇āϟāĻŋāĻ‚ āĻ–āĻžāĻŦāĻžāϰ 

2. Addressing Potential Deficiencies of Older Adults

āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āϘāĻžāϟāϤāĻŋāϗ⧁āϞāĻŋ āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ•āϰāĻž

  • Malnutrition: Older adults with limited appetites may need to consume more nutrient-dense foods to meet their needs. 
  • āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ: āϝāĻžāĻĻ⧇āϰ āĻ•ā§āώ⧁āϧāĻž āĻ•āĻŽ, āϤāĻžāĻĻ⧇āϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻŽā§‡āϟāĻžāϤ⧇ āφāϰāĻ“ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤
  • Nutritional Assessments:Regular assessments can help identify specific deficiencies and tailor dietary recommendations. 
  • āĻĒ⧁āĻˇā§āϟāĻŋāĻ—āϤ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ: āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āϘāĻžāϟāϤāĻŋ āϏāύāĻžāĻ•ā§āϤ āĻ•āϰāϤ⧇ āĻāĻŦāĻ‚ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϏ⧁āĻĒāĻžāϰāĻŋāĻļāϗ⧁āϞāĻŋ āϤ⧈āϰāĻŋ āĻ•āϰāϤ⧇ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

3. Adapting to Changing Needs of Older Adults

       āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāĻŋāϤ āϚāĻžāĻšāĻŋāĻĻāĻžāϰ āϏāĻžāĻĨ⧇ āĻ–āĻžāĻĒ āĻ–āĻžāχāϝāĻŧ⧇ āύ⧇āĻ“āϝāĻŧāĻž
  • 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. 
āĻ•ā§āώ⧁āϧāĻž: āĻ•āĻŋāϛ⧁ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ•ā§āώ⧁āϧāĻž āĻ•āĻŽā§‡ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻžāϰ āĻĢāϞ⧇ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāĻŖ āĻ•āϰāĻž āĻ•āĻ āĻŋāύ āĻšāϝāĻŧ⧇ āĻĒāĻĄāĻŧ⧇āĨ¤

āĻšāϜāĻŽ: āĻšāϜāĻŽ āĻāĻŦāĻ‚ āĻ—āϤāĻŋāĻļā§€āϞāϤāĻžāϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āĻ—ā§āϰāĻšāϪ⧇āϰ āωāĻĒāϰ āĻĒā§āϰāĻ­āĻžāĻŦ āĻĢ⧇āϞāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž: āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻ—āĻĄāĻŧ⧇ āϤ⧋āϞāĻžāϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž āĻ­ā§‚āĻŽāĻŋāĻ•āĻž āĻĒāĻžāϞāύ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

4. General Recommendations for Geriatric Food & Nutrition Management

    āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āϜāĻ¨ā§āϝ āϏāĻžāϧāĻžāϰāĻŖ āϏ⧁āĻĒāĻžāϰāĻŋāĻļ
  • Variety: Emphasize a wide variety of foods from all food groups to ensure a broad range of nutrients. 
  • āĻŦ⧈āϚāĻŋāĻ¤ā§āĻ°ā§āϝ: āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻŦāĻŋāĻ¸ā§āϤ⧃āϤ āĻĒāϰāĻŋāϏāϰ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāϤ⧇ āϏāĻ•āϞ āĻ–āĻžāĻĻā§āϝ āĻ—ā§‹āĻˇā§āĻ ā§€āϰ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āϧāϰāϪ⧇āϰ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āωāĻĒāϰ āĻœā§‹āϰ āĻĻāĻŋāύāĨ¤ āϏ⧀āĻŽāĻŋāϤ āĻĒāϰāĻŋāĻŽāĻžāϪ⧇ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ, āϚāĻ°ā§āĻŦāĻŋ āĻāĻŦāĻ‚ āϞāĻŦāĻŖ: āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻžāϜāĻžāϤ āĻ–āĻžāĻŦāĻžāϰ, āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ, āĻ¸ā§āϝāĻžāϚ⧁āϰ⧇āĻŸā§‡āĻĄ āĻāĻŦāĻ‚ āĻŸā§āϰāĻžāĻ¨ā§āϏ āĻĢā§āϝāĻžāϟ āĻāĻŦāĻ‚ āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽ āĻ—ā§āϰāĻšāĻŖ āĻ•āĻŽāĻŋāϝāĻŧ⧇ āĻĻāĻŋāύāĨ¤
  • Limited Added Sugars, Fats, and Salt :Reduce intake of processed foods, added sugars, saturated and trans fats, and sodium. 
  • āϏ⧀āĻŽāĻŋāϤ āĻĒāϰāĻŋāĻŽāĻžāϪ⧇ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ, āϚāĻ°ā§āĻŦāĻŋ āĻāĻŦāĻ‚ āϞāĻŦāĻŖ: āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻžāϜāĻžāϤ āĻ–āĻžāĻŦāĻžāϰ, āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋ, āĻ¸ā§āϝāĻžāϚ⧁āϰ⧇āĻŸā§‡āĻĄ āĻāĻŦāĻ‚ āĻŸā§āϰāĻžāĻ¨ā§āϏ āĻĢā§āϝāĻžāϟ āĻāĻŦāĻ‚ āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽ āĻ—ā§āϰāĻšāĻŖ āĻ•āĻŽāĻŋāϝāĻŧ⧇ āĻĻāĻŋāύāĨ¤
  • Physical Activity: Encourage regular exercise to support overall health, including appetite and digestion. 
  • āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•āĻžāĻ°ā§āϝāĻ•āϞāĻžāĻĒ: āĻ•ā§āώ⧁āϧāĻž āĻāĻŦāĻ‚ āĻšāϜāĻŽ āϏāĻš āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āϜāĻ¨ā§āϝ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻŦā§āϝāĻžāϝāĻŧāĻžāĻŽāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰ⧁āύāĨ¤
  • Fortified Foods and Supplements: Consider fortified foods and supplements to address specific nutrient deficiencies when needed. 
  • āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āϏāĻŽā§āĻĒā§‚āϰāĻ•: āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧇ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϘāĻžāϟāϤāĻŋ āĻĒā§‚āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āϏāĻŽā§āĻĒā§‚āϰāĻ• āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧁āύāĨ¤
  • Healthy Eating Patterns: Adaptations of the DASH (Dietary Approaches to Stop Hypertension) eating plan and vegetarian diets can also be beneficial. 
  • āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇āϰ āϧāϰāĻŖ: DASH (āωāĻšā§āϚ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻŦāĻ¨ā§āϧ āĻ•āϰāĻžāϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāĻĻā§āϧāϤāĻŋ) āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āĻāĻŦāĻ‚ āύāĻŋāϰāĻžāĻŽāĻŋāώ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻ…āĻ­āĻŋāϝ⧋āϜāύāĻ“ āωāĻĒāĻ•āĻžāϰ⧀ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Potential Challenges in Geriatric Food and Nutrition Management

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āĻšā§āϝāĻžāϞ⧇āĻžā§āϜ

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§āĻĒāĻ°ā§āĻ•āĻŋāϤ āĻļāĻžāϰ⧀āϰāĻŦ⧃āĻ¤ā§āϤ⧀āϝāĻŧ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ, āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻāĻŦāĻ‚ āφāĻ°ā§āĻĨ-āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋāϰ āĻ•āĻžāϰāϪ⧇ āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž āĻ…āϏāĻ‚āĻ–ā§āϝ āĻšā§āϝāĻžāϞ⧇āĻžā§āĻœā§‡āϰ āĻŽā§āĻ–ā§‹āĻŽā§āĻ–āĻŋ āĻšāϝāĻŧāĨ¤ āĻāχ āĻšā§āϝāĻžāϞ⧇āĻžā§āϜāϗ⧁āϞāĻŋāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻ•ā§āώ⧁āϧāĻž āĻšā§āϰāĻžāϏ, āϚāĻŋāĻŦāĻžāύ⧋ āĻāĻŦāĻ‚ āĻ—āĻŋāϞāϤ⧇ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž, āĻšāϜāĻŽ āĻāĻŦāĻ‚ āĻŦāĻŋāĻĒāĻžāϕ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āĻāĻŦāĻ‚ āĻ¸ā§āĻŦāĻžāĻĻ āĻ“ āĻ—āĻ¨ā§āϧ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύāĨ¤ āĻāĻ›āĻžāĻĄāĻŧāĻžāĻ“, āĻ“āώ⧁āϧ⧇āϰ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž, āϏ⧀āĻŽāĻŋāϤ āĻ—āϤāĻŋāĻļā§€āϞāϤāĻž āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻĒ⧁āĻˇā§āϟāĻŋ āĻ—ā§āϰāĻšāĻŖāϕ⧇ āφāϰāĻ“ āϜāϟāĻŋāϞ āĻ•āϰ⧇ āϤ⧁āϞāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Specific Challenges for Geriatric Food & Nutrition Management

      āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āϜāĻ¨ā§āϝ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻšā§āϝāĻžāϞ⧇āĻžā§āϜ
  • 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. 
  • āĻ•ā§āώ⧁āϧāĻž āĻ•āĻŽā§‡ āϝāĻžāĻ“āϝāĻŧāĻž āĻāĻŦāĻ‚ āχāĻ¨ā§āĻĻā§āϰāĻŋāϝāĻŧ āĻ•āĻŽā§‡ āϝāĻžāĻ“āϝāĻŧāĻž: āĻŦāϝāĻŧāϏāϜāύāĻŋāϤ āĻ•ā§āώ⧁āϧāĻž āĻ•āĻŽā§‡ āϝāĻžāĻ“āϝāĻŧāĻž, āĻ¸ā§āĻŦāĻžāĻĻ āĻ“ āĻ—āĻ¨ā§āϧ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ⧇āϰ āϏāĻžāĻĨ⧇ āĻŽāĻŋāϞāĻŋāϤ āĻšāĻ“āϝāĻŧāĻž, āĻ–āĻžāĻŦāĻžāϰāϕ⧇ āĻ•āĻŽ āφāĻ•āĻ°ā§āώāĻŖā§€āϝāĻŧ āĻ•āϰ⧇ āϤ⧁āϞāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻžāϰ āĻĢāϞ⧇ āĻ–āĻžāĻŦāĻžāϰ āĻ—ā§āϰāĻšāĻŖ āĻ•āĻŽā§‡ 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. 
  • āϚāĻŋāĻŦāĻžāύ⧋ āĻāĻŦāĻ‚ āĻ—āĻŋāϞāϤ⧇ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž: āĻĻāĻžāρāϤ⧇āϰ āĻ•ā§āώāϤāĻŋ āĻāĻŦāĻ‚ āĻŽāĻžāĻĄāĻŧāĻŋāϰ āϰ⧋āĻ— āϏāĻš āĻĻ⧁āĻ°ā§āĻŦāϞ āĻŽā§ŒāĻ–āĻŋāĻ• āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻŦāĻžāϰ āϚāĻŋāĻŦāĻžāύ⧋ āĻāĻŦāĻ‚ āĻ—āĻŋāϞāϤ⧇ āĻ…āϏ⧁āĻŦāĻŋāϧāĻž āϏ⧃āĻˇā§āϟāĻŋ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻžāϰ āĻĢāϞ⧇ āĻĒ⧁āĻˇā§āϟāĻŋ āĻ—ā§āϰāĻšāϪ⧇āϰ āωāĻĒāϰ āĻĒā§āϰāĻ­āĻžāĻŦ āĻĒāĻĄāĻŧ⧇āĨ¤
  • Digestive Changes: Slower digestion and reduced saliva production can affect nutrient absorption and increase the risk of digestive issues. 
  • āĻšāϜāĻŽā§‡āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ: āϧ⧀āϰ āĻšāϜāĻŽ āĻāĻŦāĻ‚ āϞāĻžāϞāĻž āĻ‰ā§ŽāĻĒāĻžāĻĻāύ āĻ•āĻŽā§‡ āϝāĻžāĻ“āϝāĻŧāĻž āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻļā§‹āώāĻŖāϕ⧇ āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇ āĻāĻŦāĻ‚ āĻšāϜāĻŽā§‡āϰ āϏāĻŽāĻ¸ā§āϝāĻžāϰ āĻā§āρāĻ•āĻŋ āĻŦāĻžāĻĄāĻŧāĻžāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤
  • Medication Interactions:Many medications can interfere with nutrient absorption or affect appetite, requiring careful consideration of medication-food interactions. 
  • āĻ“āώ⧁āϧ⧇āϰ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž: āĻ…āύ⧇āĻ• āĻ“āώ⧁āϧ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻļā§‹āώāϪ⧇ āĻšāĻ¸ā§āϤāĻ•ā§āώ⧇āĻĒ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇ āĻŦāĻž āĻ•ā§āώ⧁āϧāĻž āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻžāϰ āϜāĻ¨ā§āϝ āĻ“āώ⧁āϧ-āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āϏāϤāĻ°ā§āĻ•āϤāĻžāϰ āϏāĻžāĻĨ⧇ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰāĻž āĻĒā§āϰāϝāĻŧā§‹āϜāύāĨ¤
  • Limited Mobility and Access:Physical limitations and lack of transportation can restrict access to grocery stores and meal preparation facilities. 
  • āϏ⧀āĻŽāĻŋāϤ āĻ—āϤāĻŋāĻļā§€āϞāϤāĻž āĻāĻŦāĻ‚ āĻĒā§āϰāĻŦ⧇āĻļāĻžāϧāĻŋāĻ•āĻžāϰ: āĻļāĻžāϰ⧀āϰāĻŋāĻ• āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻāĻŦāĻ‚ āĻĒāϰāĻŋāĻŦāĻšāύ⧇āϰ āĻ…āĻ­āĻžāĻŦ āĻŽā§āĻĻāĻŋ āĻĻā§‹āĻ•āĻžāύ āĻāĻŦāĻ‚ āĻ–āĻžāĻŦāĻžāϰ āϤ⧈āϰāĻŋāϰ āϏ⧁āĻŦāĻŋāϧāĻžāϗ⧁āϞāĻŋāϤ⧇ āĻĒā§āϰāĻŦ⧇āĻļāĻžāϧāĻŋāĻ•āĻžāϰ āϏ⧀āĻŽāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇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. 
  • āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻāĻŦāĻ‚ āĻŦāĻŋāώāĻŖā§āĻŖāϤāĻž: āĻāĻ•āĻž āĻĨāĻžāĻ•āĻž āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āϝ⧋āĻ—āĻžāϝ⧋āϗ⧇āϰ āĻ…āĻ­āĻžāĻŦ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āϤ⧈āϰāĻŋāϰ āĻĒā§āϰ⧇āϰāĻŖāĻž āĻšā§āϰāĻžāϏ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇ āĻāĻŦāĻ‚ āĻŦāĻŋāώāĻŖā§āĻŖāϤāĻžāϰ āĻ…āύ⧁āĻ­ā§‚āϤāĻŋāϤ⧇ āĻ…āĻŦāĻĻāĻžāύ āϰāĻžāĻ–āϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻž āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇āϰ āωāĻĒāϰ āφāϰāĻ“ āĻĒā§āϰāĻ­āĻžāĻŦ āĻĢ⧇āϞāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤
  • Socioeconomic Factors: Limited income and financial constraints can restrict access to nutritious foods, particularly for those on fixed incomes. 
  • āφāĻ°ā§āĻĨ-āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻ•āĻžāϰāĻŖ: āϏ⧀āĻŽāĻŋāϤ āφāϝāĻŧ āĻāĻŦāĻ‚ āφāĻ°ā§āĻĨāĻŋāĻ• āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻ…ā§āϝāĻžāĻ•ā§āϏ⧇āϏāϕ⧇ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āϝāĻžāϰāĻž āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āφāϝāĻŧ⧇āϰ āĻ…āϧāĻŋāĻ•āĻžāϰ⧀ āϤāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝāĨ¤
  • Chronic Diseases:Conditions like diabetes, heart disease, and dementia can impact appetite, digestion, and nutrient absorption, necessitating tailored dietary approaches. 
  • āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āϰ⧋āĻ—: āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ, āĻšā§ƒāĻĻāϰ⧋āĻ— āĻāĻŦāĻ‚ āĻĄāĻŋāĻŽā§‡āύāĻļāĻŋāϝāĻŧāĻžāϰ āĻŽāϤ⧋ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āĻ•ā§āώ⧁āϧāĻž, āĻšāϜāĻŽ āĻāĻŦāĻ‚ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻļā§‹āώāĻŖāϕ⧇ āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻžāϰ āĻĢāϞ⧇ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāĻĻā§āϧāϤāĻŋāϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ 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. 
  • āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϘāĻžāϟāϤāĻŋ: āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āĻ•āĻžāϰāϪ⧇ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϘāĻžāϟāϤāĻŋ āĻšāĻ“āϝāĻŧāĻžāϰ āĻā§āρāĻ•āĻŋ āĻŦ⧇āĻļāĻŋ āĻĨāĻžāϕ⧇, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻ•ā§āώ⧁āϧāĻž āĻšā§āϰāĻžāϏ, āĻšāϜāĻŽā§‡āϰ āϏāĻŽāĻ¸ā§āϝāĻž āĻāĻŦāĻ‚ āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āĻ…āϏ⧁āĻ¸ā§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…āĻĒ⧁āĻˇā§āϟāĻŋ: āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āĻāĻ•āϟāĻŋ āϗ⧁āϰ⧁āϤāϰ āωāĻĻā§āĻŦ⧇āϗ⧇āϰ āĻŦāĻŋāώāϝāĻŧ, āϝāĻž āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āĻ•ā§āώ⧁āϧāĻž āĻšā§āϰāĻžāϏ, āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻļā§‹āώāϪ⧇ āĻŦā§āϝāĻžāϘāĻžāϤ āĻāĻŦāĻ‚ āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āϰ⧋āϗ⧇āϰ āĻŽāϤ⧋ āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋāϰ āϏāĻ‚āĻŽāĻŋāĻļā§āϰāϪ⧇āϰ āĻĢāϞ⧇ āϘāĻŸā§‡āĨ¤

Social interaction in geriatric food and nutrition management

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϝāĻŧ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž

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. 

āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āωāĻĒāϰ āωāĻ˛ā§āϞ⧇āĻ–āϝ⧋āĻ—ā§āϝ āĻĒā§āϰāĻ­āĻžāĻŦ āĻĢ⧇āϞ⧇, āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻĒā§āϰāϚāĻžāϰ āĻ•āϰ⧇ āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ•āϰ⧇, āϝāĻž āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻĻāĻŋāϕ⧇ āĻĒāϰāĻŋāϚāĻžāϞāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻ­āĻžāĻ— āĻ•āϰ⧇ āύ⧇āĻ“āϝāĻŧāĻž āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āϏāĻŽā§āĻĒā§āϰāĻĻāĻžāϝāĻŧ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒ⧃āĻ•ā§āϤāϤāĻžāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āωāĻ¨ā§āύāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇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. 
āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āϝ⧋āĻ—āĻžāϝ⧋āĻ— āωāĻ¨ā§āύāϤ āĻŽāĻžāύ⧇āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻāĻŦāĻ‚ āωāĻ¨ā§āύāϤ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āϏ⧇āχāϏāĻžāĻĨ⧇ āωāĻ¨ā§āύāϤ āĻ•ā§āώ⧁āϧāĻžāϰ āϏāĻžāĻĨ⧇ āϝ⧁āĻ•ā§āϤāĨ¤

āĻŦāĻŋāĻĒāϰ⧀āϤāĻ­āĻžāĻŦ⧇, āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻ“āϜāύ āĻšā§āϰāĻžāϏ āĻāĻŦāĻ‚ āĻĻ⧁āĻ°ā§āĻŦāϞ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏāĻžāĻĨ⧇ āϝ⧁āĻ•ā§āϤāĨ¤

āĻ—āĻŦ⧇āώāĻŖāĻžāϝāĻŧ āĻĻ⧇āĻ–āĻž āϗ⧇āϛ⧇ āϝ⧇ āĻ…āĻ¨ā§āϝāĻĻ⧇āϰ āϏāĻžāĻĨ⧇ āĻ­āĻžāĻ— āĻ•āϰ⧇ āĻ–āĻžāĻŦāĻžāϰ āĻ—ā§āϰāĻšāĻŖ āĻ•āϰāϞ⧇ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ“ āĻŽāĻžāύāϏāĻŋāĻ• āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ⧇āϰ āωāĻ¨ā§āύāϤāĻŋ āĻšāϤ⧇ āĻĒāĻžāϰ⧇, āĻ•āĻžāϰāĻŖ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āϰāĻž āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āĻāĻŦāĻ‚ āύāϤ⧁āύ āϰ⧇āϏāĻŋāĻĒāĻŋ āĻšā§‡āĻˇā§āϟāĻž āĻ•āϰāĻžāϰ āϏāĻŽā§āĻ­āĻžāĻŦāύāĻž āĻŦ⧇āĻļāĻŋ āĻĨāĻžāϕ⧇āĨ¤

āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āϏāĻžāĻŽāĻžāϜāĻŋāϕ⧀āĻ•āϰāĻŖ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻā§āρāĻ•āĻŋ āĻ•āĻŽāĻžāϤ⧇āĻ“ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āĻ•āĻžāϰāĻŖ āĻŦāϝāĻŧāĻ¸ā§āĻ•āϰāĻž āϏ⧁āώāĻŽ āĻ–āĻžāĻŦāĻžāϰ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āĻāĻŦāĻ‚ āĻāĻ•āϏāĻžāĻĨ⧇ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āϏāĻŽāϝāĻŧ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āϧāϰāϪ⧇āϰ āĻ–āĻžāĻŦāĻžāϰ āωāĻĒāĻ­ā§‹āĻ— āĻ•āϰāĻžāϰ āϏāĻŽā§āĻ­āĻžāĻŦāύāĻž āĻŦ⧇āĻļāĻŋ āĻĨāĻžāϕ⧇āĨ¤

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. 
āĻŦāĻ¨ā§āϧ⧁āĻĻ⧇āϰ āϏāĻžāĻĨ⧇ āĻ–āĻžāĻ“āϝāĻŧāĻž" āĻāϰ āĻŽāϤ⧋ āĻ•āĻ°ā§āĻŽāϏ⧂āϚāĻŋāϰ āϞāĻ•ā§āĻˇā§āϝ āĻšāϞ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻ—ā§āϰ⧁āĻĒ āĻ–āĻžāĻŦāĻžāϰ āĻĒā§āϰāĻĻāĻžāύ⧇āϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻāĻŦāĻ‚ āĻĻ⧁āĻ°ā§āĻŦāϞ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏāĻŽāĻ¸ā§āϝāĻž āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ•āϰāĻžāĨ¤ 

āĻāχ āĻ•āĻ°ā§āĻŽāϏ⧂āϚāĻŋāϗ⧁āϞāĻŋ āϕ⧇āĻŦāϞ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏ⧁āĻŦāĻŋāϧāĻžāχ āĻĒā§āϰāĻĻāĻžāύ āĻ•āϰ⧇ āύāĻž āĻŦāϰāĻ‚ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž, āĻĒ⧁āĻˇā§āϟāĻŋ āĻļāĻŋāĻ•ā§āώāĻž, āĻŦā§āϝāĻžāϝāĻŧāĻžāĻŽ āĻāĻŦāĻ‚ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āĻĒā§āϰāϚāĻžāϰ⧇āϰ āϏ⧁āϝ⧋āĻ—āĻ“ āĻĒā§āϰāĻĻāĻžāύ āĻ•āϰ⧇āĨ¤

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. 
āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āĻĒ⧇āĻ•ā§āώāĻž āĻ•āϰāĻžāϰ āϏāĻŽāϝāĻŧ āϏāĻš āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻ“ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻĒāϰāĻŋāĻŦ⧇āĻļ āĻŸā§‡āĻŦāĻŋāϞ⧇ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻžāϕ⧇ āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āĻŸā§‡āĻŦāĻŋāϞāĻŽā§‡āϟāĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻŽāĻŋāϞāĻ“ āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻžāϕ⧇ āϏāĻŽāĻ°ā§āĻĨāύ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āĻ•āĻĨā§‹āĻĒāĻ•āĻĨāύ āĻ•āϰāĻž, āĻ­āĻžāĻ— āĻ•āϰ⧇ āύ⧇āĻ“āϝāĻŧāĻž, āϏāĻšāĻžāϝāĻŧāϤāĻž āύ⧇āĻ“āϝāĻŧāĻž/āĻĻ⧇āĻ“āϝāĻŧāĻž, āϰāϏāĻŋāĻ•āϤāĻž āĻ•āϰāĻž āĻāĻŦāĻ‚ āĻ•ā§ƒāϤāĻœā§āĻžāϤāĻž āĻĒā§āϰāĻ•āĻžāĻļ⧇āϰ āĻŽāϤ⧋ āĻŽā§ŒāĻ–āĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻž āϏāĻžāϧāĻžāϰāĻŖāĨ¤

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. 
āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻ—āĻĄāĻŧ⧇ āϤ⧋āϞāĻžāϰ āϜāĻ¨ā§āϝ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ…āĻ¤ā§āϝāĻ¨ā§āϤ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖāĨ¤

āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āϏāĻšāĻžāϝāĻŧāϤāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āύāĻŋāĻœā§‡āĻĻ⧇āϰ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āĻŽāύ⧇ āĻ•āϰāϤ⧇ āĻāĻŦāĻ‚ āϤāĻžāĻĻ⧇āϰ āωāĻĻā§āĻĻ⧇āĻļā§āϝāĻŦā§‹āϧ āϤ⧈āϰāĻŋ āĻ•āϰāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻž āϤāĻžāĻĻ⧇āϰ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āϏ⧁āĻ¸ā§āĻĨāϤāĻž āωāĻ¨ā§āύāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

āϏāĻŽā§āĻĒā§āϰāĻĻāĻžāϝāĻŧ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒ⧃āĻ•ā§āϤāϤāĻž āĻāĻŦāĻ‚ āĻ­āĻžāĻ— āĻ•āϰ⧇ āύ⧇āĻ“āϝāĻŧāĻž āĻ–āĻžāĻŦāĻžāϰāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰāĻž āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏ⧁āĻ¸ā§āĻĨāϤāĻžāϰ āωāĻĒāϰ āχāϤāĻŋāĻŦāĻžāϚāĻ• āĻĒā§āϰāĻ­āĻžāĻŦ āĻĢ⧇āϞāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Addressing Social Isolation

āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŦāĻŋāĻšā§āĻ›āĻŋāĻ¨ā§āύāϤāĻž āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻž āĻ•āϰāĻž
  • 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. 
āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻāĻŽāύ āĻ•āĻžāĻ°ā§āϝāĻ•āϞāĻžāĻĒ⧇ āĻ…āĻ‚āĻļāĻ—ā§āϰāĻšāĻŖ āĻ•āϰāϤ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰ⧁āύ āϝāĻž āĻŽā§‚āĻ˛ā§āϝāĻŦā§‹āϧ āĻŦ⧃āĻĻā§āϧāĻŋ āĻ•āϰ⧇ āĻāĻŦāĻ‚ āĻāĻ•āĻžāϕ⧀āĻ¤ā§āĻŦ āĻ“ āĻŦāĻŋāώāĻŖā§āĻŖāϤāĻž āĻĻā§‚āϰ āĻ•āϰ⧇āĨ¤

āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āĻ…āĻ¨ā§āϝāĻĻ⧇āϰ āωāĻĒāĻ¸ā§āĻĨāĻŋāϤāĻŋ āĻāĻŦāĻ‚ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āĻŽāĻŋāĻĨāĻ¸ā§āĻ•ā§āϰāĻŋāϝāĻŧāĻžāϰ āĻĢā§āϰāĻŋāϕ⧋āϝāĻŧ⧇āĻ¨ā§āϏāĻŋāϰ āĻŽāϤ⧋ āĻŦāĻŋāώāϝāĻŧāϗ⧁āϞāĻŋ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧁āύāĨ¤

āĻāĻŽāύ āĻāĻ•āϟāĻŋ āϏāĻšāĻžāϝāĻŧāĻ• āĻĒāϰāĻŋāĻŦ⧇āĻļ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰ⧁āύ āϝ⧇āĻ–āĻžāύ⧇ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āϰāĻž āϏāĻžāĻŽāĻžāϜāĻŋāϕ⧀āĻ•āϰāĻŖ āĻāĻŦāĻ‚ āĻāĻ•āϏāĻžāĻĨ⧇ āϖ⧇āϤ⧇ āĻ¸ā§āĻŦāĻžāĻšā§āĻ›āĻ¨ā§āĻĻā§āϝ āĻŦā§‹āϧ āĻ•āϰ⧇āύāĨ¤

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

āĻ¸ā§āĻĨā§‚āϞāĻ¤ā§āĻŦ⧇ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž

More than onethird (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 â‰Ĩ30) in 2009, and 23.9% of nursing home residents had BMIs >35 in 2010.

āĻŽāĻžāĻ°ā§āĻ•āĻŋāύ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻāĻ•-āϤ⧃āϤ⧀āϝāĻŧāĻžāĻ‚āĻļ⧇āϰāĻ“ āĻŦ⧇āĻļāĻŋ (ā§Šā§Ŧ.ā§Ģ%) āĻ¸ā§āĻĨā§‚āϞāĻ•āĻžāϝāĻŧ, ā§Ēā§Ļ āĻĨ⧇āϕ⧇ ā§Ģ⧝ āĻŦāĻ›āϰ (ā§Ēā§Ļ.⧍%) āĻāĻŦāĻ‚ ā§Ŧā§Ģ āĻĨ⧇āϕ⧇ ā§­ā§Ē āĻŦāĻ›āϰ (ā§Ēā§Ļ.ā§Ž%) āĻŽāĻ§ā§āϝāĻŦāϝāĻŧāϏ⧇ āĻ¸ā§āĻĨā§‚āϞāϤāĻžāϰ āĻšāĻžāϰ āĻŦ⧇āĻļāĻŋ āĻāĻŦāĻ‚ ā§­ā§Ģ āĻŦāĻ›āϰ⧇āϰ āĻŦ⧇āĻļāĻŋ āĻŦāϝāĻŧāϏ⧀āĻĻ⧇āϰ āϰ⧇āĻžā§āϜ āĻ•āĻŋāϛ⧁āϟāĻž āĻ•āĻŽ (⧍⧭.ā§Ž%)āĨ¤ āύāĻžāĻ°ā§āϏāĻŋāĻ‚ āϏ⧁āĻŦāĻŋāϧāĻžāϗ⧁āϞāĻŋāϤ⧇ āĻ¨ā§āϝ⧂āύāϤāĻŽ āĻĄā§‡āϟāĻž āϏ⧇āĻŸā§‡āϰ āϤāĻĨā§āϝ⧇āϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇, ⧍ā§Ļā§Ļ⧝ āϏāĻžāϞ⧇ āύāϤ⧁āύ āĻ­āĻ°ā§āϤāĻŋ āĻšāĻ“āϝāĻŧāĻž āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ ⧍ā§Ģ.ā§Ž% āĻ¸ā§āĻĨā§‚āϞāĻ•āĻžāϝāĻŧ (BMI â‰Ĩā§Šā§Ļ) āĻ›āĻŋāϞ⧇āύ, āĻāĻŦāĻ‚ ⧍ā§Ļā§§ā§Ļ āϏāĻžāϞ⧇ āύāĻžāĻ°ā§āϏāĻŋāĻ‚ āĻšā§‹āĻŽā§‡āϰ ā§¨ā§Š.⧝% āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ BMI ā§Šā§Ģ-āĻāϰ āĻŦ⧇āĻļāĻŋ āĻ›āĻŋāϞāĨ¤

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.

āĻĒā§āϰāĻŽāĻžāĻŖ āĻĨ⧇āϕ⧇ āϜāĻžāύāĻž āϝāĻžāϝāĻŧ āϝ⧇ āĻ¸ā§āĻĨā§‚āϞ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āχāĻšā§āĻ›āĻžāĻ•ā§ƒāϤ āĻ“āϜāύ āĻ•āĻŽāĻžāύ⧋ āĻĒā§āϰāĻĻāĻžāĻš, āϟāĻžāχāĻĒ ā§¨ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ⧇āϰ āĻā§āρāĻ•āĻŋ, āϚāĻŋāĻ•āĻŋā§ŽāϏāĻž āϜāϟāĻŋāϞāϤāĻž āĻāĻŦāĻ‚ āĻŽā§ƒāĻ¤ā§āϝ⧁āĻšāĻžāϰ āĻšā§āϰāĻžāϏ āĻ•āϰ⧇ āĻāĻŦāĻ‚ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āĻā§āρāĻ•āĻŋ, āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•āĻžāĻ°ā§āϝāĻ•āĻžāϰāĻŋāϤāĻž āĻāĻŦāĻ‚ āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āωāĻ¨ā§āύāϤ āĻ•āϰ⧇āĨ¤ āϤāĻŦ⧇, āĻ•āĻŋāϛ⧁ āĻŦāĻŋāĻļ⧇āώāĻœā§āĻž āĻĒāϰāĻžāĻŽāĻ°ā§āĻļ āĻĻ⧇āύ āϝ⧇ āĻ¸ā§āĻĨā§‚āϞāϤāĻžāϰ āĻĒā§āϰāϤāĻŋāϕ⧂āϞ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ—āϤ āĻĢāϞāĻžāĻĢāϞ āĻāĻŦāĻ‚ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ“āϜāύ āĻ•āĻŽāĻžāύ⧋āϰ āϏ⧁āĻŦāĻŋāϧāĻž āĻĒā§āϰāĻŽāĻžāĻŖāĻŋāϤ āĻšāϝāĻŧāύāĻŋāĨ¤ āϏāĻžāĻŽā§āĻĒā§āϰāϤāĻŋāĻ• āĻŦāĻ›āϰāϗ⧁āϞāĻŋāϤ⧇, āĻĒ⧁āĻˇā§āϟāĻŋ āĻ—āĻŦ⧇āώāĻŖāĻž āĻ¸ā§āĻĨā§‚āϞāϤāĻžāϰ āĻŦāĻŋāĻĒāϰ⧀āϤ⧇ āϚāĻŋāĻšā§āύāĻŋāϤ āĻ•āϰ⧇āϛ⧇, āĻĒā§āϰāĻŽāĻžāĻŖ āϝ⧇ āĻ•āĻŋāϛ⧁ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻ“āϜāύ āĻāĻŦāĻ‚ āĻ¸ā§āĻĨā§‚āϞāϤāĻž āĻāĻ•āϟāĻŋ āĻĒā§āϰāϤāĻŋāϰāĻ•ā§āώāĻžāĻŽā§‚āϞāĻ• āĻĒā§āϰāĻ­āĻžāĻŦ āĻĢ⧇āϞ⧇ āĻŦāϞ⧇ āĻŽāύ⧇ āĻšāϝāĻŧāĨ¤ āĻāĻ•āϟāĻŋ āĻ—āĻŦ⧇āώāĻŖāĻžāϝāĻŧ āĻĻ⧇āĻ–āĻž āϗ⧇āϛ⧇ āϝ⧇ āĻ¸ā§āĻĨā§‚āϞ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϤ⧁āϞāύāĻžāϝāĻŧ 10 āĻŦāĻ›āϰ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻ¸ā§āĻŦāĻžāĻ­āĻžāĻŦāĻŋāĻ• āĻ“āϜāύ⧇āϰ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽā§ƒāĻ¤ā§āϝ⧁āĻšāĻžāϰ āĻšā§āϰāĻžāϏ āĻĒ⧇āϝāĻŧ⧇āϛ⧇āĨ¤ āĻ¸ā§āĻĨā§‚āϞāϤāĻž āĻāĻŦāĻ‚ āωāĻšā§āϚ BMI āĻ¸ā§āϤāϰ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ āϰ⧋āϗ⧇āϰ āĻā§āρāĻ•āĻŋ āĻŦāϝāĻŧāϏ āĻŦāĻžāĻĄāĻŧāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āĻšā§āϰāĻžāϏ āĻĒāĻžāϝāĻŧāĨ¤ āωāĻĻāĻžāĻšāϰāĻŖāĻ¸ā§āĻŦāϰ⧂āĻĒ, āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻ“āϜāύ āĻāĻŦāĻ‚ āĻšāĻžāϞāĻ•āĻž āĻĨ⧇āϕ⧇ āĻŽāĻžāĻāĻžāϰāĻŋ āĻ¸ā§āĻĨā§‚āϞāϤāĻž āϤ⧀āĻŦā§āϰ āĻāĻŦāĻ‚ āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āĻšā§ƒāĻĻāϝāĻ¨ā§āĻ¤ā§āϰ⧇āϰ āĻŦā§āϝāĻ°ā§āĻĨāϤāĻž āϏāĻš āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŦ⧇āρāĻšā§‡ āĻĨāĻžāĻ•āĻžāϰ āωāĻ¨ā§āύāϤāĻŋāϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ, āĻāĻŦāĻ‚ CVD āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻāĻŦāĻ‚ āϟāĻžāχāĻĒ ā§¨ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ⧇ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤāĻĻ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻ¸ā§āĻĨā§‚āϞāϤāĻž āĻĒā§āϰāϤāĻŋāϰāĻ•ā§āώāĻžāĻŽā§‚āϞāĻ• āĻŦāϞ⧇ āĻŽāύ⧇ āĻšāϝāĻŧāĨ¤ āϏāĻžāĻŽā§āĻĒā§āϰāϤāĻŋāĻ• āĻāĻ•āϟāĻŋ āĻŽā§‡āϟāĻž-āĻŦāĻŋāĻļā§āϞ⧇āώāϪ⧇ āĻĻ⧇āĻ–āĻž āϗ⧇āϛ⧇ āϝ⧇ 65 āĻŦāĻ›āϰ⧇āϰ āĻŦ⧇āĻļāĻŋ āĻŦāϝāĻŧāϏ⧀ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ 27 āĻĨ⧇āϕ⧇ 27.9 āĻāϰ āĻŽāĻ§ā§āϝ⧇ BMI-āϤ⧇ āĻŽā§ƒāĻ¤ā§āϝ⧁āϰ āĻšāĻžāϰ āϏāĻŦāĻšā§‡āϝāĻŧ⧇ āĻ•āĻŽ āĻ›āĻŋāϞāĨ¤

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.

āĻ¸ā§āĻĨā§‚āϞāĻ•āĻžāϝāĻŧ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ“āϜāύ āĻšā§āϰāĻžāϏ⧇āϰ āĻĢāϞ⧇ āϚāĻ°ā§āĻŦāĻŋ, āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻļāϰ⧀āϰ⧇āϰ āĻ­āϰ āĻāĻŦāĻ‚ āĻšāĻžāĻĄāĻŧ⧇āϰ āĻ­āϰ āĻšā§āϰāĻžāϏ āĻĒ⧇āϤ⧇ āĻĒāĻžāϰ⧇, āϝāĻž āϏāĻžāϰāϕ⧋āĻĒ⧇āύāĻŋāĻ• āĻ¸ā§āĻĨā§‚āϞāϤāĻžāϰ āĻŦāĻŋāĻ•āĻžāĻļ⧇ āĻ…āĻŦāĻĻāĻžāύ āϰāĻžāĻ–āϤ⧇ āĻĒāĻžāϰ⧇, āĻĢāϞ⧇ āĻ•āĻžāĻ°ā§āϝāĻ•āĻžāϰāĻŋāϤāĻž āĻšā§āϰāĻžāϏ āĻāĻŦāĻ‚ āĻĻ⧁āĻ°ā§āĻŦāϞāϤāĻž āĻĻ⧇āĻ–āĻž āĻĻāĻŋāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āϜāĻ¨ā§āϝ, āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϝāĻŧ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇āϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡ āĻ“āϜāύ āĻ¸ā§āĻĨāĻŋāϤāĻŋāĻļā§€āϞāϤāĻžāϰ āωāĻĒāϰ āĻĻ⧃āĻˇā§āϟāĻŋ āύāĻŋāĻŦāĻĻā§āϧ āĻ•āϰāĻž āωāϚāĻŋāϤ, āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•ā§āϰāĻŋāϝāĻŧāĻžāĻ•āϞāĻžāĻĒ⧇āϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡ āϝāĻžāϤ⧇ āϚāĻ°ā§āĻŦāĻŋāĻšā§€āύ āĻļāϰ⧀āϰ⧇āϰ āĻ­āϰ āϏāĻ‚āϰāĻ•ā§āώāĻŖ āĻ•āϰāĻž āϝāĻžāϝāĻŧāĨ¤ āĻŦ⧇āĻļāĻŋāϰāĻ­āĻžāĻ— āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇, āφāĻĻāĻ°ā§āĻļ āĻļāϰ⧀āϰ⧇āϰ āĻ“āϜāύ⧇āϰ āĻšā§‡āϝāĻŧ⧇ āĻ¸ā§āĻŦāĻžāĻ­āĻžāĻŦāĻŋāĻ• āĻļāϰ⧀āϰ⧇āϰ āĻ“āϜāύāχ āĻ“āϜāύ-āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ āĻšāĻ¸ā§āϤāĻ•ā§āώ⧇āĻĒ⧇āϰ āϜāĻ¨ā§āϝ āϏāĻŦāĻšā§‡āϝāĻŧ⧇ āĻĒā§āϰāĻžāϏāĻ™ā§āĻ—āĻŋāĻ• āĻ­āĻŋāĻ¤ā§āϤāĻŋāĨ¤

For all older adults, diets should be individualized based on medical condition, physical ability/function, individual goals, and life expectancy, with the individual’s decisions being the basis for the care plan. If weight loss is an individual’s choice, the care plan must include adequate protein and calories to prevent malnutrition and/or development of pressure injuries.

āϏāĻŽāĻ¸ā§āϤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ, āϚāĻŋāĻ•āĻŋā§ŽāϏāĻžāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•ā§āώāĻŽāϤāĻž/āĻ•āĻžāĻ°ā§āϝāĻ•āĻžāϰāĻŋāϤāĻž, āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤ āϞāĻ•ā§āĻˇā§āϝ āĻāĻŦāĻ‚ āφāϝāĻŧ⧁āĻˇā§āĻ•āĻžāϞ⧇āϰ āωāĻĒāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻ•āϰ⧇ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻĒ⧃āĻĨāĻ• āĻ•āϰāĻž āωāϚāĻŋāϤ, āĻāĻŦāĻ‚ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻšāĻŦ⧇ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āϏāĻŋāĻĻā§āϧāĻžāĻ¨ā§āϤāĨ¤ āϝāĻĻāĻŋ āĻ“āϜāύ āĻšā§āϰāĻžāϏ āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻšāϝāĻŧ, āϤāĻžāĻšāϞ⧇ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āϚāĻžāĻĒāϜāύāĻŋāϤ āφāϘāĻžāϤ⧇āϰ āĻŦāĻŋāĻ•āĻžāĻļ āϰ⧋āϧ āĻ•āϰāĻžāϰ āϜāĻ¨ā§āϝ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϝāĻŧ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒā§āϰ⧋āϟāĻŋāύ āĻāĻŦāĻ‚ āĻ•ā§āϝāĻžāϞ⧋āϰāĻŋ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰāϤ⧇ āĻšāĻŦ⧇āĨ¤

Geriatric Food & Nutrition Management in Diabetes Mellitus

āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻŽā§‡āϞāĻŋāϟāĻžāϏ⧇ āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§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 individual’s overall health, patient preferences and values, life expectancy, and anticipated clinical benefit. For both healthy older adults (â‰Ĩ65 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.

āφāĻŽā§‡āϰāĻŋāĻ•āĻžāύ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻ…ā§āϝāĻžāϏ⧋āϏāĻŋāϝāĻŧ⧇āĻļāύ⧇āϰ āĻŽāϤ⧇, āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻŦ⧇āĻļāĻŋ āĻĻ⧇āĻ–āĻž āϝāĻžāϝāĻŧāĨ¤ LTC āϜāύāϏāĻ‚āĻ–ā§āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇, āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ⧇āϰ āĻĒā§āϰāĻžāĻĻ⧁āĻ°ā§āĻ­āĻžāĻŦ 25% āĻĨ⧇āϕ⧇ 34% āĻĒāĻ°ā§āϝāĻ¨ā§āϤ, āĻŦā§āϝāĻŦāĻšā§ƒāϤ āϤāĻĨā§āϝ⧇āϰ āĻ‰ā§ŽāϏ āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āĻĄāĻžāϝāĻŧāĻžāĻ—āύāĻ¸ā§āϟāĻŋāĻ• āĻŽāĻžāύāĻĻāĻŖā§āĻĄā§‡āϰ āωāĻĒāϰ āύāĻŋāĻ°ā§āĻ­āϰ āĻ•āϰ⧇āĨ¤ āϝāĻĻāĻŋāĻ“ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āϏāĻ‚āĻ–ā§āϝ āĻĒā§āϰāĻŽāĻžāĻŖ-āĻ­āĻŋāĻ¤ā§āϤāĻŋāĻ• āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻŋāĻ•āĻž āϰāϝāĻŧ⧇āϛ⧇, āϤāĻŦ⧁āĻ“ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻž āĻāĻŦāĻ‚ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻžāϰ āϞāĻ•ā§āĻˇā§āϝāĻŽāĻžāĻ¤ā§āϰāĻžāϰ āĻāϞ⧋āĻŽā§‡āϞ⧋āĻ­āĻžāĻŦ⧇ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāĻŋāϤ āĻĒāϰ⧀āĻ•ā§āώāĻž āĻĨ⧇āϕ⧇ āĻŦāĻžāĻĻ āĻĻ⧇āĻ“āϝāĻŧāĻž āĻšāϝāĻŧ⧇āϛ⧇āĨ¤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇, āĻ—ā§āϞāĻžāχāϏ⧇āĻŽāĻŋāĻ• āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇āϰ āϞāĻ•ā§āĻˇā§āϝāϗ⧁āϞāĻŋ āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ, āϰ⧋āĻ—ā§€āϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āĻŽā§‚āĻ˛ā§āϝāĻŦā§‹āϧ, āφāϝāĻŧ⧁āĻˇā§āĻ•āĻžāϞ āĻāĻŦāĻ‚ āĻĒā§āϰāĻ¤ā§āϝāĻžāĻļāĻŋāϤ āĻ•ā§āϞāĻŋāύāĻŋāĻ•āĻžāϞ āϏ⧁āĻŦāĻŋāϧāĻžāϰ āωāĻĒāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻ•āϰ⧇ āĻšāĻ“āϝāĻŧāĻž āωāϚāĻŋāϤāĨ¤ āϏ⧁āĻ¸ā§āĻĨ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ• (â‰Ĩ65 āĻŦāĻ›āϰ) āĻāĻŦāĻ‚ āĻāĻ•āĻžāϧāĻŋāĻ• āϏāĻš-āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž, āĻœā§āĻžāĻžāύ⧀āϝāĻŧ āĻĻ⧁āĻ°ā§āĻŦāϞāϤāĻž āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āĻļ⧇āώ āĻĒāĻ°ā§āϝāĻžāϝāĻŧ⧇āϰ āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž āϏāĻš āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āϜāĻ¨ā§āϝ, A1c (āϝāĻžāϕ⧇ āĻ—ā§āϞāĻžāχāϕ⧇āĻŸā§‡āĻĄ āĻšāĻŋāĻŽā§‹āĻ—ā§āϞ⧋āĻŦāĻŋāύ, āĻ—ā§āϞāĻžāχāϕ⧋āϏāĻžāχāϞ⧇āĻŸā§‡āĻĄ āĻšāĻŋāĻŽā§‹āĻ—ā§āϞ⧋āĻŦāĻŋāύ, āĻŦāĻž āĻšāĻŋāĻŽā§‹āĻ—ā§āϞ⧋āĻŦāĻŋāύ A1c āύāĻžāĻŽā§‡āĻ“ āĻĒāϰāĻŋāϚāĻŋāϤ) āĻāĻŦāĻ‚ āϰāĻ•ā§āϤ⧇ āĻ—ā§āϞ⧁āϕ⧋āĻœā§‡āϰ āϞāĻ•ā§āĻˇā§āϝ āϏāĻžāϧāĻžāϰāĻŖāϤ āϤāϰ⧁āĻŖ, āϏ⧁āĻ¸ā§āĻĨ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϤ⧁āϞāύāĻžāϝāĻŧ āĻŦ⧇āĻļāĻŋāĨ¤ LTC āϜāύāϏāĻ‚āĻ–ā§āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āĻ—ā§āϞāĻžāχāϏ⧇āĻŽāĻŋāĻ• āϞāĻ•ā§āĻˇā§āϝ āύāĻŋāĻ°ā§āϧāĻžāϰāϪ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻšāĻžāχāĻĒā§‹āĻ—ā§āϞāĻžāχāϏ⧇āĻŽāĻŋāϝāĻŧāĻžāϰ āĻā§āρāĻ•āĻŋ āϏāĻŦāĻšā§‡āϝāĻŧ⧇ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āĻ•āĻžāϰāĻŖ āĻāϰ āĻĢāϞ⧇ āĻŦāĻŋāĻ­ā§āϰāĻžāĻ¨ā§āϤāĻŋ, āĻĒā§āϰāϞāĻžāĻĒ āĻāĻŦāĻ‚ āĻŽāĻžāĻĨāĻž āĻ˜ā§‹āϰāĻžāϰ āĻŽāϤ⧋ āĻĒāϰāĻŋāĻŖāϤāĻŋ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āϝāĻžāĻĻ⧇āϰ āφāϝāĻŧ⧁āĻˇā§āĻ•āĻžāϞ āĻ•āĻŽ āĻāĻŦāĻ‚ āωāĻ˛ā§āϞ⧇āĻ–āϝ⧋āĻ—ā§āϝ āϏāĻš-āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž āϰāϝāĻŧ⧇āϛ⧇ āϤāĻžāĻĻ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ A1c āϞāĻ•ā§āĻˇā§āϝāĻŽāĻžāĻ¤ā§āϰāĻž <8.0% āĻŦāĻž <8.5% āĻ āĻ•āĻŽāĻŋāϝāĻŧ⧇ āφāύāĻž āĻšāϞ⧇ āĻšāĻžāϏāĻĒāĻžāϤāĻžāϞ⧇ āĻĒ⧁āύāϰāĻžāϝāĻŧ āĻ­āĻ°ā§āϤāĻŋāϰ āϏāĻ‚āĻ–ā§āϝāĻž āĻ•āĻŽāĻžāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

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 individual’s preferences regarding food choices and use of sucrose-containing foods.

LTC āϏ⧇āϟāĻŋāĻ‚āϏ⧇, āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āĻ…āĻ‚āĻļ āύāϝāĻŧāĨ¤ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ⧇ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻā§āρāĻ•āĻŋ āϤ⧈āϰāĻŋ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝ⧇āĻŽāύ UWL āĻāĻŦāĻ‚ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāĨ¤ āϘāύ⧀āĻ­ā§‚āϤ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻŦāĻž āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϚāĻŋāύāĻŋāϝ⧁āĻ•ā§āϤ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻŦā§āϝāĻžāĻĒāĻ• āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻāχ āϧāĻžāϰāĻŖāĻžāϕ⧇ āĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āĻ•āϰ⧇ āϝ⧇ āϏ⧁āĻ•ā§āϰ⧋āϜ āϏ⧀āĻŽāĻŋāϤ āĻ•āϰāϞ⧇ āĻ—ā§āϞāĻžāχāϏ⧇āĻŽāĻŋāĻ• āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāĻŖ āωāĻ¨ā§āύāϤ āĻšāĻŦ⧇āĨ¤ āĻŦ⧇āĻļāĻŋāϰāĻ­āĻžāĻ— āĻŦāĻŋāĻļ⧇āώāĻœā§āĻž āĻāĻ•āĻŽāϤ āϝ⧇ āϰāĻ•ā§āϤ⧇ āĻ—ā§āϞ⧁āϕ⧋āϜ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤ⧇ āĻ“āώ⧁āϧ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰāϞ⧇ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āφāύāĻ¨ā§āĻĻ āĻŦ⧃āĻĻā§āϧāĻŋ āĻĒ⧇āϤ⧇ āĻĒāĻžāϰ⧇ āĻāĻŦāĻ‚ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻā§āρāĻ•āĻŋ āĻ•āĻŽāĻžāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻ•āĻžāĻ°ā§āĻŦā§‹āĻšāĻžāχāĻĄā§āϰ⧇āϟ āĻ—ā§āϰāĻšāĻŖ āĻŦāĻŋāĻŦ⧇āϚāύāĻžāϝāĻŧ āύ⧇āĻ“āϝāĻŧāĻž āωāϚāĻŋāϤ, āϤāĻŦ⧇ āϟāĻžāχāĻĒ 1 āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻŦāĻž āϟāĻžāχāĻĒ 2 āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āϰ⧋āĻ—ā§€āĻĻ⧇āϰ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āχāύāϏ⧁āϞāĻŋāύ⧇āϰ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻāĻŦāĻ‚ āĻ—ā§āϞāĻžāχāϏ⧇āĻŽāĻŋāĻ• āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āϧāϰāϪ⧇āϰ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻ (āĻ…āĻ°ā§āĻĨāĻžā§Ž, āĻāĻ•āϟāĻŋ āϏāĻžāϧāĻžāϰāĻŖ āĻŦāĻž āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻ–āĻžāĻĻā§āϝ) āĻĒā§āϰāĻĻāĻžāύ āĻ•āϰ⧇ āĻāĻŽāύ āĻāĻ•āϟāĻŋ āĻ–āĻžāĻĻā§āϝ āĻ…āĻĢāĻžāϰ āĻ•āϰāĻž āφāϰāĻ“ āωāĻĒāĻ•āĻžāϰ⧀ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ RDN-āĻāϰ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āϤ⧈āϰāĻŋ āĻ•āϰāĻž āωāϚāĻŋāϤ āϝāĻžāϤ⧇ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻĒāϰāĻŋāϚāĻžāϞāύāĻžāϰ āϜāĻ¨ā§āϝ āωāĻĒāϝ⧁āĻ•ā§āϤ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻ āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āĻļāĻŋāĻ•ā§āώāĻž āĻāĻŦāĻ‚ āĻĒāϰāĻžāĻŽāĻ°ā§āĻļ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰāĻž āϝāĻžāϝāĻŧ, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āϏ⧁āĻ•ā§āϰ⧋āϜāϝ⧁āĻ•ā§āϤ āĻ–āĻžāĻŦāĻžāϰ āĻŦā§āϝāĻŦāĻšāĻžāϰ⧇āϰ āĻŦāĻŋāώāϝāĻŧ⧇ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻĒāĻ›āĻ¨ā§āĻĻāϕ⧇ āϏāĻŽā§āĻŽāĻžāύ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤

Geriatric Food & Nutrition Management in Chronic Kidney Disease (CKD)

āĻĻā§€āĻ°ā§āϘāĻ¸ā§āĻĨāĻžāϝāĻŧā§€ āĻ•āĻŋāĻĄāύāĻŋ āϰ⧋āϗ⧇ āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§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.

āϏāĻŋāϕ⧇āĻĄāĻŋāϰ āĻĒā§āϰāϧāĻžāύ āĻ•āĻžāϰāĻŖ āĻšāϞ āωāĻšā§āϚ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻāĻŦāĻ‚ āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏāĨ¤ āϏāĻŋāϕ⧇āĻĄāĻŋ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻĒā§āϰāĻžāϝāĻŧ ā§Šā§Š% āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻŦā§āϝāĻ•ā§āϤāĻŋ āϝāĻžāϰāĻž āĻŦāĻŋāĻ­āĻŋāĻ¨ā§āύ āĻ•āĻžāϰāϪ⧇ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻā§āρāĻ•āĻŋāϤ⧇ āĻĨāĻžāϕ⧇āύ, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āϏ⧀āĻŽāĻŋāϤ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ, āĻ…ā§āϝāĻžāύ⧋āϰ⧇āĻ•ā§āϏāĻŋāϝāĻŧāĻž, āĻ•ā§āϝāĻžāϟāĻžāĻŦāϞāĻŋāĻ• āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž, āĻŦāĻŋāĻĒāĻžāϕ⧀āϝāĻŧ āĻŦāĻž āĻŽā§āϝāĻžāϞāĻžāĻŦāϏāĻ°ā§āĻĒāϟāĻŋāĻ­ āĻŦā§āϝāĻžāϧāĻŋ āĻāĻŦāĻ‚ āĻĄāĻžāϝāĻŧāĻžāϞāĻžāχāϏāĻŋāϏ āĻĨ⧇āϕ⧇ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ•ā§āώāϤāĻŋāĨ¤ āĻāχ āϜāύāϏāĻ‚āĻ–ā§āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āύāĻŋāĻ°ā§āϧāĻžāϰāĻŖ āĻ•āϰāĻž āĻ•āĻ āĻŋāύ āĻšāϤ⧇ āĻĒāĻžāϰ⧇ āĻ•āĻžāϰāĻŖ āĻļāϰ⧀āϰ⧇āϰ āĻ“āϜāύ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āϤāϰāϞ āĻ­āĻžāϰāϏāĻžāĻŽā§āϝ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ⧇āϰ āĻ•āĻžāϰāϪ⧇ āĻšāϤ⧇ āĻĒāĻžāϰ⧇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.

āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻ•āĻŽ āĻĒā§āϰ⧋āϟāĻŋāύāϝ⧁āĻ•ā§āϤ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āĻĒā§āϰāĻ­āĻžāĻŦ āĻāĻŦāĻ‚ āĻāχ āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻā§āρāĻ•āĻŋ āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āϕ⧋āύāĻ“ āĻ—āĻŦ⧇āώāĻŖāĻžāϰ āĻ…āĻ­āĻžāĻŦ⧇āϰ āĻ•āĻžāϰāϪ⧇, āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻ•ā§āϝāĻžāϞ⧋āϰāĻŋ āĻāĻŦāĻ‚ āωāĻšā§āϚ āϜ⧈āĻŦāĻŋāĻ• āĻŽā§‚āĻ˛ā§āϝ⧇āϰ āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āωāĻĒāϰ āĻœā§‹āϰ āĻĻāĻŋāϝāĻŧ⧇ āφāϰāĻ“ āωāĻĻāĻžāϰ āĻ–āĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻ•āϰāĻž āĻŦ⧁āĻĻā§āϧāĻŋāĻŽāĻžāύ⧇āϰ āĻ•āĻžāϜ āĻšāϤ⧇ āĻĒāĻžāϰ⧇, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āϝāĻžāϰāĻž āĻ•āĻŽ āĻ–āĻžāĻšā§āϛ⧇āύ āϤāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝāĨ¤ ā§Žā§Ļ āĻŦāĻ›āϰ⧇āϰ āĻŦ⧇āĻļāĻŋ āĻŦāϝāĻŧāϏ⧀ āĻāĻŦāĻ‚ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϤ⧇ āĻ­ā§‹āĻ—āĻž āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āϰ⧋āĻ—āĻŦā§āϝāĻžāϧāĻŋ āĻāĻŦāĻ‚ āĻŽā§ƒāĻ¤ā§āϝ⧁āϰ āĻā§āρāĻ•āĻŋ āĻŦ⧃āĻĻā§āϧāĻŋāϰ āĻ•āĻžāϰāϪ⧇ āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻžāϰ āϜāĻ¨ā§āϝ āφāϰāĻ“ āĻĒāϰāĻŋāĻŽāĻŋāϤ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤ āĻĄāĻžāϝāĻŧāĻžāϞāĻžāχāϏāĻŋāϏ āĻ—ā§āϰāĻšāĻŖāĻ•āĻžāϰ⧀ āϏāĻŋāϕ⧇āĻĄāĻŋ āϰ⧋āĻ—ā§€āĻĻ⧇āϰ āĻĒā§āϰ⧋āϟāĻŋāύ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧāϤāĻž āĻŦ⧃āĻĻā§āϧāĻŋ āĻĒāĻžāϝāĻŧāĨ¤ āĻĄāĻžāϝāĻŧ⧇āϟ āĻĒā§āϰ⧇āϏāĻ•ā§āϰāĻŋāĻĒāĻļāύ āĻĒ⧃āĻĨāĻ• āĻ•āϰāĻžāϰ āĻĢāϞ⧇ āĻŽā§‹āϟ āĻ•ā§āϝāĻžāϞ⧋āϰāĻŋ āĻāĻŦāĻ‚ āĻĒā§āϰ⧋āϟāĻŋāύ āĻ—ā§āϰāĻšāĻŖ āĻŦ⧃āĻĻā§āϧāĻŋ āĻĒ⧇āϤ⧇ āĻĒāĻžāϰ⧇ āĻāĻŦāĻ‚ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇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 individual’s wishes and goals.

āĻĒā§āϰ⧋āϟāĻŋāύ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻžāϰ āĻĒāĻžāĻļāĻžāĻĒāĻžāĻļāĻŋ, āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞ āĻŦāĻŋāϚāĻžāϰ⧇āϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇ āĻĒā§āϰāϤāĻŋāϟāĻŋ CKD āϰ⧋āĻ—ā§€āϰ āϜāĻ¨ā§āϝ āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽ, āĻĒāϟāĻžāϏāĻŋāϝāĻŧāĻžāĻŽ, āĻĢāϏāĻĢāϰāĻžāϏ āĻāĻŦāĻ‚ āϤāϰāϞ āĻ—ā§āϰāĻšāϪ⧇āϰ āĻĒāϰāĻŋāĻŽāĻžāĻŖ āĻ•āĻŽāĻžāύ⧋āϰ āĻŦāĻŋāώāϝāĻŧāϟāĻŋ āĻĒ⧃āĻĨāĻ•āĻ­āĻžāĻŦ⧇ āύāĻŋāĻ°ā§āϧāĻžāϰāĻŖ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤ CKD āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻŦāĻŋāϧāĻŋāύāĻŋāώ⧇āϧ⧇āϰ āϏ⧁āĻĒāĻžāϰāĻŋāĻļ āĻ•āϰāĻžāϰ āϏāĻŽāϝāĻŧ, āĻŦā§āϝāĻžāĻĒāĻ• āĻĒ⧁āĻˇā§āϟāĻŋ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ, āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āĻāĻŦāĻ‚ āϰ⧋āĻ—ā§€āϰ āϞāĻ•ā§āĻˇā§āϝ⧇āϰ āωāĻĒāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻ•āϰ⧇ āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞ āĻŦāĻŋāϚāĻžāϰ āĻ•āϰāĻž āĻĒā§āϰāϝāĻŧā§‹āϜāύāĨ¤ āĻļ⧇āώ āĻĒāĻ°ā§āϝāĻžāϝāĻŧ⧇āϰ āĻ•āĻŋāĻĄāύāĻŋ āϰ⧋āϗ⧇ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻ…ā§āϝāĻžāύ⧋āϰ⧇āĻ•ā§āϏāĻŋāϝāĻŧāĻž āĻāĻŦāĻ‚ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āϏāĻžāϧāĻžāϰāĻŖ, āϤāĻžāχ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āχāĻšā§āĻ›āĻž āĻāĻŦāĻ‚ āϞāĻ•ā§āĻˇā§āϝ āĻ…āύ⧁āϏāĻžāϰ⧇ āφāϰāĻ“ āωāĻĻāĻžāϰ āĻ–āĻžāĻĻā§āϝ āĻ—ā§āϰāĻšāϪ⧇āϰ āĻĒāϰāĻžāĻŽāĻ°ā§āĻļ āĻĻ⧇āĻ“āϝāĻŧāĻž āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Geriatric Food & Nutrition Management in Cardio Vascular Disease (CVD)

āĻšā§ƒāĻĻāϰ⧋āĻ—āϜāύāĻŋāϤ āϰ⧋āϗ⧇ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§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.

āωāĻšā§āϚ āϰāĻ•ā§āϤāϚāĻžāĻĒ⧇āϰ āĻĒā§āϰāĻžāĻĻ⧁āĻ°ā§āĻ­āĻžāĻŦ, āϝāĻž āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āĻā§āρāĻ•āĻŋāϰ āĻ•āĻžāϰāĻŖ, ā§Ŧā§Ē% āĻĨ⧇āϕ⧇ ā§­ā§Ž.ā§Ģ% āĻĒāĻ°ā§āϝāĻ¨ā§āϤāĨ¤ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻ•āĻŋāϛ⧁ āϜāĻžāϤāĻŋāĻ—āϤ āĻ—ā§‹āĻˇā§āĻ ā§€āϰ āĻŽāĻ§ā§āϝ⧇ āĻāχ āĻšāĻžāϰ āĻŦ⧇āĻļāĻŋāĨ¤ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻ•āĻŽāĻžāύ⧋āϰ āϏ⧁āĻŦāĻŋāϧāĻžāϗ⧁āϞāĻŋāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻ¸ā§āĻŸā§āϰ⧋āĻ•, āĻŽāĻžāϝāĻŧā§‹āĻ•āĻžāĻ°ā§āĻĄāĻŋāϝāĻŧāĻžāϞ āχāύāĻĢāĻžāĻ°ā§āĻ•āĻļāύ, āĻšāĻžāĻ°ā§āϟ āĻĢ⧇āχāϞāĻŋāĻ“āϰ āĻāĻŦāĻ‚ āĻ•āĻŋāĻĄāύāĻŋ āϰ⧋āϗ⧇āϰ āĻā§āρāĻ•āĻŋ āĻšā§āϰāĻžāϏāĨ¤ āĻĒā§āϰāĻŽāĻžāĻŖ-āĻ­āĻŋāĻ¤ā§āϤāĻŋāĻ• āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻŋāĻ•āĻžāϗ⧁āϞāĻŋ āύāĻŋāĻ°ā§āĻĻ⧇āĻļ āĻ•āϰ⧇ āϝ⧇ ā§Ŧā§Ļ āĻŦāĻ›āϰ āĻŦāĻž āϤāĻžāϰ āĻŦ⧇āĻļāĻŋ āĻŦāϝāĻŧāϏ⧀āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āϰāĻ•ā§āϤāϚāĻžāĻĒ⧇āϰ āϞāĻ•ā§āĻˇā§āϝ āĻšāϞ <ā§§ā§Ģā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāχāϚāϜāĻŋ āϏāĻŋāĻ¸ā§āĻŸā§‹āϞāĻŋāĻ• āĻāĻŦāĻ‚ <⧝ā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāχāϚāϜāĻŋ āĻĄāĻžāϝāĻŧāĻžāĻ¸ā§āĻŸā§‹āϞāĻŋāĻ•, āĻĄāĻžāϝāĻŧāĻžāĻŦ⧇āϟāĻŋāϏ āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āϏāĻŋāϕ⧇āĻĄāĻŋ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤāĻĻ⧇āϰ āϜāĻ¨ā§āϝ <ā§§ā§Ēā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāχāϚāϜāĻŋ āĻāĻŦāĻ‚ <⧝ā§Ļ āĻŽāĻŋāĻŽāĻŋ āĻāχāϚāϜāĻŋāĨ¤ āĻĢāĻžāĻ°ā§āĻŽāĻžāϕ⧋āϞāϜāĻŋāĻ•āĻžāϞ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āϏāĻ•āϞ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻœā§€āĻŦāύāϧāĻžāϰāĻž āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ⧇āϰ āĻĒāϰāĻžāĻŽāĻ°ā§āĻļ āĻĻ⧇āĻ“āϝāĻŧāĻž āĻšāϝāĻŧāĨ¤ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻžāϰ āϜāĻ¨ā§āϝ, āĻŦāĻŋāĻļ⧇āώ āĻ•āϰ⧇ āĻĻ⧁āĻ°ā§āĻŦāϞ āĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇, āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāϝāĻŧ āϏ⧋āĻĄāĻŋāϝāĻŧāĻžāĻŽā§‡āϰ āĻĒā§āϰāϤāĻŋ āĻāĻ•āϟāĻŋ āωāĻĻāĻžāϰ āĻĻ⧃āĻˇā§āϟāĻŋāĻ­āĻ™ā§āĻ—āĻŋāϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϤ⧇ āĻĒāĻžāϰ⧇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 adult’s overall risk factors for atherosclerotic heart disease, as opposed to setting specific parameters for blood lipid control.

āĻŦāϝāĻŧāĻ¸ā§āĻ• āϜāύāĻ—ā§‹āĻˇā§āĻ ā§€āϰ āĻŽāĻ§ā§āϝ⧇ āĻšā§ƒāĻĻāϰ⧋āĻ— āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇āϰ āϜāĻ¨ā§āϝ āϏāĻŋāϰāĻžāĻŽ āϞāĻŋāĻĒāĻŋāĻĄā§‡āϰ āĻŽāϤ⧋ āĻā§āρāĻ•āĻŋāϰ āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ āĻ•āϰāĻžāϰ āϏ⧁āĻŦāĻŋāϧāĻž āĻ…āĻ¸ā§āĻĒāĻˇā§āϟāĨ¤ āĻŦ⧇āĻļāĻŋāϰāĻ­āĻžāĻ— āĻĢāϞāĻžāĻĢāϞ āϤāϰ⧁āĻŖ āϜāύāĻ—ā§‹āĻˇā§āĻ ā§€āϰ āωāĻĒāϰ āĻĒāϰāĻŋāϚāĻžāϞāĻŋāϤ āĻ—āĻŦ⧇āώāĻŖāĻž āĻĨ⧇āϕ⧇ āĻĒā§āϰāĻžāĻĒā§āϤāĨ¤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āĻĻā§āĻŦāĻŋāϤ⧀āϝāĻŧ āĻĒā§āϰāϤāĻŋāϰ⧋āϧ⧇āϰ āϜāĻ¨ā§āϝ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻĨ⧇āϰāĻžāĻĒāĻŋāϰ āφāĻĒ⧇āĻ•ā§āώāĻŋāĻ• āĻā§āρāĻ•āĻŋ āĻāĻŦāĻ‚ āϏ⧁āĻŦāĻŋāϧāĻž āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āϤāĻĨā§āϝ āĻĒā§āϰāϝāĻŧā§‹āϜāύāĨ¤ āφāĻŽā§‡āϰāĻŋāĻ•āĻžāύ āĻšāĻžāĻ°ā§āϟ āĻ…ā§āϝāĻžāϏ⧋āϏāĻŋāϝāĻŧ⧇āĻļāύ āĻāĻŦāĻ‚ āφāĻŽā§‡āϰāĻŋāĻ•āĻžāύ āĻ•āϞ⧇āϜ āĻ…āĻĢ āĻ•āĻžāĻ°ā§āĻĄāĻŋāĻ“āϞāϜāĻŋāϰ āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻŋāĻ•āĻž (⧍ā§Ļā§§ā§Š āϏāĻžāϞ⧇ āĻĒā§āϰāĻ•āĻžāĻļāĻŋāϤ) āχāĻ™ā§āĻ—āĻŋāϤ āĻĻ⧇āϝāĻŧ āϝ⧇ āϰāĻ•ā§āϤ⧇āϰ āϞāĻŋāĻĒāĻŋāĻĄ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻĒāϰāĻžāĻŽāĻŋāϤāĻŋ āύāĻŋāĻ°ā§āϧāĻžāϰāϪ⧇āϰ āĻŦāĻŋāĻĒāϰ⧀āϤ⧇, āĻāĻ•āϜāύ āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āϕ⧇āϰ āĻ…ā§āϝāĻžāĻĨ⧇āϰ⧋āĻ¸ā§āĻ•ā§āϞ⧇āϰ⧋āϟāĻŋāĻ• āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āϏāĻžāĻŽāĻ—ā§āϰāĻŋāĻ• āĻā§āρāĻ•āĻŋāϰ āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋāϰ āωāĻĒāϰ āĻŽāύ⧋āϝ⧋āĻ— āĻĻ⧇āĻ“āϝāĻŧāĻž āωāϚāĻŋāϤāĨ¤

Health care providers should be aware of cardiac problems while balancing the individual’s 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.

āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϏ⧁āĻĒāĻžāϰāĻŋāĻļ āĻ•āϰāĻžāϰ āϏāĻŽāϝāĻŧ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϏ⧇āĻŦāĻž āĻĒā§āϰāĻĻāĻžāύāĻ•āĻžāϰ⧀āĻĻ⧇āϰ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āϏāĻŽāĻ¸ā§āϝāĻž āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āϏāĻšā§‡āϤāύ āĻĨāĻžāĻ•āĻž āωāϚāĻŋāϤ, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ•ā§āϞāĻŋāύāĻŋāĻ•āĻžāϞ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻĒā§‚āĻ°ā§āĻŦāĻžāĻ­āĻžāϏ āĻāĻŦāĻ‚ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻā§āρāĻ•āĻŋāϰ āĻ­āĻžāϰāϏāĻžāĻŽā§āϝ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻž āωāϚāĻŋāϤāĨ¤ āϝāĻĻāĻŋ āύāĻžāĻ°ā§āϏāĻŋāĻ‚ āĻšā§‹āĻŽā§‡āϰ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āϜāĻ¨ā§āϝ āφāĻ•ā§āϰāĻŽāĻŖāĻžāĻ¤ā§āĻŽāĻ• āϞāĻŋāĻĒāĻŋāĻĄ āĻšā§āϰāĻžāϏ āωāĻĒāϝ⧁āĻ•ā§āϤ āĻšāϝāĻŧ, āϤāĻŦ⧇ āĻ“āώ⧁āϧ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰ⧇ āĻāϟāĻŋ āφāϰāĻ“ āĻ•āĻžāĻ°ā§āϝāĻ•āϰāĻ­āĻžāĻŦ⧇ āĻ…āĻ°ā§āϜāύ āĻ•āϰāĻž āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻŦā§āϝāĻ•ā§āϤāĻŋāϕ⧇ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤ āĻ–āĻžāĻŦāĻžāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻ•āϰāĻžāϰ āϏ⧁āϝ⧋āĻ—āĻ“ āĻĻ⧇āĻ“āϝāĻŧāĻž āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇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 individual’s abilities can also help facilitate cardiac health.

āϏāĻŋāĻ­āĻŋāĻĄāĻŋ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϝāĻŧ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻāĻŦāĻ‚ āϰāĻ•ā§āϤ⧇āϰ āϞāĻŋāĻĒāĻŋāĻĄā§‡āϰ āĻŽāĻžāĻ¤ā§āϰāĻž (āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤ āϞāĻ•ā§āĻˇā§āϝ⧇āϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻŽāĻžā§āϜāĻ¸ā§āϝāĻĒā§‚āĻ°ā§āĻŖ) āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻžāϰ āωāĻĒāϰ āĻœā§‹āϰ āĻĻ⧇āĻ“āϝāĻŧāĻž āωāϚāĻŋāϤ, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āφāύāĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āĻœā§€āĻŦāύ⧇āϰ āĻŽāĻžāύ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻž āωāϚāĻŋāϤāĨ¤ āφāĻŽā§‡āϰāĻŋāĻ•āĻžāύāĻĻ⧇āϰ āϜāĻ¨ā§āϝ ⧍ā§Ļā§§ā§Ģ-⧍ā§Ļ⧍ā§Ļ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻž āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻŋāĻ•āĻž (āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āĻŽāĻžāĻ°ā§āĻ•āĻŋāύ-āĻļ⧈āϞ⧀āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ, āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāĻ•āϰ āύāĻŋāϰāĻžāĻŽāĻŋāώāĻžāĻļā§€ āĻāĻŦāĻ‚ āĻ­ā§‚āĻŽāĻ§ā§āϝāϏāĻžāĻ—āϰ⧀āϝāĻŧ-āĻļ⧈āϞ⧀āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āϏāĻš) āĻāĻŦāĻ‚ āωāĻšā§āϚ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻŦāĻ¨ā§āϧ āĻ•āϰāĻžāϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻāχ āϞāĻ•ā§āĻˇā§āϝāϗ⧁āϞāĻŋ āĻ…āĻ°ā§āϜāύ⧇ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āωāĻšā§āϚ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻŦāĻ¨ā§āϧ āĻ•āϰāĻžāϰ āϜāĻ¨ā§āϝ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āϰāĻ•ā§āϤāϚāĻžāĻĒ āĻ•āĻŽāĻžāϤ⧇ āĻāĻŦāĻ‚ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āĻšāĻžāϰāĻ“ āĻ•āĻŽāĻžāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āϝāĻĻāĻŋ āĻŽā§ŒāĻ–āĻŋāĻ• āĻ—ā§āϰāĻšāĻŖ āĻ•āĻŽ āĻšāϝāĻŧ āϤāĻŦ⧇ āĻāϞāϟāĻŋāϏāĻŋ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ, āĻ•āĻŽ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϏ⧇āĻŦāĻž āĻĒā§āϰāĻĻāĻžāύāĻ•āĻžāϰ⧀āĻĻ⧇āϰ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āωāĻ¨ā§āύāϤ āĻ•āϰāĻžāϰ āϜāĻ¨ā§āϝ āϝāĻĨāĻžāϝāĻĨ āĻšāĻ¸ā§āϤāĻ•ā§āώ⧇āĻĒ⧇āϰ āĻŽāĻžāĻ§ā§āϝāĻŽā§‡ āĻ…āĻĒ⧁āĻˇā§āϟāĻŋ āĻāĻŦāĻ‚ āĻ•āĻžāĻ°ā§āĻĄāĻŋāϝāĻŧāĻžāĻ• āĻ•ā§āϝāĻžāĻļ⧇āĻ•ā§āϏāĻŋāϝāĻŧāĻžāϰ āϜāĻ¨ā§āϝāĻ“ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤ āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ•ā§āώāĻŽāϤāĻžāϰ āωāĻĒāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻ•āϰ⧇ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•āĻžāĻ°ā§āϝāĻ•āϞāĻžāĻĒ āĻšā§ƒāĻĻāϰ⧋āϗ⧇āϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϕ⧇ āϏāĻšāϜāϤāϰ āĻ•āϰāϤ⧇āĻ“ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤

Geriatric Food & Nutrition Management in Cognitive Impairment

āĻœā§āĻžāĻžāύ⧀āϝāĻŧ āĻĒā§āϰāϤāĻŋāĻŦāĻ¨ā§āϧāĻ•āϤāĻžāϝāĻŧ āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻžāĻĒāύāĻž

Cognitive impairments, including moderate to severe Alzheimer’s disease and other dementias, affect approximately 65% of LTC residents. Unintended weight loss is common in people with Alzheimer’s 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 Alzheimer’s 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 individual’s goals.

āĻŽāĻžāĻāĻžāϰāĻŋ āĻĨ⧇āϕ⧇ āϗ⧁āϰ⧁āϤāϰ āφāϞāĻāĻžāχāĻŽāĻžāϰ āϰ⧋āĻ— āĻāĻŦāĻ‚ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻĄāĻŋāĻŽā§‡āύāĻļāĻŋāϝāĻŧāĻž āϏāĻš āĻœā§āĻžāĻžāύ⧀āϝāĻŧ āĻĻ⧁āĻ°ā§āĻŦāϞāϤāĻžāϗ⧁āϞāĻŋ LTC āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāĻĻ⧇āϰ āĻĒā§āϰāĻžāϝāĻŧ 65% āϕ⧇ āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰ⧇āĨ¤ āφāϞāĻāĻžāχāĻŽāĻžāϰ āϰ⧋āϗ⧇ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āĻ…āύāĻŋāĻšā§āĻ›āĻžāĻ•ā§ƒāϤ āĻ“āϜāύ āĻšā§āϰāĻžāϏ āϏāĻžāϧāĻžāϰāĻŖ āĻāĻŦāĻ‚ āĻāϰ āϏāĻžāĻĨ⧇ āĻ•āĻŽ āĻļāĻ•ā§āϤāĻŋ āĻ—ā§āϰāĻšāĻŖ, āωāĻšā§āϚ āĻŦāĻŋāĻļā§āϰāĻžāĻŽ āĻļāĻ•ā§āϤāĻŋ āĻŦā§āϝāϝāĻŧ, āĻ…āϤāĻŋāϰāĻžā§āϜāĻŋāϤ āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻ•āĻžāĻ°ā§āϝāĻ•āϞāĻžāĻĒ, āĻ…āĻĨāĻŦāĻž āĻāχ āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋāϰ āϏāĻ‚āĻŽāĻŋāĻļā§āϰāĻŖ āϝ⧁āĻ•ā§āϤ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻ–āĻžāĻŦāĻžāϰ āĻ—ā§āϰāĻšāĻŖ āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āĻ•āĻŽ āĻšāϝāĻŧ, āϏāĻžāϧāĻžāϰāĻŖāϤ āĻœā§āĻžāĻžāύ⧀āϝāĻŧ āĻ…āĻŦāĻ•ā§āώāϝāĻŧ⧇āϰ āĻ•āĻžāϰāϪ⧇āĨ¤ āφāϞāĻāĻžāχāĻŽāĻžāϰ āϰ⧋āĻ— āĻŦāĻž āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āϧāϰāϪ⧇āϰ āĻĄāĻŋāĻŽā§‡āύāĻļāĻŋāϝāĻŧāĻžāϝāĻŧ āφāĻ•ā§āϰāĻžāĻ¨ā§āϤ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ⧇āϰ āϞāĻ•ā§āĻˇā§āϝ āĻšāϞ āĻāĻ•āϟāĻŋ āĻ¸ā§āĻŦāϤāĻ¨ā§āĻ¤ā§āϰ āĻ–āĻžāĻĻā§āϝ āϤ⧈āϰāĻŋ āĻ•āϰāĻž āϝāĻž āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇, āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻ–āĻžāĻŦāĻžāϰ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰ⧇ āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āϞāĻ•ā§āĻˇā§āϝ āĻ…āĻ°ā§āϜāύ⧇āϰ āϜāĻ¨ā§āϝ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻ…āύ⧁āϏāĻžāϰ⧇ āĻ–āĻžāĻ“āϝāĻŧāĻžāύ⧋ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻĒā§āϰāĻĻāĻžāύ āĻ•āϰ⧇āĨ¤

Geriatric Food & Nutrition Management in Unintentional weight loss (UWL)

āĻ…āύāĻŋāĻšā§āĻ›āĻžāĻ•ā§ƒāϤ āĻ“āϜāύ āĻ•āĻŽāĻžāύ⧋āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻŦā§āϝāĻŦāĻ¸ā§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…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇āĻ“ āϘāϟāϤ⧇ āĻĒāĻžāϰ⧇ āĻāĻŦāĻ‚ āĻāϟāĻŋ āĻ…āĻ¨ā§āϤāĻ°ā§āύāĻŋāĻšāĻŋāϤ āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž, āĻ•ā§āϰāĻŽāĻŦāĻ°ā§āϧāĻŽāĻžāύ āĻ…āĻ•ā§āώāĻŽāϤāĻž āĻāĻŦāĻ‚ āĻŦāĻ°ā§āϧāĻŋāϤ āĻ…āϏ⧁āĻ¸ā§āĻĨāϤāĻž āĻāĻŦāĻ‚ āĻŽā§ƒāĻ¤ā§āϝ⧁āĻšāĻžāϰ⧇āϰ āϏāĻžāĻĨ⧇ āϝ⧁āĻ•ā§āϤāĨ¤ UWL-āĻāϰ āϏāĻŽā§āĻŽā§āĻ–ā§€āύ āĻŦāϝāĻŧāĻ¸ā§āĻ• āĻĒā§āϰāĻžāĻĒā§āϤāĻŦāϝāĻŧāĻ¸ā§āĻ•āĻĻ⧇āϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇, āϚāĻŋāĻ•āĻŋā§ŽāϏāĻžāϝ⧋āĻ—ā§āϝ āĻ•āĻžāϰāĻŖāϗ⧁āϞāĻŋ āĻŽā§‹āĻ•āĻžāĻŦ⧇āϞāĻžāϰ āωāĻĒāϰ āĻŽāύ⧋āϝ⧋āĻ— āĻĻ⧇āĻ“āϝāĻŧāĻž āωāϚāĻŋāϤāĨ¤ āĻāϰ āĻŽāĻ§ā§āϝ⧇ āϏāĻžāĻŽāĻžāϜāĻŋāĻ• āϏāĻšāĻžāϝāĻŧāϤāĻž āĻœā§‹āϰāĻĻāĻžāϰ āĻ•āϰāĻž, āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻ–āĻžāĻ“āϝāĻŧāĻžāύ⧋ āϏāĻšāĻžāϝāĻŧāϤāĻž āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāĻž, āĻ–āĻžāĻŦāĻžāϰ⧇āϰ āϏāĻŽāϝāĻŧ āĻĒāϰāĻŋāĻŦ⧇āĻļ āωāĻ¨ā§āύāϤ āĻ•āϰāĻž āĻāĻŦāĻ‚ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻŦāĻŋāϧāĻŋāύāĻŋāώ⧇āϧ āĻšā§āϰāĻžāϏ āĻ•āϰāĻž āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻĨāĻžāĻ•āϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āϝāĻĻāĻŋ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻšāĻ¸ā§āϤāĻ•ā§āώ⧇āĻĒ āĻŦā§āϝāĻ°ā§āĻĨ āĻšāϝāĻŧ āĻāĻŦāĻ‚ āĻāϟāĻŋ āĻĒā§‚āĻ°ā§āĻŦāύāĻŋāĻ°ā§āĻĻ⧇āĻļāύāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻŽāĻžā§āϜāĻ¸ā§āϝāĻĒā§‚āĻ°ā§āĻŖ āĻšāϝāĻŧ āϤāĻŦ⧇ āĻĒ⧇āĻŸā§‡āϰ āĻ–āĻžāĻŦāĻžāϰ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤

Palliative Care/

āωāĻĒāĻļāĻŽāĻ•āĻžāϰ⧀ āϝāĻ¤ā§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 individual’s 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 survival—particularly 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 individual’s 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 “Position of the Academy of Nutrition and Dietetics: Ethical and Legal Issues in Feeding and Hydration.”

Compliance with Federal LTC Regulations

āĻĢ⧇āĻĄāĻžāϰ⧇āϞ LTC āĻĒā§āϰāĻŦāĻŋāϧāĻžāύ⧇āϰ āϏāĻžāĻĨ⧇ 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 āϏāĻžāϞ⧇āϰ āύāϭ⧇āĻŽā§āĻŦāϰ⧇, āϏāĻŋāĻāĻŽāĻāϏ āĻāϞāϟāĻŋāϏāĻŋ āϏ⧁āĻŦāĻŋāϧāĻžāϗ⧁āϞāĻŋ āĻĒāϰāĻŋāϚāĻžāϞāύāĻžāĻ•āĻžāϰ⧀ āύāϤ⧁āύ āĻĢ⧇āĻĄāĻžāϰ⧇āϞ āύāĻŋāϝāĻŧāĻŽ āĻĒā§āϰāĻ•āĻžāĻļ āĻ•āϰ⧇āĨ¤ āύāϤ⧁āύ āύāĻŋāϝāĻŧāĻŽāϗ⧁āϞāĻŋāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇ āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻ–āĻžāĻŦāĻžāϰ āĻāĻŦāĻ‚ āĻ–āĻžāĻ“āϝāĻŧāĻžāϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇ āĻĒāĻ›āĻ¨ā§āĻĻāϗ⧁āϞāĻŋ āĻŦ⧇āϛ⧇ āύ⧇āĻ“āϝāĻŧāĻžāϰ āĻ…āϧāĻŋāĻ•āĻžāϰ⧇āϰ āωāĻĒāϰ āĻŦāĻ°ā§āϧāĻŋāϤ āĻœā§‹āϰ āĻĻ⧇āĻ“āϝāĻŧāĻžāĨ¤

The State Operations Manual (SOM), Appendix PP−Guidance to Surveyors for Long Term Care Facilities states: “A 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 resident’s individuality. The facility must protect and promote the rights of the resident.” Providing a therapeutic or texture-modified diet against a resident’s wishes is a violation of a resident’s right to make choices.

āĻĻā§€āĻ°ā§āϘāĻŽā§‡āϝāĻŧāĻžāĻĻā§€ āϝāĻ¤ā§āύ āϏ⧁āĻŦāĻŋāϧāĻžāϰ āϜāĻ¨ā§āϝ āϏāĻžāĻ°ā§āϭ⧇āϝāĻŧāĻžāϰāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āϰāĻžāĻœā§āϝ āĻĒāϰāĻŋāϚāĻžāϞāύāĻž āĻŽā§āϝāĻžāύ⧁āϝāĻŧāĻžāϞ (SOM), āĻĒāϰāĻŋāĻļāĻŋāĻˇā§āϟ PP− āύāĻŋāĻ°ā§āĻĻ⧇āĻļāĻŋāĻ•āĻžāϤ⧇ āĻŦāϞāĻž āĻšāϝāĻŧ⧇āϛ⧇: "āĻāĻ•āϟāĻŋ āϏ⧁āĻŦāĻŋāϧāĻž āĻ…āĻŦāĻļā§āϝāχ āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻŽā§āĻŽāĻžāύ āĻ“ āĻŽāĻ°ā§āϝāĻžāĻĻāĻžāϰ āϏāĻžāĻĨ⧇ āφāϚāϰāĻŖ āĻ•āϰāĻŦ⧇ āĻāĻŦāĻ‚ āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĒā§āϰāϤāĻŋ āĻāĻŽāύāĻ­āĻžāĻŦ⧇ āĻāĻŦāĻ‚ āĻāĻŽāύ āĻĒāϰāĻŋāĻŦ⧇āĻļ⧇ āϝāĻ¤ā§āύ āύ⧇āĻŦ⧇ āϝāĻž āϤāĻžāϰ āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āϰāĻ•ā§āώāĻŖāĻžāĻŦ⧇āĻ•ā§āώāĻŖ āĻŦāĻž āĻŦāĻ°ā§āϧāύāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰ⧇, āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ¤ā§āĻŦāϕ⧇ āĻ¸ā§āĻŦā§€āĻ•ā§ƒāϤāĻŋ āĻĻ⧇āϝāĻŧāĨ¤ āϏ⧁āĻŦāĻŋāϧāĻžāϟāĻŋ āĻ…āĻŦāĻļā§āϝāχ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻ…āϧāĻŋāĻ•āĻžāϰ āϰāĻ•ā§āώāĻž āĻāĻŦāĻ‚ āĻĒā§āϰāϚāĻžāϰ āĻ•āϰāĻŦ⧇āĨ¤" āĻāĻ•āϜāύ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āχāĻšā§āĻ›āĻžāϰ āĻŦāĻŋāϰ⧁āĻĻā§āϧ⧇ āĻĨ⧇āϰāĻžāĻĒāĻŋāωāϟāĻŋāĻ• āĻŦāĻž āĻŸā§‡āĻ•ā§āϏāϚāĻžāϰ-āϏāĻ‚āĻļā§‹āϧāĻŋāϤ āĻ–āĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻ•āϰāĻž āĻāĻ•āϜāύ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻ•āϰāĻžāϰ āĻ…āϧāĻŋāĻ•āĻžāϰ⧇āϰ āϞāĻ™ā§āϘāύāĨ¤

The SOM requires that facilities “provide 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 resident” and that menus “reflect, based on a facility’s reasonable efforts, the religious, cultural and ethnic needs of the resident population, as well as input received from residents and resident groups.”

SOM-āĻāϰ āĻĻāĻžāĻŦāĻŋ āĻšāϞ⧋, "āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇ āϤāĻžāĻĻ⧇āϰ āĻĻ⧈āύāĻ¨ā§āĻĻāĻŋāύ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ āĻāĻŦāĻ‚ āĻŦāĻŋāĻļ⧇āώ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāĻŖ āĻ•āϰ⧇ āĻāĻŽāύ āĻĒ⧁āĻˇā§āϟāĻŋāĻ•āϰ, āϏ⧁āĻ¸ā§āĻŦāĻžāĻĻ⧁, āϏ⧁āώāĻŽ āĻ–āĻžāĻĻā§āϝ āϏāϰāĻŦāϰāĻžāĻš āĻ•āϰāĻž" āĻāĻŦāĻ‚ "āĻāĻ•āϟāĻŋ āϏ⧁āĻŦāĻŋāϧāĻžāϰ āϝ⧁āĻ•ā§āϤāĻŋāϏāĻ™ā§āĻ—āϤ āĻĒā§āϰāĻšā§‡āĻˇā§āϟāĻžāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇, āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāĻĻ⧇āϰ āϧāĻ°ā§āĻŽā§€āϝāĻŧ, āϏāĻžāĻ‚āĻ¸ā§āĻ•ā§ƒāϤāĻŋāĻ• āĻāĻŦāĻ‚ āϜāĻžāϤāĻŋāĻ—āϤ āϚāĻžāĻšāĻŋāĻĻāĻž, āϏ⧇āχāϏāĻžāĻĨ⧇ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻž āĻāĻŦāĻ‚ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻž āĻ—ā§‹āĻˇā§āĻ ā§€āϰ āĻ•āĻžāĻ› āĻĨ⧇āϕ⧇ āĻĒā§āϰāĻžāĻĒā§āϤ āĻŽāϤāĻžāĻŽāϤ āĻĒā§āϰāϤāĻŋāĻĢāϞāĻŋāϤ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤"

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.

āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ āωāĻ¨ā§āύāϤ āĻ•āϰāĻžāϰ, āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāĻĻ⧇āϰ āĻ…āϧāĻŋāĻ•āĻžāϰāϕ⧇ āϏāĻŽā§āĻŽāĻžāύ āĻ•āϰāĻžāϰ āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋ-āϕ⧇āĻ¨ā§āĻĻā§āϰāĻŋāĻ• āϝāĻ¤ā§āύāϕ⧇ āĻ‰ā§ŽāϏāĻžāĻšāĻŋāϤ āĻ•āϰāĻžāϰ āĻĒā§āϰāĻšā§‡āĻˇā§āϟāĻžāϝāĻŧ, āĻ…āύ⧇āĻ• āϏ⧁āĻŦāĻŋāϧāĻž āϤāĻžāĻĻ⧇āϰ āĻĄāĻžāχāύāĻŋāĻ‚ āĻĒā§āϰ⧋āĻ—ā§āϰāĻžāĻŽāϗ⧁āϞāĻŋāϕ⧇ āωāĻ¨ā§āύāϤ āĻ•āϰāϛ⧇ āϝāĻžāϤ⧇ āϏ⧃āϜāύāĻļā§€āϞ āϧāĻžāϰāĻŖāĻžāϗ⧁āϞāĻŋ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻ•āϰāĻž āĻšāϝāĻŧ āϝāĻž āĻĄāĻžāχāύāĻŋāĻ‚, āĻ–āĻžāĻĻā§āϝ āĻ—ā§āϰāĻšāĻŖ āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āĻœā§€āĻŦāύāϝāĻžāĻ¤ā§āϰāĻžāϰ āĻŽāĻžāύ⧇āϰ āωāĻ¨ā§āύāϤāĻŋ āĻĒā§āϰāĻĻāĻ°ā§āĻļāύ āĻ•āϰ⧇āĨ¤

The CMS SOM also addresses nutrition, and recognizes the potential benefits of individualized diets. According to the CMS, “it is often beneficial to minimize restrictions, consistent with a resident’s condition, prognosis, and choices before using supplementation. It may also be helpful to provide the residents their food preferences, before using supplementation.” Providing a more liberal diet may help meet the SOM requirements to “maintain acceptable parameters of nutritional status, such as usual body weight or desirable body weight range and electrolyte balance, unless the resident’s clinical condition demonstrates that this is not possible or resident preferences indicate otherwise.”

āϏāĻŋāĻāĻŽāĻāϏ āĻāϏāĻ“āĻāĻŽ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻĻāĻŋāϕ⧇āĻ“ āύāϜāϰ āĻĻ⧇āϝāĻŧ āĻāĻŦāĻ‚ āĻ¸ā§āĻŦāϤāĻ¨ā§āĻ¤ā§āϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ⧇āϰ āϏāĻŽā§āĻ­āĻžāĻŦā§āϝ āϏ⧁āĻŦāĻŋāϧāĻžāϗ⧁āϞāĻŋ āĻ¸ā§āĻŦā§€āĻ•ā§ƒāϤāĻŋ āĻĻ⧇āϝāĻŧāĨ¤ āϏāĻŋāĻāĻŽāĻāϏ āĻ…āύ⧁āϏāĻžāϰ⧇, "āĻĒāϰāĻŋāĻĒā§‚āϰāĻ• āĻŦā§āϝāĻŦāĻšāĻžāϰ⧇āϰ āφāϗ⧇ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻĒā§‚āĻ°ā§āĻŦāĻžāĻ­āĻžāϏ āĻāĻŦāĻ‚ āĻĒāĻ›āĻ¨ā§āĻĻāϗ⧁āϞāĻŋāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻŽāĻžā§āϜāĻ¸ā§āϝ āϰ⧇āϖ⧇ āϏ⧀āĻŽāĻžāĻŦāĻĻā§āϧāϤāĻž āĻšā§āϰāĻžāϏ āĻ•āϰāĻž āĻĒā§āϰāĻžāϝāĻŧāĻļāχ āωāĻĒāĻ•āĻžāϰ⧀āĨ¤ āĻĒāϰāĻŋāĻĒā§‚āϰāĻ• āĻŦā§āϝāĻŦāĻšāĻžāϰ⧇āϰ āφāϗ⧇ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāĻĻ⧇āϰ āϤāĻžāĻĻ⧇āϰ āĻ–āĻžāĻĻā§āϝ āĻĒāĻ›āĻ¨ā§āĻĻāϗ⧁āϞāĻŋ āϏāϰāĻŦāϰāĻžāĻš āĻ•āϰāĻžāĻ“ āϏāĻšāĻžāϝāĻŧāĻ• āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤" āφāϰāĻ“ āωāĻĻāĻžāϰ āĻ–āĻžāĻĻā§āϝāĻžāĻ­ā§āϝāĻžāϏ āĻĒā§āϰāĻĻāĻžāύ āĻ•āϰāϞ⧇ "āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻžāϰ āĻ—ā§āϰāĻšāĻŖāϝ⧋āĻ—ā§āϝ āĻĒāϰāĻžāĻŽāĻŋāϤāĻŋāϗ⧁āϞāĻŋ āĻŦāϜāĻžāϝāĻŧ āϰāĻžāĻ–āĻžāϰ āϜāĻ¨ā§āϝ āĻāϏāĻ“āĻāĻŽ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧāϤāĻž āĻĒā§‚āϰāĻŖ āĻ•āϰāϤ⧇ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āϝ⧇āĻŽāύ āĻ¸ā§āĻŦāĻžāĻ­āĻžāĻŦāĻŋāĻ• āĻļāϰ⧀āϰ⧇āϰ āĻ“āϜāύ āĻŦāĻž āĻĒāĻ›āĻ¨ā§āĻĻāϏāχ āĻļāϰ⧀āϰ⧇āϰ āĻ“āϜāύ āĻĒāϰāĻŋāϏ⧀āĻŽāĻž āĻāĻŦāĻ‚ āχāϞ⧇āĻ•ā§āĻŸā§āϰ⧋āϞāĻžāχāϟ āĻ­āĻžāϰāϏāĻžāĻŽā§āϝ, āϝāĻĻāĻŋ āύāĻž āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻ•ā§āϞāĻŋāύāĻŋāĻ•āĻžāϞ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āĻĻ⧇āĻ–āĻžāϝāĻŧ āϝ⧇ āĻāϟāĻŋ āϏāĻŽā§āĻ­āĻŦ āύāϝāĻŧ āĻŦāĻž āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĒāĻ›āĻ¨ā§āĻĻāϗ⧁āϞāĻŋ āĻ…āĻ¨ā§āϝāĻĨāĻžāϝāĻŧ āχāĻ™ā§āĻ—āĻŋāϤ āĻĻ⧇āϝāĻŧāĨ¤"

The CMS SOM also notes “(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 resident’s diet, including a therapeutic diet, to the extent allowed by State law.”

āϏāĻŋāĻāĻŽāĻāϏ āĻāϏāĻ“āĻāĻŽ āφāϰāĻ“ āωāĻ˛ā§āϞ⧇āĻ– āĻ•āϰ⧇ āϝ⧇ "(ā§§) āĻĨ⧇āϰāĻžāĻĒāĻŋāωāϟāĻŋāĻ• āĻĄāĻžāϝāĻŧ⧇āϟ āĻ…āĻŦāĻļā§āϝāχ āωāĻĒāĻ¸ā§āĻĨāĻŋāϤ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻ• āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻ°ā§āϧāĻžāϰāĻŋāϤ āĻšāϤ⧇ āĻšāĻŦ⧇āĨ¤ (⧍) āωāĻĒāĻ¸ā§āĻĨāĻŋāϤ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻ• āĻāĻ•āϜāύ āύāĻŋāĻŦāĻ¨ā§āϧāĻŋāϤ āĻŦāĻž āϞāĻžāχāϏ⧇āĻ¨ā§āϏāĻĒā§āϰāĻžāĻĒā§āϤ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύāϕ⧇ āϰāĻžāĻœā§āϝ āφāχāύ āĻĻā§āĻŦāĻžāϰāĻž āĻ…āύ⧁āĻŽā§‹āĻĻāĻŋāϤ āĻĒāϰāĻŋāĻŽāĻžāϪ⧇ āĻāĻ•āϜāύ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĄāĻžāϝāĻŧ⧇āϟ, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āĻāĻ•āϟāĻŋ āĻĨ⧇āϰāĻžāĻĒāĻŋāωāϟāĻŋāĻ• āĻĄāĻžāϝāĻŧ⧇āϟāĻ“ āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ, āύāĻŋāĻ°ā§āϧāĻžāϰāϪ⧇āϰ āĻĻāĻžāϝāĻŧāĻŋāĻ¤ā§āĻŦ āĻ…āĻ°ā§āĻĒāĻŖ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āύāĨ¤"

The CMS requires that conversations regarding a resident’s 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.

āϏāĻŋāĻāĻŽāĻāϏ-āĻāϰ āϜāĻ¨ā§āϝ āĻāĻ•āϜāύ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻ•āϰāĻžāϰ āĻ…āϧāĻŋāĻ•āĻžāϰ āĻāĻŦāĻ‚ āύāĻŋāĻ°ā§āĻĻāĻŋāĻˇā§āϟ āĻĒāĻ›āĻ¨ā§āĻĻ⧇āϰ āĻā§āρāĻ•āĻŋ āĻāĻŦāĻ‚ āϏ⧁āĻŦāĻŋāϧāĻž āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āĻļāĻŋāĻ•ā§āώāĻž āϏāĻŽā§āĻĒāĻ°ā§āĻ•āĻŋāϤ āĻ•āĻĨā§‹āĻĒāĻ•āĻĨāύāϗ⧁āϞāĻŋ āϏ⧁āĻŦāĻŋāϧāĻž āĻĻā§āĻŦāĻžāϰāĻž āύāĻĨāĻŋāϭ⧁āĻ•ā§āϤ āĻ•āϰāĻž āφāĻŦāĻļā§āϝāĻ•āĨ¤ āĻŽā§‡āĻĄāĻŋāϕ⧇āϞ āϰ⧇āĻ•āĻ°ā§āĻĄā§‡ āĻāχ āĻ•āĻĨā§‹āĻĒāĻ•āĻĨāύāϗ⧁āϞāĻŋāϰ āύāĻĨāĻŋāϭ⧁āĻ•ā§āϤāĻŋāĻ•āϰāĻŖ āϝāĻ¤ā§āύ⧇āϰ āĻāĻ•āϟāĻŋ āĻĒā§āϰāĻ¸ā§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 āĻāĻŦāĻ‚ NDTR-āĻāϰ āĻ­ā§‚āĻŽāĻŋāĻ•āĻž

PAC āϏ⧇āϟāĻŋāĻ‚ āĻāĻŦāĻ‚ āϰāĻžāĻœā§āϝ āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āĻĢ⧇āĻĄāĻžāϰ⧇āϞ āĻĒā§āϰāĻŦāĻŋāϧāĻžāύ āĻ…āύ⧁āϏāĻžāϰ⧇ RDN āĻāĻŦāĻ‚ NDTR-āĻāϰ āĻ­ā§‚āĻŽāĻŋāĻ•āĻž āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāĻŋāϤ āĻšāϝāĻŧāĨ¤ CMS-āĻĒā§āϰāĻ¤ā§āϝāϝāĻŧāĻŋāϤ SNF-āϤ⧇ āĻĢ⧇āĻĄāĻžāϰ⧇āϞ āφāχāύ āĻ…āύ⧁āϏāĻžāϰ⧇ āĻāĻ•āϜāύ āϝ⧋āĻ—ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞāĻŋ āϝ⧋āĻ—ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϝāĻŧ āĻāĻŦāĻ‚ PACE/LIFE āĻĒā§āϰ⧋āĻ—ā§āϰāĻžāĻŽā§‡āϰ āϜāĻ¨ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύāĻĻ⧇āϰ āĻĒā§āϰāϝāĻŧā§‹āϜāύ āĻšāϝāĻŧāĨ¤ CMS āĻĻā§āĻŦāĻžāϰāĻž āϏāĻ‚āĻœā§āĻžāĻžāϝāĻŧāĻŋāϤ āĻāĻ•āϜāύ āϝ⧋āĻ—ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞāĻŋ āϝ⧋āĻ—ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ āĻšāϞ⧇āύ āϝāĻŋāύāĻŋ āφāĻŽā§‡āϰāĻŋāĻ•āĻžāύ āĻĄāĻžāϝāĻŧ⧇āĻŸā§‡āϟāĻŋāĻ• āĻ…ā§āϝāĻžāϏ⧋āϏāĻŋāϝāĻŧ⧇āĻļāύ⧇āϰ (āĻŦāĻ°ā§āϤāĻŽāĻžāύ⧇ āĻāĻ•āĻžāĻĄā§‡āĻŽāĻŋ āĻ…āĻĢ āύāĻŋāωāĻŸā§āϰāĻŋāĻļāύ āĻ…ā§āϝāĻžāĻ¨ā§āĻĄ āĻĄāĻžāϝāĻŧ⧇āĻŸā§‡āϟāĻŋāĻ•ā§āϏ) āĻ•āĻŽāĻŋāĻļāύ āĻ…āύ āĻĄāĻžāϝāĻŧ⧇āĻŸā§‡āϟāĻŋāĻ• āϰ⧇āϜāĻŋāĻ¸ā§āĻŸā§āϰ⧇āĻļāύ āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻŦāĻ¨ā§āϧāύ⧇āϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇ āĻ…āĻĨāĻŦāĻž āϰāĻžāĻœā§āϝ āφāχāύ āĻĻā§āĻŦāĻžāϰāĻž āĻ…āύ⧁āĻŽā§‹āĻĻāĻŋāϤ, āĻļāĻŋāĻ•ā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ, āĻ…āĻĨāĻŦāĻž āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϚāĻžāĻšāĻŋāĻĻāĻž āϏāύāĻžāĻ•ā§āϤāĻ•āϰāĻŖ, āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āĻāĻŦāĻ‚ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒā§āϰ⧋āĻ—ā§āϰāĻžāĻŽ āĻŦāĻžāĻ¸ā§āϤāĻŦāĻžāϝāĻŧāύ⧇āϰ āĻ…āĻ­āĻŋāĻœā§āĻžāϤāĻžāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇ āϝ⧋āĻ—ā§āϝāĨ¤ āĻ–āĻžāĻĻā§āϝ āĻ“ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒāϰāĻŋāώ⧇āĻŦāĻžāϰ āĻĒāϰāĻŋāϚāĻžāϞāĻ• āϝāĻžāϰāĻž āϝ⧋āĻ—ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āύāύ āϤāĻžāĻĻ⧇āϰ āĻ¨ā§āϝ⧂āύāϤāĻŽ āĻļāĻŋāĻ•ā§āώāĻž āĻāĻŦāĻ‚ āĻĒā§āϰāĻ¤ā§āϝāϝāĻŧāĻŋāϤ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧāϤāĻžāĻ“ āĻĒā§‚āϰāĻŖ āĻ•āϰāϤ⧇ āĻšāĻŦ⧇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 RDN’s 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 individual’s health care goals and preferences.

RDN-āϗ⧁āϞāĻŋāϕ⧇ āĻ…āĻŦāĻļā§āϝāχ CMS āĻŦāĻž āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāĻ• āϏāĻ‚āĻ¸ā§āĻĨāĻžāϗ⧁āϞāĻŋāϰ āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻ°ā§āϧāĻžāϰāĻŋāϤ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāĻ• āϏāĻŽā§āĻŽāϤāĻŋ āĻŽāĻžāύ āĻĒā§‚āϰāĻŖ āĻ•āϰāϤ⧇ āĻšāĻŦ⧇, āĻāĻ•āχ āϏāĻžāĻĨ⧇ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ āĻŽāĻžāύ, āĻŦā§āϝāĻ•ā§āϤāĻŋ-āϕ⧇āĻ¨ā§āĻĻā§āϰāĻŋāĻ• āϝāĻ¤ā§āύ āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤ āχāĻšā§āĻ›āĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻŽāĻžā§āϜāĻ¸ā§āϝāĻĒā§‚āĻ°ā§āĻŖ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻĢāϞāĻžāĻĢāϞ āĻ…āĻ°ā§āϜāύ āĻ•āϰāϤ⧇ āĻšāĻŦ⧇āĨ¤ āĻĒā§āϰāϤāĻŋāϟāĻŋ RDN-āĻāϰ āĻāĻ•āϟāĻŋ āĻĒ⧃āĻĨāĻ• āĻ…āύ⧁āĻļā§€āϞāύ⧇āϰ āϏ⧁āϝ⧋āĻ— āĻĨāĻžāϕ⧇ āϝāĻž āĻļāĻŋāĻ•ā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ, āĻļāĻ‚āϏāĻžāĻĒāĻ¤ā§āϰ āĻĒā§āϰāĻĻāĻžāύ⧇āϰ āĻĒāĻžāĻļāĻžāĻĒāĻžāĻļāĻŋ āĻ…āύ⧁āĻļā§€āϞāύ⧇āϰ āϜāĻ¨ā§āϝ āĻĒā§āϰāĻĻāĻ°ā§āĻļāĻŋāϤ āĻāĻŦāĻ‚ āύāĻĨāĻŋāϭ⧁āĻ•ā§āϤ āĻĻāĻ•ā§āώāϤāĻž āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻ°ā§āϧāĻžāϰāĻŋāϤ āĻšāϝāĻŧāĨ¤ RDN-āĻāϰ āĻ…āύ⧁āĻļā§€āϞāύ⧇āϰ āφāχāύāĻŋ āϏ⧁āϝ⧋āĻ— āϰāĻžāĻˇā§āĻŸā§āϰ⧀āϝāĻŧ āϞāĻžāχāϏ⧇āĻ¨ā§āϏ āφāχāύ āĻĻā§āĻŦāĻžāϰāĻž āϏāĻ‚āĻœā§āĻžāĻžāϝāĻŧāĻŋāϤ āĻ•āϰāĻž āĻšāϝāĻŧ āĻāĻŦāĻ‚ āϰāĻžāĻœā§āϝ āĻĨ⧇āϕ⧇ āϰāĻžāĻœā§āϝ⧇ āĻ­āĻŋāĻ¨ā§āύ āĻšāϝāĻŧāĨ¤ RDN āφāĻ¨ā§āϤāσāĻŦāĻŋāώāϝāĻŧāĻ• āĻĻāϞ⧇āϰ āϏāĻĻāĻ¸ā§āϝ āĻšāĻŋāϏāĻžāĻŦ⧇ āĻ•āĻžāϜ āĻ•āϰ⧇ āĻāĻŦāĻ‚ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āϏāĻŽāĻ¨ā§āĻŦāϝāĻŧ āĻ•āϰ⧇, āĻŦā§āϝāĻ•ā§āϤāĻŋ-āϕ⧇āĻ¨ā§āĻĻā§āϰāĻŋāĻ•, āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āĻ–āĻžāĻĻā§āϝ⧇āϰ āωāĻĒāϰ āĻŽāύ⧋āϝ⧋āĻ— āĻĻ⧇āϝāĻŧ āϝāĻž āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϏ⧇āĻŦāĻž āϞāĻ•ā§āĻˇā§āϝ āĻāĻŦāĻ‚ āĻĒāĻ›āĻ¨ā§āĻĻ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰ⧇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 “Role of a Qualified Dietitian or Other Clinically Qualified Nutrition Professional” for more information.

āφāϰāĻĄāĻŋāĻāύāϗ⧁āϞāĻŋ āϏ⧁āĻŦāĻŋāϧāĻž āύ⧀āϤāĻŋ āĻ“ āĻĒāĻĻā§āϧāϤāĻŋ āϤ⧈āϰāĻŋāϤ⧇ āĻāĻŦāĻ‚ āϰ⧋āĻ—ā§€ āĻ“ āĻ•āĻ°ā§āĻŽā§€āĻĻ⧇āϰ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ⧇āϰ āϗ⧁āϰ⧁āĻ¤ā§āĻŦ āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āĻļāĻŋāĻ•ā§āώāĻŋāϤ āĻ•āϰāĻžāϰ āĻ•ā§āώ⧇āĻ¤ā§āϰ⧇āĻ“ āϗ⧁āϰ⧁āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āĻ­ā§‚āĻŽāĻŋāĻ•āĻž āĻĒāĻžāϞāύ āĻ•āϰ⧇āĨ¤ āĻāϏāĻāύāĻāĻĢāϗ⧁āϞāĻŋāϤ⧇, āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇āϰ āωāĻĻā§āĻĻ⧇āĻļā§āϝ āĻšāϞ āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāĻž āϝ⧇ āĻāĻ•āϜāύ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύāϕ⧇ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāϰāĻŋāώ⧇āĻŦāĻž āĻ•āĻžāĻ°ā§āϝāĻ•ā§āϰāĻŽ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž, āĻĒāϰāĻŋāϚāĻžāϞāύāĻž āĻāĻŦāĻ‚ āĻŦāĻžāĻ¸ā§āϤāĻŦāĻžāϝāĻŧāύ⧇ āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰāĻž āĻšāϝāĻŧ āϝāĻžāϤ⧇ āĻŦāĻžāϏāĻŋāĻ¨ā§āĻĻāĻžāϰāĻž āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒāĻžāύāĨ¤ āφāϰāĻ“ āϤāĻĨā§āϝ⧇āϰ āϜāĻ¨ā§āϝ "āĻāĻ•āϜāύ āϝ⧋āĻ—ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻŦāĻž āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞāĻŋ āϝ⧋āĻ—ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰ⧇āϰ āĻ­ā§‚āĻŽāĻŋāĻ•āĻž" āϏāĻžāχāĻĄāĻŦāĻžāϰāϟāĻŋ āĻĻ⧇āϖ⧁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 individual’s 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-āĻĻ⧇āϰ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻž āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰāĻž āωāϚāĻŋāϤ āĻāĻŦāĻ‚ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻĒ⧁āĻˇā§āϟāĻŋ-āϕ⧇āĻ¨ā§āĻĻā§āϰāĻŋāĻ• āĻļāĻžāϰ⧀āϰāĻŋāĻ• āĻĢāϞāĻžāĻĢāϞ, āϚāĻŋāĻ•āĻŋā§ŽāϏāĻž āĻ…āĻŦāĻ¸ā§āĻĨāĻž, āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤ āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻĒāĻ›āĻ¨ā§āĻĻ āĻ•āϰāĻžāϰ āĻ…āϧāĻŋāĻ•āĻžāϰ⧇āϰ āωāĻĒāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋ āĻ•āϰ⧇ āϚāĻžāĻšāĻŋāĻĻāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻŽāĻžā§āϜāĻ¸ā§āϝāĻĒā§‚āĻ°ā§āĻŖ āĻāĻ•āϟāĻŋ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻ—āϤāĻ•ā§ƒāϤ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āϤ⧈āϰāĻŋ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤ RDN-āĻĻ⧇āϰ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ…āĻŦāĻ¸ā§āĻĨāĻž āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āĻ•āϰāĻž āωāϚāĻŋāϤ, āĻĒ⧁āĻˇā§āϟāĻŋ āύāĻŋāĻ°ā§āĻŖāϝāĻŧ āύāĻŋāĻ°ā§āϧāĻžāϰāĻŖ āĻ•āϰāĻž āωāϚāĻŋāϤ, āωāĻĒāϝ⧁āĻ•ā§āϤ āĻĒ⧁āĻˇā§āϟāĻŋ āĻšāĻ¸ā§āϤāĻ•ā§āώ⧇āĻĒ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āĻ•āϰāĻž āωāϚāĻŋāϤ āĻāĻŦāĻ‚ āĻĢāϞāĻžāĻĢāϞ āĻĒāĻ°ā§āϝāĻŦ⧇āĻ•ā§āώāĻŖ āĻ“ āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āĻ•āϰāĻž āωāϚāĻŋāϤāĨ¤ NDTR-āϰāĻž āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻžāϝāĻŧ RDN-āĻĻ⧇āϰ āϏāĻŽāĻ°ā§āĻĨāύ āĻ•āϰ⧇ āĻāĻŦāĻ‚ RDN āĻĻā§āĻŦāĻžāϰāĻž āύāĻŋāĻ°ā§āϧāĻžāϰāĻŋāϤ āĻĒā§āϰāĻ•ā§āϰāĻŋāϝāĻŧāĻžāϰ āĻ•āĻŋāϛ⧁ āĻ…āĻ‚āĻļ āϏāĻŽā§āĻĒā§‚āĻ°ā§āĻŖ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ RDN āϰāĻžāĻˇā§āĻŸā§āϰ⧀āϝāĻŧ āφāχāύ⧇āϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇ āωāĻĒāϝ⧁āĻ•ā§āϤ āĻšāĻŋāϏāĻžāĻŦ⧇ āĻāĻ•āϜāύ āĻĻāĻ•ā§āώ NDTR-āϕ⧇ āĻ•āĻžāϜ āĻ…āĻ°ā§āĻĒāĻŖ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āϰ⧋āĻ—ā§€, āĻĒāϰāĻŋāĻŦāĻžāϰ āĻāĻŦāĻ‚ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϏ⧇āĻŦāĻž āĻĻāϞ⧇āϰ āϏāĻĻāĻ¸ā§āϝāĻĻ⧇āϰ āĻŽāĻ§ā§āϝ⧇ āϏāĻšāϝ⧋āĻ—āĻŋāϤāĻž āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāĻŦ⧇ āϝ⧇ āĻĒ⧁āĻˇā§āϟāĻŋ āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϟāĻŋ āĻĒā§āϰāϤāĻŋāϟāĻŋ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āϜāĻ¨ā§āϝ āĻŦā§āϝāĻžāĻĒāĻ• āĻāĻŦāĻ‚ āωāĻĒāϝ⧁āĻ•ā§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 individual’s 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.

āϝāĻ¤ā§āύ⧇āϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ⧇āϰ āϏāĻŽāϝāĻŧ RDN-āĻāϰ āωāϚāĻŋāϤ āϝāĻ¤ā§āύ⧇āϰ āϧāĻžāϰāĻžāĻŦāĻžāĻšāĻŋāĻ•āϤāĻž āϜ⧁āĻĄāĻŧ⧇ āωāĻĒāϝ⧁āĻ•ā§āϤ āϝ⧋āĻ—āĻžāϝ⧋āĻ— āĻŦā§āϝāĻŦāĻ¸ā§āĻĨāĻž āϤ⧈āϰāĻŋ āĻ•āϰāĻž āĻāĻŦāĻ‚/āĻ…āĻĨāĻŦāĻž āĻŦā§āϝāĻŦāĻšāĻžāϰ āĻ•āϰāĻžāĨ¤ āĻāϰ āĻŽāĻ§ā§āϝ⧇ āϏāĻŽā§āĻ­āĻŦ āĻšāϞ⧇, āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋāϰ āĻ–āĻžāĻĻā§āϝ⧇āϰ āĻĒā§āϰ⧇āϏāĻ•ā§āϰāĻŋāĻĒāĻļāύ, āĻĒāĻ›āĻ¨ā§āĻĻ āĻāĻŦāĻ‚ āĻĒāĻ›āĻ¨ā§āĻĻ āϏāĻŽā§āĻĒāĻ°ā§āϕ⧇ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝāϏ⧇āĻŦāĻž āϏ⧇āϟāĻŋāĻ‚āϏ⧇āϰ āϏāĻžāĻĨ⧇ āϝ⧋āĻ—āĻžāϝ⧋āĻ— āĻ•āϰāĻž āĻ…āĻ¨ā§āϤāĻ°ā§āϭ⧁āĻ•ā§āϤ āĻĨāĻžāĻ•āϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āĻāĻ•āϜāύ āĻŦā§āϝāĻ•ā§āϤāĻŋ PAC-āϤ⧇ āĻĨāĻžāĻ•āĻžāϰ āĻĒāϰ⧇ āĻŦāĻž āĻāĻ•āϟāĻŋ āϤ⧀āĻŦā§āϰ āϝāĻ¤ā§āύ āĻšāĻžāϏāĻĒāĻžāϤāĻžāϞ⧇ āĻĒ⧁āύāϰāĻžāϝāĻŧ āĻ­āĻ°ā§āϤāĻŋ āĻšāĻ“āϝāĻŧāĻžāϰ āĻĒāϰ⧇ āϤ⧀āĻŦā§āϰ āϝāĻ¤ā§āύ⧇āϰ āϏ⧇āϟāĻŋāĻ‚āϏ⧇ āωāĻĒāϝ⧁āĻ•ā§āϤ āĻĄāĻžāϝāĻŧ⧇āϟ āĻĒā§āϰ⧇āϏāĻ•ā§āϰāĻŋāĻĒāĻļāύāϗ⧁āϞāĻŋ āĻĒā§āϰāϝāĻŧā§‹āϜāύ⧀āϝāĻŧ āĻŦāĻž āĻĒāĻ›āĻ¨ā§āĻĻāϏāχ āύāĻžāĻ“ āĻšāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤ āϜāĻžāϤ⧀āϝāĻŧ āφāĻ¨ā§āϤāσāĻ•āĻžāĻ°ā§āϝāĻ•āĻžāϰāĻŋāϤāĻž āĻĒā§āϰ⧋āĻ—ā§āϰāĻžāĻŽ (āĻ¸ā§āĻŦāĻžāĻ¸ā§āĻĨā§āϝ āφāχāϟāĻŋ) āĻŦāĻžāĻ¸ā§āϤāĻŦāĻžāϝāĻŧāĻŋāϤ āĻšāĻ“āϝāĻŧāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇, āĻāχ āϧāϰāϪ⧇āϰ āϤāĻĨā§āϝ āφāϰāĻ“ āϏāĻšāĻœā§‡ āĻāĻŦāĻ‚ āύāĻŋāϝāĻŧāĻŽāĻŋāϤāĻ­āĻžāĻŦ⧇ āĻ­āĻžāĻ— āĻ•āϰāĻž āĻšāĻŦ⧇āĨ¤ āĻāĻ›āĻžāĻĄāĻŧāĻžāĻ“, IMPACT āφāχāύ āĻĨ⧇āϕ⧇ āϤāĻĨā§āϝ āĻāĻŦāĻ‚ āĻĢāϞāĻžāĻĢāϞ⧇āϰ āĻĒā§āϰāϤāĻŋāĻŦ⧇āĻĻāύ āĻ­āĻŦāĻŋāĻˇā§āϝāϤ⧇ PAC-āϤ⧇ āωāĻ¨ā§āύāϤ āϰ⧋āĻ—ā§€āϰ āĻĢāϞāĻžāĻĢāϞ āĻāĻŦāĻ‚ āĻ–āϰāϚ āύāĻŋāϝāĻŧāĻ¨ā§āĻ¤ā§āϰāϪ⧇ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āĻ­ā§‚āĻŽāĻŋāĻ•āĻž āφāϰāĻ“ āĻ­āĻžāϞāĻ­āĻžāĻŦ⧇ āϏāĻ‚āĻœā§āĻžāĻžāϝāĻŧāĻŋāϤ āĻ•āϰāϤ⧇ āϏāĻšāĻžāϝāĻŧāϤāĻž āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇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-āĻāϰ āϤāĻ¤ā§āĻ¤ā§āĻŦāĻžāĻŦāϧāĻžāύāĻ•āĻžāϰ⧀ āϏāĻžāĻŽā§āĻĒā§āϰāϤāĻŋāĻ• āĻĢ⧇āĻĄāĻžāϰ⧇āϞ āύāĻŋāϝāĻŧāĻŽāĻžāĻŦāϞ⧀ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻ•āĻĻ⧇āϰ āϝ⧋āĻ—ā§āϝ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āĻāĻŦāĻ‚ āĻ…āĻ¨ā§āϝāĻžāĻ¨ā§āϝ āĻ•ā§āϞāĻŋāύāĻŋāĻ•ā§āϝāĻžāϞāĻŋ āϝ⧋āĻ—ā§āϝ āĻĒ⧁āĻˇā§āϟāĻŋ āĻĒ⧇āĻļāĻžāĻĻāĻžāϰāĻĻ⧇āϰ āĻ•āĻžāϛ⧇ āĻĄāĻžāϝāĻŧ⧇āϟ āĻ…āĻ°ā§āĻĄāĻžāϰ āϞ⧇āĻ–āĻžāϰ āĻĻāĻžāϝāĻŧāĻŋāĻ¤ā§āĻŦ āĻ…āĻ°ā§āĻĒāĻŖ āĻ•āϰāĻžāϰ āĻ…āύ⧁āĻŽāϤāĻŋ āĻĻ⧇āϝāĻŧāĨ¤ āĻāϟāĻŋ āϝāĻ¤ā§āύ⧇āϰ āϧāĻžāϰāĻžāĻŦāĻžāĻšāĻŋāĻ•āϤāĻž āύāĻŋāĻļā§āϚāĻŋāϤ āĻ•āϰāϤ⧇ āϏāĻžāĻšāĻžāĻ¯ā§āϝ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇; āϤāĻŦ⧇, āϏ⧁āĻŦāĻŋāϧāĻž āύ⧀āϤāĻŋ āĻāĻŦāĻ‚ āĻĒāĻĻā§āϧāϤāĻŋāϗ⧁āϞāĻŋ āĻŦāĻŋāĻŦ⧇āϚāύāĻž āĻ•āϰāĻž āωāϚāĻŋāϤ āĻāĻŦāĻ‚ āϰāĻžāĻˇā§āĻŸā§āϰ⧀āϝāĻŧ āϞāĻžāχāϏ⧇āĻ¨ā§āϏ āφāχāύāϗ⧁āϞāĻŋ RDN-āĻĻ⧇āϰ āĻĄāĻžāϝāĻŧ⧇āϟ āĻ…āĻ°ā§āĻĄāĻžāϰ āϞ⧇āĻ–āĻžāϰ āĻ•ā§āώāĻŽāϤāĻžāϕ⧇ āĻĒā§āϰāĻ­āĻžāĻŦāĻŋāϤ āĻ•āϰāϤ⧇ āĻĒāĻžāϰ⧇, āĻāĻŽāύāĻ•āĻŋ āϝāĻĻāĻŋ āĻāĻ•āϜāύ āϚāĻŋāĻ•āĻŋā§ŽāϏāĻ• āĻ•āĻ°ā§āϤ⧃āĻ• āĻŦāĻŋāĻļ⧇āώāĻžāϧāĻŋāĻ•āĻžāϰ āĻĻ⧇āĻ“āϝāĻŧāĻž āĻšāϝāĻŧāĨ¤ RDN-āĻĻ⧇āϰ āϤāĻžāĻĻ⧇āϰ āϰāĻžāĻœā§āϝ⧇ āĻ…āĻ°ā§āĻĄāĻžāϰ āϞ⧇āĻ–āĻžāϰ āĻĒāĻ•ā§āώ⧇ āφāχāύāĻœā§€āĻŦā§€ āĻšāĻ“āϝāĻŧāĻž āωāϚāĻŋāϤ, āĻāĻ•āĻžāĻĄā§‡āĻŽāĻŋ, āϰāĻžāĻœā§āϝ āϏāĻšāϝ⧋āĻ—ā§€ āϏāĻ‚āĻ¸ā§āĻĨāĻž āĻāĻŦāĻ‚ āϰāĻžāĻœā§āϝ āϞāĻžāχāϏ⧇āĻ¨ā§āϏāĻŋāĻ‚ āĻŦā§‹āĻ°ā§āĻĄā§‡āϰ āύāĻŋāĻ°ā§āĻĻ⧇āĻļāύāĻž āĻ…āύ⧁āϏāĻžāϰ⧇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.

āĻāĻ•āϜāύ āĻĄāĻžāϝāĻŧ⧇āϟāĻŋāĻļāĻŋāϝāĻŧāĻžāύ āϝāĻŋāύāĻŋ āĻļāĻŋāĻ•ā§āώāĻž, āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ, āĻ…āĻĨāĻŦāĻž āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āϚāĻžāĻšāĻŋāĻĻāĻž āϏāύāĻžāĻ•ā§āϤāĻ•āϰāĻŖ, āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻž āĻāĻŦāĻ‚ āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻ•āĻ°ā§āĻŽāϏ⧂āϚāĻŋ āĻŦāĻžāĻ¸ā§āϤāĻŦāĻžāϝāĻŧāύ⧇āϰ āĻ…āĻ­āĻŋāĻœā§āĻžāϤāĻžāϰ āĻ­āĻŋāĻ¤ā§āϤāĻŋāϤ⧇ āϝ⧋āĻ—ā§āϝ, āϤāĻžāϰ āĻ…āĻ­āĻŋāĻœā§āĻžāϤāĻž āĻŦāĻž āĻĒā§āϰāĻļāĻŋāĻ•ā§āώāĻŖ āĻĨāĻžāϕ⧇, āϝāĻžāϰ āĻŽāĻ§ā§āϝ⧇ āϰāϝāĻŧ⧇āϛ⧇

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻāĻŦāĻ‚ āĻļāĻžāϰ⧀āϰāĻŋāĻ•āĻ­āĻžāĻŦ⧇ āĻĒā§āϰāϤāĻŋāĻŦāĻ¨ā§āϧ⧀ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻŦāĻŋāĻļ⧇āώ āĻĒ⧁āĻˇā§āϟāĻŋāϰ āϚāĻžāĻšāĻŋāĻĻāĻž āĻŽā§‚āĻ˛ā§āϝāĻžāϝāĻŧāύ āĻ•āϰāĻž;

āĻĨ⧇āϰāĻžāĻĒāĻŋāωāϟāĻŋāĻ• āĻĄāĻžāϝāĻŧ⧇āϟ āϤ⧈āϰāĻŋ āĻ•āϰāĻž;

āĻŦāĻžāĻ°ā§āϧāĻ•ā§āϝāϜāύāĻŋāϤ āĻāĻŦāĻ‚ āĻļāĻžāϰ⧀āϰāĻŋāĻ•āĻ­āĻžāĻŦ⧇ āĻĒā§āϰāϤāĻŋāĻŦāĻ¨ā§āϧ⧀ āĻŦā§āϝāĻ•ā§āϤāĻŋāĻĻ⧇āϰ āĻŦāĻŋāĻļ⧇āώ āϚāĻžāĻšāĻŋāĻĻāĻž āĻĒā§‚āϰāϪ⧇āϰ āϜāĻ¨ā§āϝ āύāĻŋāϝāĻŧāĻŽāĻŋāϤ āĻĄāĻžāϝāĻŧ⧇āϟ āϤ⧈āϰāĻŋ āĻ•āϰāĻž;

āĻ–āĻžāĻĻā§āϝāϤāĻžāϞāĻŋāĻ•āĻžāĻ—āϤ āĻĒāϰāĻŋāώ⧇āĻŦāĻž āĻāĻŦāĻ‚ āύāĻžāĻ°ā§āϏāĻŋāĻ‚ āĻ•āĻ°ā§āĻŽā§€āĻĻ⧇āϰ āϜāĻ¨ā§āϝ āĻ…āĻŦā§āϝāĻžāĻšāϤ āĻļāĻŋāĻ•ā§āώāĻž āĻ•āĻ°ā§āĻŽāϏ⧂āϚāĻŋ āϤ⧈āϰāĻŋ āĻāĻŦāĻ‚ āĻŦāĻžāĻ¸ā§āϤāĻŦāĻžāϝāĻŧāύ āĻ•āϰāĻž;

āφāĻ¨ā§āϤāσāĻŦāĻŋāώāϝāĻŧāĻ• āϝāĻ¤ā§āύ āĻĒāϰāĻŋāĻ•āĻ˛ā§āĻĒāύāĻžāϝāĻŧ āĻ…āĻ‚āĻļāĻ—ā§āϰāĻšāĻŖ;

āĻŦāĻžāĻœā§‡āϟ āϤ⧈āϰāĻŋ āĻāĻŦāĻ‚ āĻ–āĻžāĻĻā§āϝ āĻ“ āϏāϰāĻŦāϰāĻžāĻš āĻ•ā§āϰāϝāĻŧ; āĻāĻŦāĻ‚

āĻĒā§āϰāĻžāϤāĻŋāĻˇā§āĻ āĻžāύāĻŋāĻ• āĻ–āĻžāĻĻā§āϝ āĻĒā§āϰāĻ¸ā§āϤ⧁āϤāĻŋ, āĻĒāϰāĻŋāώ⧇āĻŦāĻž āĻāĻŦāĻ‚ āϏāĻ‚āϰāĻ•ā§āώāĻŖ āϤāĻ¤ā§āĻ¤ā§āĻŦāĻžāĻŦāϧāĻžāύ āĻ•āϰāĻžāĨ¤
HRTD Medical Institute

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