Nutrition for the Elderly, 4th Ed

BEHAVIORAL OBJECTIVES

Upon successful completion of this course the student will be able to:

1.       Discuss the social, economic, and ethical problems of an aging U.S. population.   

2.       Discuss factors which govern biological aging: heredity, environment, chronic disease.   

3.       Discuss the effects of aging on major tissues, organs, and systems. 

4.       Explain how the physiological changes associated with aging affect the needs for specific nutrients: calories, carbohydrates,  protein, fat, fiber, vitamins, minerals, and fluids. 

5.       Discuss the dietary modifications indicated for individuals suffering from or at risk for obesity, cardiovascular disease, hypertension. 

6.       Explain why cholesterol and sodium limitation are not always appropriate. 

7.       List nutritional effects of cancer and common cancer therapies. 

8.       Explain the etiology, nutritional ramifications and treatment of : renal disease, osteoporosis, diabetes mellitus, COPD. 

9.       Summarize the findings of recent major nutrition studies/ surveys of the elderly. 

10.    List social, cultural and psychological factors affecting dietary practices and nutritional status of the elderly. 

11.    List risk factors for protein-calorie malnutrition. 

12.    Describe five methods of obtaining dietary information, indicating the applicability of the methods for older populations. 

13.    Explain the difficulties of, and procedures for, interviewing older persons. 

14.    Discuss anthropometric assessment methods, their pros and cons as applied to older persons. 

15.    Explain which biochemical analyses are appropriate for the elderly. 

16.    Explain the impact of aging on drug effectiveness. 

17.    Discuss in detail the effects of various common drugs on nutrient absorption, and the effects of nutrients on drug action. 

18.    Discuss federally funded nutrition support services available to older persons and their impact on older persons’ nutritional status. 

19.    Describe federal funding support available for nutritional support services for older persons and limitations on that funding. 

20.    Identify barriers that restrict older persons’ participation in available nutrition support services.