NFSC100 Study Guide 3 Questions To Ponder Part 4 Nutrition Needs and Aging nutritional status 1 What physiological changes associated with aging might have a negative impact on a Body composition decreased lean body mass decreased bone mineral density increased body fat 2 What changes occur in macronutrient needs with aging What changes occur in micronutrient needs occur with aging What are the causes of each of these changes a Vitamin D increases Calcium increases Vitamin B6 increases Vitamin B12 fortified products or supplements recommended Iron decreases in women Energy decreases 3 Why are older people at a higher risk for dehydration a They have an impaired thirst mechanism and their kidneys do not reabsorb water as efficiently 4 Describe the five major causes of disability as people age For each describe the role of nutrition in terms of prevention or treatment a Sarcopenia loss of skeletal muscle and strength associated with aging leads to frailty 5 1 loss each year after 25 leads to a weakened response to illness or other stress decreased mobility and instability falling nutritional prevention treatments b Osteoporosis due to inadequate calcium intake throughout life and inadequate exercise leads to broken bones hips and spine decreased mobility and ability to care for oneself can lose up to six inches of height can be prevented with consumption of adequate amounts of Calcium and Vitamin D throughout one s lifetime in addition to doing weight bearing exercise c Arthritis deterioration in and around the joints leading to cause of disability and pain common among obese improved through exercise and weight loss most common for is osteoarthritis with old age but also there is rheumatoid arthritis d Heart disease cardiovascular disease Cognitive Dysfunction nutrients involved are folate vitamin B12 needs an acidic environment to be absorbed and vitamin B6 5 What psychological factors may impact food choices a Depression grief loss food faddism extreme diets 6 What factors put older adults at risk for malnutrition What nutritional risk factors are addressed in the DETERMINE checklist a 85 of older Americans have one or more chronic condition that have been documented to benefit from nutrition interventions b Disease Eating poorly Tooth loss Economic hardship Reduced social contact Multiple medications Involuntary weight loss Need of assistance with self care Elderly person over 80 years of age 7 Why are older adults at risk for medication induced malnutrition a 85 of them are on medications 8 What are the two federal feeding programs for older adults Describe what each program provides a Congregate Nutrition Program go to the food Home Delivered Nutrition Program meals on wheels both provide 1 3 of RDA for all nutrients Nutrition and Health Promotion Hunger in the US 1 What is a risk factor What is the difference between a modifiable and non modifiable risk factor problem a A factor that increases the probability of developing a disease or health b Modifiable Non modifiable 2 Which of the leading causes of death in the US has a nutritional component a Heart disease 3 What are the nutritional issues in the US a 4 What is food security How is it measured What types of factors determine whether someone is food secure or not a Access by all members at all times to enough food for an active healthy life b This is measured by an 18 question survey about anxiety about food along a continuum 1 food secure 2 food insecure without hunger 3 food insecure and hungry c Factors determining this are the ready availability of nutritionally adequate and safe foods if you can acquire food in socially acceptable ways poverty unemployment underemployment homelessness and functional illiteracy 5 What is the difference between an entitlement and non entitlement federal program Which of the programs that we discussed falls under each category a Entitlement everyone receives it doesn t matter on government spending mandatory funds ex S N A P food stamps b Non entitlement limited amount of funds once it runs out you will be waitlisted discretionary funds ex 6 What benefits does the Supplemental Nutrition Assistance Program provide What can can t a person purchase with these benefits a Electronic Benefits Transfer EBT so they don t need to be embarrassed of using food stamps includes a nutrition education component b Can buy household foods such as breads cereals fruits vegetables meats fish poultry dairy products seeds and plants which produce food for the household to eat Can not buy alcohol cigarettes tobacco any non food items pet food soap paper house hold supplies vitamins and medicines food eaten in store hot prepared foods 7 What are the benefits provided by the School Lunch Program What are the nutritional requirements for the meals provided Do they generally meet these guidelines a Provides free or reduced price lunches b Must provide 1 3 of RDA for protein calcium iron and vitamins A D no more than 30 of the meal s calories can come from fat no more that 10 of the meal s calories can come from saturated fat c Generally do not meet these guidelines use foods as tomato sauce as tomatoes and French fries as vegetables 8 What are some issues related to the nutrition environment in our schools 9 Whom does the WIC program serve What benefits are provided What are some of the beneficial outcomes of WIC participation a Pregnant and lactating women infants 0 12 months children 1 5 years b Provides supplemental food nutrition education referrals to health care a service c Effects include improved diets improved health fewer low birth weight babies less iron deficiency anemia
View Full Document
Unlocking...