Questions to Ponder For Final Exam 12 03 2010 1 What physiological changes associated with aging might have a negative Aging impact on nutritional status Alcohol usage Smoking these changes Energy needs decline 2 What changes occur in macronutrients needs with aging What changes occur in micronutrient needs with aging What are the causes of each of o Decreased lean body mass o Decreased activity level Protein needs stay the same Carbohydrate needs stay the same o Emphasis on high fiber foods Fat needs stay the same o Focus on healthy fats o Keep overall calories in mind Vitamin A absorption increases Vitamin D synthesis declines o More must be obtained from diet supplements Vitamin B12 absorption declines o Supplements recommended Iron needs decline Calcium absorption declines o Needs increase after age 50 o Intake often inadequate Zinc o Intake may be inadequate o Medications interfere with absorption Phytochemicals and Other Antioxidants o Role in prevention of macular degeneration o Possible prevention of cataracts o Maintenance of immune system 3 Why are older people at higher risk for dehydration Elderly and increased risk for dehydration Kidneys do not reabsorb water as efficiently Many conditions can impair ability to drink thin liquids Impaired thirst mechanism o Stroke o Alzheimers Dementia o ALS o Parkinson s Disease 4 Describe the 5 major causes of disability as people age For each describe the role of nutrition in terms of prevention or treatment Sarcopenia o Loss of skeletal muscle Largely a result of inactivity May lead to falls broken bones shopping walking up stairs etc Inability to perform daily activities such as grocery Osteoporosis o Affects 44 million Americans or 55 percent of the people 50 years of age and older o In the United States today 10 million individuals are estimated to already have the disease and almost 34 million more are estimated to have low bone density placing them at increase risk for osteoporosis and broken bones o An average of 24 percent of hip fracture patients aged 50 and over die the year following their fracture o Due to inadequate calcium intake throughout life and inadequate exercise Leads to broken bones usually in hip and spine Decreased mobility ability to care for yourself Arthritis o Deterioration in and around joints o Common among obese individuals o Other nutritional causes are unlikely though research is o Omega 3 fatty acids may help to decrease inflammation Cardiovascular Disease o Leading cause of death in the United States o Heart attack high blood pressure stroke congestive heart ongoing failure o Diet high in cholesterol saturated fat o High salt intake o Lack of physical activity o Folate B12 and B6 o Antioxidants o Omega 3 fatty acids Cognitive Function 2050 o An estimated 14 million Americans will have Alzheimer s by o The United States spent more than 50 billion in 2000 on taxpayer funded Medicare and Medicaid services for people with the disease o Many others have age related dementia or mental impairment 5 What psychological factors may impact food choices Family issues change of losing one s own ability 6 What factors put elderly individuals at risk for malnutrition What nutritional risk factors are addressed in the DETERMINE checklist Factors Contributing to Malnutrition in the Elderly o Nutrition Screening Initiative Disease Eating poorly Tooth loss Economic hardship Reduced social contact Multiple medications Involuntary weight loss Needs assistance with self care Elderly over 80 years of age 7 Why are the elderly at risk for medication induced malnutrition Certain foods can interfere with certain medications taste will change with medication GI tract can change digestion 8 What are the two federal feeding programs for the elderly Describe what each program provides Federal Assistance Programs for the Elderly o Older Americans Act Provides an array of services and support to help older adults aged 60 years and older to remain independent in home and community settings Targets poor minorities and those living in rural areas with limited access to services o OAA Nutrition Programs Congregate Nutrition Program o Home Delivered Nutrition Program Meals on Wheels o United States Department of Agriculture Supplemental Nutrition Assistance Program SNAP Senior Farmer s Market Nutrition Program Child and Adult Care Food Program 12 03 2010 The Ever Changing Food Supply 1 How can we make our diets more environmentally sustainable In what ways would improving the nutritional adequacy of our diet also make it more environmentally sustainable Large Scale Conventional Farming o Synthetic fertilizer runoff causes algae overgrowth dead zones o Pesticides and herbicides kill native plants and insects o Conventional farming may deplete soil of nutrients o Energy intensive o Small number of crops grown for their cash value reduced dietary variety o Corn for biodiesel o Solutions organic sustainable locally grown produce In the United States the food industry uses 20 of the nation s fuels to run farm machinery and produce fertilizers and pesticides and to prepare package transport refrigerate and otherwise store cook and wash our foods Food Processing o 6560 calories of fuel are used to produce a can of corn o 2100 calories of fuel are used to produce a diet soda 500 for the soda 1600 to make the can o Solution eat food that is less processed Large scale meat production o Manure results in soil and water pollution o Animals are fed grain 1 5 of all cropland in the United States is used to produce grain for livestock more than for people o Loss of land environmental destruction deforestation o Energy intensive Takes 8 pounds of grain to cause one pound of weight o Solution eat less meat if eating meat find locally sustainably gain in a cow raised grass fed Overfishing and Species Depletion o Deplete breeding stocks o Unsafe practices damage non food populations o Solutions eat smaller fish sustainably fished raised Water bottles Cooking methods Energy efficient dishwashers only running full dishwasher Reusable grocery bags Reusable pans dishes rather than disposables Reduce reuse recycle 2 What are the requirements of the USDA Certified Organic designation Are organic foods 100 free of pesticides Why or why not Are organic foods more nutritious than conventional foods What are some ways that people can reduce the amount of pesticides that they consume besides eating only organic foods October 21 2002 Established regulations
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