Aging1. What physiological changes associated with aging might have a negative impact on nutritional status?Alcohol usageSmoking?2. What changes occur in macronutrients needs with aging? What changes occur in micronutrient needs with aging? What are the causes of each of these changes?Energy needs declineDecreased lean body massDecreased activity levelProtein needs stay the sameCarbohydrate needs stay the sameEmphasis on high fiber foodsFat needs stay the sameFocus on healthy fatsKeep overall calories in mindVitamin A absorption increasesVitamin D synthesis declinesMore must be obtained from diet/supplementsVitamin B12 absorption declinesSupplements recommendedIron needs declineCalcium absorption declinesNeeds increase after age 50Intake often inadequateZincIntake may be inadequateMedications interfere with absorptionPhytochemicals and Other AntioxidantsRole in prevention of macular degenerationPossible prevention of cataractsMaintenance of immune system3. Why are older people at higher risk for dehydration?Elderly and increased risk for dehydrationImpaired thirst mechanismKidneys do not reabsorb water as efficientlyMany conditions can impair ability to drink thin liquidsStrokeAlzheimers/DementiaALSParkinson’s Disease4. Describe the 5 major causes of disability as people age. For each, describe the role of nutrition in terms of prevention or treatment.SarcopeniaLoss of skeletal muscleLargely a result of inactivityMay lead to falls, broken bonesInability to perform daily activities such as grocery shopping, walking up stairs, etc.OsteoporosisAffects 44 million Americans, or 55 percent of the people 50 years of age and olderIn 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 bonesAn average of 24 percent of hip fracture patients aged 50 and over die the year following their fractureDue to inadequate calcium intake throughout life and inadequate exerciseLeads to broken bones, usually in hip and spineDecreased mobility, ability to care for yourselfArthritisDeterioration in and around jointsCommon among obese individualsOther nutritional causes are unlikely though research is ongoingOmega 3 fatty acids may help to decrease inflammationCardiovascular DiseaseLeading cause of death in the United StatesHeart attack, high blood pressure, stroke, congestive heart failureDiet high in cholesterol, saturated fatHigh salt intakeLack of physical activityFolate, B12 and B6AntioxidantsOmega 3 fatty acidsCognitive FunctionAn estimated 14 million Americans will have Alzheimer’s by 2050The United States spent more than $50 billion in 2000 on taxpayer-funded Medicare and Medicaid services for people with the diseaseMany others have age related dementia or mental impairment5. What psychological factors may impact food choices?Family issues, change of losing one’s own ability6. 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 ElderlyNutrition Screening InitiativeDiseaseEating poorlyTooth lossEconomic hardshipReduced social contactMultiple medicationsInvoluntary weight lossNeeds assistance with self careElderly over 80 years of age7. 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, digestion8. What are the two federal feeding programs for the elderly? Describe what each program provides.Federal Assistance Programs for the ElderlyOlder Americans ActProvides an array of services and support to help older adults aged 60 years and older to remain independent in home and community settingsTargets poor, minorities, and those living in rural areas with limited access to servicesOAA Nutrition ProgramsCongregate Nutrition ProgramHome Delivered Nutrition Program (Meals on Wheels)United States Department of AgricultureSupplemental Nutrition Assistance Program (SNAP)Senior Farmer’s Market Nutrition ProgramChild and Adult Care Food ProgramThe Ever Changing Food Supply1. 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 FarmingSynthetic fertilizer runoff causes algae overgrowth (dead zones)Pesticides and herbicides kill native plants and insectsConventional farming may deplete soil of nutrientsEnergy intensiveSmall number of crops grown for their cash value, reduced dietary varietyCorn for biodieselSolutions: organic, sustainable, locally grown produceIn 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 foodsFood Processing6560 calories of fuel are used to produce a can of corn2100 calories of fuel are used to produce a diet soda500 for the soda1600 to make the canSolution: eat food that is less processedLarge scale meat productionManure results in soil and water pollutionAnimals are fed grain1/5 of all cropland in the United States is used to produce grain for livestock (more than for people)Loss of land, environmental destruction (deforestation)Energy intensiveTakes 8 pounds of grain to cause one pound of weight gain in a cowSolution: eat less meat, if eating meat, find locally/sustainably raised, grass fedOverfishing and Species DepletionDeplete breeding stocksUnsafe practices damage non-food populationsSolutions: eat smaller fish, sustainably fished/raisedWater bottlesCooking methodsEnergy efficient dishwashers, only running full dishwasherReusable grocery bagsReusable pans, dishes rather than disposablesReduce, reuse, recycle2. 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 consumebesides eating only organic foods?October 21, 2002Established regulations for organic farming and labeling of organic productsProhibits use of toxic and persistent chemicals in favor of more earth friendly practicesCrop rotationPlanting cover cropsReleasing beneficial insectsAdding
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