Final Exam Questions to Ponder Aging 1 What physiological changes associated with aging might have a negative impact on nutritional status alcohol consumption irregular nutritious meals lack of weight control inadequate sleep smoking and lack of physical exercise 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 Changing Macronutrient Needs energy needs decline because decreased lean body mass decreased activity level protein needs stay the same carbohydrate needs stay the same emphasis on high fiber foods fat needs stay the same focus on healthy fats and keep overall calories in mind Changing Micronutrient Needs Vitamin A absorption increases Vitamin D synthesis declines skin so more must be obtained through diet supplements Vitamin b12 absorption declines Iron needs decline no use for iron not growing anymore Calcium absorption declines needs increase after age 50 often inadequate intake Zinc medications may interfere with absorption often inadequate intake Phytochemicals and other antioxidants prevents macular degeneration possibly cataracts maintenance of the immune system 3 Why are older people at higher risk for dehydration impaired thirst mechanism kidneys do not reabsorb water as efficiently conditions like stroke Alzheimer s dementia ALS or Parkinson s Disease impair ability to drink thin liquids 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 loss of skeletal muscle result of inactivity may lead to falls broken bones and inability to perform daily activities such as grocery shopping and walking up stairs resistance training weight lifting can prevent treat sarcopenia Osteoporosis due to inadequate calcium intake throughout life and inadequate exercise leads to broken bones usually in hip spine decreased mobility ability to care for yourself prevention treatment increase calcium and vitamin D intake weight baring exercises Arthritis deterioration in and around joints common in obese individuals prevention treatment omega 3 fatty acids may help decrease inflammation Cardiovascular Disease heart attack high blood pressure stroke congestive heart failure due to diets high in cholesterol saturated fat sodium and lack of physical activity prevention treatment folate B12 B6 antioxidants and omega 3 fatty acids 5 What psychological factors may impact food choices 6 What factors put elderly individuals at risk for malnutrition Risk Factors for Malnutrition nutrition screening initiative disease tooth loss economic hardship reduced social contact involuntary weight loss needs assistance with self care elderly over 80 years of age What nutritional risk factors are addressed in the DETERMINE checklist Nutritional Risk Factors eating poorly multiple medications 7 Why are the elderly at risk for medication induced malnutrition Medicines enhance delay prevent absorption Nutrients increase decrease drug action metabolism excretion Drugs increase decrease nutrient action or excretion modify taste appetite Herbs modify the actions of drugs 8 What are the two federal feeding programs for the elderly Describe what each program provides Older Americans Act provides an array of services support to help adults 60 to remain independent in home and community settings targets poor minorities and those living in rural areas with limited access to services Congregate Nutrition Program Home Delivered Nutrition Program Meals on Wheels USDA United States Department of Agriculture Supplemental Nutrition Assistance Program SNAP Senior Farmer s Market Nutrition Program Child and Adult Care Food Program 23 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 synthetic fertilizers cause overgrowth of algae pesticides herbicides kill native plants insects and conventional farming depletes soil of nutrients energy intensive Food Processing is very energy intensive Large Scale Meat Production manure results in soil water pollution loss of land environmental destruction deforestation energy intensive Overfishing deplete breeding stocks species depletion unsafe practices damage non food populations SOLUTIONS eat and promote organic sustainable and locally grown produce eat less processed foods eat less meat unless locally sustainably raised grass fed eat smaller fish sustainably raised fish use water bottles change cooking methods use energy efficient dishwashers run full loaded dishwasher reusable grocery bags pans dishes reduce reuse recycle 2 What are the requirements of the USDA Certified Organic designation prohibits use of toxic persistent chemicals in favor of more earth friendly practices crop rotations planting cover crops releasing beneficial insects adding composted manure field must be FREE of synthetic pesticides fertilizers for 3 years before a certified organic crop can be grown use of proper manure composting techniques to prevent food borne illness organic eggs meats and diary products must be from animals that are given 100 organic feed and given no antibiotics or growth hormones Are organic foods 100 free of pesticides no because pesticides are omnipresent in the environment natural pesticides may be used Are organic foods more nutritious than conventional foods organic products are not higher in vitamins minerals than conventional foods What are some ways that people can reduce the amount of pesticides that they consume besides eating only organic foods trim the fat from meat peel off the skin of poultry discard fats oils in broths and pan drippings select produce with skin intact and wash thoroughly or peel skin before eating discard outer leaves of vegetables cabbage and lettuce 3 What are the requirements for a manufacturer to use the terms 100 organic organic and made with organic ingredients on their package labels 100 organic must contain only organically produced ingredients Organic must consist of at least 95 organically produced ingredients Made with organic ingredients must contain at least 70 organic ingredients 4 What are some reasons that people choose organic foods environmental issues due to damage to soil water and air from conventional farming health consequences of pesticides in food
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