Study Guide: Chapter 14 - Nutrition for Older Adults

Achlorhydria

Reduced stomach acid which affects nutrient absorption, especially vitamin B12, calcium, and iron.

Basal metabolic rate (BMR)

The rate at which the body uses energy at rest; declines with age, reducing energy needs.

Sarcopenia

Loss of muscle mass that affects mobility and increases protein needs in older adults.

Osteoporosis

A condition characterized by decreased bone density, increasing the risk of fractures.

Taste and smell decline

Physiological changes in older adults that alter appetite and food choices, potentially leading to nutrient deficiencies.

Dementia

A cognitive disorder that can cause forgetfulness about eating or difficulty with meal preparation.

Protein needs in older adults

Older adults require 1.0-1.2 g of protein per kg body weight to prevent sarcopenia and maintain health.

Calcium recommended intake

1,200 mg per day for adults over 50 to prevent osteoporosis.

Vitamin D

Essential for calcium absorption; recommended intake for older adults is 800-1,000 IU per day.

Vitamin B12

Nutrient whose absorption is affected by reduced stomach acid; recommended intake is 2.4 mcg per day.

Mediterranean Diet

A dietary pattern emphasizing plant-based foods, healthy fats, and limited processed foods.

Brain health

Focus of the MIND diet, which combines elements of the Mediterranean and DASH diets.

MIND diet characteristics

Greater emphasis on leafy greens and berries, promotes brain health and cognitive decline prevention.

Malnutrition screening criteria

Includes unintentional weight loss, low BMI, reduced food intake, muscle loss, poor hydration, and micronutrient deficiencies.

Traditional diets

Restrictive dietary patterns focused on disease management in long-term care.

Liberalized diets

Dietary approach in long-term care that prioritizes quality of life and individual food preferences.

Meal presentation

Enhancing the visual appeal and taste of food to stimulate appetite in older adults.

Nutrient-dense snacks

High-protein and high-calorie food options provided between meals to enhance intake.

Alzheimer’s disease effects on nutrition

Includes cognitive impairment, changes in taste and smell, difficulty eating, and behavioral challenges.

Hydration reminders

Strategies to encourage fluid intake and prevent dehydration in individuals with cognitive impairments.

Quality of life in older adults

Improved through proper nutrition, individualized dietary approaches, and social dining experiences.

Increased insulin sensitivity

A condition where the body responds better to insulin; decreases with age, raising diabetes risk.

Behavioral challenges in dementia

Agitation and refusal to eat; can be managed by creating calm mealtime environments.

Nutritional interventions for Alzheimer's

Include offering small, nutrient-dense meals and finger foods to promote independent eating.

Effects of dry mouth

Can make eating difficult and impact nutrient intake due to dental and oral health issues.

Communal dining experiences

Encouraged in long-term care to promote engagement and socialization during meals.

Nutritional adequacy

The extent to which the diet provides the necessary nutrients to meet needs, particularly in older adults.

Bone health maintenance

Regular intake of calcium and vitamin D helps maintain bone density and reduces osteoporosis risk.

Cognitive decline prevention

Achieved through diets like MIND and Mediterranean which promote brain health.

Nutrient deficiencies

Common in older adults due to changes in digestion and absorption; includes iron, vitamin D, B12, and folate.

Frail elderly adults

Older adults who exhibit significant physical decline and may require modified nutritional guidelines.

Gastric emptying

The process by which food leaves the stomach; slows down with aging, leading to digestive discomfort.

Restrictive dietary patterns

Dietary limitations imposed to manage specific health conditions, often found in traditional diets.

Food texture modifications

Adjusting food consistencies to accommodate chewing and swallowing difficulties.

High-calorie options

Foods that are rich in calories and nutrients, important for maintaining weight in older adults.

Nutritional density

A measure of the nutrients provided per calorie; important for older adults with reduced energy needs.

Preventing malnutrition

Focus of liberalized diets in long-term care to enhance food enjoyment and intake.

Unintentional weight loss

Loss exceeding 5% in 3 months or 10% in 6 months indicative of potential malnutrition.

Reduced food intake causes

May result from appetite loss, digestive issues, or changes in taste and smell in elderly.

Eating difficulties

Challenges faced by older adults due to physical limitations or cognitive decline.

Psychological well-being in meals

Improved through liberal diets and enjoyable mealtimes, fostering social interaction.

Potassium restriction

Often part of renal diets but should be balanced against overall nutritional needs.

Hydration strategies

Methods to encourage fluid intake and prevent dehydration among older individuals.

Loss of independence

Can result from sarcopenia and reduced ability to prepare or consume meals.

Personalized dietary approaches

Tailored nutrition plans that account for individual needs, preferences, and health conditions.

Dietary Approaches to Stop Hypertension (DASH)

Dietary plan focusing on reducing hypertension through balanced nutrient intake.

Anti-inflammatory properties

Characteristics of certain diets that may help reduce the risk of chronic diseases.

Processed food limitations

Part of healthy dietary patterns to reduce intake of unhealthy fats and sugars.

Choking risk in elderly

Increases due to dysphagia; requires soft or pureed food options.

Preventive healthcare strategies

Approaches aimed at reducing health risks through proper nutrition and dietary habits.

Plant-based food emphasis

Found in Mediterranean diet, encourages consumption of fruits, vegetables, and whole grains.

Encouraging physical activity

Complementary to nutrition for maintaining muscle mass and functional independence.

Interventional support

Specialized assistance for older adults facing nutritional challenges related to cognitive impairments.

Food preference accommodation

Adjusting meal plans to meet the dietary preferences of long-term care residents.

Micronutrient supplementation

Use of vitamins and minerals to address deficiencies commonly seen in older populations.

Long-term care nutrition strategies

Include enhancing meal appeal, addressing textures, and social dining to improve intake.

Adequate fiber intake

Essential for digestive health, should be prioritized in older adults' diets.

Cognitive health promotion

Engaging in diets that nourish brain function and delay cognitive decline.

Functional independence

The ability to perform daily tasks; supported by adequate nutrition and muscle maintenance.

Food and nutrient interactions

How various nutrients can enhance or inhibit the absorption of others, crucial for effective aging nutrition.