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The older population, defined as those 65 years and older, has been steadily increasing as a percentage of the total population since 1900. Currently, it constitutes 13% of the population. The United States Bureau of the Census predicts that the elderly will represent 20% of the U.S. population by 2030. The older population itself is getting older, with greatest percentage increases in the subgroup of elderly over 85 years of age. This segment of the elderly is now 28 times greater in number than in 1900. The aging process is associated with unique medical problems-including declining functional capacities and pbysiological reserves-that have spawned specialization in geriatric medicine. While healthy, free-living elderly appear not much more at nutritional risk than the rest of the population, the elderly who suffer from illness or other stress have a much higher incidence of nutritional prob lems than the population as a whole. Elderly are also more heterogeneous than the general population, resulting in a greater variation in nutritional requirements which requires a better understanding of how nutrition and health interact. This brings nutritional assess ment and care to the forefront of geriatric medical practice.
List of contents
Section 1 Geriatric Nutrition.- Geriatric Nutrition.- T.1.1 Effects of Aging on Factors Influencing Nutritional Status.- Recommended Dietary Allowances for The Elderly.- Section 2 Nutritional Status Assessment.- Nutritional Status Assessment.- Diet History and Evaluation, Including Socioeconomic and Functional Status.- Anthropometric Measurements.- Biochemical Evaluation.- Nutritional Physical Evaluation.- Determining Nutritional Requirements.- Section 3 Impact of Medications on Nutritional Status in the Elderly.- Impact of Medications on Nutritional Status in the Elderly.- Section 4 Screening for Nutritional Risk.- Screening for Nutritional Risk.- OBRA Regulations and Other Nutritional Screening Forms.- Section 5 Nutrition in the Prevention and Treatment of Disease.- Nutrition Prescriptions.- AIDS/HIV.- Alcoholism.- Alzheimer's Disease.- Anemia.- Arthritis (aka Degenerative Joint Disease).- Cancer.- Cerebrovascular Accident (aka Stroke).- Chronic Obstructive Pulmonary Disease.- Congestive Heart Failure.- Coronary Artery Disease/Cardiovascular Disease.- Diabetes Mellitus: Types I and II.- Diverticular Disease.- Gallbladder Disease.- Geriatric Failure to Thrive.- Hepatic Disease.- Hypertension.- Obesity.- Osteoporosis.- Parkinson's Disease.- Pressure Ulcers.- Renal Failure: Acute.- Renal Failure: Chronic.- Sports Nutrition.- Section 6 Nutritional Intervention in Common Medical Problems.- Constipation.- Chewing Problems and Dyspi-Iagia.- Self-Feeding Problems.- Nutritional Supplementation.- Commercial Nutritional Supplements.- Multivitamin and Mineral Supplementation.- Section 7 Dietary Guidelines for the Elderly.- Dietary Guidelines for the Elderly.- Food Guide Pyramid.- Section 8 Food Sources of Nutrients.- Food Sources of Nutrients.- Macronutrient Content of Foodsby Food Group.- Section 9 Nutritional Resources for the Elderly.- National Organizations.- References and Suggested Readings.
Summary
The older population, defined as those 65 years and older, has been steadily increasing as a percentage of the total population since 1900.
