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NuFS 106A > Conditions & Interventions in Older Adults Ch 19 > Flashcards

Conditions & Interventions in Older Adults Ch 19 Flashcards

1
Q

Key terms: quality of life,

A

measure of life satisfaction on factors such as social contacts, economic security, & functional status

Good nutrition can ameliorate effects of illness & contribute to quality of life

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2
Q

Key terms: mortality

A

leading causes of death

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3
Q

Key terms: morbidity

A

leading diagnoses of health conditions

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4
Q

Key terms: polypharmacy

A

Polypharmacy (taking several different drugs each day)

  1. ↑ w/ age
  2. Asso w/ adverse drug reactions
  3. Hospital admissions/ readmissions
  4. ↑ mortality

Medications may require dietary restriction & can interfere with appetite, digestion, & metabolism

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5
Q

Describe stroke risk factors

A 
Age
Long-term high blood pressure
Family history
African Amer, Asian,
Hispanic
Physical inactivity
Cigarette smoking
Living in poverty
Comorbid conditions
Diabetes mellitus
Carotid artery disease
Atrial fibrillation
Sickle cell anemia
Depression
Transient ischemic attacks

Excessive use of alcohol; Drug abuse

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6
Q

Describe stroke clinical goals

A

The overall goal is to normalize BP

↓ abdominal fat
Moderate alcohol intake
↑ fruit and vegetables

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7
Q

Discuss hypertension nutritional strategies and recommendations

A

HBP - HTN: BP of ≥140/90 mm Hg

Main strategies:

  1. Maintaining healthy weight
  2. ↓ sodium to
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8
Q

Describe and differentiate vitamin B12 malabsorption and pernicious anemia

A

(vita b12 def) Pernicious anemia—due to lack of the intrinsic factor (IF), which prevents B12 absoprtion

  • Prevalence: uncommon, even in older adults
  • Takes 3-6 yrs to develop

Symptoms:

  • Large, undeveloped RBC
  • Glossitis
  • Tongue fissures
  • Irreversible neurological symptoms

Definition and etiology

  • Most commonly results from abnormal stomach function such as bacterial overgrowth
  • B12 is not digested, absorbed, or bacteria may use B12 for own metabolism

Effects
-Irreversible neurological damage, walking & balance disturbances

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9
Q

What are the risk factors of constipation?

A

↓ fluid intake
↓ amounts of food
Medication
Iron supplements

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10
Q

What are the consequences of constipation?

A

possible diverticulitis

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11
Q

What are the treatment of constipation?

A

Nutritional remedies

↑ dietary fiber & fluids

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12
Q

Describe cognitive disorders consequences

A

Effects of cognitive disorders

  • Confusion
  • Anxiety
  • Agitation
  • Loss of oral muscular control
  • Impairment of hunger/appetite regulation
  • Changes in smell & taste
  • Dental, chewing, & swallowing problems
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13
Q

Describe cognitive disorders nutrition intervention

A

Nutritional Interventions for Cognitive Disorders

  • Ensuring food safety
  • Safe use of kitchen tools and equipment
  • Dietary focus
    1. Nutrient-dense diet
    2. Maintain hydration
    3. Supply needed energy

Strategies to promote food & fluid intake

  1. Maintain focus on eating
  2. Provide plenty of time to eat
  3. Serve finger foods
  4. Encourage regular drinks between bites
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14
Q

Discuss low body weight

A
  1. No consensus or universal definition for underweight in the frail elderly
  2. Compare current weight to “usual” weight
  3. Grades of Thinness
    - Grade 1 = BMI 17-18.49
    - Grade 2 = BMI 16-16.99
    - Grade 3 = BMI
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15
Q

Describe dehydration

A

Definition of dehydration

  • Physiological state in which cells lose water to the point of interfering w/ the metabolic processes
  • Dehydration can be measured as % of body weight loss.
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16
Q

Describe dehydration consequences

A
  1. ↑ resting heart rate
  2. Susceptibility to development of UTI
  3. Pneumonia
  4. Pressure ulcers
  5. Confusion, disorientation, dementia
17
Q

Describe dehydration intervention

A
  1. Beverages Contribute Nutrients + Fluid
  2. Tea has flavonoids (antioxidants)
  3. Milk has calcium, protein, riboflavin, & vitamin D
  4. Cranberry juice may reduce UTI
  5. Fruit & vegetable juices count toward fruit & vegetable servings
18
Q

Describe rehydration

A

Rehydrate slowly
Guidelines
1. Provide 1/4 to 1/3 overall fluid deficit
2. Use water of 5% glucose solution
3. Thickened liquids count as fluid
4. Offering fluids hourly & w/ medication – achieve ↑ levels of hydration

19
Q

Discuss problems nutrition treatment related to low body weight (etiology)

A

Etiology

  1. Not problematic if person has always been thin
  2. Weight cycling is problematic
  3. In older adults, underweight is > serious than overweight
  4. Protein-calorie malnutrition leads to underweight
  5. Underlying causes
    - Illness
    - Poverty
    - Functional decline
20
Q

Discuss nutrition intervtentions for low body weight

A

MNT for a frail, elderly, malnourished person should consider:

  1. Cals -> eat & exercise to build muscle mass & strength
  2. Protein -> 1 to 1.5 g/kg
  3. Water -> 1 mL/kcal, rehydrate slowly

NuFS 106A (15 decks)

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