Nutrition and Aging

Question 1

How are aging and nutrition related?

Answer 1

nutrition is essential for life and wellness, and its’s a modifiable risk factor for disease. OAs have diverse nutritional needs, and are living longer and the largest growing segment. 92% of OAs live in community settings, and only 7.9% in long term care facilities.

Question 2

What is the difference in the Canadian population projection in 2020 to 2036?

Answer 2

instead of looking like a triangle its becoming more of a rectangle because a higher percentage of ppl are living for longer.

Question 3

What’s different about indigenous OAs?

Answer 3

they are a vulnerable group that are considered high risk of experiencing social isolation due to factors such as racism, marginalized language, culture, poverty and historic neg experiences. growing proportion of OAs.

Question 4

What are the body changes that can influence nutrient requirements?

Answer 4

loss of lean body mass, loss of body water, large hormonal changes, appetite changes, wearing of teeth and decreased jaw strength, loss of mm in mouth tongue throat, slower gut contractions, weak sphincters in GI, slower emptying of stomach, atrophic gastritis

Question 5

What are the consequences of poor nutrition?

Answer 5

increased susceptibility to infection, delayed wound healing, decreased ability to metabolize medications, impaired cognition, decreased fxnl ability, decreased quality of life and wellbeing, increased morbidity and mortality

Question 6

What is the assessment cycle?

Answer 6

start with screening to see if at nutritional risk, assess is then seeing what needs to be done to fix, intervening is fixing nutrition to avoid malnutrition, monitor is keeping good nutrition

Question 7

What is nutrition risk?

Answer 7

the presence of factors that may lead to poor nutritional state, which can lead to malnutrition. risk factors; phys changes, chronic diseases, med use, decreased fxnl mobility, low ses. want to catch it before it turns into malnutrition. major concern in OAs, and its often preventable.

Question 8

What are some nutritional challenges in long term care?

Answer 8

diverse mix of residents with specific care needs, complex health problems. poor food intake especially with protein fibre vitamins. OAs may have polypharmacy which affects, and cognitive impairment

Question 9

What are the key nutrition issues?

Answer 9

poor food and fluid intake; NRG, prot, fibre, water, micronutrients. high malnutrition rates, covid.

Question 10

What is health canadas healthy eating strategy?

Answer 10

improving nutrition quality of foods, protecting vulnerable pops, supporting increased access to and availability of nutritious foods. making sure everyone has access to proper nutrition.

Question 11

What are dietary reference intakes?

Answer 11

estimates of nutrient intakes used to assess and plan diets for healthy ppl. so nutrient recommendations. guidance for professionals, set for north americans, based on worldwide research. when there isnt sufficient data on a pop extrapolate from nearest group. DRIs continually being modified. includes 4 types of reference values.

Question 12

What are the 4 types of reference values?

Answer 12

Estimated avg requirement EAR. Recommended dietary allowance RDA. Adequate intake AI. Tolerable upper intake lvl UL.

Question 13

What is estimated avg requirement?

Answer 13

avg daily nutrient intake lvl that is estimated to meet the requirements of half of the healthy individs in a group. need this to set the RDA. so its a baseline of what ppl need for nutrition.

Question 14

What is recommended dietary allowance?

Answer 14

the avg daily dietary nutrient intake lvl that is enough to meet nutrient requirements of nearly all healthy ppl in a group. so this comes after EAR and is a recommendation that prevents deficiency and promotes optimal health.

Question 15

What is adequate intake?

Answer 15

recommended avg daily intake lvl based on observed or experimentally determined approximations of nutrient intake by a group of apparently healthy ppl that are assumed to be adequate. this is used when RDA cannot be. theres a lack of evidence. base recommendation.

Question 16

What is tolerable upper intake lvl?

Answer 16

the highest avg daily nutrient intake lvl that is likely to pose no risk of adverse health effects to almost all individs in general pop. when intake increases above UL, the potential risk of adverse effects may increase. so you get nutrient toxicity if you go above this lvl.

Question 17

What are some healthy eating recommendations?

Answer 17

be mindful of eating habits, social eating, cook more e=often, plan what you eat, involve others in planning and preparing meals, enjoy food, take time to eat, notice when ur hungry and full, apply culture and food tradition.

Question 18

What does Tufts Uni MyPlate for OAs suggest?

Answer 18

no specific numbers of servings (less on quantity and more on quality), pa promoted, 5 sections on plate; fruits and veg, grains, protein, dairy, oils, herbs and spices. variety of fluids in diet.

Question 19

What is the Manitoba follow up study?

Answer 19

took almost 4000 male pilots after ww2 without heart disease and followed them until they died. in 2022 25 were still alive, 36% of them developed ischemic heart disease. found that 44% of them were at high nutrition risk, so canada food guide recos are not being met. poor nutrition risk is associated with mortality.

Question 20

What are the 3 domains in the making the Most out of Mealtimes study?

Answer 20

meal access (oral health, fxnl ability, eating ability, staff support), meal quality (appealing, temp, menu, nutritional content, food variety and budget), and mealtime experience (phys space, number of ppl in room, lvl of person centered care, social interactions).

Question 21

What are the results of the M3 study?

Answer 21

41% of residents had less than 0.8kg of prot a day which is not enough. several nutrients are below the recos, especially puréed meals. variability within province and home, so theres variety in quantity and quality of food.

Question 22

What do the focuses need to be for LTC facilities regarding the 3 M’s?

Answer 22

Meal access; need eating assistance that can address challenges proactively and vi=olunteers. Meal quality; food quality, variety, nutrient density. Mealtimes; improve phys spaces, promote relational mealtimes.

Question 23

What happens with poor fluid intake?

Answer 23

avg below recos. can result in poor health outcomes; delirium, falls, poor quality of life, disability, increased risk of morbidity and mortality. have increased risk of dehydration due to physiological changes, disease condition/med use, increased dependence on others (fxnl ability)