Question

Age-related changes in physiology, metabolism, and function alter the older person’s nutritional requirements. To evaluate the nutritional adequacy in older persons, clinicians must understand the general concepts of geriatric nutrition and the parameters of nutritional assessment for this age group. Describe these concepts and parameters.

Answer 1

1. General concepts of geriatric nutrition :-

1) Food is a basic need of humans.

2) Food provides energy, nutrients, and other substances required for health.

3) Health problems related to nutrition originate within cells.

4) Poor nutrition can result from both inadequate and excessive nutrient intake.

5) Humans have adaptive mechanisms for managing fluctuations in nutrient intake.

6) Malnutrition can result from poor diets, disease, genetic factors, or a combination of these factors.

7) Some groups of people are at higher risk of becoming malnourished than others.

8) Poor nutrition can influence the development of certain chronic diseases.

9) Adequacy, variety, and balance are key points of a healthful diet.

10) There are no "good" or "bad" food!

2. The parameters of nutritional assessment for geriatrics :-

1. Physical appearance - skin, hair, eyes, teeth

2. Social and environmental health -friends/family, safe home

3. Physical disabilities

4. Mental disabilities

5. Medical and drug history

6. Anthropometrics - weight/height

7. Lab work - iron, RBCs, Vit. D, B12

8. Functional competence

9. Diet history