Geriatric Nutrition

Description

With 76 million individuals born between 1946 and 1964 turning age 65 at the rate of 8000 a day, health care professionals are encountering a growing number of problems associated with an aging society and their nutritional needs. Revised and updated with the latest data in this changing field, Geriatric Nutrition: The Health Professional's Handbook, Fourth Edition, prepares students and health professionals with practical, current information that can be readily applied to assessing nutrition status, preventing and managing disease, and creating more effective health promotion strategies for older adults.

Leading experts in geriatric nutrition contributed the most current information that examines the impact of aging on organ systems and addresses the relationship among physiologic aging, nutrition, and disease. It explores the role of nutrition in the maintenance of health, the management of chronic conditions, and the treatment of serious illness in the elderly. Geriatric Nutrition: The Health Professional’s Handbook, Fourth Edition, is a must-have resource carefully applied to nutrition practice that can be put to immediate use in the classroom or on the job.

Features & Benefits

• Contributors are experts in the field and provide current information and perspectives.
• Addresses the relationship among physiologic aging, nutrition, and disease.
• New pedagogical items include defined learning objectives, discussion questions, and online resources.

Table of Contents

Chapter 1 Demographics of Aging
Chapter 2 Protein Metabolism and Requirements
Chapter 3 Carbohydrate, Fat and Fluid Requirements in Older Adults
Chapter 4 Vitamin Nutriture in the Elderly
Chapter 5 Mineral Requirements
Chapter 6 Trace Metal Requirements
Chapter 7 Smell, taste, and oral somatosensation: age-elated changes and nutritional implications
Chapter 8 Oral Health in the Elderly
Chapter 9 Swallowing Problems in Older Adults
Chapter 10 The Aging Gut
Chapter 11 Cardiovascular Disease in Older Adults
Chapter 12 Aging and the Kidney
Chapter 13 Impact of Nutrition on the Age-Related Declines in hematopoiesis
Chapter 14 Skeletal Aging
Chapter 15 Endocrine Aspects of Nutrition and Aging
Chapter 16 Pharmacology, Nutrition, and the Elderly: Interactions and Implications
Chapter 17 Pharmacology, Nutrition, and the Elderly: Interactions and Implications
Chapter 18 Nutritional Assessment of the Elderly
Chapter 19 Nutritional Support for the Older Adult
Chapter 20 A Continuum of Nutrition Services for Older Americans
Chapter 21 Health Promotion and Disease Prevention in the Elderly

About the Author

Ronni Chernoff, PhD, RD, FADA-Associate Director, Central Arkansas Veterans Healthcare Center, Little Rock, Arkansas