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Manual with 1 Reporting Form, 127 pgs.
Everything you need to know from nutrient
requirements with changes in age to the prevention and treatment of
chronic diseases. A must-have manual if you are working with older adults. Great resource to help you pass your Board Certification as a Specialist in Gerontological Nutrition (CSG). This
new comprehensive manual will enable you to:
- Recommend appropriate biochemical or dietary assessments to determine the nutrition status of older people;
- Counsel clients regarding nutritional modifications that are important in the prevention and treatment of osteoporosis, cardiovascular disease, cancer, diabetes, and macular degeneration;
- Provide comprehensive nutrition information that will promote health and improve the quality of life of elderly clients;
- Counsel older clients about the possible uses and abuses of supplements;
- Evaluate the potential effects on nutritional status caused by drugs prescribed for cardiovascular disease, cancer, and diabetes;
- Recognize how disability and end-of-life issues affect nutritional assessment and care of the older adult.
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SUGGESTED Performance Indicators (PIs):
3.3.3, 8.1.2, 8.1.3, 8.1.4, 8.1.5, 8.2.1, 8.3.1, 8.3.6, 8.4.1, 9.4.5, 10.2.1, 10.2.7, 12.2.1, 12.3.2, 13.2.2
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| C322F |
18 CPEUs |
REPORTING FORM |
DISCONTINUED |
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Geriatric
Nutrition: Guidelines for Working with Older Adults, Fifth Edition
Karen M. Chapman-Novakofski, PhD, RD, LD
Copyright 2018 Wolf Rinke Associates. All rights reserved for
this self-directed, accredited learning program. Reproduction in whole
or part without written permission from the publisher is prohibited.
Customer Comments
Marla Baroncini Alibrio - "Reviewing disease states, their medications, labs, and their link with nutrients."
Elaine S. Dukakis-Berardi - "Good refresher course since I work in long-term care. Updated current knowledge base with new information."
Matthew Miller - “It was a good refresher for me -- it gave me some new ways to assess and evaluate my residents.”
Overview and Instructions
Nutrition professionals must be aware of the special needs of older adults--the fastest growing segment of our population. More older adults than ever are participating in community and outreach health programs and seeking independent nutritionists for consultation about their health. To meet the nutritional needs of the older adult, nutrition professionals must understand the rationale for specific nutrient recommendations in both preventive health and therapeutic nutrition.
This self-directed, accredited learning program begins with a summary of nutrition screening options available to those working with older adults. In chapter 2, you’ll find an explanation of the nutrient requirements that change with age. As additional research is published concerning older adults, information is provided to care for these individuals specifically. The chapter includes recommendations for calories, protein, vitamins D, and B12, calcium and sodium.
In chapter 3, the rationales and practical applications of nutrition in regards to water, iron, and zinc are discussed. In chapter 4, the prevention and treatment of chronic disease are introduced. The conditions covered include cardiovascular disease, hypertension, cancer, diabetes, osteoporosis, and macular degeneration.
Chapter 5 focuses on supplements. Potential uses and probable cautions provide nutrition professionals with useful information for their clients and patients. Chapter 6 addresses medications and focuses on the four common diseases of the elderly: cardiovascular disease, cancer, diabetes, and osteoporosis. The impact of disability on diet and nutritional status is the focus of chapter 7. Chapter 8 addresses end-of-life issues and palliative care. Three case studies provide practice and application.
This CPE program is a level 2 Continuing Professional Education (CPE) program approved for 18 continuing professional education units (CPEUs). That means that the reader has general knowledge of literature and professional practice in the area covered. The focus of the program is to enhance knowledge and application.
To get the most benefit from this program, we suggest you adhere to the following four steps:
Step 1: Review the objectives for the CPE program.
Step 2: Study each chapter. As you read, think of patients from your own practice who fit the situation described.
Step 3: Assess what you have learned by completing the self-assessment instrument at the end of this CPE program.
Step 4: Compare your answers to the answer key that has been provided. If you score at least 80% (48 questions) correct, you are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM. If you scored less than 80% correct, re-read the appropriate sections of the book and re-test yourself until you score at least 80% (48 questions) correct.
After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit online at www.easyCPEcredits.com,
Or fax to (410) 531-9282,
Or mail to Wolf Rinke Associates, 721 Valley Forge Road #486, Valley Forge, PA 19481
Upon receipt of your CPE Reporting Form, we will email you a Certificate of Completion within 3-5 business days.
When you submit your CPE Reporting Form to us via mail, fax or www.easyCPEcredits.com,
be sure to write your correct email address in the space provided on
the CPE Reporting Form. If writing by hand, be sure to print your e-mail
address clearly.
To ensure that our e-mails are delivered to your inbox (instead of
your junk/spam folders), please add cpesupport@wolfrinke.com to your
Address Book or Safe List of allowed email senders. Also, be sure to
allow attachments from this email address.
Goals and Objectives
Goals
To provide you with comprehensive nutrition information that will enable
you to counsel elderly clients and improve the quality of their life.
Objectives
As a result of studying and applying the information presented in this
accredited, self-directed learning program, you will be better able
to:
- Counsel clients about diets that reflect nutrient requirements of older people;
- Recognize why requirements change with age and be able to integrate that knowledge into case management;
- Recommend appropriate biochemical or dietary assessments to determine the nutrition status of older people;
- Counsel clients regarding nutritional modifications that are important in the prevention and treatment of osteoporosis, cardiovascular disease, cancer, diabetes, and macular degeneration;
- Provide comprehensive nutrition information that will promote health and improve the quality of life of elderly clients;
- Counsel older clients about the possible uses and abuses of supplements;
- Evaluate the potential effects on nutritional status caused by drugs prescribed for cardiovascular disease, cancer, and diabetes;
- Recognize how disability and end-of-life issues affect nutritional assessment and care of the older adult.
Table of Contents
Introduction
Chapter 1 Nutritional Screening and Assessment
Screening Tools
Subjective Global Assessment (SGA)
DETERMINE checklist and the Nutrition Screening Initiative
Mini Nutritional Assessment (MNA)
Tools used less often
Physical activity and activities of daily living
Anthropometric Measures
Height
Weight
Body Mass Index (BMI) calculation and interpretation
Usual and ideal body weight
Waist circumference
Calf circumference
Other measures
Dietary Assessments
Biochemical Measures
Clinical Exam
Nutrition and Health Literacy
Clinical Implications
Chapter 2 Nutrient Requirements Important to Aging
Calories
Energy expenditure and balance
Energy expenditure in aging
Energy requirements
Protein
Protein digestion and metabolism
Dietary protein requirements
Assessing adequacy of dietary protein
Protein supplements
Vitamin D
Vitamin D digestion, activation and metabolism
Functions of vitamin D
Vitamin D requirements
Food and supplemental sources of vitamin D
Assessing adequacy of vitamin D status
Effects of inadequate vitamin D intake
Effects of high or supplemental vitamin D intake
Vitamin B12
Vitamin B12 digestion and metabolism
Functions of vitamin B12
Vitamin B12 requirements
Additional factors affecting vitamin B12 requirements
Vitamin B12 in foods and supplements
Assessing the adequacy of vitamin B12 status
Effects of inadequate vitamin B12 intake
Effects of high or supplemental vitamin B12 intake
Calcium
Calcium absorption and metabolism
Functions of calcium
Calcium requirements
Calcium in foods and supplements
Assessing the adequacy of calcium status
Effects of inadequate calcium intake
Effects of high or supplemental calcium intake
Sodium
Sodium absorption and metabolism
Functions of sodium
Sodium requirements
Sodium in foods
Assessing the adequacy of sodium status
Effects of inadequate sodium intake
Effects of high sodium intake
Physical Activity
Clinical Implications
Chapter 3 Nutrients with Special Implications for the Older Adult
Water
Water requirements
Dehydration
Iron
Function of iron
Iron absorption
Iron requirements
Food sources of iron
Issues with iron and aging
Evaluation of iron status
Zinc
Function of zinc
Zinc absorption
Zinc requirement and food sources
Issues with zinc in aging
Evaluation of zinc status
Clinical Implications
Chapter 4 Nutrition in the Prevention and Treatment of Chronic Disease
Cardiovascular Disease
Atherosclerosis development
Lipoproteins
Fatty streaks and fibrous plaques
Risk factors
Treatment goals
Nutritional management guidelines
Medications for treating elevated blood lipids
Risk reduction in older adults
Hypertension
Cancer
Diet and cancer prevention
Therapeutic nutrition in cancer
Diabetes Mellitus
Symptoms and diagnosis of diabetes
Treatment and monitoring
Osteoporosis
Symptoms of osteoporosis
Diagnosis of osteoporosis
Universal prevention recommendations
Specific dietary recommendations for treatment
Treating osteoporosis with medication
Macular Degeneration
Risk factors
Treatment
Clinical Implications
Chapter 5 Supplements
Potential Uses of Dietary Supplements
Supplements for Fortifying a Generally Poor Diet
Nutritional health depends upon a good diet
Supplements may be inappropriately used to treat a disease
Some supplements may not be effective
Some supplements may be unsafe
Supplements may stress a limited budget
Clinical Implications
Chapter 6 Medications and the Elderly
Nutritional Considerations in the Drug Management of Cardiovascular Disease
Angina pectoris
Atherosclerosis
Heart failure
Nutritional Considerations in the Drug Management of Cancer
Nutritional Considerations in the Drug Management of Diabetes
Nutritional Considerations in the Drug Management of Osteoporosis
Clinical Implications
Chapter 7 Diet, Nutrition, and Disability
Cooking
Food Access
Eating
Anorexia
Clinical Implications
Chapter 8 End-of-Life Issues
Nausea and Vomiting
Tube Feeding
Palliative Care
Autonomy vs. Self-Neglect
Clinical Implications
Case Studies
Case Study #1: Screening
Case Study #2: Osteoporosis
Case Study #3: Diabetes and Cardiovascular Disease
References
List of Abbreviations
Self-Assessment Questions
Answer Key
Explanations to Self-Assessment Questions
About the AuthorAbout the Editors
About the Author
Karen Chapman-Novakofski, PhD, RD, LD, is a registered and licensed dietitian with more than 30 years of experience working with the elderly. For 11 years she was a nutrition support team dietitian at a veterans medical center where she worked with severely malnourished as well as outpatient aging veterans.
Today, Dr. Chapman-Novakofski is a Professor of Nutrition in the Department of Food Science and Human Nutrition, the Division of Nutritional Sciences, the Department of Kinesiology and Community Health, and the Department of Internal Medicine at the University of Illinois. Her research, teaching, and outreach efforts focus on geriatric nutrition. Dr. Chapman-Novakofski has published more than 300 journal articles and abstracts and teaches geriatric nutrition to both undergraduate and graduate students. Her outreach efforts in geriatric nutrition education include state and national conference presentations, and distribution of educational materials. In 2006, she received the Distinguished Service Award from the American Dietetic Association Gerontological Nutritionist Practice Group. She is the Academy of Nutrition and Dietetics representative on the American Society for Bone and Mineral Research Coalition (ASBMR) to implement an action plan for ASBMR’s Strategic Roadmap to Prevent Secondary Fractures. In her role as an extension specialist at the university, Dr. Chapman-Novakofski collaborates with many public and private agencies in the delivery of nutrition education and nutrition services to the older adult in Illinois.
About the Editors
Mary Ann Cockram, MS, RD, LD is a Research Scientist in the Scientific and Medical Affairs group at Abbott Nutrition where she provides clinical nutrition education and brand support internally to Sales and Marketing and externally to clinicians and consumers for Abbott’s critical care and surgical products. Her area of interest is enteral feeding.
Mary Ann received a Bachelor of Science degree in Home Economics from Valparaiso University in Valparaiso, IN, and a Master of Science degree in Clinical Nutrition from Rush University in Chicago.
She is a member of the American Society for Parenteral and Enteral Nutrition (ASPEN) and the Society of Critical Care Medicine. Mary Ann has served as chair of the Medical Nutrition Practice Group, and as the assistant editor and editor of Medical Nutrition Matters, the newsletter of this practice group. Mary Ann continues to write continuing professional education test questions for the articles in Medical Nutrition Matters. She participated as an evidence analyst on the Evidence Analysis Team for Adult Weight Management for the Academy of Nutrition and Dietetics, and she attended the test item writer workshop sponsored by the Commission on Dietetic Registration.
Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, a company that has provided high-quality CPE programs to nutrition and dietetics practitioners since 1990.
Dr. Rinke earned a BS at Drexel University, an MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Dr. Rinke is a past Adjunct Associate Professor, Graduate School of Management & Technology at the University of Maryland, and a former Adjunct Faculty Member of the School of Continuing Studies at The Johns Hopkins University.
He has served as past president of the District of Columbia (DC) Dietetic Association and has been honored by the Academy of Nutrition and Dietetics with the Award for Excellence in the Practice of Management, the Outstanding Dietitian of the Year Award, and the Outstanding Service Award, in addition to delivering the Lenna Frances Cooper Lecture.
Dr. Rinke has served in numerous leadership roles at the Academy of Nutrition and Dietetics: Chair of the Scholarship Committee for Dietitians in Business and Communications; Chair of the Communication Committee, Honors Committee, and Licensure Panel and Ethical Practices Task Force for the Commission on Dietetic Registration; Chair of the Area Coordinating Committee and Chair for the Code of Ethics; Member of the Resource for Education Programs Committee; Member of the House of Delegates; and Member of the Board of Directors.
Dr. Rinke is the author of more than 500 articles, numerous CPE self-study programs, and several popular books including Make It a Winning Life: Success Strategies for Life, Love and Business; Winning Management: 6 Fail-Safe Strategies for Building High-Performance Organizations; and Don’t Oil the Squeaky Wheel and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness.
Acknowledgments
Special thanks to the following individuals for their careful review.
Sharon Leppert, RD, CSG, LD
Independent Contractor
Dallas/Fort Worth, TX
Kelly A. Morrison, RD, CSG, LDN
Independent Nutrition & Foodservice Consultant
Trappe, PA
Karen Plawecki, RD, PhD, LDN
Associate Professor in Nutrition
Benedictine University
Lisle, IL
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