The Role of Nutrition in Maintaining Health in the Nation's Elderly

Discusses the role of nutrition therapy in the management of a number of diseases. This book also examines what the elderly receive in the way of nutrition services along the continuum of care settings, and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.

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Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited.




Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life?
Which health professionals are best qualified to provide such services?
What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population?


This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.


Table of Contents


Front Matter
Executive Summary
1 Introduction
2 Overview: Nutritional Health in the Older Person
3 Methods
4 Undernutrition
5 Cardiovascular Disease
6 Diabetes Mellitus
7 Renal Disease
8 Osteoporosis
9 Nutrition Services in the Acute Care Setting
10 Nutrition Support
11 Nutrition Services in Ambulatory Care Settings
12 Nutrition Services in Post-Acute, Long-Term Care and in
Community-Based Programs
13 Providers of Nutrition Services
14 Economic Policy Analysis
15 Overall Findings and Recommendations
Appendix A: Acronyms
Appendix B: Glossary
Appendix C: Workshop Speakers, Organizations Contacted, and
Consultants to the Committee
Appendix D: State Licensure Laws for the Practice of Dietetics (as
of June 1999)
Appendix E: The American Dietetic Association Foundation Knowledge
and Skills and Competency Requirements for Entry-Level Dietitans
Appendix F: Advanced-Level Credentials in Nutrition
Appendix G: U.S. Preventive Services Task Force Rating of
Professionals to Deliver Dietary Counseling
Appendix H: Summary of Cost Estimation Methodology for Outpatient
Nutrition Therapy
Appendix I: Committee Biographical Sketches