nls 2 long quiz

• For individuals seeking treatment for cancer, the nutritional goals should be focused on recovery and restoration of nutrients.
• The primary intervention for cancer, especially for individuals with a strong family history, is risk assessment and prevention by lifestyle modification.
• Cancer remains a concern in the aging process due to increased susceptibility for cell injury, insult or error that may adversely affect RNA and DNA processing.
• The period of aging is a process of gradual decline in function with three hallmarks: primary or age-associated damage, antagonistic or the responses to the damage, and integrative or the consequences to the damage.
• Senesence, based on the said classifications, belongs to the “antagonistic” hallmark accompanied by several disturbances in the body’s regular and functional mechanisms.
• Physiologic changes experienced by the elderly affect their caloric and nutrient needs.
• Psychosocial changes and challenges in the elderly include loss of a spouse, a close friend, or a relative, even physical limitations, which can lead to feelings of loneliness.
• Socioeconomic changes and challenges in the elderly may include reduced opportunity to choose healthier food options due to the transition from employment to retirement.
• According to the 2013 National Nutritional Survey, 15.5% of older adults in the Philippines have chronic energy deficiency, while 28.5% are overweight or obese.
• Protein is an important nutrient to maintain muscle mass and decrease susceptibility to infection among older adults.
• Nutritional interventions for atherosclerosis include maintaining normal blood pressure, DASH, low-fat diet and weight management, limiting alcohol drinking and smoking cessation, and consumption of fish, fish oils, and omega-3 polyunsaturated fatty acids.
• Nutritional interventions for diabetes include self-management and educational support, consistent carbohydrate intake, reducing the amount of dietary protein for those with kidney disease, and monitoring functional status, including special foods or preferences in diet.
• Nutritional interventions for osteoporosis include increasing dietary intake of calcium sources in food and dairy products, calcium and vitamin D supplementation, exercises to improve balance and reduce the risk for falls, and reducing caffeine intake and sodium to prevent urinary losses of calcium.
• Nutritional interventions for GASTROESOPHAGEAL REFLUX DISEASE (GERD) include small, frequent feedings, choosing foods low in fat, avoiding excessive intake of foods that may cause gastric irritation, and assurance of healthy meal preparations, food safety and safe use of kitchen equipment.
• Inflammation of the joints, known as arthritis, causes structural changes in the joints, swelling, stiffness and pain.
• From the age of 65 years, it may be advisable to increase the daily protein intake to 1.0g/kg of body weight to preserve body mass.
• Atherosclerosis, or the formation of plaque in the blood vessel walls, is a common cause of heart attack or coronary heart diseases, and peripheral vascular diseases.
• diabetes, if unmanaged, can lead to a number of complications such as amputations, macular degeneration, glaucoma, and neuropathies.
• Nutritional interventions for osteoarthritis include maintaining a desirable weight, performing exercises to decrease pain, anti-inflammatory diets and pharmacological treatments.
• 30 min. Light to moderate intensity daily exercise is recommended for Filipino older adults without any special conditions or contraindications.
• Gastroesophageal reflux disease (GERD) is a condition where the stomach contents flow back into the esophagus.
• The presentation of the food, physical, and social environment are also important factors to consider in motivating older adults to consume adequate and nutrient-dense foods.
• Osteoporosis is a condition in which the amount of calcium in the bones is reduced, making them porous.
• Consumption of foods rich in fluids such as fruits, puddings, vegetables and stews, is advised for older adults.
• Nutritional interventions for cognitive impairments include assurance of healthy meal preparations, food safety and safe use of kitchen equipment, increasing caloric intake for the energy needs of those who wander, and meals should be taken in a calm and quiet environment, free from any strong sensory stimulation.
• Vitamin C and calcium absorption may decrease due to lower stomach acidity, and inadequate intakes of calcium make an elder adult at risk for bone tissue demineralization.
• The Mini Nutritional Assessment (MNA) identifies malnutrition or malnutrition risk in individuals 65 years old and above.
• During senescence, vitamins A, B12, C and D are normally decreased, along with minerals such as zinc, iron, calcium and folate.
• The iron allowance beginning the age of 50 drops to 11.0 mg/day.
• Iron is an important component of hemoglobin and inadequate absorption can lead to iron-deficiency anemia.
• Physical activity helps build lean body mass, maintain balance and flexibility, strength and improves cognitive function among the elderly, hence the recommended duration of physical activity for older adults is 30min.
• Older adults have decreased sensitivity to thirst hence they are at risk for dehydration and slow excretion of waste matter leading to constipation, hence brown (2017) recommends drinking at least 6 glasses of fluid per day or 1 mL of fluid per calorie eaten.
• Older adults tend to have their own set of dietary habits that might make them resistant to changes, hence recommendations must be made flexible.
• Older adults with no teeth or with poor dentures should have their foods mashed, chopped or pureed.
• The Malnutrition Universal Screening Tool (MUST) calculates the BMI Score, assigns an acute disease effect score, and sums up scores to determine risk.
• Non-starch polysaccharides and fat in the form of polyunsaturated fatty acids are consumed instead of sucrose and saturated fats, which are associated with elevation of triglyceride levels in the blood.
• Family support and interaction, such as dining out, involving elderly in meal planning, helping with grocery shopping etc., is associated with better food choices and increase in appetite in the elderly.
• The Nutrition Screening Initiative (NSI) is a 10-item checklist screening tool that identifies conditions such as hunger, poverty, inadequate food and nutrient intake, functional disability, and social isolation.
• Micronutrient deficiencies predispose individuals to many age-related disorders such as cardiovascular diseases, some cancers, and Alzheimer’s disease, hence the urgent need to ensure sufficient micronutrient intake, especially among the vulnerable older adult population.
• Small frequent feedings for easy digestion and prevention of heartburn are recommended for older adults.