Healthy World, Healthy Nation, Healthy You

Eating Your Way to “Aging-in-Place”- The Vital Impact of Nutrition on Maintaining Your Health as You Age.

Rose Ann DiMaria-Ghalili, PhD, RN, CNSC, FASPEN
Associate Professor
Doctoral Nursing Department
College of Nursing and Health Professions
Drexel University College of Nursing and Health Professions

Background:

Rose-Ann-DiMaria-GhaliliDr. Rose Ann DiMaria-Ghalili is an Associate Professor of Nursing at Drexel University and holds a courtesy appointment in the Nutrition Sciences department. She is a certified nutrition support nurse and her funded research focuses on the impact of nutritional status on recovery and health outcomes in older adults across the care continuum.

Dr. DiMaria-Ghalili has published over 50 peer-reviewed manuscripts, abstracts, and book chapters. She continues to receive accolades for her stellar leadership, research, and teaching efforts. In 2014 she was awarded fellowship status in the American Society for Parenteral and Enteral Nutrition, and in 2012 she was the first nurse researcher to be awarded ASPEN’s Dudrick Research scholar award for her significant research accomplishments and future research potential.

Overview:

Older adults are vulnerable to poor nutrition due to the physiological changes of normal aging, as well as effects of chronic illness, and social, economic, and environmental challenges that frequently accompany aging. Older adults with under nutrition are more likely to have poor outcomes, complications, and functional decline. This show will provide some useful tips to help older adults maintain good nutrition during health and illness.

Article on addressing malnutrition in older adults:

3 Key Points:

  1. Weight loss (both intentional and unintentional) in older adults is accompanied by a loss of muscle and a loss of muscle can lead to functional decline. Overweight and obese older adults can also lose muscle if they do not add weight bearing exercise to their routine.
  2. The “tea and toast syndrome” is not part of a healthful diet for older adults, and protein should be a part of each meal.
  3. Food is medicine, especially when older adults transition from hospital to home. There may be insufficient food available in the home upon hospital discharge, and/or the newly discharged elder may be too weak to shop, cook, and prepare meals for him/herself. New transitional care models associated with health care reform need to emphasize the importance of food and nutrition during the critical transition periods. All health care providers and family caregivers should be alert for risk factors for poor nutrition during the transition from hospital to home.

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