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Contributors | v | |
Foreword | vii | |
Preface | viii | |
Part I | Introduction to Nutrition in Older Adults | |
1 | Nutrition in Older Adults: An Overview | 1 |
2 | Risk Factors Associated With Poor Nutritional Status | 8 |
3 | Housing Options | 22 |
4 | Community-Based Nutrition Services | 26 |
Part II | Nutrition and Disease in Older Adults | |
5 | Cardiovascular Disease | 34 |
6 | Diabetes | 42 |
7 | Hepatic/Liver Disease | 52 |
8 | Renal Disease | 57 |
9 | Gastrointestinal Problems | 63 |
10 | Nutritional Anemias | 74 |
11 | Neurological Diseases | 80 |
12 | Dementia | 85 |
13 | Taste and Smell | 89 |
14 | Oral Health | 94 |
15 | Cancer | 100 |
Part III | Nutrition Assessment | |
16 | Nutrition Assessment | 104 |
17 | Laboratory Assessment | 134 |
18 | Drug-Nutrient Interactions | 154 |
19 | Complementary and Alternative Medicine | 165 |
20 | Skin Integrity | 185 |
21 | Hydration | 196 |
22 | Involuntary Weight Loss | 202 |
Part IV | Dining Challenges | |
23 | Rehabilitating the Eating-Disabled Client | 210 |
24 | Enteral and Parenteral Nutrition Support | 219 |
25 | Nutrition Care for Palliative Care Clients | 245 |
Part V | Regulatory Compliance | |
26 | Litigation and Liability Issues | 261 |
27 | Quality Management | 265 |
28 | Federal Regulations | 280 |
Appendixes | ||
A | Subjective Global Assessment Summary | 296 |
B | Mini Nutritional Assessment | 298 |
C | Nutrition Risk Assessment | 300 |
Index | 311 |
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