Nutrition for the Elderly

Objectives

The aim of Nutrition for the Elderly seminar is to offer health care workers a forum to learn about the nutritional needs of elderly people.
At the conclusion of this program, the participants should be able to:

• State three facts that need to be considered when preparing menus for older people.
• Describe three key aspects to be considered when making a nutritional assessment.
• Prepare a texture modified meal that is presented in an appetising manner.
• Indicate which foods may work best for people with dementia.
• Understand the relationship between certain foods and constipation.
• Improve dining room layout and accessibility for the elderly.

The following topics will be covered:

NUTRITION AND THE OLDER PERSON
This session looks at the reasons why older people need to be viewed differently to a younger person in terms of the provision of food.
• Physiological changes to the digestive system.
• Nutritional requirements.
• Keeping up the fluids—what are the causes of under-hydration?
• Menu planning guidelines.

ASSESSMENT OF NUTRITIONAL STATUS
• How do you assess the dietary needs of elderly people?
• Which tools are available to help you?
• Making enquiries about food allergies.
• How to assess nutritional outcomes?

THE IMPORTANCE OF UNDERSTANDING IMPAIRED SWALLOWING
• What are the common causes of impaired swallowing?
• How does this affect nutritional status?
• What are the dangers associated with these conditions and how is food implicated in causing harm?
• What foods need to be considered for people with impaired swallowing?
• Why do some elderly people need to be fed through a gastrostomy tube?

NUTRITIONAL MANAGEMENT OF ACUTE CONDITIONS – BRIEF OVERVIEW
How can you use food to assist in the management of:
- Constipation
- Diarrhoea
- Dehydration
- Pressure sores
- Malnutrition

BEHAVIOURAL ISSUES ASSOCIATED WITH FOOD AND NUTRITION
How to tempt poor eaters.
• What needs to be considered if challenging behaviours are regularly associated with food intake?
• Tips on how to improve dining room layout.
• What can be done to improve meal time behaviour of those who do not comprehend what you are saying?
• What about long-standing eating disorders?
• Getting elderly people involved in food preparation and is this a realistic option?

TIPS ON PERFORMING AN AUDIT FOR FOOD SAFETY
This session will look at auditing food safety programs in residential aged care facilities.
• How do you know if your food safety program is up-to-date?
• What systems do you have in place to verify your food safety program?
• What are the major elements of the audit?
• Who performs the audit?