Discuss the various components of a thorough nutrition assessment for older adults
A thorough nutrition assessment includes four major areas: physical assessment, functional ability, psychological health, and socio environmental factors.
The specific components are as follows:
a . Anthropometric measures include height, weight, and skin fold measures that are affected by aging.
b. Clinical assessment evaluates the condition of the hair, skin, nails, and other physical attributes.
c. Biochemical assessment may include serum albumin because low serum albumin levels are associated with increased morbidity and mortality in older adults.
d. Dietary assessment detects persons who avoid certain food groups, adhere to unusual dietary practices, or consume excessive or insufficient amounts of essential nutrients.
e. Functional assessment measures changes in basic functions necessary to maintain independent living.
f. Medication assessment notes the types and doses of prescription and over-the-counter drugs and evaluates possible nutrient-drug interactions.
g. Social assessment examines financial resources, living arrangements, and social support.
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When Thompson was 5 years of age, he began to complain that his stomach hurt, especially after eating meals and snacks. He also experienced weight loss and chronic diarrhea. His parents noticed that he could eat dairy foods, fruits, and vegetables without developing any intestinal problems, but he would get a "tummy ache" soon after eating sandwiches, crackers, or pancakes. Based on this information, Thompson's parents should have him tested for
A. lactose intolerance. B. colon cancer. C. sulfite sensitivity. D. celiac disease.
________ is a form of vigorous physical activity.
A. Swimming laps B. Static stretching C. Strength training D. Mowing the lawn
Which of the following statements about American food service workers is TRUE?
A. A majority of food service workers receive Medicare. B. Food service workers typically do not have paid sick leave, and so may be more likely to show up to work when they are ill with an infectious disease. C. Food service workers must be paid a minimum of $8.84 an hour. D. The fifth leading cause of the spread of norovirus is through infected food service workers.
During anaerobic reactions there is no need for
A) oxygen. B) hydrogen. C) carbon. D) nitrogen.