HEV/GRN 575 GERIATRIC NUTRITION                                 FALL 2004

 

HEV 575 and GRN 575 are cross listed.  Credit cannot be earned for both courses.

 

Jack Logomarsino, PhD, RD                                        e-mail:  Jack.Logomarsino@cmich.edu

Professor of Human Nutrition             

Dept. of Human Environmental Studies            106-A Wightman Hall         989-774-2004

 

Office Hours: Monday 10-12; Tuesday 1-3                   

 

Class cancellation information line (for weather-related closings):              (989) 774-7500

 

STUDENTS WITH DISABILITIES: CMU provides individuals with disabilities reasonable accommodations to participate in educational programs, activities and services.  Students with disabilities requiring accommodations to participate in class activities or meet course requirements should contact me as early as possible.

 

 A detailed description of nutrition for the elderly, including special nutritional considerations, food selection patterns, nutritional status, and strategies for disease prevention.  Prerequisite: HEV 370.

Required :  Robinson, GE and Leif, BJ.  Nutrition Management & Restorative Dining for Older Adults.  Chicago: American Dietetic Association.  2001.  

 

Course Objectives:

Upon completion of this course, you will be able to:

 

  1.       Demonstrate understanding of the demographics and the biologic and socioeconomic characteristics of aging.

  2.       Discuss the effects of the diet composition during the life span on longevity and quality of life during old age.

  3.       Describe the food selection patterns among the aged, and analyze the psychologic, physiologic, sociologic and economic causes for these selection patterns.

  4.       Analyze the nutrition status in the aged, including assessment of nutritional status by dietary, biochemical and clinical evaluation methods.

  5.       Discuss the body composition, nutrient digestion and absorption changes which occur in the elderly.

  6.       Describe the unique nutrient requirements and metabolism of carbohydrates, protein, lipids, vitamin, minerals and water.

  7.       Discuss nutritional disorders which occur in the aged, including osteoporosis, nutritional anemia, and glucose intolerance.

  8.       Describe the effects of prescription and over-the-counter drug use by the aged, with special reference to drug-nutrient interactions.

  9.       Discuss the nutritional contribution of food delivery programs and innovative approaches to food delivery.

10.        Develop nutrition education programs for the elderly, utilizing innovative approaches to nutrition education. 

11.        Synthesize recent research in geriatric nutrition, demonstrating competence in library use and in oral and written expression.

Additional Course Objective for Graduate Students:

12.        Develop a proposal for an original research experiment in geriatric nutrition.





 

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GENERAL ACADEMIC GUIDELINES

 

1.         Participation:

Your participation in HEV 575 is important, and it will count toward your final point score.  You are encouraged to share items of interest with the rest of the class.  Attendance at every class is expected, and I will take periodic attendance records.  If you miss or are late for a class, you will probably miss valuable introductory announcements, as well as information which will be necessary to your understanding of future lessons.  Minute papers will be used to assess your participation.  Minute papers are short unannounced quizzes covering items that we have discussed in class.

 

 

2.         Work Required:

  The usual guideline for amount of study time required for a particular course is two hours of work for every hour of class.

 

3.         Academic Honesty:

Your individual work is expected at all times in all tests, term paper and reports.  The giving or receiving of information on any of these items is a very serious university violation which may result in serious academic penalties, including failure in our course and suspension from CMU.

 

4.         Reading:

You are responsible for all of the readings which are assigned.  A maximum of twenty percent of exam questions will be asked directly from textbook readings.

 

5.         Exams:

We will have three announced hour exams and one final exam.  Each exam will cover all lecture material since the last exam.  You are expected to take each hour exam on the scheduled day.  In order to be fair to all students, makeup exams require an official written university excuse -- as in the case of a serious illness or death in the family.  These makeups will usually be taken during finals week.

 

6.         Assignments:

Ten percent of the grade per day will be deducted for late assignments, unless special prior arrangements have been made with the instructor.

 

Assignments must be typewritten unless instructed otherwise.  Papers must be stapled in the upper left corner.  Late papers must not be left under the door in the office, since they could easily be lost. Late papers must be checked in directly to the secretary in to the Human Environmental Studies Office, Wightman 205, during business hours.

 

7.         Course Materials:

The course packet will provide a general outline for class lectures (additional information is provided during lecture) and study guides for hour exams.   Please bring paper for additional lecture notes and quizzes in class.   


       

Wk

TOPIC

READING

 

 

 

1

 Introduction to Geriatric Nutrition

                               

 

2

Nutrition Services

 

Food delivery programs and long term care

Congregate meal programs (Title III-C)

Home delivery of meals

Innovative approaches to food delivery

 

pp. 17-23;  handout

3, 4

 Biologic Aspects of Aging

Metabolic rate

Body composition

Skin and hair

Skeletal system

Mouth and teeth

Hearing and vision

Immune function

Gastrointestinal system

Constipation

Cardiovascular system

Respiratory system

Renal system

Nervous system

 

 pp. 1-11;  handout

 

1st HOUR EXAM - THURSDAY, SEPTEMBER 30

 

4-5

Nutritional Needs of the Healthy Aged

Food Pyramid for the Aged

Dietary guidelines

Dietary Reference Intakes

Body Composition

Energy

Protein

Carbohydrate

Vitamins

Minerals

Fiber

Fluids

                            

 pp. 11-23; handout

6

Nutritional Assessment

Factors Affecting Nutritional Status

Measurement of Nutritional Status

pp.  25-62

 

2ND HOUR EXAM - THURSDAY, OCTOBER 28

 

 


 

7

Drugs and Nutritional Considerations in the Aging Adult

 

        Dietary impact on drug absorption

        Effects of drugs on nutrients

       

Handout; pp. 29 & 59

8

The Eating Environment and Eating Rehabilitation

pp. 63-125

9

Impaired Swallowing and Dysphagia

pp. 127-165

10

Impaired Mobility; cognitive & perceptual defects

Pp 167-236

 

3rd HOUR EXAM - THURSDAY, November 18

 

 

11-12

Nutrition Management of Acute Conditions

Diarrhea

Constipation

Dehydration

Pressure Ulcers

Gastric or Duodenal Ulcers

Protein-Energy Malnutrition

Anemia

pp.237 -296

13

Nutrition Management of Chronic Conditions

Musculoskeletal Diseases

Parkinson’s Disease

Obesity

Multiple Sclerosis

Cerebrovascular Accident

Cancer

Chronic Obstructive Pulmonary Disease

Hypertension

Diabetes

 

pp. 297-361

14

Advanced Nutrition Support

 Malnutrition and hospitals

 Nutrition support

 Enteral nutrition

 Monitoring tube feedings

 Parenteral nutrition

 Refeeding syndrome

                               

PP. 363-388

15

Geriatric Nutrition  reports

 

4th  HOUR EXAM – FINALS WEEK

Grading Scale:

 

 


POINT SCORE

 

564-600

540-563

522-539

504-521

480-503

462-479

444-461

420-443

402-419

384-401

360-383

    <360

 

PERCENTAGE

 

94 -100%

90 - 94%

87 - 90%

84 - 87%

80 - 84%

77 - 80%

74 - 77%

70 - 74%

67 - 70%

64 - 67%

60 - 64%

    < 60%

 

 

GRADE

 

A

A-

B+

B

B-

C+

C

C-

D+

D

D-

E

 


Evaluation:                                                          

 

1st HOUR EXAM - THURSDAY, SEPTEMBER 30                                               100 points

2nd HOUR EXAM - THURSDAY, OCTOBER 21                                     100 points

3rd HOUR EXAM - THURSDAY, NOVEMBER 18                                               100 points

4th  HOUR EXAM -  FINALS WEEK                                                                       100 points

Geriatric Nutrition Case Study Reports (5 @ 20 points each)                            100 points

Geriatric Nutrition Service Activity                                                                                  50 points

Class Participation -- Minute papers, class contribution and attendance  --                       50 points                                                        TOTAL                                                                         600