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.
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Wk |
TOPIC |
READING |
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1 |
Introduction to Geriatric Nutrition |
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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 |
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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 |
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1st
HOUR EXAM
- THURSDAY, SEPTEMBER 30 |
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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 |
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6 |
Nutritional
Assessment Factors
Affecting Nutritional Status Measurement
of Nutritional Status |
pp. 25-62 |
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2ND
HOUR EXAM
- THURSDAY, OCTOBER 28 |
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7 |
Drugs
and Nutritional Considerations in the Aging Adult Dietary impact on drug absorption Effects of drugs on nutrients |
Handout;
pp. 29 & 59 |
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8 |
The
Eating Environment and Eating Rehabilitation |
pp.
63-125 |
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9 |
Impaired
Swallowing and Dysphagia |
pp.
127-165 |
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10 |
Impaired
Mobility; cognitive & perceptual defects |
Pp
167-236 |
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3rd
HOUR EXAM
- THURSDAY, November 18 |
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11-12 |
Nutrition
Management of Acute Conditions Diarrhea Constipation Dehydration Pressure Ulcers Gastric or Duodenal Ulcers Protein-Energy Malnutrition Anemia |
pp.237
-296 |
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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 |
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14 |
Advanced
Nutrition Support Malnutrition and hospitals Nutrition support Enteral
nutrition Monitoring tube feedings Parenteral nutrition Refeeding syndrome |
PP.
363-388 |
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15 |
Geriatric
Nutrition reports |
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4th HOUR EXAM – FINALS WEEK
Grading
Scale:
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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 |
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PERCENTAGE 94 -100% 90 - 94% 87 - 90% 84 - 87% 80 - 84% 77 - 80% 74 - 77% 70 - 74% 67 - 70% 64 - 67% 60 - 64% < 60% |
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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