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Nutrition for Elderly People

Prior knowledge

Biol5009, Human Biochemistry and Molecular Biology

Biol5010, Regulation of Physiological Functions in Human Organism

Medi5002, Nutrition Policy and Nutrition Science

Course abstract

With advancing age, there are significant changes in body composition that affect the nutritional needs of an individual. There is complex interrelationship among nutrition, health status, and clinical outcomes. The risk of developing one or more nutritional disorders increases as a function of age, paralleling the age – associated rise in the prevalence of disease and disability often causally related to the development of protein, energy, and micronutrient deficiency states as well as to obesity. The process of ageing can introduce other factors, including social isolation, the use of multiple medications, etc.

Learning outcomes and their assessment

Knowledge:
1) understand the significant changes in the body composition with age;
Practical skills:
2) comprehend relationship among nutrition, health status and clinical outcomes;
3) be able identify problems related to energy – protein deficiency state
(Mini nutritional assessment);
Competencies:

4) education of patients and families about the nutritional needs.

Course Content(Calendar)

Lectures
1. Age related physiologic changes. Age – related changes that affect nutrition. Lecture (4)
2. Nutrient requirements for maintaining health. Lecture/seminar (2/3)
3. The interrelationship among nutrition, activity, disease. Lecture/seminar (2/3)
4. Protein – energy under nutrition (Malnutrition). Mini Nutritional Assessment. Lecture/seminar (2/3)
5. Vitamin and Trace Mineral Disorders in the elderly. Lecture (2)
6. Osteoporosis. Calcium and vitamin D in prevention programs and treatment. Lecture (2)
7. Constipation in the elderly. Dietary approaches. Lecture (2)
8. Lipoprotein disorders. Atherosclerosis. Lecture/seminar (2/3)
9. Pharmacotherapy in elderly. Drug – nutrition interactions. (Lecture 2)
Seminars
1st seminar. Nutrient requirements for maintaining health.
2nd seminar. The interrelationship among nutrition, activity, disease.
3rd seminar. Mini Nutritional Assessment.

4th seminar. Lipoprotein disorders. Atherosclerosis.

Requirements for awarding credit points

Participation in seminars is mandatory.
The final rating of the study course will be resulted from the:
1) written report and its defence (50%);

2) results of the written examination – test 50%.

Description of the organization and tasks of students’ independent work

Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars and to elaborate report, final examination; to study literature on topics related to respective course.

Criteria for Evaluating Learning Outcomes

The final rating of the study course will be resulted from the:
1) report (50%);

2) results of the written examination – test 50%.

Compulsory reading

1. Zariņš, Z., Neimane, L., Bodnieks, E. (2018) Uztura mācība. 7. papild. izdevums, LU Akadēmiskais apgāds.
2. Molecular basis of nutrition and aging. (2016) Edit. M.Malavolta, E. Mocchegiani. Elsevier Academic Press.
3. Principles of geriatric medicine & gerontology (2003) 5th edit. Edit. W.R. Hazzard, J.P. Blass, J.B. Halter, J.G. Ouslander, M. E. Tinetti. McGraw-Hill Companies.

4. Merck Manual of Geriatrics. 3rd edit. Edit. R.Berkow, M.H.Beers. Merk.

Further reading

1. Zariņš, Z., Neimane, L. Bodnieks, E. (2015) Uztura mācība. LU Akadēmiskais apgāds.
2. Skutelis, A., Bārene, I. (2013) Zāļu un uztura mijiedarbība un blaknes. Medicīnas apgāds.
3. Handbook of Nutrition and Food (2013) Edited by C.D. Berdanier, J.T. Dwyer, D.Heber. Third edition. CRC Press.
4. Handbook of Obesity Treatment (2019). Second Edition. Edit. T.A. Wadden, G.A. Bray. Guilford Press.
5. Ziegler, E.E., Filer, L.J. (1996) Present knowledge in nutrition. ILSI Press.
6. Lutz, C., Przytulski, K.R. (1994) Nutrition and diet therapy.

7. Shils, M.E., Olson, J.A. (1994) Modern nutrition in health and disease. Lea & Febiger.

Periodicals and other sources

1. The British Journal of Nutrition
2. Food and Nutrition bulletin

3. European Journal of Nutrition