187x Filetype PPTX File size 0.67 MB Source: kaceks.org
Food and Dining Core components of quality of life and quality of care in long term care The Academy of Nutrition and Dietetics tells us… Under-nutrition affects the quality and length of life The prevalence of protein energy nutrition for residents ranges from 23% to 85% Malnutrition is associated with poor outcomes Residents with evidence of malnutrition on restricted diets might have restriction that discouraged food intake Factors Affecting Nutritional Status • Food intake typically declines even in healthy older adults. This is often referred to as the “anorexia of aging” • Decreased appetite can be due to: Decrease in levels of hormones that control satiety and food intake. Depression Multiple medications (Polypharmacy, drug–nutrient interactions, or side effects: anorexia, nausea, vomiting) Sensory loss that affects ability to see, smell, and taste food Oral or dental changes affecting chewing/swallowing ability-most significant problem affecting nutritional intake therefore status Chronic diseases including: cerebrovascular accidents, Parkinson’s disease, cancer, diabetes, and dementia All contribute to changes in appetite, metabolism, and energy needs Consequences of Undernutrition increased morbidly & mortality loss of strength depression lethargy immune dysfunction pressure ulcers delayed recovery from illness increased chance of hospital admission poor wound healing Unintended weight loss MDS 3.0 and Section K States: Food and dining requirements are core components of quality of life and quality of care in nursing homes. Research also tells us that: ◦50 – 75% of residents leave 25% of their food uneaten ◦60 – 80% of residents have physician or dietitian order to receive supplements ◦25% of residents experienced weight loss when research staff conducted standardized weighing procedures over time
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