Geriatrics exam 2 study
Chapter 6
Calories are units of heat that are used to measure available energy in consumed food. Factors that
influence calories used are:
• Activity pattern
• Gender
• Body size
• Age
• Body temperature
• Emotional status
• The temperature of climate in which the person lives.
Various nutrients provide amounts of calories. Fats which can come from either can come from either
plants sources (oleomargarine) or animal sources butter. Alcohol yields 7/calories to grams and no
nutritional value. If sick, need to intake more calories.
Fats- A certain amount of fat is necessary and desirable in the diet to aid in the absorption of fat-soluble
vitamins and to provide adequate amounts of essential fatty acids. Fat is desirable because it adds flavor
to food and provides a sense of fullness with a meal. Foods with no fat would be unappealing, poor
tasting, and not very satisfying.
Fat-soluble vitamins- Vitamin A- Found in milk, butter, cheese, fortified margarine, liver, green and
yellow vegetables and Fruits. Promote healthy epithelium ability to see in dim light, normal mucus
formation.
Vitamin D- Promotes absorption of calcium
Vitamin E- Promotes integrity of red blood cells
Vitamin K- Essential for formation of prothrombin, which is necessary for blood clotting.
Vitamin C- ascorbic acid- promotes healing and elasticity of capillary walls. Absorbs iron give them
orange juice. May turn stool colors.
Sodium- is one of the most important elements in the body. Sodium is mostly fond in extracellular fluid.
Sodium levels are regulated by kidneys, which retain or eliminate sodium according to the body needs.
Potassium- is the major intracellular ion in the body. Many diuretic and antihypertensive medications
deplete the body of potassium as can prolonged or frequent diarrhea.
Water- Approximately 60% of the average adult body is composed of water.
Most adults require 2000 to 3000 mL of fluid each day. Most of this is consumed as beverages such as
water, tea, coffee, and juice. Solid foods are practically fruits and vegetables contain significant amount
of water.
Malnutrition- is defined as a disorder of nutrition resulting from unbalanced insufficient or excessive diet
or form impaired absorption, assimilation or use of food.
, Factors affecting nutrition in older adults
• Chronic health factors
• Chronic obstruction pulmonary disease
• Chronic heart failure
• Arthritis
• Dementia
• And many others can interfere with obtaining and preparing adequate nutritional food
Pain- Whether it is chronic or acute can interfere with an older persons appetite and desire to procure,
prepare and consume food
Cost of food is a concern for many older adults with limited income. Food rich in protein, such as meats
and dairy products, tend to be more expensive than starchy carbohydrates
Depression- is a common reason for decreased appetite in older adults. Grief failing, health, loss of
independence.
Hemoglobin- is a complex protein-iron molecule responsible for the transport of oxygen and carbon
dioxide with the blood stream. Low hemoglobin levels may result from anemia or blood loss
More common in subtle blood loss form bleeding gastric or duodenal ulcers, diverticulitis tumors, or
pathologic lower gastrointestinal tract conditions.
Risk factors for deficient fluid volume in older adults:
• Altered swallow reflex (patients with stroke)
• Nausea and an unwillingness to eat or drink
• Acute emotional distress and decreased interest in personal needs
• Inability to obtain adequate fluids without assistance (bedridden patients)
• Altered cognition( Alzheimer disease or dementia) and lack of awareness of the needs fluids
• Draining wounds, open sores, or ulcers
• Diuretic medications
• Kidney disease
• Tube feedings of low-sodium preparations
• Diaphoresis
• Intermittent or persistent vomiting
• Intermittent of persistent diarrhea
Risk for Excess fluid Volume in Older adults
• Increased fluid intake secondary to excess sodium intake, hyperglycemia, or medications
• Compulsive water drinking
Chapter 6
Calories are units of heat that are used to measure available energy in consumed food. Factors that
influence calories used are:
• Activity pattern
• Gender
• Body size
• Age
• Body temperature
• Emotional status
• The temperature of climate in which the person lives.
Various nutrients provide amounts of calories. Fats which can come from either can come from either
plants sources (oleomargarine) or animal sources butter. Alcohol yields 7/calories to grams and no
nutritional value. If sick, need to intake more calories.
Fats- A certain amount of fat is necessary and desirable in the diet to aid in the absorption of fat-soluble
vitamins and to provide adequate amounts of essential fatty acids. Fat is desirable because it adds flavor
to food and provides a sense of fullness with a meal. Foods with no fat would be unappealing, poor
tasting, and not very satisfying.
Fat-soluble vitamins- Vitamin A- Found in milk, butter, cheese, fortified margarine, liver, green and
yellow vegetables and Fruits. Promote healthy epithelium ability to see in dim light, normal mucus
formation.
Vitamin D- Promotes absorption of calcium
Vitamin E- Promotes integrity of red blood cells
Vitamin K- Essential for formation of prothrombin, which is necessary for blood clotting.
Vitamin C- ascorbic acid- promotes healing and elasticity of capillary walls. Absorbs iron give them
orange juice. May turn stool colors.
Sodium- is one of the most important elements in the body. Sodium is mostly fond in extracellular fluid.
Sodium levels are regulated by kidneys, which retain or eliminate sodium according to the body needs.
Potassium- is the major intracellular ion in the body. Many diuretic and antihypertensive medications
deplete the body of potassium as can prolonged or frequent diarrhea.
Water- Approximately 60% of the average adult body is composed of water.
Most adults require 2000 to 3000 mL of fluid each day. Most of this is consumed as beverages such as
water, tea, coffee, and juice. Solid foods are practically fruits and vegetables contain significant amount
of water.
Malnutrition- is defined as a disorder of nutrition resulting from unbalanced insufficient or excessive diet
or form impaired absorption, assimilation or use of food.
, Factors affecting nutrition in older adults
• Chronic health factors
• Chronic obstruction pulmonary disease
• Chronic heart failure
• Arthritis
• Dementia
• And many others can interfere with obtaining and preparing adequate nutritional food
Pain- Whether it is chronic or acute can interfere with an older persons appetite and desire to procure,
prepare and consume food
Cost of food is a concern for many older adults with limited income. Food rich in protein, such as meats
and dairy products, tend to be more expensive than starchy carbohydrates
Depression- is a common reason for decreased appetite in older adults. Grief failing, health, loss of
independence.
Hemoglobin- is a complex protein-iron molecule responsible for the transport of oxygen and carbon
dioxide with the blood stream. Low hemoglobin levels may result from anemia or blood loss
More common in subtle blood loss form bleeding gastric or duodenal ulcers, diverticulitis tumors, or
pathologic lower gastrointestinal tract conditions.
Risk factors for deficient fluid volume in older adults:
• Altered swallow reflex (patients with stroke)
• Nausea and an unwillingness to eat or drink
• Acute emotional distress and decreased interest in personal needs
• Inability to obtain adequate fluids without assistance (bedridden patients)
• Altered cognition( Alzheimer disease or dementia) and lack of awareness of the needs fluids
• Draining wounds, open sores, or ulcers
• Diuretic medications
• Kidney disease
• Tube feedings of low-sodium preparations
• Diaphoresis
• Intermittent or persistent vomiting
• Intermittent of persistent diarrhea
Risk for Excess fluid Volume in Older adults
• Increased fluid intake secondary to excess sodium intake, hyperglycemia, or medications
• Compulsive water drinking
