This paper discusses geriatric nutrition, age-related changes and dietary needs: Adequate intake, proteins, carbohydrates, fats/lipids, vitamins/minerals, water/fiber and diabetics.
Written in 1991; 4,725 words; 18 sources; $ 135.95
From the Paper:
"There have been many researchers who have indicated that nutritional practices among the elderly both affect the aging process and are, in turn, affected by same. ... reports that nutrition may interact with the aging process in three important ways. Foremost is that most tissue functions tend to decrease during adult life, with nutrition and other intervening variables tending to somewhat ameliorate this age-related loss of tissue substance and function. Second, the frequency of many chronic diseases, such as cardiovascular diseases and cancer, increases with advancing age and evidences the highest frequency for those aged individuals falling between 50 and 90."
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