Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited.
- Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life?
- Which health professionals are best qualified to provide such services?
- What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population?
This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.
- Front Matter
- Acknowledgments
- Contents
- Executive Summary
- 1 Introduction
- 2 Overview: Nutritional Health in the Older Person
- 3 Methods
- 4 Undernutrition
- 5 Cardiovascular Disease
- 6 Diabetes Mellitus
- 7 Renal Disease
- 8 Osteoporosis
- 9 Nutrition Services in the Acute Care Setting
- 10 Nutrition Support
- 11 Nutrition Services in Ambulatory Care Settings
- 12 Nutrition Services in Post-Acute, Long-Term Care and in Community-Based Programs
- 13 Providers of Nutrition Services
- 14 Economic Policy Analysis
- 15 Overall Findings and Recommendations
- Appendix A Acronyms
- Appendix B Glossary
- Appendix C Workshop Speakers, Organizations Contacted, and Consultants to the Committee
- Appendix D State Licensure Laws for the Practice of Dietetics (as of June 1999)
- Appendix E The American Dietetic Association Foundation Knowledge and Skills and Competency Requirements for Entry-Level Dietitians
- Appendix F Advanced Level Credentials in Nutrition
- Appendix G U.S. Preventive Services Task Force Rating of Professionals to Deliver Dietary Counseling
- Appendix H Summary of Cost Estimation Methodology for Outpatient Nutrition Therapy
- Appendix I Committee Biographical Sketches
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