I. Need for nutritional homeostasis
II. Relationships between diet and nutrition
III. Problems from malnutrition
A. Diversity of problems
B. Onset - rapid versus gradual
C. Nature - vague versus specific
D. Consequences
1. Difficulty
maintaining homeostasis
2. Decreased
enjoyment
3. Contributing
to disease
IV. A proper diet
A. A word of caution
B. Diet based on food selection - Food Guide
Pyramid
C. Diet based on chemical composition
1. Recommended
Dietary Allowances (RDAs)
a. Specific nutrients
b. Energy intake
c. Suggested modifications for the elderly
2. U.S. Recommended
Daily Allowances (U.S. RDAs)
3. Estimated
Safe and Adequate Daily Dietary Intakes (ESADDIs)
4. Dietary Reference
Intakes (DRIs)
5. Comparing
proper diets for younger and older adults
V. Malnutrition among the elderly
A. Incidence
B. Reducing and preventing malnutrition
1. Evaluating
nutritional status
2. Identifying
factors contributing to malnutrition
3. Evaluating
and adjusting diet
a. Main strategy and specific considerations
b. Providing assistance
4. Using
supplements - reasons and cautions
5. A continuing
process
VI. Energy and body weight
A. Energy uses and storage
B. Dietary sources of energy
1. Types of
molecules
2. Obtaining
energy from molecules
3. Glycolysis
and mitochondria
4. Kilocalories
(kcals)
C. Energy balance
1. Effects of
energy balance and imbalance
2. Energy use
a. Basal metabolic rate (BMR)
b. Digestion
c. Physical activity
d. Defense and healing
e. Pregnancy
3. Age-related
changes in energy use
a. BMR
b. Digestion
c. Physical activity
d. Defense and healing
e. Pregnancy
4. Age-related
changes in energy balance
D. Overweight and obesity
1. Using tables
2. Using body
mass index
3. Using percent
body fat
4. Definitions
of obesity
5. Consequences
of obesity
6. Prevention
and correction
E. Underweight
1. Definition
and causes
2. Consequences
3. Prevention
and correction
VII. Carbohydrates
A. Digestible carbohydrates
B. Indigestible carbohydrates: fiber
1. Uses
a. Sugars
b. Fiber
2. Recommended
dietary intakes
C. Carbohydrate deficiencies
1. Digestible
carbohydrates
2. Fiber
D. Carbohydrate excesses
1. Digestible
carbohydrates
2. Fiber
VIII. Lipids
A. Sources
B. Tri-, di-, and monoglycerides, and fatty
acids
C. Cholesterol
D. Uses
E. Recommended dietary intakes
F. Lipid deficiencies
G. Lipid excesses and blood lipoproteins
IX. Proteins
A. Types and sources
B. Uses
C. Recommended dietary intakes
D. Protein deficiencies
E. Protein excesses
X. Water
A. Sources and losses
B. Uses
C. Recommended dietary intakes
D. Water deficiencies
E. Water excesses
XI. Vitamins
A. Characteristics
B. Sources
1. Foods
2. Supplements
C. Deficiencies and excesses
XII. Minerals
A. Characteristics
B. Sources
C. Deficiencies and excesses
XIII. Nutrition and alcohol
XIV. Nutrition and medications
XV. Nutrition and disease
XVI. Nutrition and maximum longevity
A. Dietary restriction (caloric restriction)
B. Effects
©Copyright 1999 - Augustine G. DiGiovanna - All rights reserved.
This material may be reproduced or distributed in any form or by any
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the following two conditions: (1) If no individual, group, organization,
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and only for use by instructors and students in courses where students
are required to purchase the book HUMAN AGING: BIOLOGICAL PERSPECTIVES
by Augustine G. DiGiovanna, The McGraw-Hill Companies, New York, 1994 or
2000; (2) If prior written permission is obtained from Augustine G. DiGiovanna.