Journal articles: 'Older people – Kansas – Nutrition'

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Wynne, Amanda. "Nutrition in older people." Nutrition & Food Science 99, no. 5 (October 1999): 219–24. http://dx.doi.org/10.1108/00346659910277641.

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Gandy, J. "Nutrition in older people." Journal of Human Nutrition and Dietetics 22, no. 6 (December 2009): 491–92. http://dx.doi.org/10.1111/j.1365-277x.2009.01014.x.

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Murray, Carla. "Improving nutrition for older people." Nursing Older People 18, no. 6 (July 1, 2006): 18–22. http://dx.doi.org/10.7748/nop.18.6.18.s11.

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Clegg, Miriam E., and Elizabeth A. Williams. "Optimizing nutrition in older people." Maturitas 112 (June 2018): 34–38. http://dx.doi.org/10.1016/j.maturitas.2018.04.001.

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Cole, Delwyn. "Optimising nutrition for older people with dementia." Nursing Standard 26, no. 20 (January 18, 2012): 41–48. http://dx.doi.org/10.7748/ns2012.01.26.20.41.c8883.

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Watson, Roger. "Editorial: Nutrition and older people with dementia." Journal of Clinical Nursing 20, no. 3-4 (January 11, 2011): 303–4. http://dx.doi.org/10.1111/j.1365-2702.2010.03268.x.

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Cole, Delwyn. "Optimising nutrition for older people with dementia." Nursing Standard 26, no. 20 (January 18, 2012): 41–48. http://dx.doi.org/10.7748/ns.26.20.41.s49.

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Ojo, Omorogieva. "Optimising nutrition for older people with constipation." Nursing and Residential Care 19, no. 8 (August 2, 2017): 440–44. http://dx.doi.org/10.12968/nrec.2017.19.8.440.

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Walls, Angus W. G., Jimmy G. Steele, Aubrey Sheiham, Wagner Marcenes, and Paula J. Moynihan. "Oral Health and Nutrition in Older People." Journal of Public Health Dentistry 60, no. 4 (December 2000): 304–7. http://dx.doi.org/10.1111/j.1752-7325.2000.tb03339.x.

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&NA;. "Eating Well for Older People." Nutrition Today 39, no. 5 (September 2004): 199. http://dx.doi.org/10.1097/00017285-200409000-00004.

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VISVANATHAN, Renuka. "Undernutrition and housebound older people." Nutrition & Dietetics 66, no. 4 (December 2009): 238–42. http://dx.doi.org/10.1111/j.1747-0080.2009.01377.x.

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Nassim, Grace, Michelle Redmond, Samuel Ofei-Dodoo, Mary Benton, and Kelsey Lu. "Nutrition Self-Efficacy and Dietary Patterns among Older African American Women in Kansas." Kansas Journal of Medicine 13 (August 17, 2020): 209–13. http://dx.doi.org/10.17161/kjm.v13i.14565.

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Introduction. Nutrition is the key contributor to disparities in many chronic diseases. However, little is known about the dietary habits and nutrition self-efficacy beliefs of older African American women with chronic diseases. This study looked at the relationship between nutrition self-efficacy and dietary patterns among older African American women. Methods. A total of 115 African American women 55 years and older, with one or more chronic diseases such as hypertension, diabetes, and hyperlipidemia, were recruited from a midwestern city in Kansas. Participants completed a survey comprised of dietary intake items and the Physical Activity and Nutrition Self-Efficacy (PANSE) scale. Data were analyzed with descriptive statistics, Spearman correlation, and Wilcoxon rank sum test (Mann-Whitney U Test). Results. There was a 79% (91/115) participation rate. Participants were confident in their ability to maintain healthy behaviors (57.67/72; SD = 11.22). The mean dietary score for fats and carbohydrate consumption was 32.67 ± 2.48 compared to 5.89 ± 3.52 for fruit and vegetable intake. A significant positive correlation was observed between fruit and vegetable intake and nutrition self-efficacy. A higher fruit and vegetable intake were observed among married women (mean = 7.35; SD = 4.45). Conclusion. Our findings shed new light on older African American women’s perceptions of healthy eating and the confidence to eat heathy. Based on these results, older African American women met the daily fruit and vegetable recommendations; however, more work is needed to understand how to intervene to improve dietary behaviors regarding fat and carbohydrate consumption in this population. While more research is needed, the findings indicated behavioral theories such as nutrition self-efficacy may have utility in tailoring nutrition interventions in an older African American population.

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Best, Carolyn, and Helen Hitchings. "Improving nutrition in older people in acute care." Nursing Standard 29, no. 47 (July 22, 2015): 50–57. http://dx.doi.org/10.7748/ns.29.47.50.e9873.

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Donnelly, Geraldine, Lauren Wentworth, and Martin J. Vernon. "Nutrition, older people and the end of life." Clinical Medicine 13, Suppl 6 (December 2013): s9—s14. http://dx.doi.org/10.7861/clinmedicine.13-6-s9.

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Yadigar, S., H. Yavuzer, S. Yavuzer, M. Cengiz, M. Yürüyen, A. Döventaş, and D. S. Erdinçler. "Primary sarcopenia in older people with normal nutrition." Journal of nutrition, health & aging 20, no. 3 (June 23, 2015): 234–38. http://dx.doi.org/10.1007/s12603-015-0562-4.

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Buttriss, Judy. "Nutrition in older people – the public health message." Nutrition Bulletin 24, no. 1 (March 1999): 48–57. http://dx.doi.org/10.1111/j.1467-3010.1999.tb01135.x.

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Copeman, June, and Karen Hyland. "Nutrition in older people: a dietitian's perspective (annexe)." Nutrition Bulletin 24, no. 1 (March 1999): 58–60. http://dx.doi.org/10.1111/j.1467-3010.1999.tb01136.x.

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Gariballa, Salah. "Nutrition and older people: special considerations relating to nutrition and ageing." Clinical Medicine 4, no. 5 (September 1, 2004): 411–14. http://dx.doi.org/10.7861/clinmedicine.4-5-411.

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CAMPBELL, WAYNE W. "Dietary Protein Requirements of Older People." Nutrition Today 31, no. 5 (September 1996): 192–97. http://dx.doi.org/10.1097/00017285-199609000-00002.

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Allan, Patricia. "Nutrition and older people: the role of antioxidant vitamins." Nursing Older People 12, no. 3 (May 1, 2000): 8–10. http://dx.doi.org/10.7748/nop.12.3.8.s8.

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Kelly, Colette. "Aspects of nutrition for older people in institutional care." Nursing and Residential Care 3, no. 3 (March 2001): 112–13. http://dx.doi.org/10.12968/nrec.2001.3.3.7920.

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Ratnaike, Ranjit N. "Dysphagia: implications for older people." Reviews in Clinical Gerontology 12, no. 4 (November 2002): 283–94. http://dx.doi.org/10.1017/s095925980201242x.

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Dysphagia is defined as difficulty in swallowing solids or liquids and is distinct from odynophagia, which is pain on swallowing. Dysphagia occurs in a range of conditions that affect the oral, pharyngeal and oesophageal phase of swallowing. The problem of dysphagia assumes greater importance in older persons. Some people may not be able to communicate that a problem exists. In others the lack of nutrition due to dysphagia compounds existing undernutrition, a common problem in institutionalized older persons. This paper discusses dysphagia in the context of the older person and outlines the normal mechanism of swallowing, the important clinical distinction between oropharyngeal dysphagia and oesophageal dysphagia, the aetiology of dysphagia and issues of management.

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Mahmudiono, Trias, Stefania Widya Setyaningtyas, Qonita Rachmah, Mahmud Aditya Rifqi, Diah Indriani, Triska Susila Nindya, Hario Megatsari, and Wantanee Kriengsinyos. "Dietary and Physical Activity Modifications Intervention for Older People." Global Journal of Health Science 11, no. 2 (January 15, 2019): 70. http://dx.doi.org/10.5539/gjhs.v11n2p70.

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OBJECTIVE: Diet and physical activity modification such as specialized gymnastic, Taichi, or yoga could reduce either blood glucose or HbA1C level in diabetes patients among older people. This study was a behaviorally based nutrition education intervention for older people in reducing their HbA1C and total cholesterol level in urban area in Indonesia. DESIGN: This was quasi experimental study with three-month behavioral intervention based on Social Cognitive Theory. SETTING: The study was held in Jagir Sub-district located in urban area of Surabaya. Preliminary study showed proportion of hypercholesterolemia and diabetes mellitus among older people in Jagir Sub-district was respectively 21.37% and 2.74%. PARTICIPANTS: 60 older people in Jagir Sub-district was divided into 5 groups consist of: control, physical activity education only, nutrition education only, combination of physical activity and nutrition education, and education material only group. INTERVENTIONS: The intervention was consisted of six sessions physical activity or nutrition education, or both of it performed by trained nutrition science students. MAIN OUTCOME MEASURES: The primary outcomes of this study were HbA1C (%) and total cholesterol (mg/dL) levels. ANALYSIS: The normal distributed or transformed data was analyzed using mixed factorial ANOVA in order to test the difference between groups.

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Du, W. "457 NUTRITION, SARCOPENIA AND FRAILTY." Age and Ageing 50, Supplement_2 (June 2021): ii14—ii18. http://dx.doi.org/10.1093/ageing/afab119.07.

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Abstract Many older people admitted to hospital are malnourished/at risk of malnourishment (30%), have swallowing problems (55%), are frail (25%), have sarcopenia (50%) or a combination of these. On admission to hospital frail older people are at significant risk of worsening nutritional status and prolonged hospital stay. Nutritional status should be identified, documented, food intake monitored and where appropriate they should be referred to the dietitian. The question remains, do staff recognise that frail older people may not eat their food increasing their risk of poor nutrition and outcome. Methods Older people admitted to a ‘Frailty’ Ward were directly observed during lunchtime by WD. The Minimal Eating Observation Form –Version II (MEOF-II) was used to document how much they ate. Frailty status (CFS), presence of Sarcopenia (Sarc-F) and whether a referral to dietetics or speech and language therapy (SLT) was completed. Results 39 patients were observed. Mean age was 82.38 years; median CFS 6 (3–8); median Sarc-F 4(0–9). Median MEOF II was 0 (0–5). Two patients were referred to dietetics and 4 to SLT. 7/40 (17,5%) were at high risk for undernutrition, a further 8/40(20%) were at moderate risk. 82% were severely frail, the remaining were mildly frail. 94% (16/17) exhibited sarcopenia. There was significant correlation between MEOF II and CFS (r = 0.4887, p = 0.00162); MEOFII and Sarc-F (r = 0.4395, p = 0.00512). There was correlation between CFS and Sarc-F (r = 0.80296, p < 0.00001). Only one (6%) was referred to the dietitian. Conclusion Frail older adults are often undernourished on admission to hospital. Nutritional intake is often poor with acute illness. Screening, observation and monitoring of nutritional intake should highlight concerns and needs for intervention. These study high lights that a significant number of older people are frail, fail to complete meals, are at significant risk of under nutrition, yet proactive intervention does not occur.

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Walls, A. W. G., and J. G. Steele. "The relationship between oral health and nutrition in older people." Mechanisms of Ageing and Development 125, no. 12 (December 2004): 853–57. http://dx.doi.org/10.1016/j.mad.2004.07.011.

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Dean, Erin. "Older people interventions bring role of patient nutrition into focus." Nursing Standard 25, no. 36 (May 11, 2011): 9. http://dx.doi.org/10.7748/ns.25.36.9.s13.

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van der Kramer, Vanessa. "Nutrition for older people: building immunity over the winter season." British Journal of Community Nursing 16, Sup11 (November 2011): S22—S24. http://dx.doi.org/10.12968/bjcn.2011.16.sup11.s22.

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Copeman, June. "Promoting nutrition in older people in nursing and residential homes." British Journal of Community Nursing 5, no. 6 (June 2000): 277–84. http://dx.doi.org/10.12968/bjcn.2000.5.6.7396.

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Buttriss, J. "Nutrition in older people - the findings of a national survey." Journal of Human Nutrition and Dietetics 12, no. 5 (October 1999): 461–66. http://dx.doi.org/10.1046/j.1365-277x.1999.00190.x.

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Hemilä, Harri. "Vitamin supplements and mortality in older people." American Journal of Clinical Nutrition 98, no. 2 (August 1, 2013): 502. http://dx.doi.org/10.3945/ajcn.113.064204.

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Dominguez, Ligia J., Nicola Veronese, Fernando Guerrero-Romero, and Mario Barbagallo. "Magnesium in Infectious Diseases in Older People." Nutrients 13, no. 1 (January 8, 2021): 180. http://dx.doi.org/10.3390/nu13010180.

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Reduced magnesium (Mg) intake is a frequent cause of deficiency with age together with reduced absorption, renal wasting, and polypharmacotherapy. Chronic Mg deficiency may result in increased oxidative stress and low-grade inflammation, which may be linked to several age-related diseases, including higher predisposition to infectious diseases. Mg might play a role in the immune response being a cofactor for immunoglobulin synthesis and other processes strictly associated with the function of T and B cells. Mg is necessary for the biosynthesis, transport, and activation of vitamin D, another key factor in the pathogenesis of infectious diseases. The regulation of cytosolic free Mg in immune cells involves Mg transport systems, such as the melastatin-like transient receptor potential 7 channel, the solute carrier family, and the magnesium transporter 1 (MAGT1). The functional importance of Mg transport in immunity was unknown until the description of the primary immunodeficiency XMEN (X-linked immunodeficiency with Mg defect, Epstein–Barr virus infection, and neoplasia) due to a genetic deficiency of MAGT1 characterized by chronic Epstein–Barr virus infection. This and other research reporting associations of Mg deficit with viral and bacterial infections indicate a possible role of Mg deficit in the recent coronavirus disease 2019 (COVID-19) and its complications. In this review, we will discuss the importance of Mg for the immune system and for infectious diseases, including the recent pandemic of COVID-19.

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Yaqoob, Parveen. "Ageing alters the impact of nutrition on immune function." Proceedings of the Nutrition Society 76, no. 3 (November 8, 2016): 347–51. http://dx.doi.org/10.1017/s0029665116000781.

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Immunosenescence during ageing is a major challenge which weakens the ability of older individuals to respond to infection or vaccination. There has been much interest in dietary strategies to improve immunity in older people, but there is an assumption that modulation of the immune response in older people will be based on the same principles as for younger adults. Recent evidence suggests that ageing fundamentally alters the impact of nutrition on immune function. As a result, interpretation of data from studies investigating the impact of diet on immune function is highly dependent on subject age. Study design is critically important when investigating the efficacy of dietary components, and most studies involving older people include rigorous inclusion/exclusion criteria based on medical history, laboratory tests, general health status and often nutritional status. However, immunological status is rarely accounted for, but can vary significantly, even amongst healthy older people. There are several clear examples of age-related changes in immune cell composition, phenotype and/or function, which can directly alter the outcome of an intervention. This review uses two case studies to illustrate how the effects of n-3 PUFA and probiotics differ markedly in young v. older subjects. Evidence from both suggests that baseline differences in immunosenescence influence the outcome of an intervention, highlighting the need for detailed immunological characterisation of subjects prior to interventions. Finally, future work elucidating alterations in metabolic regulation within cells of the immune system as a result of ageing may be important in understanding the impact of diet on immune function in older people.

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DAWSON, Beryl, Jayne TAYLOR, and Emmanuel J. FAVALORO. "Potential benefits of improved protein intake in older people." Nutrition & Dietetics 65, no. 2 (June 2008): 151–56. http://dx.doi.org/10.1111/j.1747-0080.2008.00250.x.

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Lieb, S. M., J. L. Splitter, and C. A. Reimer. "An integrated model for nutrition and physical activity for older Kansas in urban and rural communities." Journal of the American Dietetic Association 101, no. 9 (September 2001): A—79. http://dx.doi.org/10.1016/s0002-8223(01)80269-8.

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Manilla, Barbara, Heather H. Keller, and Margaret R. Hedley. "Food Tasting as Nutrition Education For Older Adults." Canadian Journal of Dietetic Practice and Research 71, no. 2 (July 2010): 99–102. http://dx.doi.org/10.3148/71.1.2010.99.

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Purpose: The likelihood of experiencing poor nutrition status increases as people age. Sampling new foods may promote a continued interest in food and enjoyment of eating. This pilot study was designed to describe and provide a preliminary evaluation of food-tasting activities integrated into nutrition displays directed at community-living older adults. Methods: Three consecutivemonthly nutrition displays incorporating a food-tasting activity were presented at a Guelph, Ontario, recreation centre for seniors. Seniors had an opportunity to taste two recipes at each of three displays; 226 food samples and 155 copies of recipes were taken. Feedback forms were used to determine participants’ interest inmaking the recipes, and whether tasting influenced their interest in preparing the food. Results: Among 54 participants who completed feedback forms about the program, 75.9%indicated that they intended to prepare one or both of the recipes tasted at the display; 70.4%indicated that they would not ormay not havemade the recipe without tasting it beforehand. Conclusions:Dietitians working with community-living older adults could use food tastings to help translate key educational messages into practice, and to encourage eating enjoyment as people age.

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Young, Jacqueline, and Tonks Fawcett. "artificial nutrition in older people with dementia: moral and ethical dilemmas." Nursing Older People 14, no. 5 (July 2002): 19–21. http://dx.doi.org/10.7748/nop2002.07.14.5.19.c2217.

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Wham, Carol, R. Carr, and F. Heller. "Country of origin predicts nutrition risk among community living older people." Journal of nutrition, health & aging 15, no. 4 (October 7, 2010): 253–58. http://dx.doi.org/10.1007/s12603-010-0305-5.

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Leslie, W. S. "Improving the dietary intake of frail older people." Proceedings of the Nutrition Society 70, no. 2 (February 24, 2011): 263–67. http://dx.doi.org/10.1017/s0029665111000036.

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As a population subgroup, older people are more vulnerable to malnutrition especially those who are institutionalised. Recognition of deteriorating or poor nutritional status is key in reversing the effects of undernutrition and reinforces the value of regular weight checks and/or the use of screening tools. Commercially produced supplements are often the first option used to address undernutrition in both acute and community settings. They can be expensive and, although regularly prescribed, have undergone only limited evaluation of their effectiveness in community settings. An alternative but less researched approach to improve the nutritional status of undernourished people is food fortification. This approach may be particularly useful for older people, given their often small appetites. The ability to eat independently has been significantly related to decreased risk of undernutrition. Assisting people who have difficulty feeding themselves independently should become a designated duty and may be crucial in optimising nutritional status. Lack of nutrition knowledge has been identified as the greatest barrier to the provision of good nutritional care. Education and training of care staff are pivotal for the success of any intervention to address undernutrition. The development of undernutrition is a multi-factorial process and a package of approaches may be required to prevent or treat undernutrition. Nutrition must be at the forefront of care if national care standards are to be met.

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Gibbons, Megan R. D., C. Jeya K. Henry, Stanley J. Ulijaszek, and Helen J. Lightowler. "Intra-individual variation in RMR in older people." British Journal of Nutrition 91, no. 3 (March 2004): 485–89. http://dx.doi.org/10.1079/bjn20031071.

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In the factorial estimation of total energy expenditure it is assumed that the intra-individual variation in RMR is small. Little is known about the intra-individual variation in RMR in older subjects. The present study investigated the intra-individual variation in RMR in older people. Measurements of RMR were made in twenty-seven older subjects, mean age 71·6 (sd 6·1) years, on two separate occasions (T1 and T2) and on a third occasion (T3) in nineteen of the subjects. Measurements of height and weight were taken in all subjects. RMR measurements were made in the laboratory using a Deltatrac™ (ventilated-hood indirect calorimeter; Datex, Helsinki, Finland). All subjects had fasted overnight for 12h and refrained from strenuous exercise before measurements. The intra-individual CV in RMR (kJ/d) after T1 and T2 was 2·5% in women and 3·6% in men and was 2·6% in women and 3·4% in men after all three sets of measurements. Although mean RMR did not vary across T1, T2 and T3, there was significant ‘crossing tracks’ across the three measurement occasions in some individuals, reflecting a high degree of within-subject variability. The methods used had a significant measurement error associated with them (high R value; significant F ratio in three-way ANOVA). In conclusion, the results from the present study indicate that intra-individual variation in RMR was low in older people. The intra-individual variation in the elderly is similar to that seen in younger age groups.

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Taylor, J. "Food and nutrition policy: an intervention to improve nutrition in lunch clubs for older people." Journal of Human Nutrition and Dietetics 24, no. 4 (July 4, 2011): 404–5. http://dx.doi.org/10.1111/j.1365-277x.2011.01177_40.x.

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Robinson, Kristen, and Susan Jenkins. "Older Adults Seek Out Congregate Nutrition Programs for Socialization." Innovation in Aging 4, Supplement_1 (December 1, 2020): 18–19. http://dx.doi.org/10.1093/geroni/igaa057.060.

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Abstract Social connectedness is vital for healthy aging. Older adults often have fewer opportunities to socialize due to reasons such as illness, death of spouse, and mobility limitations. The Older Americans Act Congregate Nutrition Program provides meals and related nutrition services in group settings to people age 60 and over. Until now, the contribution of congregate meals to the socialization of older adults has been primarily anecdotal. However, according to data from the 2019 National Survey of Older Americans Act Participants, over 40% of the 1.5 million people receiving congregate meals said that they started attending to socialize with other people. According to the data, two-thirds report their social opportunities have increased since becoming involved with these services. To measure the impact of program participation on socialization outcomes, an evaluation compared congregate program participants to non-participants. Findings from regression-adjusted socialization outcomes found that congregate meal participants were less likely to screen positively for depression (18% vs. 24% p<.05) and have greater satisfaction with their socialization opportunities (94% vs. 86% p<.01), yet there was no significant difference in a measure of perceived loneliness. Based on these results, we used weighted, bivariate tests to detect differences between congregate meal participants who were satisfied with the socialization opportunities to those who were not. Our findings suggest a significant relationship between number of days per week participants attended congregate meals and satisfaction with socialization, X2 (2, N = 1,072) = 7.5, p = < .05.

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McElnay, Caroline, Bob Marshall, Jessica OSullivan, Lisa Jones, Tracy Ashworth, Karen Hicks, and Rachel Forrest. "Nutritional risk amongst community-living Maori and non-Maori older people in Hawkes Bay." Journal of Primary Health Care 4, no. 4 (2012): 299. http://dx.doi.org/10.1071/hc12299.

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INTRODUCTION: Maintaining good nutrition is vital for healthy ageing. Poor nutrition increases the risk of hospitalisation, disability and mortality. Research shows clinical malnutrition is preceded by a state of nutritional risk and screening can identify older people at risk of poor nutrition or who currently have impaired nutritional status. AIM: To assess the population prevalence of nutritional risk amongst community-living Maori and non-Maori older people in Hawkes Bay. METHODS: A postal survey of 1268 people aged 65 years or older on the electoral roll for Hawkes Bay was conducted. Nutritional risk was measured using the SCREEN II questionnaire. RESULTS: Responses from 473 people were received (43.8% male, 49.9% female, 6.3% unspecified) with an estimated average age of 74 years. Nutritional risk was present amongst 56.5% of older people with 23.7% at risk and 32.8% at high risk. Maori were 5.2 times more likely to be at nutritional risk than non-Maori. Older people living alone were 3.5 times more likely to be at nutritional risk than those living with others. The most frequent risk factors were low milk-product intake, perception of own weight being more or less than it should be, and low meat and alternatives intake. Skipping meals and low fruit and vegetable intake were additional frequent risk factors for Maori. DISCUSSION: Both living situation and ethnicity are associated with nutritional risk. Further investigation is needed to confirm these findings and to determine issues specific for older Maori, including barriers to good nutrition and opportunities for nutritional improvement. KEYWORDS: Maori; nutritional status; older people

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Fatmah, Fatmah, Suyud Warno Utomo, and Fatma Lestari. "Broccoli-Soybean-Mangrove Food Bar as an Emergency Food for Older People during Natural Disaster." International Journal of Environmental Research and Public Health 18, no. 7 (April 1, 2021): 3686. http://dx.doi.org/10.3390/ijerph18073686.

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Older people risk poor nutritional status during natural disasters due to low intakes of energy, carbohydrates, protein, and fat. A food bar is a form of emergency food product that contains carbohydrate and protein, and is practical for disaster situations. The study aimed to investigate the effect of a broccoli-soybean-mangrove food bar on older people’s weight following natural disasters. A quasi-experimental pre-post intervention study was designed using 33 subjects at the treatment group of various nutritional status types of older people during two weeks with balanced nutrition education over two weeks. Bivariate analysis with a paired t-test used to test whether weight, macronutrient intakes, and balanced nutrition knowledge were significantly different before and after the study. The study showed broccoli-soybean-mangrove food bar consumption resulted in a significantly increased weight of 0.2 kg, energy (291.9 kcal), protein (6.1 g), carbohydrate (31.1 g), dan fat (15.6 g) intakes. Balanced nutrition education of older people could also substantially increase knowledge of older people regarding nutrition (11.8 points). The proportion of malnourished subjects who gained weight was more remarkable than normal subjects in the first and second weeks of the intervention. However, the proportion of normal nutritional status subjects having increased macronutrients intakes was higher than the malnourished subjects. These findings recommend broccoli-soybean-mangrove food bar consumption to significantly improve weight and macronutrients intakes in older people following a natural disaster. It is necessary to make the broccoli-soybean-mangrove food bar more available, accessible, and affordable to all people in emergencies, mainly for older people.

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Bogden, John D. "Studies on Micronutrient Supplements and Immunity in Older People." Nutrition Reviews 53, no. 4 (April 27, 2009): S59—S65. http://dx.doi.org/10.1111/j.1753-4887.1995.tb01518.x.

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Veronese, N., C. Trevisan, S. Carraro, S. Sarti, B. M. Zanforlini, M. De Rui, A. Coin, E. Manzato, and G. Sergi. "Hypovitaminosis D and fat mass in healthy older people." European Journal of Clinical Nutrition 70, no. 9 (June 1, 2016): 1080–82. http://dx.doi.org/10.1038/ejcn.2016.95.

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Starr, John M., and Roanna Hall. "Predictors and correlates of edentulism in healthy older people." Current Opinion in Clinical Nutrition and Metabolic Care 13, no. 1 (January 2010): 19–23. http://dx.doi.org/10.1097/mco.0b013e328333aa37.

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Donovan, C. O., G. Horigan, and H. McNulty. "B-vitamin status and cognitive function in older people." Journal of Human Nutrition and Dietetics 24, no. 3 (May 6, 2011): 281–82. http://dx.doi.org/10.1111/j.1365-277x.2011.01175_6.x.

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Chen, L. K. "S-08: Impact of nutrition for health of older people: Asian's perspective." European Geriatric Medicine 6 (September 2015): S163. http://dx.doi.org/10.1016/s1878-7649(15)30565-9.

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Timms, Lorna. "Effect of nutrition on wound healing in older people: a case study." British Journal of Nursing 20, Sup6 (June 7, 2011): S4—S10. http://dx.doi.org/10.12968/bjon.2011.20.sup6.s4.

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Blaikley, Catherine. "Use of oral nutrition supplements in the diet of malnourished older people." British Journal of Community Nursing 20, no. 11 (November 2, 2015): 526–28. http://dx.doi.org/10.12968/bjcn.2015.20.11.526.

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Journal articles on the topic 'Older people – Kansas – Nutrition'

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