Coming soon
ELDERLY HEALTH, NUTRITION AND WELL BEING
Paper Code:
HFN 144(G)
Credits:
04
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
• To understand the changes that occur in the body as a person ages
• To understand the nutritional requirements of the elderly
• To identify the most common types of nutritional disorders and deficiencies and the signs and symptoms of each
• To understand the role of functional foods in well being of elderly population
12.00
Unit I:
UNIT 1
Process of Aging
Changes associated with Aging –
• Physiological changes – Loss of teeth, Decreased neuromuscular coordination, Impaired hearing and vision, Diminished sense of taste and smell, Anorexia, Physical discomfort
• Changes in body composition
• Changes in gastro-intestinal tract
• Changes in cardiovascular system
• Changes in respiratory function
• Changes in renal function
• Changes in skeletal tissue
• Hormonal changes
• Socio-psychological changes
12.00
Unit II:
UNIT 2
Dietary and Nutritional Requirement
• Nutrient needs
• Recommended dietary allowances
• Diet and feeding pattern
12.00
Unit III:
UNIT 3
Nutrition related problems, management, prevention and control
• Malnutrition, Obesity, Osteoporosis, Oral and dental health, anaemia, constipation, neurological dysfunction
• Degenerative diseases – Cancer, Cardiovascular diseases, Diabetes
• Nutrition Support – Parentral/Enteral/Oral
12.00
Unit IV:
UNIT 4
Nutritional Assessment
• Dietary assessment
• Biochemical estimation
• Anthropometry
• Clinical examination
• Screening tools for nutritional status assessment of the elderly - MNA, SGA, MUST
12.00
Unit V:
UNIT 5
Functional foods and aging populations
• Definition and functions - Functional foods, Neutraceuticals, phytochemicals, food supplements, antioxidants
• Common functional foods – probiotics and prebiotics products, cholesterol lowering products, omega 3 foods, calcium and vitamin D enriched foods
Health programme/s for elderly in India
• National program for the health-care for the elderly (NPHCE) in India
• CONTRIBUTION OF VOLUNTARY ORGANIZATIONS FOR THE WELFARE OF THE AGED
Essential Readings:
• Singh Amarjeet, Kaur Sukhpal, Kishore Jugal (2014) Comprehensive Textbook of Elderly Care. Century Publications, New Delhi
• Khanna, K., Gupta, S. and Seth, R. (2013). Textbook of Nutrition and Dietetics, Phoenix Pub. House Pvt. Ltd. , New Delhi.
• Swaminathan, M.S. (1985). Advanced Textbook on Food and Nutrition. Vol. I & II. The Bangalore Printing & Publishing Co. Ltd. Bangalore.
• Garrow, J.S., James, W.P.T. and Ralph, A. (2000): Human Nutrition Dietetics, 10th Edition, Churchill Livingstone.
• Srilaxmi, B. (2014). Diettics. New Age International Publishers, New Delhi
• Antia, F.P. and Abraham, P. (1997). Clinical Dietetics and Nutrition. Oxford University Press, Delhi.
• Robinson, C.H. and Lawler, M.R. (1986). Normal and Therapeutic Nutrition. Macmillan, New York.
• Sharma, S. (2000). Human Nutrition and Meal Management. Jananada Prakashan, Ansari Road, New Delhi.
• Sharlin, J. and Edelstein, S. (2011). Essentials of Life Cycle Nutrition. Jones and Bartlett Publishers, Canada.
• Research Papers and Reports
Academic Year:
