Plans for Healthy Aging
http://www.cel.sfsu.edu/olli/

Mastick Seniors Center
http://www.mastickcenter.com/

Hancock, Emily F. “The pharmacist’s approach to nutritional problems in older adults. (RX: Education).” Chain Drug Review 17.n6 (March 13, 1995): RX13(4). General Reference Center Gold. Thomson Gale. De Anza College. 31 Oct. 2006

the following changes occur normally with age. In the cardiovascular system there is a decrease in cardiac output, stroke volume, elasticity of blood vessels, peripheral blood flow, and organ perfusion. In the gastrointestinal system there is a decrease in acid secretion, gastric emptying time, gut motility, peristaltic activity, gastric blood flow, in absorption of calcium and iron from small intestine. In the hepatic system there is a decrease in hepatic blood flow and an altered metabolic capacity. In the genitourinary system there is a decrease in functioning glomeruli, glomerular filtration rate, renal blood flow, and excretory and reabsorptive capacities of the renal tubules. In general the other organ systems experience decreases in function also. What is more alarming is the decrease in reserve of the body. The body is less able to deal with significant challenges because of the decreases in capacity.

Other physiological changes may more directly influence nutrition and its outcomes. Often impaired taste and smell, reduced appetite, difficulties in chewing or swallowing, and other functional disabilities become more prevalent and recognizable. Furthermore, there may be complications of adverse medication-nutrient interactions. Increases in illness, the use of modified or special diets, alcohol abuse, social isolation, depression, and dementia in this age group make the whole picture rather complex. Over 85% of older adults in the United States suffer from chronic diseases which could benefit from a nutritional intervention

Initial Nutrition Screening Tool

I. Weight Change

a. Has lost 10 or more pounds in the past 6 months
b. Has gained 10 or more pounds in the past 6 months

II. Eating Habits

a. Does not have enough food to eat daily
b. Usually eats alone
c. Eats nothing on one or more days per month
d. Poor appetite
e. On a special or modified diet
f. Has low or no intake of fruits, vegetables, whole grain breads, or milk products
g. Has two or more alcoholic beverages daily
h. Has difficulty chewing or swallowing
i. Has pain in mouth, teeth, or gums

III. Living Environment

a. Lives alone
b. Is homebound
c. Does not have functional stove or refrigerator
d. Home has inadequate heating or cooling

IV. Functional Status (regularly needs assistance with these activities)

a. Bathing
b. Dressing
c. Toileting
d. Eating
e. Food preparation
f. Medication administration

Comprehensive Nutritional Screening Tool

I. Body Weight

a. Is more than 10% below ideal Body Weight
b. Is more than 10% above ideal Body Weight

Ideal body weight is calculated as follows:

Men: 106 lb + [6 x inches over 5 feet]

Women: 100 lb + [5 x inches over 5 feet]

c. Unintentional weight loss gain has been a trend for more than 6 months with more than 2 pounds per month

II. Laboratory Data

a. Serum albumin below 3.5 gm/dl
b. Serum cholesterol below 160 mg/dl
c. Serum cholesterol above 240 mg/dl

III. Medication Use

a. Takes three or more prescription medications
b. Uses over-the-counter medications at liberty
c. Uses vitamin/mineral supplements incorrectly
d. Self-medicates
e. Is noncompliant with medication regimen

IV. Clinical Features

a. Stomatitis
b. Glossitis
c. History of bone pain or bone fractures
d. Skin changes: dry, loose, appearance of lesions, edema

V. Mental Status

a. Appearance of impairment
b. Appearance of depression

California Pyramid developed in 1997 by the UCLA Center for Human Nutrition

Prochaska and DiClemente’s Stages of Change Model
http://www.cellinteractive.com/ucla/physcian_ed/stages_change.html
UCLA Center for Human Nutrition
http://www.cellinteractive.com/ucla/index.html

Fundamentals of Human Nutrition
http://www.cellinteractive.com/ucla/physcian_ed/fund_nut.html

Food Choice
Macronutrients and Micronutrients
Protein
Lipids
Carbohydrates
Vitamins and Minerals
Phytochemicals
Xenobiotics
Gene-Nutrient Interaction
Food Pyramids and Dietary Recommendations - California Pyramid developed in 1997 by the UCLA Center for Human Nutrition

Houts, Peter, Shankar Sharada, Ellen B. Ann C. Robinson Klassen, and Marline McCarthy. “A problem solving approach to nutrition education and counseling.” Journal of Nutrition Education and Behavior 38.4 (July-August 2006): 254(5). Health Reference Center Academic. Thomson Gale. De Anza College. 31 Oct. 2006

This report applies problem-solving principles to the design and implementation of nutrition education and counseling programs. A framework is proposed that builds on an extensive body of research in mental health and health education that has demonstrated the efficacy of a problem-solving approach to helping people cope with stressful life events. Our framework uses problem-solving principles in helping participants in nutrition education or counseling programs to overcome obstacles they experience in changing their nutrition behaviors. Both research and clinical experience suggest that incorporating problem-solving techniques in nutrition education and counseling will increase long term change in nutrition behaviors.

Web site: http://www.deanza.fhda.edu/library
Infotrac
Academic Journals - serach: Nutrition Counseling

American Journal of Clinical Nutrition
Journal of Nutrition Education and Behavior
Journal of the American Dietetic Association

Hancock, Emily F. “The pharmacist’s approach to nutritional problems in older adults. (RX: Education).” Chain Drug Review 17.n6 (March 13, 1995): RX13(4). General Reference Center Gold. Thomson Gale. De Anza College. 31 Oct. 2006

the following changes occur normally with age. In the cardiovascular system there is a decrease in cardiac output, stroke volume, elasticity of blood vessels, peripheral blood flow, and organ perfusion. In the gastrointestinal system there is a decrease in acid secretion, gastric emptying time, gut motility, peristaltic activity, gastric blood flow, in absorption of calcium and iron from small intestine. In the hepatic system there is a decrease in hepatic blood flow and an altered metabolic capacity. In the genitourinary system there is a decrease in functioning glomeruli, glomerular filtration rate, renal blood flow, and excretory and reabsorptive capacities of the renal tubules. In general the other organ systems experience decreases in function also. What is more alarming is the decrease in reserve of the body. The body is less able to deal with significant challenges because of the decreases in capacity.

Other physiological changes may more directly influence nutrition and its outcomes. Often impaired taste and smell, reduced appetite, difficulties in chewing or swallowing, and other functional disabilities become more prevalent and recognizable. Furthermore, there may be complications of adverse medication-nutrient interactions. Increases in illness, the use of modified or special diets, alcohol abuse, social isolation, depression, and dementia in this age group make the whole picture rather complex. Over 85% of older adults in the United States suffer from chronic diseases which could benefit from a nutritional intervention

Hunter, Beatrice Trum. “Good news, bad news. (adult consumption of fruits and vegetables).” Consumers’ Research Magazine 80.n3 (March 1997): 8(2). Health Reference Center Academic. Thomson Gale. De Anza College. 31 Oct. 2006

The official portion serving for vegetables is one cup of raw leafy ones, or a half cup of cooked or chopped raw vegetables, or 3/4 cup of vegetable juice. The official portion serving for fruits is one medium sized apple, banana, orange, etc.; or a half cup of chopped, cooked, or canned fruit; or 3/4 cup of fruit juice. The recommended two to four servings of fruits, and three to five servings of vegetables daily, are ranges established to suit different caloric needs.

Fruits and vegetables were found to confer protective effects on many types of cancer, especially of the esophagus, oral cavity, larynx, stomach, colon, and rectum.

fruits and vegetables have been shown to help prevent other health problems, including cataracts, heart disease, and strokes. However, the health benefits from ample intake of fruits and vegetables is only one factor.

functional foods

Beckford-Ball, Jason. “Guidelines on the provision of nutritional support in adults.” Nursing Times 102.10 (March 7, 2006): 25-26. Health Reference Center Academic. Thomson Gale. De Anza College. 31 Oct. 2006
.

Disclaimer: This information is not a tool for self-diagnosis or a substitute for professional care.

2006.10.30
Health, fitness, and nutrition guide for baby boomers
Weight Loss & Nutrition
www.myprimetime.com/health/
http://www.myprimetime.com/health/weight_loss_nutrition/

Volumetrics:
emphasis on fruits and veggies, water-packed foods and few refined products makes it a grade-A diet and the sanest approach to better health and weight loss.
Volumetrics plan focuses on foods that are low in “energy density.” In other words, fruits, vegetables, and soups—all high in water content—are low in energy density, and therefore allowed in greater quantities. These foods tend to be more filling, so you eat less—and that’s how easy weight loss can result.
The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories by Barbara Rolls

Contemporary Nutrition NUTR-010-.62Z Call #1722
Instructor: Barbara Liechty FALL ‘06 4.0 Units
http://faculty.deanza.edu/liechtybarbara/stories/storyReader$105
An introductory course on human nutrition designed for students wanting practical information. Physiological, psychological and economic aspects of obtaining an adequate diet through the life cycle. Relationship of nutrients to health and physical fitness. Evaluation of current nutritional issues and controversies.
1. Whitney, Eleanor N. Understanding Nutrition. 10th ed. ISBN 0-534-62226-7. Wadsworth-Thomson Learning (required).
2. Coltrin, Dorothy. Practical Activities to Understanding Contemporary Nutrition. 5th ed. ISBN 0-07-284920-7. McGraw-Hill, Inc. 2002

Nutrition and Diet Therapy - course outline
www.svcc.edu/programs/outlines/NRS/NRS-132-OBE.pdf

Nutrition - course outline
http://ss-banner.sfccnm.edu:9000/PROD/bwckschd.p_disp_syllabus?term_in=200520&crn_in=20015
1. Dietary Guidelines 2. Physiology of nutrition 3. Energy, protein, fat, carbohydrate, vitamins, minerals and water 4. Nutrition as related to health and disease 5. Life cycle nutrition 6. Consumer nutrition
Course Objectives: 1. Summarize the functions and interactions of major nutrients in the human body 2. Summarize the process of digestion and absorption of nutrients 3. Identify food sources of major nutrients 4. Recall the nutritional concerns and requirements in each phase of the life cycle 5. Identify dietary risk factors related to disease prevention 6. Formulate guidelines for an adequate, healthy diet 7. Analyze a menu or diet for nutritional adequacy

Exploring Our Food
http://det.cstudies.ubc.ca/detsite/courseofferings/outlineFNH200.html
Lesson 1: Food Science & the Canadian Food System.
Lesson 2: Chemical and Physical Properties of Food.
Lesson 3: Fat & Sugar Subsitutes
Lesson 4: Food Standards, Regulations & Guides.
Lesson 5: Food Preservation
Lesson 6: Thermal Preservation of Foods
Lesson 7: Low Temperature Food Preservation
Lesson 8: Dehydration for Food Preservation
Lesson 9: Food Preservation with Biotechnology
Lesson 10: Preservation of Food with Ionizing Energy.
Lesson 11: Effects of Food Processing on Nutrient Retention
Lesson 12: Toxicants in Food & Foodborne disease.
Lesson 13: Trends in Foods for Nutrition and Health

Nutraceuticals world (1531-0671)
from 05/01/2002 to present in InfoTrac Custom

Nutrition action health letter (0885-7792)
from 01/01/1988 to present in InfoTrac Custom
from 01/01/1994 to present in Academic Search Elite

Nutrition & dietetics (1446-6368)
from 03/01/2002 to 1 year ago in Academic Search Elite
from 03/01/2002 to present in InfoTrac Custom

Nutrition forum (Amherst, N.Y.) (1093-4545)
from 03/01/1997 to 07/01/2000 in InfoTrac Custom

Nutrition health review (0164-7202)
from 01/01/1989 to present in InfoTrac Custom
from 03/01/1990 to present in Academic Search Elite

Nutrition research newsletter (0736-0037)
from 01/01/1989 to present in InfoTrac Custom

Nutrition reviews (0029-6643)
from 01/01/2002 to present in Academic Search Elite

Nutrition today (Annapolis) (0029-666X)
from 02/01/1989 to 14 days ago in InfoTrac Custom

NUTRITION DEGREES
http://ga.enutritiondegrees.com/

Master of Science in Health & Nutrition Education (MHNE)
Degree in Holistic Nutrition
Holistic nutrition school MHNE degree. Tuition is $2,100.
www.hawthorninstitute.org
https://app.dca.ca.gov/bppve/school-search/view-school.asp?schlcode=48441699
Curriculum
http://www.hawthorninstitute.org/PublicSite/Pgm_MHNE02.aspx

American Health Science University
AHSU offers accredited nutrition education through distance learning. We offer Master’s Degree in Nutrition Science, Certified Nutritionist program, and continuing education courses.
www.ahsu.edu
http://www.ahsu.edu/mscoursedesc.shtml - courses

Online Nutrition Degrees - eLearners
Find online nutrition degree programs in a search engine of online and distance learning degrees, courses and schools.
www.elearners.com
not much info

Nutrition Degree - Home Study
Study to become a nutritional consultant with a nutrition degree through the Global College’s home-study program. Quick, affordable, comprehensive. Free catalog.
www.gcnm.com
http://www.gcnm.com/nutritional-consultant-program.html
includes curriculum outline

Find Nutrition Schools near you
Receive free information about nutrition degrees and programs.
www.spabeautyschools.com

neuroscience - brains, learning and aging

http://www.newhorizons.org/neuro/front_neuro.html

Successful Aging of the Healthy Brain Marian Cleeves Diamond
Dr. Diamond shows us how to keep our brains active and healthy throughout our lifetime.
http://www.newhorizons.org/neuro/diamond_aging.htm

The Brain . . . Use It or Lose It Marian Cleeves Diamond
No matter what form enrichment takes, it is the challenge to the nerve cells that is important. Data indicate that passive observation is not enough; one must interact with the environment.
http://www.newhorizons.org/neuro/diamond_use.htm

Optimizing Memory in the Adult Brain for Effectiveness in a Multitasking Society Donalee Markus
The author is a psychologist who has worked for many years with Dr. Reuven Feuerstein in his pioneering “teaching intelligence” program. She describes new skills she has developed for improving memory in the adult and senior years.
http://www.newhorizons.org/neuro/markus.htm

Questions to Neuroscientists from Educators Dee Dickinson
Prepared for the Krasnough Institute, Johns Hopkins University.
http://www.newhorizons.org/neuro/dickinson_questions.htm

adult brain games from Science Learning