Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-26T16:33:54.289Z Has data issue: false hasContentIssue false
  • English
  • Français

‘Malnutrition’ in the aged: the dietary assessment

Published online by Cambridge University Press:  22 December 2006

Mark L Wahlqvist
Mark L Wahlqvist*
Affiliation:
Asia Pacific Health & Nutrition Centre, Monash Asia Institute, PO Box 11A, Monash University, Melbourne, Victoria 3800, Australia
*
*Corresponding author: Email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Changing demography towards older populations requires nutritionists to review food–health relationships in regard to older age groups, to the ageing process, to precursors of disability and survival, and to the changeability of health status through diet in later life. Nutritional status in later life may be complex with combined features of under-, over- and disordered nutrition – dysnutrition. Further, beyond food components (essential nutrients and more), foods themselves, integrals of food intake and the socio-cultural aspects of food intake play a significant role in the health and well-being of the aged and require measurement. Ageing socio-biology provides opportunities and imposes limitations on the usual food intake instruments. However, rapid assessment procedures can be particularly valuable as highlighted in the Food Habits in Later Life project of the International Union of Nutritional Sciences. There are critical issues to which dietary methodology can be applied to the aged: a disappearing knowledge base, relevant health-enhancing strategies and the creation of new food–health opportunities. Many communities now wish to use such information to develop food-based dietary guidelines for their aged members.

Keywords

MalnutritionDysnutritionElderlyFood habits in later lifeEco-nutritional diseaseFood-based dietary guidelines
Type
Research Article
Information
Public Health Nutrition , Volume 5 , Issue 6a , December 2002 , pp. 911 - 913
Copyright
Copyright © CAB International 2002

References

1Wahlqvist, Ml, Savige, GS, Lukito, W. Nutritional disorders in the elderly. Med. J. Aust. 1995; 163: 376–81.CrossRefGoogle ScholarPubMed
2de Lorgeril, M, Renaud, S, Mamelle, N, Salen, P, Martin, JL, Monjaud, I, et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 1994; 343: 1454–9.CrossRefGoogle ScholarPubMed
3de Lorgeril, M, Salen, P, Martin, JL, Monjaud, I, Delaye, J, Mamelle, N. Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: final report of the Lyon Diet Heart Study. Circulation 1999; 99(6): 779–85.CrossRefGoogle ScholarPubMed
4Trichopoulou, A, Kouris-Blazos, A, Wahlqvist, ML, Gnardellis, C, Lagiou, P, Polychronopoulos, E, et al. Diet and overall survival in elderly people. Br. Med. J. 1995; 311: 1457–60.CrossRefGoogle ScholarPubMed
5Kouris-Blazos, A, Gnardellis, C, Wahlqvist, ML, Trichopoulos, D, Lukito, W, Trichopoulou, A. Are the advantage of the Mediterranean diet transferable to other populations? A cohort study in Melbourne, Australia. Br. J. Nutr. 1999; 82: 57–61.CrossRefGoogle ScholarPubMed
6Scrimshaw, S, Hurtado, E. RAP: Rapid Assessment Procedures for Nutrition and Primary Health. Los Angeles: UCLA Latin American Centre Publications, University of California, 1987.Google Scholar
7World Health Organization (WHO). Preparation and Use of Food-Based Dietary Guidelines. Report of a Joint FAO/WHO Consultation on the Preparation and Use of Food-Based Dietary Guideline, Nicosia, Cyprus. Geneva: WHO, 1996.Google Scholar
8World Health Organization (WHO). Preparation and Use of Food-Based Dietary Guidelines. Report of a Joint FAO/WHO Consultation on the Preparation and Use of Food-Based Dietary Guideline. WHO Technical Report Series 880, Geneva: WHO, 1998.Google Scholar
9Wahlqvist, ML, Kouris-Blazos, A, Savige, G. Food security and the aged. In: Ogunrinade, A, Oniang'o, RK, May, J, eds. Not by Bread Alone: Food Security and Governance in Africa. South Africa: Toda Institute for Global Peace and Policy Research, 1999; 206–21.Google Scholar
10Wahlqvist, ML, Flint, DM. Nutrition requirements and recommended dietary intakes for the elderly – vitamins. In: Horwitz, A, ed. Nutrition in the Elderly. Oxford: Oxford University Press [published on behalf of the World Health Organization], 1989; 123–36.Google Scholar