Introductory remarks and policy recommendations

Article Abstract:

The second Nutrition Research and the Elderly conference focused on creating connections between research and practice for nutrition professionals and the advancement of nutritional policy based on scientific research. Recommendations made to the 1995 White House Conference on Aging include providing reimbursement for nutrition services through existing legislation, the US Dept of Health and Human Services promoting their professionals to evaluate elderly persons' nutrition statuses routinely, and the National Institutes of Health developing Recommended Dietary Allowances for the elderly.

Conferences, meetings and seminars, Nutrition policy

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Nonpharmacologic interventions successfully treat hypertension in older persons

Article Abstract:

Alternatives to drugs may be effective in treating hypertension in the elderly. Researchers found that lowering the sodium intake and/or weight loss while tapering off antihypertensive drugs in 585 obese and 390 nonobese elderly hypertensive people were effective techniques during a 30-month period. Namely, 93% of the patients in either the low sodium or weight loss, or combination thereof remained initially medication-free and required less medication for hypertensive flare-ups subsequently compared to patients who received traditional care.

Care and treatment, Hypertension, Weight loss, Salt-free diet, Sodium restricted diet, Cookery for hypertensives

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Enhancing taste, texture, appearance, and presentation of pureed food improved resident quality of life and weight status

Article Abstract:

Results from a study of using food thickeners and enhancers in pureed food in skilled nursing facilities showed that residents ate more and lost less weight, thus improving their satisfaction and acceptance of nursing home food. Use of three-dimensional pureed food preparation methods also increased calorie intake 41% and protein intake 36%. Such food preparation could decrease food waste, nutrient loss, weight loss, the need for more costly food supplements and treatments, and facility state and federal regulation compliance.

Methods, Cookery, Nursing homes

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