Abstracts

Food/cooking/nutrition

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Oregon's long-term care system - from nursing facility care to community-based care: an evolution

Article Abstract:

The Oregon Dept of Human Resources Senior and Disabled Services Division has changed its 1981 philosophy from a 'continuum of care' to a comprehensive vision of 'aging in place' with a focus on community-based services. The division provides a single-entry system to long term care for all state citizens, whether Medicaid eligible or not. Their services include social, financial, and medical planning and assistance, focused on home care and other community care, since nursing home care is the least attractive to people. The division estimates four out of five people in Oregon will receive long term care through community services by 1996.

Social aspects, Aged, Elderly, Practice, Long term care, Long-term care facilities, Long term care facilities, Oregon. Department of Human Resources

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Enlarging your professional community through electronic communication

Article Abstract:

Internet makes it possible for people with similar academic training and interests to connect even though they are miles away from each other. The electronic mail (e-mail) is an efficient means of communication among nutritionists. To become a member of an e-mail group that is mainly composed of foods and nutrition specialists, access to the Internet is required through an educational institution, a commercial on-line service, a local Internet provider, a nonprofit organization or a business.

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A nutritionist's field guide to cyberspace

Article Abstract:

Nutritionists may join the more than 30 million Internet users all over the world. However, they must first have basic knowledge on how the Internet works. Tips to help nutritionists explore the information superhighway are provided. Means to have access to the Internet, such as the e-mail, mailing lists, gophers and World Wide Web are also discussed. A list of selected journals, newsletters, books and video about the Internet is also provided.

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