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Nutrition and Aging: The Basics

presented by Jennifer Bottomley, PT, MS, PhD

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Satisfactory completion requirements: All disciplines must complete learning assessments to be awarded credit, no minimum score required unless otherwise specified within the course.

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This is the first course in a series on nutrition and exercise in the aging population. The focus of the series is interdisciplinary, looking specifically at the aging process, and deals with the changing perspectives concerning nutrition and exercise's relationship to health, disease and aging. The purpose of this first course is to introduce the basics of nutrition.

Meet Your Instructor

Jennifer Bottomley, PT, MS, PhD

Jennifer M. Bottomley, PT, MS, PhD, embodies the characteristics of leadership, having worked on committees and task forces and behind the scenes to advance the goals and vision of the profession of physical therapy for 40 years. Bottomley is an independent geriatric rehabilitation program consultant, advisor, and educator. Previously, she held clinical roles at Sunspectrum…

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Chapters & Learning Objectives

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1. Changes Associated with Aging & Nutrition

This chapter focuses on aging changes and the role that nutrition and exercise play in preventing disease and promoting healthy aging. Discussion of sarcopenia is provided and the nutritional and activity/exercise consequences discussed. Immune system changes are presented and the cost to nutrition as well as poor nutrition’s effect on immunity. Nutritional needs and changes with aging lay the foundation for the content in subsequent chapters and courses related to nutrition and exercise.

2. Nutritionally Related Diseases in the Elderly

This chapter presents the many nutrition-related consequences to health and the implementation of dietary changes that may influence disease progression. Cancer, heart disease, and hypertension can affect the general population and specific diseases such as Osteoporosis, Macular Degenertion, Arthritis, and Alzheimer’s are typically concerns of older adults. The prevalence of obesity and relationship to disease is presented. The prevalence of malnutrition in the elderly is also discussed, as well as potential risk factors and age-related consequences associated with poor nutrition

3. Nutritional Concepts: The Basics

This chapter discusses the basic concepts of nutrition, presenting the role of nutrients in growth and development, energy production and the regulation of metabolism discussing the basic concepts of nutrition. Specifics on the various classes of nutrients, water, carbohydrates, proteins, fats, vitamins and minerals will be discussed.

4. Vitamins, Minerals, Micronutrients

Specifics related to the importance of vitamins, minerals and micronutrients are introduced. Their role in disease and significance in activity and exercise for energy production are presented.

5. Nutritional & Dietary Approaches

A guideline for healthy eating and recommended daily nutrient intake is discussed. Sound eating practices and nutrition for physical performance are presented. This chapter ends with a discussion of nutrition quackery and “snake oil” supplements that should be viewed with skepticism.

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