Maricopa Community Colleges  FON140AS   19984-20086 
Official Course Description: MCCCD Approval: 07/22/08
FON140AS 19984-20086 LEC 1 Credit(s) 1 Period(s)
Nutrition for Senior Adults
Managing the nutritional needs of the senior adult; emphasis on solutions to routine dietary problems resulting from the aging process.
Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON140AS   19984-20086 Nutrition for Senior Adults
1. Plan balanced meals for senior adults incorporating current nutrition recommendations. (I)
2. Describe the effects of aging on food and nutrient requirements. (II)
3. Adjust basic menus for common nutrition-related disorders and for prescribed diets. (III, VI)
4. Use published sources of information to identify drug- nutrient interactions. (IV)
5. Explain and apply basic nutritional status assessment techniques. (V)
6. Locate and use community nutrition resources and programs. (VI)
7. Identify and describe various community-based nutrition programs for senior adults. (VII)
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MCCCD Official Course Outline:
 
FON140AS   19984-20086 Nutrition for Senior Adults
    I. Basics of Nutrition
        A. Current food group plans, guidelines, and dietary recommendations
        B. Food categories and basic nutrient contributions
        C. Energy balance
        D. Basic menu planning principles
      II. Nutritional Implications of the Aging Process
          A. Biological
          B. Socioeconomic
          C. Psychological
        III. Basic Nutrition Management of Common Nutrition-Related Disorders
            A. Diabetes
            B. Food intolerances
            C. Disorders in bone metabolism
            D. Nutritional anemias
            E. Substance abuse
            F. Cardiovascular problems
          IV. Drug-Nutrient Interactions
              A. Nutritional effects of common medications
              B. Finding and using sources of information on drug-nutrient interactions
            V. Assessing Nutritional Status
                A. Basic physical assessment techniques
                B. Evaluating dietary intake
              VI. Adjusting Menus for Prescribed Diets
                  A. Sodium restricted
                  B. Fat and/or kilo calorie restricted
                  C. Cholesterol restricted
                  D. High potassium
                VII. Identification and Utilization of Community Nutrition Programs
                    A. Congregate meals
                    B. Home delivery
                    C. Food stamps
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