Table of Contents
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Front Matter	i-xvi
Executive Summary	1-22	(skim)
1 Introduction	23-45	(skim)
2 Overview: Nutritional Health in the Older Person	46-58	(skim)
3 Methods	59-62	(skim)
4 Undernutrition	63-92	(skim)
5 Cardiovascular Disease	93-117	(skim)
6 Diabetes Mellitus	118-131	(skim)
7 Renal Disease	132-151	(skim)
8 Osteoporosis	152-162	(skim)
9 Nutrition Services in the Acute Care Setting	163-172	(skim)
10 Nutrition Support	173-212	(skim)
11 Nutrition Services in Ambulatory Care Settings	213-224	(skim)
12 Nutrition Services in Post-Acute, Long-Term Care and in Community-Based Programs	225-254	(skim)
13 Providers of Nutrition Services	255-273	(skim)
14 Economic Policy Analysis	274-309	(skim)
15 Overall Findings and Recommendations	310-324	(skim)
Appendix A: Acronyms	325-330	(skim)
Appendix B: Glossary	331-337	(skim)
Appendix C: Workshop Speakers, Organizations Contacted, and Consultants to the Committee	338-339	(skim)
Appendix D: State Licensure Laws for the Practice of Dietetics (as of June 1999)	340-341	(skim)
Appendix E: The American Dietetic Association Foundation Knowledge and Skills and Competency Requirements for Entry-Level Dietitans	342-351	(skim)
Appendix F: Advanced-Level Credentials in Nutrition	352-354	(skim)
Appendix G: U.S. Preventive Services Task Force Rating of Professionals to Deliver Dietary Counseling	355-356	(skim)
Appendix H: Summary of Cost Estimation Methodology for Outpatient Nutrition Therapy	357-360	(skim)
Appendix I: Committee Biographical Sketches	361-366	(skim)

Description

Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited.

• Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life?
  
• Which health professionals are best qualified to provide such services?
  
• What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population?
  

This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.

Reviews

"...a concise, comprehensive overview of nutritional health in older adults... The text is well written, organized, clear, concise, and readable. The Role of Nutrition adds valuable information to this important and timely topic in the field of nutrition for older adults. Nutrition professionals involved with older adults, whether at a local, state, or federal level, should find this book a useful reference. Others who would find this coverage helpful are professors and students in academic settings and community- and hospital-based nutrition professionals."
-- Journal of Nutrition Education and Behavior, March/April 2002

Authoring Organizations

• Institute of Medicine (IOM)
• More Titles from IOM

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