摘要:

This study evaluated the relationships between dietary minerals and plasma lipids and glucose of forty-three adults, age 60 and above. Subjects self-selected diets averaged 33% of calories from fat, and 205 mg of cholesterol per day. Plasma total cholesterol, HDL-cholesterol, triglycerides and glucose were determined enzymatically, and LDL-cholesterol was calculated. Plasma lipid values for subjects with dietary mineral intakes less than 2/3 of the RDA were compared to those with intakes greater than 2/3 of RDA. With lower copper intakes plasma triglycerides were elevated p≤0.05). Both plasma total cholestero1 and LDL-cholesterol were elevated with lower zinc intakes p≤0.05). LDL-cholesterol was elevated with lower calcium intakes p≤0.05) and with lower magnesium intakes fasting glucose was elevated p≤0.05). No significant differences were observed in plasma lipids due to dietary fat, saturated fat or cholesterol intakes. In these older adults, dietary mineral intakes showed more relationships to plasma lipid parameters than did amount or composition of dietary fat or cholesterol.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_01

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

The costs of eight commercial and eight congregatesite frozen meals were compared in this study. Only half of the congregate-site meals were cheaper on a per ounce basis. The average cost per ounce of all eight congregate-site meals was only one cent less than that of the commercial meals. Preference data, collected previously from elderly participants. indicated significantly higher preference for four of the eight commercial meals. Commercial meals with the highest preference ratings also were less costly per ounce than the corresponding congregate-site meals. Results suggest that commercial frozen meals could be a cost-effective alternative for nutrition programs offering home-delivered meals.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_02

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

Menus provided by food service managers of boarding homes for the elderly in Washington State were analyzed for nutrient content and frequency with which disease preventive foods were offered. Nutrition knowledge and flexibility of attitudes were measured among the food service managers. Forty-three homes responded. More than half of menus provided by homes exceeded Recommended Dietary Goals for saturated fat, sodium and cholesterol by 33%. Over 60% of menus were deficient (less than 67%) compared to the RDA for zinc, copper and magnesium. Nutrition knowledge and attitude scores of food service managers were not significantly correlated to the frequency with which disease preventive foods were served. Future opportunities for nutrition education should aim at increasing the ability of food service managers to transfer nutrition knowledge into menu planning skills.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_03

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

Retired, non-sedentary, elderly men (66 to 80 years) participated in this study. Three-day food records, one-week records of daily physical activity and information on health habits and medical and physical activity status were obtained. Analysis of the food records showed a mean total energy intake of 2040±461 (SD), with carbohydrates contributing 46.7±10.8% of total energy, fat 34.3±8.9%, protein 16.9±3.1%, and alcohol 1.9±2.7%. Mean consumption of the selected nutrients studied were above the Recommended Dietary Allowances (RDA). The mean activity level in a typical week was 14.6±6.8 Cooper points. Results of this study suggest that maintaining physical activity and consuming a nutritionally adequate diet may contribute significantly to the maintenance of health and well-being among the elderly and may delay the deterioration of functional capacity which accompanies the normal process of aging.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_04

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

This IQ test asks practitioners to designate true or false to a series of ten statements on nutrition education for older adults. The correct responses are given, along with detailed explanations for the responses. Topics which are explored include: how to offset hearing and visual defects among older adults, how to improve the relevance of nutrition education by touching their hot buttons, and how to provide a learning environment which improves retention. A summary of the seven principles for effective nutrition education for older adults is presented.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_05

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_06

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_07

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_08

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_09

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v12n03_10

出版商:Taylor&Francis Group    

年代:1993

数据来源: Taylor