Running head: EAT TO LIVE--LIVE TO EAT

Eat to Live--Live to Eat Teaching Project

University of Arizona
Yujie Wang
Crystal Maciel
Nicholas Harrod
Dylan Carey

EAT TO LIVE--LIVE TO EAT

Eat to Live--Live to Eat Teaching Project

Introduction
o Group member introduction
o Presentation to discuss nutritional evaluation, recommendations, benefits, to
include risks and adverse affects associated with poor nutrition.
Nursing based evidence review article
o The older population is at great risk for imbalanced nutrition;
o Healthy food choices coupled with lifestyle choices may delay the onset of frailty;
o Poor nutrition linked to: reduced muscle strength, respiratory problems, poor
mobility, low energy, decreased immune response, poor wound healing, impaired
thermoregulation and declining psychosocial function and well being. (Young, et
al., 2011)
o Nutritional education can improve diet and physical function and may reduce
depression in people over 65 (Eliopoulos, 2014)
o Metabolic rate declines 2% each decade (Eliopoulos, 2014)
o Activity level for older adults lowers but nutritional requirements may remain the
same or increase (Eliopoulos, 2014)
Student Activity
o Each student given a paper plate and four colored pencils (Red for fruits, orange
for protein, brown for whole grains, green for vegetables)
o Students asked to draw four sections on a paper plate, depicting what their plates
should look like according MyPlate for Older Adults (Eliopoulos, 2014)
o MyPlate for Older Adults will be revealed to demonstrate how accurate the
students were
Dietary Guidelines for Americans
o MyPlate for older adults
o Food group and example introdutions
Protein, calcium, whole grains, fruits and vegetables
Functions of Proteins 66g/day (Eliopoulos, 2014))
o Used to create, repair, maintain and replace tissue all throughout the body
Help to build bone, teeth, muscles, blood, skin, and collagen;
Help to form scars when tissue is damaged;
Help create new skin to replace old skin, and they form hair and nails
(Whitney & Rolfes, 2011, pp. 178-180).
Important part of the immune system (Whitney & Rolfes, 2011, p. 181).
Diseases Related to Lack of Protein
o When not enough protein provided to the body, the muscles begin to break down
which leads to weakness and fatigue;
o Other signs and symptoms include irritability, diarrhea, impaired cognition and
mental health, weight loss, and change in condition of the hair and skin
(Tremblay, 2014).
o Dry skin is easily damaged with slow healing (Ahmed and Haboubi, 2010).
Dairy-Functions of Calcium 1000mg /day (Eliopoulos, 2014, p. 174))
o Important to the bodys skeletal system

EAT TO LIVE--LIVE TO EAT

o Calcium helps to make the bones strong to provide a good framework for the
body (Whitney & Rolfes, 2011, pp. 400-401).
o The ability to absorb calcium decreases with age (Eliopoulos, 2014, p. 174)
o 99% of the bodys calcium is stored in the bones and teeth, the rest is in the blood
(Whitney & Rolfes, 2011, p. 400).
Diseases Related to Lack of Calcium
o Long-term calcium deficiency can increase your risk for developing osteoporosis.
Osteoporosis is a disease causes your bones to become brittle due to bone loss,
complications from osteoporosis include inability to walk, spinal fractures, and
disability (Khan, 2012).
Whole grains-Carbohydrates 100 g/ day Eliopoulos, 2014, p. 174))
o Whole grains provide fiber, vitamins and minerals that the body needs.
o Carbohydrates are also an important source of energy for your body and fuel for
your brain (Whitney & Rolfes, 2011, p. 97).
o As you age your body is less able to maintain regular blood glucose levels so
carbohydrate intake does need to be reduced (Eliopoulos, 2014, p. 174).
Diseases Related to Lack of Whole Grains
o Lacking of carbohydrates can lead to hypoglycemia, which is known as low blood
sugar. Symptoms include tiredness, weakness, light-headedness, confusion and
hunger (Sheehan, n.d.).
o Eating an adequate amount of carbohydrates prevents your body from breaking
down muscles (Whitney & Rolfes, 2011, p. 586).
o Eating too many starchy carbohydrates is related to weight gain (Sheehan, n.d.).
Fruits and vegetables (5 servings/day) - Fiber
o Fruits and vegetables are an important source of fiber
o Fiber helps to reduce cholesterol levels
o It slows glucose absorption in the blood, which is helpful for diabetics
o It helps you to feel fuller so you may eat less
o A lack of fiber can lead to GI problems (Whitney & Rolfes, 2011, pp. 118-119).
Diseases Related to Lack of Fruits and Vegetables
o Lack of fiber can cause constipation, diverticulitis, and some forms of cancer
(Whitney & Rolfes, 2011, pp. 118-119).
o Diverticulitis develops when waste become trapped in pouches of large intestine.
This allows bacteria to grow and cause an infection or inflammation and pressure
that may lead to a small tear in the wall of the intestine (Sheldon, 2013)
o Without proper fruit and vegetable consumption, you may be at greater risk for
conditions like heart disease and cancer (Sheldon, 2013).
Salt limited to 1500 mg/day (Tufts University School of Nutrition, 2011)
o Salt helps make food taste good, but should be kept at a minimum.
Diseases Related to Excess of Sodium
o High blood pressure;
o Instead of using salt to season food, the U.S. Department of Nutrition
recommends trying other ways to season food, like adding lemon juice (Whitney
& Rolfes, 2011, p. 396).

EAT TO LIVE--LIVE TO EAT

Fluids and Electrolytes

o Water is the nutrient most needed for life. A person can live without food for a
month, but most people can survive only three or four days without water.
o Water makes up 85% of the blood, 70% of the muscles and about 75% of the
brain, and is present in and around each of our cells (Schols, De Groot, Van Der
Cammen, & Olde Rikkert, 2009).
o We should consume at least one cup of water for every 20 pounds of body weight
daily (Schols et al., 2009).
o In the body, water acts as a solvent, coolant, lubricant, and transport agent.
o It's needed to regulate body temperature, carry nutrients, remove toxins and waste
materials, and provide the medium in which all cellular chemical reactions take
place (Illinois Council on Long Term Care, 2012).
o The elderly may have a decreased perception of thirst (Schols et al., 2009).
o Many symptoms of dehydration do not appear until significant fluid has been lost.
Dehydration in the elderly can happen extremely swift, within an 8 hour period.
Living in the dry heat of the desert only exacerbates the situation. Furthermore,
thirst is often confused with hunger, increasing the need for frequent consumption
of fluids throughout the day (Illinois Council on Long Term Care, 2012).
o Elderly individuals also increase their risk of dehydration by limiting their fluid
intake in the hope that they will prevent incontinence and decrease the number of
trips to the bathroom (Illinois Council on Long Term Care, 2012). Decreasing
fluid intake does not decrease incontinence, nor does it decrease trips to the
bathroom. In fact, as the urine becomes more concentrated, it irritates the bladder
and may increase the urge to void resulting in frequent small voidings. Certain
exercises can help with leakage, such as Kegel exercises (Vorvick & Miller,
2012).
Fluids and Electrolytes Discussion
o Teach residents how to do Kegel exercises (Vorvick & Miller, 2012).
o Teach residents how to test for skin turgor.
o Teach them to care about each others hydration status.
o S/s for dehydration- dry mouth and lips, concentrated urine (dark urine),
constipation, thirst, and weight loss.
Benefits of Adequate Fluid Consumption
o Water intake affects energy levels.
o Drinking water increases metabolism.
o Detoxifies your body.
Suggestions for Increasing Fluid Consumption
o Leave a pitcher and glass in your room.
o Drink a full glass of water with your medications.
o Carry a water bottle.
o Have a juice break during activities.
o Squeezing lemons and make lemonade together.
o Eating fruit.
Oral Hygiene

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References
Annigan, J. (n.d.). Consequences of Not Eating Fruits & Vegetables. SF Gate of Healthy
Eating. Retrieved from http://healthyeating.sfgate.com/consequences-not-eatingfruits-vegetables-6202.html
Eliopoulos, C. (2014). Gerontological Nursing (8th ed., pp. 174-235). Philadelphia, PA:
Lippincott Williams & Wilkins.
Illinois Council on Long Term Care. (2012). Family Resource Center. Retrieved from
http://nursinghome.org/fam/fam_018.html
Insel, P., & Turner, R. (2010). Discovering nutrition (3rd ed.). Sudbury, Mass.: Jones and
Bartlett.
Khan, A. (2012, July 25). Drink Your Milk: The Lesson of Calcium Deficiency Disease.
Healthline. Retrieved from http://www.healthline.com/health/calcium-deficiencydisease#Complications6
Mentos, J. (2006). Oral hydration in older adults: greater awareness is needed in preventing,
recognizing, and treating dehydration. The american journal of nursing, 106(6), 40-49.
Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/16728843
Schols, J. M., De Groot, C. P., Van Der Cammen, T. J., & Olde Rikkert, M. G. (2009).
Preventing and treating dehydration in the elderly during periods of illness and warm
weather. Journal of nutritional health and aging., 13(2), 150-157. Retrieved from
http://www.ncbi.nlm.nih.gov/pubmed/19214345
Sheehan, J. (n.d.). What Can Happen From a Lack of Carbohydrates? SF Gate of Healthy
Eating. Retrieved from http://healthyeating.sfgate.com/can-happen-lackcarbohydrates-5999.html
Sheldon, A. (2013, August 16). Problems From Lack of Fruits & Vegetables. Lives
Strong. Retrieved from http://www.livestrong.com/article/41421-problems-lackfruits-vegetables/
Tremblay, L. (2014, February 26). What Happens if There Is Insufficient Protein in Your
Diet? SF Gate of Healthy Eating. Retrieved from
http://healthyeating.sfgate.com/happens-there-insufficient-protein-diet-2687.html
Tufts University School of Nutrition. (2011). MyPlate for Older Adults. In Tufts
University. Retrieved November 25, 2014, from
http://www.nutrition.tufts.edu/research/myplate-older-adults
Vorvick, L., & Miller, S. (2012, June 18). Pelvic floor muscle training exercises. Retrieved
from http://www.nlm.nih.gov/medlineplus/ency/article/003975.htm
WebMD. . (2012, October 25). What Causes Diverticulitis? Possible Reasons for the
Condition. Retrieved from http://www.webmd.com/digestive
disorders/tc/diverticulitis-cause
Whitney, E., & Rolfes, S. R. (2011). Understanding Nutrition (12 ed., p. 174). Belmont,
CA, United States: Wadsworth, Cengage Learning.

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Young, K., Bunn, F., Trivedi, D., & Dickinson, A. (2011). Nutritional education for
community dwelling older people: A systematic review of randomised controlled trials.
International Journal of Nursing Studies, 48, 751-780.