Table of Contents

Introduction

Guidelines for Good Nutrition

2005 US Department of Agriculture (USDA) Dietary Guidelines for Americans
American Heart Association Guidelines
Tufts Food Pyramid for Adults Age 70 and Above
The Healthy Eating Food Pyramid
Traditional Healthy Food Pyramids
Physical Activity Recommendations

Principles of Good Nutrition
         Variety, Moderation and Proportionality
         Appropriate Portion Sizes
         Packing Food with a Nutrient Punch (for Frail Elders)
         More Fruits and Vegetables, Especially Locally Grown Ones
         More Whole Grains
         More Legumes
         More Unsaturated Fat
         More Calcium-rich Foods
         More Fish
         More Fluids
         Less Fat (Saturated and "Trans" Fat and Cholesterol)
         Less High-fat Meat
         Less Sodium
         Less Enriched Grains and Processed Food
         To Supplement or Not to Supplement: Vitamins and Minerals
         Vitamin and Mineral Requirements for Adults 50-Plus
         Alcohol Guidelines for Older Adults

Tailoring Nutrition Education Messages to an Older Adult Audience
         How Older Adults Learn
         Age-related Stereotypes and Myths
         Age -- Advice for Frail Elders vs. Younger Old and Active Elders
         Income -- Advice for Older Adults with Higher vs. Lower Income
         Culture -- Advice for Older Adults Based on Cultural or Ethnic Identity
         Health Literacy
         Tips for Nutrition Education Messages

Nutrition Concerns Expressed by Older Adults

What's a Good Alternative When I Can't Get Fresh Produce or Fresh Meat or Fish?
What Are Some Tips for Healthy Eating in Restaurants?
How Do I Decide Whether to Use Supplements?
What Are Realistic Weight-loss Goals?
         Health at Every Size
         Body Mass Index (BMI)
         Developing a Supportive Attitude Toward the Realistic Weight Loss Goals of Clients

How Do I Set Goals for Improving My Health?
Where Do I Go for Food Assistance?
How Do I Use the Nutrition Facts Label?
         The Nutrition Facts Label: An Overview
         Start Here: The Serving Size
         Check Calories (and Calories from Fat)
         The Nutrients: How Much?
         Understanding the Footnote on the Bottom of the Nutrition Facts Label
         How the Daily Values Relate to the %DVs
         The Percent Daily Value (%DV)
         Quick Guide to %DV: 5% DV or less is low and 20% DV or more is high
         Nutrients with a %DV but No Weight Listed: Spotlight on Calcium
         Nutrients Without a %DV: Trans Fats, Protein and Sugars
         Hands-on Activities Using Food Labels

How Do I Get Help from a Dietitian?

What Do Dietitians Do?
Medical Nutrition Therapy
What to Ask and Prepare in Advance of Your Visits with a Registered Dietitian
Medicare Coverage of Dietitian Services

The Elders' "Bill of Rights" for Institutional Settings
Responsibility of Providers Specific to Older Clients

Resources

References

Appendix