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  • Title: Nutrition services in the continuum of health care.
    Author: Posner BM, Krachenfels MM.
    Journal: Clin Geriatr Med; 1987 May; 3(2):261-74. PubMed ID: 3107792.
    Abstract:
    Nutrition services are important components of all phases of the continuum of health care services to older persons. Nutrition and food services can play a major role in improving the health status of older individuals, maintaining their independence and dignity, reducing the rate and length of institutionalization, and possibly lowering health care costs. Nutrition screening and assessment are beneficial to consider when the individual enters the health care system. Monitoring nutritional status periodically helps define the change in the individual's needs over time and provides direction to nutritional care. Nutrition interventions, including clinical nutrition care, counseling, education, and food programs, are important options to consider in attempting to alleviate nutritional problems in the older population. Providing easy access to nutrition services in institutional and community-based health care settings will promote well-being in the older population. Evaluation of food and nutrition services should be routine and conducted with objective measurement techniques. It is important to review the available institutional and community-based health and social programs that serve older individuals and incorporate appropriate, professional nutrition services. The provision of an optimal mix of nutrition services will require significant changes in state regulations and modifications in current program operations. As future health policies develop, the appropriate types and levels of nutrition services are important to consider. The potential benefits of nutrition services in the older population should stimulate the design of a coordinated system of nutrition services in the continuum of community and institutional services for the older population.
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