Nutrition & Aging Guest Speaker Presentation

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Key takeaways from the Nutrition & Aging Presentation was the importance of losing muscle mass with age. Sarcopenia is the loss of muscle tissue as a natural part of the aging process. The other way people lose muscle mass is by being ill or hospitalized. Loss of lean body mass leads to 
-      - Inability to heal and recover from surgery, illness, or disease
-      - Decreased strength and energy
-      - Loss of Independence
-      - Increased risk of falls and fractures
-      - Weakened immune system and increased risk of infections 
-      - Impaired healing
-      - Decreased quality of life

 In order to prevent this, it is important for patients to eat more in the hospital than they do at home (roughly 4,000 kcal/ day). 

Occupational therapist can educate groups of community dwelling clients on the importance of nutrition and their nutritional needs. This may include
-      - Carbohydrates: 45% to 65% of kilocalories
-      - Lipids: 20% to 35% of kilocalories
-      - High protein: > 1.2 g/kg
-      - Vitamins and minerals: vitamin B12, vitamin D, vitamin E, folate, calcium, potassium, sodium, zinc 

In a rehabilitation setting, the OT can do individual cooking sessions with clients to prepare them for life outside of the hospital. During the lecture, Mrs. Ludlow explained how patients are cared for in the hospital, but once the patients are home, they lack the appropriate nutrition. Improper nutrition will decrease their immunity, increase their risk of infections, and decrease their endurance. Nutrition is important for OT’s to address because it increases functionality, decreases hospital stay, and increases QOL. Overall, I enjoyed this lecture and strongly believe I can apply the knowledge from today into practice. 

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