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Nutrition and Aging Reflection


Amber Truhitt 

 What were the key takeaway points from the guest lecture today? 

 I found today's lecture very informative with lots of great information that will be helpful to me in the future.  I was very surprised by how fast older adults lose lean body mass in comparison to younger adults. I think this fact will be very important to take into consideration, especially when in the acute care setting where it is likely for older adults to be in the hospital for 3 days.  I have a greater appreciation for how important nutrition is for all individuals and the impact it has on our health.  I think I will be more aware of things such as the signs of malnutrition in the future when working with clients.  I feel encouraged to work with dietitians in the future since I have a better understanding of their role and the ways in which we can work together to provide the best care to clients.    

 Describe two occupational therapy interventions based on the topic. Each intervention should address a different type of client: individual (1:1), group, or population. 

 One intervention that could be done individually with clients would be providing adaptive equipment to promote independence in self-feeding.  Built up handles, rocker knifes, plate guards, etc. could help the individual with feeding in some instances.  If the environment is preventing the individual from being able to prepare healthy meals, modifications and strategies could be implemented in the kitchen to promote independence.  

 Another intervention that could be done in a group setting would be a healthy cooking class.  This could be a process where the members could make a grocery list that follows a budget, go to the grocery store to buy groceries, and then prepare the meal.  This would help give exposure to ways to prepare food in a healthy way while socializing with others as well.

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