Are You Prepared for the Decade of Healthy Aging?
2020 initiated the World Health Organization’s Decade of Healthy Aging. Featured speakers include clinicians from across the globe who are active in research collaboratives demonstrating the role of nutrition in promoting healthy aging. This session showcases how dietetics professionals can apply the “best the world has to offer” in evidence-based practices to develop a local approach that integrates screening and intervention strategies for older adult frailty and malnutrition into clinical and community practice settings.
- Explain foundation for WHO’s Decade of Healthy Aging, identify how WHO’s ICOPE guidelines feature nutrition; outline 3 opportunities to leverage nutrition care process/food quality to prevent/detect/treat malnutrition across care continuum
- Describe MaNuEL framework, 7 international research groups involved; outline 4 ways to apply its results to develop common/shared definition of malnutrition, preferred screening tools, effective interventions across different healthcare settings
- Identify how to apply evidence-based research to develop effective frailty/malnutrition screening and nutrition/lifestyle interventions for community-living older adults; describe how 1 state integrated screenings into building awareness/education program on frailty/malnutrition
- 8.2.1 Assesses the physical, social and cultural needs
of the individual, group, community or population.
- 10.1.1 Identifies and selects valid and reliable
screening tool(s) to obtain and verify relevant data
in support of nutrition assessment.
- 12.4.2 Collaborates with community partners to
implement programs based on the assessed needs,
values, beliefs, limitations and strengths of the
Helen Rasmussen, PhD, RD, LDN, FAND
USDA HNRCA at Tufts University
Heather Keller, PhD, RD, FDC
Research Chair & Professor
University of Waterloo
Shirley Chao, PhD, RD, LDN, FAND
Director of Nutrition
MA Executive Office of Elder Affairs
Clare Corish, RD, PhD, FINDI
Associate Professor in Clinical Nutrition and Dietetics
University College Dublin