1 Out of Every 3 Patients Admitted to the Hospital is Malnourished!

Many Americans are surprised to learn that malnutrition is a very real problem among hospitalized patients in the U.S. In fact, research has shown that approximately one of every three patients admitted to a hospital is malnourished. Left untreated, about two-thirds of those patients will become more severely malnourished during their hospitalization. Approximately one-third of patients who are not suffering from malnutrition upon hospital admission will become malnourished by the time they are discharged.

Malnutrition Increases the Risk of Complications from Diseases

Malnutrition has far-reaching effects, causing impairment on many levels. Poor nutritional status impairs the immune system, delays wound healing, causes unhealthy changes in body composition, reduces muscle strength and can decrease the function and efficiency of vital organs and systems, such as the kidneys, respiratory and cardiovascular systems, and more. Malnutrition is also associated with fatigue, apathy and depression. These effects and others contribute to poor treatment outcomes as compared to well-nourished patients, including longer recovery times and increased risk of complications.

Farm-to-School Programs

With the Healthy, Hunger Free Kids Act, the National School Lunch Program requires a greater variety of vegetables be served throughout the school week. However, getting children to try vegetables has proven to be a challenge. As a result, many schools are implementing farm-to-school programs. The National Farm to School Program was authorized by Congress in 2004, with the intent to supply fresh, locally grown foods to schools. Children are more willing to try new foods if they interact with the grower.  Local farmers also benefit from financial opportunities by supplying schools and food distributors. 

Nine out of 10 Americans consume too much sodium. Too much sodium is a health concern for all ages, but particularly for older Americans. Kidney function declines with age, so seniors have a more difficult time removing excess sodium from their bodies.  While the body needs an adequate amount of sodium to function, too much sodium can lead to stroke, heart failure, kidney disease, osteoporosis, and high blood pressure.  

Dehydration in Seniors

Not too long ago, I was walking through a neighborhood after a thunderstorm had passed by. I noticed an elderly woman with a walker, trying to cross the road.  The recent downpour had created a wide puddle along the street that was several inches deep.  She explained to me that she had new shoes on and she didn’t want to get them wet by stepping into the water.  She needed to cross the street, because the bus that went to the local grocery store would be coming soon. We managed to get her across the puddle with minimal damage to her new shoes.  I waited for the bus with her and found out grocery shopping was her Monday routine.  Actually, it was her routine several times a week.  She doesn’t have family nearby to help with shopping.  During each trip to the grocery store, she buys only what will fit in the basket of her walker.  After 15 or so minutes, the bus had not come.  Since I do not rely on public transportation, it took awhile for me to realize that it was Memorial Day and the busses were not running on their regular schedule.  I offered to get my car and take her to the store, but she decided her best option was to get back over that huge puddle and go back home.  It was unsettling to me that she might not have food at home to eat. Unfortunately, there are too many seniors out there with the same issue.

Levinia Clark is the Manager of Nutrition Services at GA Foods.  This is the fourth and final post in a series of articles about managing chronic diseases with medical nutrition therapy. 

Cardiovascular disease is the leading cause of illness and death in the United States. The American Heart Association reports that a jaw-dropping 81.1 million American adults have at least one type of cardiovascular disease.

A diet high in saturated fat is a major risk factor for heart disease. Consuming a lot of saturated fat will elevate the body's cholesterol levels, cause cholesterol to accumulate in the arteries, and increases the chance of becoming obese due to the high caloric intake. While many people choose to follow a vegetarian diet due to cultural and religious beliefs, some choose a vegetarian diet to help restrict their intakes of saturated fats and cholesterol.

What are the advantages of a vegetarian diet?

Vegetarians have a reduced risk of cardiovascular disease, and have a lower body mass index and lower risk of obesity. Vegetarian diets have been associated with improved health outcomes. In fact, several clinical trials have documented that vegetarian eating patterns lower blood pressure. On average, vegetarians consume more fiber, potassium, and vitamin C than non-vegetarians do. 

What does a balanced vegetarian diet look like?

A vegetarian does not eat any meat, fish, or poultry. A lacto-ovo vegetarian will include dairy prodcuts and eggs in his diet. Like all vegetarian's diets, the lacto-ovo diet includes an abundance of plant-based foods, including vegetables, fruits, beans, lentils, nuts, seeds, and whole grains, which provide an array of health-protective nutrients, such as fiber, vitamins, minerals, antioxidants, and phytonutrients. 

A balanced lacto-ovo vegetarian diet should include six to eleven servings of whole grains, three to five servings of vegetables, two to four servings of fruit, three servings of dairy, and two to three servings of beans, nuts, and eggs. To make sure that you are meeting all of your nutrient needs, include a variety of foods from each group. 

Levinia Clark is the Manager of Nutrition Services at GA Foods.  This is the third of a series of articles about managing chronic diseases with medical nutrition therapy. 

According to the American Heart Association, or AHA, cardiovascular disease is the leading cause of illness and death in the United States. In fact, the AHA reports that an astounding 81.1 million American adults have at least one type of cardiovascular disease, which includes people with coronary heart disease, high blood pressure, heart failure, stroke, and congenital heart defects.

Levinia Clark is the Manager of Nutrition Services at GA Foods.  This is the second of a series of articles about managing chronic diseases with medical nutrition therapy. 

What is diabetes?

Levinia Clark is the Manager of Nutrition Services at GA Foods.  This is a first of a series of articles about managing chronic diseases  with medical nutrition therapy. 

What is the swallowing process?

School breakfast improves achievement scores

A recent study conducted by David Frisvold, an assistant professor of economics at the University of Iowa, finds students who attend schools that participate in the U.S. Department of Agriculture's School Breakfast Program (SBP) have higher achievement scores in math, science, and reading than students in schools that don't participate. This is consistent with other studies about school breakfast. A brief prepared by the Food Research and Action Center (FRAC), summarizes the findings from research on school breakfast: