Browsing by Subject "Older people -- Nutrition"
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Item A comparison of taste acuity and trace element content of saliva in a tri-ethnic elderly population(Texas Tech University, 1978-08) Griffith, Linda Dianne GrissomTaste acuity, dietary zinc intakes, and salivary zinc, copper, total protein, and total solids were assessed in 30 elderly and 36 control subjects from a tri-ethnic population. Eighty percent of the elderly population and 58% of the control population consumed less than two-thirds of the RDA for zinc. Dietary zinc intakes were significantly different with age (p<.01) and sex (p<.01) but were not significantly different with ethnic group. Taste thresholds for salty and sweet taste modalities significantly increased with age. Taste acuity was not significantly correlated with dietary zinc intake or salivary zinc, copper, or total protein levels. Salivary Total Copper values were significantly different with ethnic group (p<.01) and age (p<.05) but no definite trends were established with salivary Total Zinc, Total Protein, or Total Solids levels.Item A Study of Food Habits of Selected Elderly participants in a Title VII Nutrition Program(Texas Tech University, 1976-12) Garza, Luby LamarNot Available.Item An analysis of food attitudes of women in a retirement home(Texas Tech University, 1969-12) Thomson, Carron Ruth EvansNot availableItem Bone demineralization as related to the dietary practices of apparently healthy aging women(Texas Tech University, 1965-08) Reeves, Robert DonaldNot availableItem Dietary intake from self-procured foods of elderly subscribers to Meals on Wheels.(Texas Tech University, 1974-08) Graham, Sandra CvancaraNot availableItem Nutrient contributions of home-delivered meals compared with total nutrient intake(Texas Tech University, 1973-08) Stephens, Kathryn Evelyn-Item Nutrient contributions of home-delivered meals compared with total nutrient intake(Texas Tech University, 1973-05) Stephens, Kathryn EvelynNItem Nutrient contributions of home-delivered meals compared with total nutrient intake(Texas Tech University, 1972-12) Stephens, Kathryn EvelynNot availableItem Taste Acuity and Hair Zinc Concentrations in an Elderly Sample of Lubbock, Texas(Texas Tech University, 1978-05) Collette, Carolyn AObjectives of this research were to evaluate and compare taste perception, hair zinc concentrations and dietary zinc intakes in elderly and young adults. Modified triangle tests were conducted on thirty-one elderly and thirty-one young adult volunteers to determine sweet, salty and bitter taste thresholds. Hair samples, diet histories and health information were collected during each personal interview. Hair samples were analyzed for zinc content using atomic absorption spectophotometry. Statistical treatment involved factorial analysis of variance and Spearman correlation coefficients. Data indicated significant differences in tasting abilities between old and young subjects for sucrose (p<.01), sodium chloride (p < .005) and urea (p< .005). Increasing inability to recognize sucrose was demonstrated with advancing old age (p < .05). Dentures affected the elderly's ability to recognize urea (p< .05). Tobacco was insignificant for both groups. Hair zinc concentrations were lower for the elderly participants (p < .005), and were correlated with taste acuity (rho < .05). Seven per cent of the older sample were calculated to consume the 15 mg. RDA for zinc. Recommendations implicated for the elderly are: consumption of a wide variety of foods and seasonings for increased palatability and zinc intakes, cautious use of low zinc meat alternates in institutional settings and an increased awareness by health professionals to the signs and symptoms of zinc deficiency.Item The effectiveness of a nutrition and consumer food buying instructional unit designed for older adults(Texas Tech University, 1980-12) Rabenaldt, Janice Kathleen KrienkeNot availableItem Zinc adequacy of meals prepared for a Title VII nutrition program in Lubbock, Texas(Texas Tech University, 1978-05) Mays, Mary HelenTo determine 1) the zinc adequacy of the Lubbock Congregate Meal Program (SPOT) and 2) the effect(s) of time and temperature variables on the zinc" stability of foods prepared in quantity, duplicate samples were taken from meals chosen at random from the program in the following forms: 1) raw state, 2) cooked state (approximately 1 hour after cooking processes were begun) and, 3) served form. Results of atomic absorption spectrophotometry indicate that zinc is a stable mineral which is positively affected by the length of cooking time. There is a "pseudo-increase" in the zinc content of food due to a concentration of the zinc within the food particle as moisture is lost through evaporation. Temperature was determined not to be a factor affecting zinc stability of foods prepared in quantity. The meals tested for zinc adequacy of the Title VII program indicate that the program is not meeting the mandated 1/3 of the RDA for zinc (5 mg). Yet it is felt that the meals tested do not reflect the zinc intake of the participants over an extended time period due to the menu composition of the Lubbock Title VII program. Several foods were tested which have not been previously researched and these new food values are reported.