Impacts of Eating Behavior & Dietary Nutrition Patterns Research

Impacts of Eating Behavior & Dietary Nutrition Patterns Research

Question Description
Introduction to a Research Topic
INTRODUCTION
This unit completes the series of assignments geared toward helping you complete the Introduction to a Research Topic paper while gathering supporting information for your Research Proposal PowerPoint Presentation due in Unit 10. The assignments in Units 3 and 5 and the first discussion in Unit 7 have contributed to your final paper, which provides an introduction to a research topic in the area of adult development.

This paper builds on the two previous project assignments. Using your focus, research, and critical analysis of literature, you can now provide a well-rounded idea of the challenges of your chosen topic, refining the topic and multiple factors including diversity, individualism, personal attitudes, myths, stereotypes, theoretical applications to diverse cultures, and legal or ethical issues in the proposed study. As you can see, you have been building this paper over these past units as a foundation for a project, with each component itself having a strong focus.

Refer to the course project description to see how this assignment fits into your course project as a whole.

OVERVIEW
This final paper will tie all of your research together and present relevant information using terminology specific to your field of study. Your topic should be supported with current research. Equally important for you as a doctoral learner, the project should find a gap in current knowledge or areas in which research is needed. With your heightened awareness of a topic and the outcomes you are anticipating based on your research, consider the additional challenges of such a proposed topic for research. You probably have reviewed information that challenges your perspectives and perhaps has helped you to reposition your ideas concerning the topic. Consider the physical and mental state of people in the relevant age group and how they will be impacted by such research.Impacts of Eating Behavior & Dietary Nutrition Patterns Research

By using your skills of critical thinking and the information retrieved from the literature review, your paper proposing a topic for research should contain the following information:

Rationale and refinement of the topic with a specific question for research. (One paragraph).
Key questions, terminology, and reference to current experts contributing to current research on the topic. (One paragraph).
Resources and literature review information that would support further investigation of this topic, incorporating previous research on the topic. (Three pages).
Your conclusion as to why this topic is worth investigating and how it will add to the body of knowledge, revise an existing study, or propose a study for the future. (One paragraph). This paper will compile and synthesize the knowledge that you have gathered throughout the course.
SAFEASSIGN
SafeAssign (linked in Resources) is a requirement for submitting assignments. When you have an assignment, you must submit it to SafeAssign as a draft. Click the SafeAssign report and review the information. Ask yourself a few questions:

Have I cited the quotes properly in the paper? This means that you have an author, year, and page number for anything in quotation marks.
Have I used my own words or have I taken others’ words and not used quotation marks or otherwise identified that they are not mine? This means that anything that is taken from another course uses quotation marks and is not just copied to appear as your own words. This can be tricky!
Have I reused my own work? If you have, you must cite this information as well.
The SafeAssign report will highlight all of this information for you. Look at it, click on the highlighted areas that will show you how your work is taken from another site. At this point, you should make changes and then submit it to the assignments area of the courseroom. Thus, you will need to work a day or so ahead of the deadline to be sure to meet these requirements.

INSTRUCTIONS
Gather your information from the Unit 7 Draft of Literature Review discussion and the rationale for your topic to provide an introduction to a research study, which could, for example, be the basis of a dissertation. Your paper should make it clear why this topic is relevant, and concisely summarize the need for the research study.
Write a 4-page, double-spaced paper that examines the terminology, current researchers, relevance, and challenges that the topic brings to the field. This paper should include a completed literature review, based on the draft that you submitted in the Unit 7 discussion. Note: You cannot use word-for-word information from your other assignments. These will be identified by SafeAssign as existing resources. Therefore, you need to use that information in a new format—a final paper. Your resources and the information you have gathered will support this paper, but this final paper constitutes more than just a literature review or a critique of sources. You need to synthesize this material coherently to complete this final paper.Impacts of Eating Behavior & Dietary Nutrition Patterns Research
Consider information on diverse groups, ethical and legal issues, and refutations of your material in relation to the question you are proposing.
Provide a specific, concise statement of your research topic, spelling out the question or questions that you expect it to answer.
In your conclusion, explain how the results of this research will add to the current body of knowledge, revise an existing study, or propose a study for the future. Be specific about the question or question it will answer that other studies have not—what is often referred to as the gap in knowledge.
Describe the stakeholders who might be most interested in learning about this topic for research, and explain why they would be interested. This step is often referred to as justifying the importance of the topic.
Provide a title page and reference page with a minimum of five scholarly resources, peer-reviewed resources.
Now reread your draft, and make any changes or additions needed after you:
Review the scoring guide to make sure that you are addressing the criteria that will be applied to grade your paper.
Review the additional requirements in this assignment to make sure that you have met them as well.
ADDITIONAL REQUIREMENTS
Scholarly writing also includes communication that is academic and uses APA formatting. For this course, a defined set of APA expectations was created for you to use, located in the Resources. The paper you submit should have all of the following APA formatting considerations:

APA title page.
Four-page, double-spaced paper.
Level one and two headings.
Conclusion.
References.

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Nutrition.
Jorge Cabrera Mercedes
Capella University

Nutrition.
Nutrition is a broad topic that incorporates the eating behavior of aging people. Aging people requires special diet because body organs become weak with time which limits the rate of their functionality. Analyzing the main causes of organ failure and the best type of diet for aging people can solve some of the challenges associated with organ failure. This research will emphasize on eating behavior associated with aging people.
Eating behavior associated with aging people.
Chewing and swallowing problems has been a big challenge to the health of aging people. At a certain age, they are required to change the type of food they feed on a daily basis due to chewing problems. For instance, the food must change from hard to soft foods that are easy to swallow. The level of food intake on a daily basis also reduces dramatically which also affects body health. Notably, some of the challenges associated with teeth is tooth decay which is caused by taking foods with sugar. When sugar combines with plaque it weakens the outer covering of the tooth which makes it vulnerable to decay. People should keep their teeth healthy by brushing regularly after meals. However, according to Lazenby (2008), tooth decay problems are rampant on aging people because of their exposure to sugary products over a long period of time. This affects their feeding habits and limits them to liquid or semi-solid foods which are not healthy for their bodies.
The level of income also affects aging people. At their sixties, most of them retire from their jobs and it limits them from making enough money to sustain their daily needs therefore limiting their access to quality healthy food. A malnourished aging person is more vulnerable to diseases because of low immune system caused by reduced body functionality. For instance, at their age they always need balanced diet to keep their body organs functioning properly. Therefore, lack of income implies that there will be constant body organs failure which might lead to loss of life.
With a weak body, the level of appetite reduces drastically which turns to a series of activity hence affecting the general functionality of body organs. Also, aging people become more selective on the type of food they take. However, according to Elsner (2002), lower intake of food in the elderly occurs as a result of low intakes of iron, zinc, calcium vitamin E and vitamin B. As a result of low energy intakes, their bodies become weak and unable to handle large volume of food. Notably, the taste and smell of food also plays a key role to the food intakes by the elderly. According to Drewnowski, & Shultz (2001), aging reduces the number of fibres in the olfactory bulb which affects their sense of smell. Aging people always have a challenge with the ability to replace fibre which generally leads to reduced appetite. Food intake starts with the sense of smell and when it is not available, it reduces the appetite hence leading to poor feeding habits. Notably, change in taste in the elderly is affected by change in membrane tissue which occurs as a result of interference of receptors and iron channels. Due to fatigue in the body muscles, the elderly find it hard to maintain timely cooking. This affects their health because the food that they cook is always added excess substances like sugar or salt which has negative effects to the body tissues when consumed in excess. This weakens their body organs hence exposing them to higher probability of being affected to opportunistic infections. Therefore, it makes it hard for the elderly to take food without added flavors to improve food acceptance hence making them malnourished.
Medication also affects eating habits of the elderly people. For instance, large population of the elderly people suffer from Degenerative diseases which has negative impact to the health of the body organs. Diabetes, Alzheimer’s, Parkinson’s, are some of the Degenerative diseases which are widely spread in the elderly. These diseases lead to decreased immune system which exposes the body to higher probability of opportunistic infections. Subsequent infections affects body by the fact that the patients will have no appetite for food whereas the body organs require high intake of nutrients to facilitate their functionality. If the process recurs for a prolonged period of time, the situation gets into a severe condition and the affected person may experience organ failure leading to death.Impacts of Eating Behavior & Dietary Nutrition Patterns Research
Conclusion.
In conclusion, as people get old their eating behavior changes significantly because of reduced basic metabolic rate and intake of nutrients in the body. This is always caused by their nature of being inactive or engaging in activities that require a lot of energy. Notably, their taste and smell of food also reduces and it affects their appetite which leads to low food intake. They are also prone to degenerative diseases which can lead to severe pain in the body and affect the general performance of body organs hence leading to loss of life.

References.
Elsner, R. J. (2002). Changes in eating behavior during the aging process. Eating behaviors, 3(1), 15-43.
Drewnowski, A., & Shultz, J. M. (2001). Impact of aging on eating behaviors, food choices, nutrition, and health status. Journal of Nutrition, Health & Aging.
Lazenby, T. (2008). The impact of aging on eating, drinking, and swallowing function in people with Down’s syndrome. Dysphagia, 23(1), 88-97.

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FOOD AND AGING
Jorge Cabrera Mercedes
Capella University

Food and Aging
Recent researches indicate that dietary patterns have a direct influence on the quality of life (QoL) of the aged populations. As such, there is an urgency to understand what constitutes healthy aging as a matter of concern. The world’s aged population is expected to increase twice from the year 2015 to 2050, to more than 2 billion people (Mak & Caldeira, 2014). There is a consideration for a healthy and productive society, through a focus on the dietary patterns, aside from the advances in health care and medicine. The aging population should inevitably be subjected to evidence-based nutrition measures, which ensure the convenience, quality, and safety of food that enhance good health, QoL, and functionality. To achieve the objective of evidence-based food and nutrition programs, nutritionists and dietetics professionals should set out measures that will align coordinated services within the community and the healthcare system to achieve an integrated continuous support system such a program.
When searching for the articles, the following criteria were considered.
1. I opened the database
2. Then clicked on the search box and typed “food and aging.”
3. The selected relevant articles will be considered by reading their abstracts and conclusions to determine whether they had the information I needed and then downloaded them.
First article: The Role of Nutrition in Active and Healthy Ageing, JRC Science and Policy Reports
The authors recognize the fact that the demographics of aging offer significant economic challenges to society, both in the US and the rest of the world. I agree with them when they highlight that supporting the aging population results in significant contributions to the society, where QoL of individuals can be improved while reducing the unsustainable pressures that may affect the health systems. Therefore, healthy aging should be the focus of society, which focuses on increasing the life expectancy of individuals. The authors’ points out that undernutrition and micronutrient deficiency are the common problems older populations faces. They suggest micronutrient supplementation as a measure to prevent and treat age-related diseases and conditions.
Second article: Nutritional Considerations for Healthy Aging and Reduction in Age-Related Chronic Disease: Advance in Nutrition
The authors emphasize the health and economic implications of the aging population in society. They indicate that the burden of unhealthy aging is usually linked to chronic and non-communicable diseases. However, they highlight that a change in lifestyle, such as diet modifications can increase the chances of prevention of age-related diseases. I conquer with the authors that most of the age-related disease states can be minimized by emphasizing nutritional sufficiency and nourishing intakes. Additionally, a holistic health system infrastructural approach significantly enhances care for the aged. Integrating the nutrition services as well as evaluations of preventive measures is vital for minimizing the effects of nutrition-related diseases.
Third article: Aging, Nutritional Status, and Health: In Healthcare
According to Leslie and Hankey, they project an interesting occurrence, that soon, the population of older people in many countries may outnumber younger people. The implication will be a significant burden to the healthcare and support services of many countries. However, as the other two authors mentioned in the earlier articles, meeting the diet needs for the older populations is significant in maintaining health, functional independence, and QoL of individuals. Otherwise, failure to meet the dietary demands will lead to increased demand for social care services, hospital admissions, and loss of independence.
Fourth article: The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer’s Disease
This article builds on Leslie and Hankey, high pointing Dementia as one of the rapidly growing age-related diseases. Astonishingly, from the article, over 75 million adults worldwide are prone to developing the condition across the globe by 2030. The authors cite Alzheimer’s disease (AD), as the most prevalent dementia condition where the aged populations will be associated with a significant stage of cognitive decline. However, until to date, there is no cure found to curb the condition. However, nutrition in the form of fish, vegetables, and fruits are important dietary forms that can greatly enhance cognition, while reducing the risk of AD, because of the presence of xanthophyll carotenoids and omega-3 fatty acids.
Fifth article: Position of the Academy of Nutrition and Dietetics and the Society for Nutrition Education and Behavior: Food and Nutrition Programs for community-residing Older Adults
The article significantly highlights attaining an improvement in health, QoL, and functionality as one of the goals of Healthy People 2020, by integrating the community food and nutrition with the social surroundings influencing health, including the environment influencing populations. Almost half of the old population underuse preventive services, resulting in higher obesity rates or underweight status for the aged. Nutritional quality foods such as whole fruit, greens and beans, total protein foods, fatty acids, and sodium are essential in maintaining the health and well-being of the aged. Food safety measures are another significant consideration for maintaining health.
Sixth article: Dietary Patterns and Quality of Life in Older Adults: A Systematic Review
Lastly, this article supports the existence of a relationship between dietary patterns and influence on particularly the QoL. Study results indicate that higher diet quality has a higher mean score on the QoL scale. Adherence to the Mediterranean diet would significantly improve one of the domains of the QoL.

Reference
Govindaraju, T., Sahle, B. W., McCaffrey, T. A., McNeil, J. J., & Owen, A. J. (2018). Dietary patterns and quality of life in older adults: A systematic review. Nutrients, 10(8), 971.
Leslie, W., & Hankey, C. (2015, September). Aging, nutritional status and health. In Healthcare (Vol. 3, No. 3, pp. 648-658). Multidisciplinary Digital Publishing Institute.
Mak, T. N., & Caldeira, S. (2014). The Role of Nutrition in Active and Healthy Ageing. JRC Science and Policy Reports.
Power, R., Prado-Cabrero, A., Mulcahy, R., Howard, A., & Nolan, J. M. (2019). The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer’s Disease. Annual review of food science and technology, 10, 619-639.
Saffel-Shrier, S., Johnson, M. A., & Francis, S. L. (2019). Position of the Academy of Nutrition and Dietetics and the Society for Nutrition Education and Behavior: Food and Nutrition Programs for community-residing Older Adults. Journal of nutrition education and behavior.
Shlisky, J., Bloom, D. E., Beaudreault, A. R., Tucker, K. L., Keller, H. H., Freund-Levi, Y., … & Meydani, S. N. (2017). Nutritional considerations for healthy aging and reduction in age-related chronic disease. Advances in Nutrition, 8(1), 17.

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