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dc.contributor.authorWilkinson, R
dc.contributor.authorArensberg, ME
dc.contributor.authorHickson, M
dc.contributor.authorDwyer, JT
dc.date.accessioned2016-09-02T08:34:09Z
dc.date.available2016-09-02T08:34:09Z
dc.date.issued2016-08-11
dc.identifier.issn2212-2672
dc.identifier.issn2212-2680
dc.identifier.urihttp://hdl.handle.net/10026.1/5400
dc.description.abstract

Americans aged 85 years or older are the fastest growing population segment in the U.S. Many older adults have multiple chronic degenerative diseases and other illnesses. These conditions can take a toll on their ability to perform basic activities of daily living, frequently resulting in a poorer quality of life, frailty, and increased disability. Today there are no common, well-accepted guidelines for the prevention or treatment of frailty. Frailty, like obesity and diabetes, is a condition with a multiplicity of causes. Thus a multi-factorial approach—including nutrition—is needed for its prevention and treatment. Internationally, healthcare systems are establishing multidisciplinary protocols on frailty; in Europe, dietitians are taking a very active role in the development and implementation of these protocols. We believe that registered dietitian nutritionists (RDNs) in the U.S. have the responsibility today to take a similar leading role; becoming integral to nutritional screening, intervention, and advocating for pre-frail and frail older adults, thus making a meaningful difference in their quality of life and health outcomes.

dc.format.extent1001-1009
dc.format.mediumPrint-Electronic
dc.languageen
dc.language.isoen
dc.publisherElsevier BV
dc.subjectAcademies and Institutes
dc.subjectAged
dc.subjectAged, 80 and over
dc.subjectDiet, Healthy
dc.subjectDietetics
dc.subjectFrail Elderly
dc.subjectFrailty
dc.subjectGeriatric Assessment
dc.subjectHealth Education
dc.subjectHealth Services for the Aged
dc.subjectHumans
dc.subjectNutrition Policy
dc.subjectNutritionists
dc.subjectQuality of Life
dc.titleFrailty Prevention and Treatment: Why Registered Dietitian Nutritionists Need to Take Charge
dc.typejournal-article
dc.typeArticle
plymouth.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/27522948
plymouth.issue7
plymouth.volume117
plymouth.publication-statusPublished
plymouth.journalJournal of the Academy of Nutrition and Dietetics
dc.identifier.doi10.1016/j.jand.2016.06.367
plymouth.organisational-group/Plymouth
plymouth.organisational-group/Plymouth/Faculty of Health
plymouth.organisational-group/Plymouth/Faculty of Health/School of Health Professions
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA/UoA03 Allied Health Professions, Dentistry, Nursing and Pharmacy
plymouth.organisational-group/Plymouth/Research Groups
plymouth.organisational-group/Plymouth/Research Groups/Institute of Health and Community
plymouth.organisational-group/Plymouth/Research Groups/Plymouth Institute of Health and Care Research (PIHR)
plymouth.organisational-group/Plymouth/Users by role
plymouth.organisational-group/Plymouth/Users by role/Academics
dc.publisher.placeUnited States
dcterms.dateAccepted2016-08-11
dc.rights.embargodate2017-8-11
dc.identifier.eissn2212-2680
dc.rights.embargoperiodNo embargo
rioxxterms.versionofrecord10.1016/j.jand.2016.06.367
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.licenseref.startdate2016-08-11
rioxxterms.typeJournal Article/Review


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