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Nutrition course the elderly geriatrics IC43 + CERTIFICATE
Rating: 4.5 out of 5(11 ratings)
41 students

Nutrition course the elderly geriatrics IC43 + CERTIFICATE

Geriatric or elderly nutrition course
Created byMywebstudies
Last updated 5/2026
English

What you'll learn

  • In-depth understanding of aging: will explore in detail what aging is, how it evolves, and the factors that influence the rate of su
  • Lifestyle in old age: how lifestyle affects quality of life in old age, including retirement and the importance of consumption.
  • Nutrition specific to the elderly: they will learn specific recommendations for a healthy diet for the elderly, as well as food rations for the elderly
  • Detailed exploration of nutrients: Children will be immersed in the world of macronutrients, minerals and vitamins, understanding their functions, the
  • Health assessment in the elderly: they will learn about the various parameters for health assessment at this stage, from anthropometric parameters agl
  • Addressing common diseases: they will explore the most common diseases in the elderly, such as obesity, cardiovascular disease, diabetes, osteoporosis, and ma
  • Specific diets: will include the various diets designed for the elderly, from the geriatric basal diet to sodium-controlled diets or diets indicated
  • Enteral and parenteral nutrition: you will learn about tube nutrition, administration, types of tube, complications, and nutrition
  • Neurocognitive disorders: will deepen understanding of disorders such as Alzheimer's, vascular dementia, Parkinson's, and others, and how nutrition can

Course content

2 sections • 151 lectures • 11h 51m total length

  • Nutrition course for the elderly or geriatrics5:08

    Aging is a universal, ongoing process of biological, psychological, and social changes; the session highlights healthy aging through a balanced diet, physical activity, mental stimulation, and geriatric care.

  • 1.2.Evolution of aging4:07
  • 1.3.How long can humans live?4:21
  • 1.4.Factors that affect the rate of aging progression4:24

    Genetics, lifestyle, stress, toxins, and nutrition shape aging rates, while social support and medical advances offer strategies to slow aging and improve quality of life in older adults.

  • 1.5.Mental health and aging4:20
  • 1.6.The pharmaceutical industry and aging4:48

    The lecture explains how the pharmaceutical industry responds to global aging by developing age-specific drugs, advances in gerontology research, and balancing access, ethics, and policy.

  • 1.7.Lifestyle in old age4:41
  • 1.8.Retirement4:00
  • 1.9.Fiber Consumption in Older Adults5:34
  • 1.10.Relationship between water consumption and aging4:09
  • 1.11.Causes and consequences of dehydration in the elderly4:56
  • 1.12.Nutritional Supplements in the elderly4:20
  • 1.13.Physical activity during old age5:19
  • 1.14.Risks of over-exercising in the elderly4:39
  • 1.15.Recommendations to increase physical activity during the day5:53
  • 1.16.Physiological alterations during old age4:48
  • 1.17.Psychological alterations during old age5:07
  • 1.18.Social alterations during old age4:07
  • 1.19.Psycho-biological changes that appear with age and that affect nutrition.6:17
  • 2.1.Recommendations for a healthy diet in the elderly5:10
  • 2.2.Meal Portions in Older Adults4:24
  • 2.3.Energy requirements5:27
  • 2.4.Cooking methods. Advantages and disadvantages6:13
  • 2.5.Basic dietary plan for the elderly5:59
  • 2.6.Relationship between nutrient deficiency and the appearance of diseases in t6:44
  • 2.7.Factors that cause malnutrition in the elderly4:52

    Identify factors that lead to malnutrition in the elderly, including physiological changes, sarcopenia, taste and smell changes, dental problems, and appetite loss, and apply prevention strategies.

  • 2.8.Indicators of Malnutrition in Older Adults6:24
  • 2.9.Types of Malnutrition in Older Adults4:50
  • 2.10.Physical examination to determine undernutrition6:54
  • 2.11.The use of the medical history in the elderly5:16
  • 2.12.The use of dietary history in the elderly9:15
  • 3.1.Macronutrients in the Elderly6:12
  • 3.2.Carbohydrates in the elderly4:47
  • 3.3. What are carbohydrates?5:29
  • 3.4. Food sources rich in carbohydrates4:54
  • 3.5.Glycemic index in food5:43
  • 3.6.Lipids or fats in the elderly5:20
  • 3.7.Food sources rich in fats4:56
  • 3.8.What are proteins?5:22
  • 3.9.Protein needs in the elderly6:03
  • 4.1.Minerals in the elderly7:25
  • 4.2.Importance of calcium in the elderly4:49

    discover why calcium matters for bone health in the elderly, how to meet daily calcium needs (1000 to 1300 mg), and factors affecting absorption and sources to prevent fractures.

  • 4.3.Importance of iron in the elderly5:28
  • 4.4.Importance of Zinc in the elderly4:49
  • 4.5.Importance of selenium in the elderly5:31
  • 4.6.Importance of Magnesium in the elderly4:59
  • 4.7.Functions and food sources of Chlorine5:39

    Chlorine functions as an essential nutrient supporting fluid balance, digestion, acid-base balance, and oxygen transport. Follow a balanced intake by moderating table salt and processed foods, and staying hydrated.

  • 4.8.Nutritional functions and sources of sulfur4:45
  • 4.9.Food Sources and Functions of Cobalt5:18
  • 4.10.Food Sources and Functions of Chromium5:00
  • 4.11.Food Sources and Functions of Phosphorus5:29
  • 4.12.Food Sources and Functions of Sodium4:57
  • 4.13.Food Sources and Functions of Fluorine4:45
  • 4.14.Food Sources and Functions of Iodine5:35
  • 4.15.Functions and Food Sources of Copper5:43
  • 5.1.Vitamins in old age4:28
  • 5.2.Water-soluble vitamins4:43
  • 5.3.Fat-soluble vitamins4:25
  • 5.4.Causes of vitamin deficiency in the elderly4:33
  • 5.5.Importance of vitamin D in the elderly4:08
  • 5.6.Importance of vitamin E in the elderly3:58

    Explore the importance of vitamin e (tocopherol) for the elderly, including its antioxidant protection, cardiovascular health, immune support, eye health, and dietary sources, and supplementation under professional guidance when needed.

  • 5.7.Importance of vitamin C in the elderly4:13
  • 5.8.Importance of vitamin B6 in the elderly3:38
  • 5.9.Importance of folic acid in the elderly4:29
  • 5.10.Importance of vitamin B12 in the elderly3:44
  • 6.1.Anthropometric parameters in the elderly4:23
  • 6.2.Biochemical and immunological parameters in the elderly4:51

    Explore how aging alters biochemical and immunological parameters, including metabolism, kidney function, lipid profiles, and immunosenescence. Apply diet, exercise, supplements, vaccination, and medical follow-up to maintain health in older adults.

  • 6.3.Functional assessment in the elderly4:42
  • 6.4.Nutritional assessment in the elderly4:44
  • 6.5.Katz Index (Elderly)4:28

    Explore the Katz index as a six-item activity of daily living tool to assess elderly functional independence, guiding personalized care plans to boost autonomy and quality of life.

  • 6.6.Barthel Index (Elderly)5:30

    Explore the Barthel index as a tool to assess elderly functional independence. It measures ten daily activities and guides care planning and progress toward active aging.

  • 6.7.Mini Nutritional Assessment (MNA)4:54
  • 6.8.Subjective Global Rating (GSV)4:42
  • 6.9.Nutritional Risk Index (NRI)6:06
  • 6.10.Nutritional Screening Initiative (NSI)4:56
  • 7.1.Factors influencing life expectancy5:18
  • 7.2.Changes in the body during old age4:33
  • 7.3.Obesity in old age4:59
  • 7.4.Common causes of obesity in the elderly4:10
  • 7.5.Types of obesity4:57
  • 7.6. Health problems caused by obesity in the elderly4:13
  • 7.7.Foods limited for obese people4:18
  • 7.8.Recommended foods for obese people4:06
  • 7.9.Recommendations for obese elderly people4:31
  • 7.10.Basic nutritional plan for obese elderly people3:50
  • 7.11.Cardiovascular disease in the elderly5:03
  • 7.12.Hypertension in the elderly4:09
  • 7.13.Atherosclerosis in Older Adults4:32
  • 7.14.Hypercholesterolemia in Older Adults4:23
  • 7.15.Diabetes in Older Adults4:07
  • 7.16.Diabetic dietary pattern and exercises for diabetics2:41
  • 7.17.Hypoglycemia in the elderly5:07
  • 7.18.Osteoporosis in Older Adults4:16
  • 7.19.Coronary affections in old age4:35
  • 8.1.Swallowing and chewing disorders in the elderly4:43
  • 8.2.Constipation in old age4:03
  • 8.3.Anorexia in the elderly3:56
  • 8.4.Vision loss in the elderly3:52
  • 8.5.Loss of mobility in the elderly4:16
  • 8.6.Iron deficiency anemia in the elderly4:16
  • 8.7.Iron-rich foods4:27
  • 8.8.How to avoid iron deficiency in the elderly3:56
  • 8.9.Alzheimer's disease in the elderly3:44

    Explore Alzheimer's disease in the elderly, including plaques and tangles, progression from memory loss to autonomy loss, risk factors, diagnosis, and care strategies for support.

  • 8.10.Dietary diet for Alzheimer's disease patients3:46
  • 8.11.Drug-food interaction in the elderly3:59
  • 8.12.Consumption of contaminated foods4:00
  • 8.13.Chemical Contamination by Food4:20
  • 8.14.Physical contamination by food3:46
  • 8.15. Biological contamination by food4:24
  • 8.16.Measures to avoid food contamination3:55
  • 8.17.Menopause. Nutritional requirements5:21
  • 9.1.The geriatric basal diet4:48
  • 9.2.Absolute diet3:30
  • 9.3.Liquid diet4:16
  • 9.4.Semi-liquid diet3:48
  • 9.5.Soft diet4:20

    The soft diet features bland, easily chewed foods to ease digestion and relieve digestive discomfort, with regular soft, mechanical soft, and liquid options for post-operative recovery and other medical needs.

  • 9.6.Cream diets3:59

    Explore cream diets: smooth texture meals for dysphagia and post-operative rehabilitation, supporting nutrient intake, hydration, and reduced aspiration under medical supervision.

  • 9.7.Easily digestible diet4:46
  • 9.8.Basal diet3:14
  • 9.9. Sodium-controlled diets4:56
  • 9.10.Diet in renal insufficiency5:39
  • 9.11.Diet in obesity6:13

    Discover how diet drives obesity risk and its health consequences. Learn portions, balanced meals, hydration, and mindful eating with vegetables, fruits, lean proteins, whole grains, and healthy fats.

  • 9.12.Diet in hyperlipoproteinemias3:50
  • 9.13.Diet in diabetes5:35
  • 9.14.Diet in the oncologic patient5:42
  • 9.15.Enteral nutrition and tube feeding5:12
  • 9.16.Parenteral nutrition6:19

    Explore parenteral nutrition, an intravenous delivery of carbohydrates, proteins, fats, vitamins, minerals, and electrolytes, detailing indications such as severe malnutrition and post-surgical needs, and geriatric considerations.

  • 9.17.Low calorie diet5:06
  • 10.1.Enteral tube feeding3:51
  • 10.2. In which cases is enteral nutrition recommended?3:55
  • 10.3. In which cases is enteral nutrition contraindicated?3:46
  • 10.4.Useful drugs during enteral nutrition3:17
  • 10.5.What foods to use in tube diets4:22
  • 10.6. Access routes in the use of tubes4:05
  • 10.7. Administration of medications through the tubes3:45
  • 10.8. Types of catheters4:10
  • 10.9.Complications of enteral nutrition3:54

    Identify and prevent enteral nutrition complications by monitoring gastrointestinal issues and preventing tube blockages, infections, aspiration, and electrolyte shifts through proper formula and care.

  • 10.10.Home Enteral Nutrition4:02
  • 10.11.Parenteral Nutrition4:22
  • 11.1.What are neurocognitive disorders?6:11
  • 11.2.Classification of neurocognitive disorders4:18
  • 11.3. Neurocognitive disorder due to Alzheimer's disease4:24
  • 11.4.Vascular neurocognitive disorder4:53
  • 11.5.Frontotemporal neurocognitive disorder4:19
  • 11.6.Neurocognitive disorder due to Lewy body dementia4:28
  • 11.7.Neurocognitive disorder due to Parkinson's disease3:43
  • 11.8.Neurocognitive disorder due to immunodeficiency virus infection4:22
  • 11.9.Substance-induced neurocognitive disorder.3:44
  • 11.10.Neurocognitive disorder due to Huntington's disease4:03
  • 11.11.Neurocognitive disorder due to prion disease3:48

Requirements

  • Basic knowledge of nutrition: although previous experience in the field of nutrition is not mandatory, students who have a basic knowledge of nutritional principles will benefit the most.
  • Interest in aging and health: this course is designed particularly for those who have a genuine interest in understanding the specific nutritional needs of the older adult population. An interest in the health and well-being of older people would be helpful.
  • Commitment and motivation: because the course covers a wide range of topics, it is important that students are committed and motivated to make the most of the lectures and apply the knowledge gained.
  • Self-direction skills: because some online courses require autonomy and self-direction, it is helpful for participants to have the skills to manage their own time and do the work independently.

Description

Nutrition course for the elderly or geriatrics INC0 + CERTIF


With the Geriatric Nutrition course offered by Mywebstudies, you will immerse yourself in a training course that covers a wide range of topics essential to understanding and addressing the specific nutritional needs of the older adult population. Throughout the modules, you will explore everything from an introduction to the phenomenon of aging to detailed aspects of macronutrients, minerals, and vitamins relevant to older adults.


You will begin with a thorough understanding of aging and its many facets, from evolution to implications for mental health and lifestyle in old age. As you progress, you will discover the importance of healthy eating in old age, exploring everything from specific recommendations to meal portions and energy requirements.


The course delves into macronutrients, such as carbohydrates, lipids and proteins, highlighting their crucial role in geriatric nutrition. In addition, minerals essential for health in this stage of life are explored, from the importance of calcium to the functions and dietary sources of various minerals.


Vitamins will also play a prominent role in learning, with a focus on water-soluble and fat-soluble vitamins and the importance of each in the elderly. You will also learn how to assess health status at this stage, using anthropometric, biochemical and immunological parameters, and explore various nutritional assessment tools.


The course addresses in depth the most common diseases in the elderly, such as obesity, cardiovascular disease, diabetes, osteoporosis, and neurocognitive disorders. You will receive nutrition advice specific to each condition, giving you the tools you need to develop nutrition plans tailored to the individual needs of the elderly.


Finally, the course extends to exploring specific diets for the elderly, from the geriatric basal diet to sodium-controlled or disease-specific diets. Relevant topics such as enteral and parenteral nutrition are also covered for a comprehensive understanding of the options available to ensure adequate nutrition in different situations.


We look forward to seeing you on Mywebstudies.

Who this course is for:

  • Health professionals: physicians, nurses, dietitians, and other health professionals who wish to specialize in elderly nutrition and improve their ability to provide individualized care.
  • Nutrition and dietetics students: those studying or planning to study nutrition and dietetics will find significant advantages in gaining specialized knowledge in the field of geriatric nutrition.
  • Caregivers of the elderly: people in caregiving roles for the elderly, either professionally or in the family, will learn how to meet the specific nutritional needs of this population.
  • People interested in health in the elderly: anyone with a personal interest in better understanding nutrition and wellness in the elderly population may benefit from this course.
  • Food industry professionals: those who work in the food industry, such as chefs or culinary professionals, may find it useful to understand the special nutritional needs of the elderly in order to adapt their food supply.
  • People who provide services to the elderly: people who work in services for the elderly, such as day care centers, nursing homes or active aging programs, can improve their skills and knowledge through this course.

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