Nutrition & Foodservice Edge Magazine - March/April 2022 - 14

by Chrissy Carroll, MPH, RD
1 HOUR
CBDM Approved
CE
Malnutrition
Challenges of the COVID-19 Pandemic and
Strategies for Moving Forward
NUTRITION CONNECTION
New research
details how
the pandemic
has affected
malnutrition
Malnutrition has always been a concern in long-term care
and has been exacerbated by issues surrounding the current
pandemic. Studies estimate up to 60 percent of long-term care
residents experience malnutrition, and this high prevalence can
lead to an array of health complications and poor quality of life.
Discover new research about how the pandemic has affected
malnutrition, and creative strategies that you can implement
today.
CONTR I BUTORS OF MALNUTR I TION
Malnutrition is a multifaceted problem in long-term care, with
many factors that contribute:
* Loss of appetite
* Difficulty chewing or swallowing
14 14 NUTRITION & FOODSERVICE EDGE | March-April 2022
* Medication side effects
* Sarcopenia (age-related loss of muscle mass), leading to
diminished functional movement
* Other loss of function-for example, residents are unable to
open food packages or serve themselves
* Chronic or acute diseases, which may affect intake, metabolic
requirements, digestion, and/or diet restrictions
* Constipation, leading to increased feelings of fullness
* Dementia and/or Alzheimer's disease, which can cause
confusion at mealtimes
* Food quality or type doesn't align with residents' preferences

Nutrition & Foodservice Edge Magazine - March/April 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022

My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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