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Front Matter (R1-R16)

Executive Summary (1-22)

1 Introduction (23-45)

2 Overview: Nutritional Health in the Older Person (46-58)

3 Methods (59-62)

4 Undernutrition (63-92)

5 Cardiovascular Disease (93-117)

6 Diabetes Mellitus (118-131)

7 Renal Disease (132-151)

8 Osteoporosis (152-162)

9 Nutrition Services in the Acute Care Setting (163-172)

10 Nutrition Support (173-212)

11 Nutrition Services in Ambulatory Care Settings (213-224)

12 Nutrition Services in Post-Acute, Long-Term Care and in Community-Based Programs (225-254)

13 Providers of Nutrition Services (255-273)

14 Economic Policy Analysis (274-309)

15 Overall Findings and Recommendations (310-324)

Appendix A: Acronyms (325-330)

Appendix B: Glossary (331-337)

Appendix C: Workshop Speakers, Organizations Contacted, and Consultants to the Committee (338-339)

Appendix D: State Licensure Laws for the Practice of Dietetics (as of June 1999) (340-341)

Appendix E: The American Dietetic Association Foundation Knowledge and Skills and Competency Requirements for Entry-Level Dietitans (342-351)

Appendix F: Advanced-Level Credentials in Nutrition (352-354)

Appendix G: U.S. Preventive Services Task Force Rating of Professionals to Deliver Dietary Counseling (355-356)

Appendix H: Summary of Cost Estimation Methodology for Outpatient Nutrition Therapy (357-360)

Appendix I: Committee Biographical Sketches (361-366)