ABSTRACT
This chapter presents ways in which women can assess the quality of the older woman’s diet, and evaluate the adequacy of nutritional status on this basis. Individuals who have problems with memory, or clients with very erratic routines, make this, and all methods of dietary recall assessment, unreliable. The food needs to be recorded specifically in terms of type and amount, as well as method of cooking, particularly for estimation of fat intake and nutrient retention. For many general education purposes, behavioral programs, and assessment of basic food group choices, the simple Dietary Guidelines for Americans or the Food Pyramid may suffice. The foods that are recommended for the most consumption are at the bottom of the pyramid. In terms of fat intake, it is recommended to limit this to 30% or less of dietary calories, as in younger individuals, and the amount from saturated and trans hydrogenated sources should be limited.
