摘要
老年人随年龄增长,其活动、体力及代谢功能均降低,每日所需要的营养素及热能,相对地要求量少而质精.
同被引文献13
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1梁晓坤.北京和巴尔迪摩教学医院住院患者营养风险发生率及营养支持使用率的现状调查和比较研究[D].北京:中国协和医科大学.2009.
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6Sue Eisenstadt E.Dysphagia and aspiration pneumonia in older adults[J].J Am Acad Nurse Pract, 2010,22 (1):17-22.
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8McDonald P.Making the connection between diet and nutrition and cardiovascular and Alzheimer's diseases[J]. Explore (NY) ,2008,4(2) : 148-153.
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9庹焱.老年患者疼痛管理进展[J].上海护理,2010,10(5):93-96. 被引量：5
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10黄蕾,张继红,邱琛茗,卓芝燕.心血管内科老年住院患者营养不良及营养风险评估分析[J].西南国防医药,2011,21(1):116-116. 被引量：19
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1张莉,曹元龙,杨群英.河南省主要食物中蛋白质、脂肪、碳水化物的分析[J].河南预防医学杂志,1993,4(5):251-253.
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2肖祥云.素食并非长寿之道[J].药物与人,2001,14(5):10-10.
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3肖惠算.老年人饮食四注意[J].抗癌之窗,2012(7):66-67.
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4利群,文文.力量练习:延年益寿的灵丹妙药[J].新天地,2007,0(2):55-55.
