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BEST PRACTICE IN MENTAL HEALTH
Introduction
Significant improvements in life expectancy mean that the number of older adults is increasing rapidly. The number of people aged over 65 years has more than doubled since the 1930s and 20% of the population is now over the age of 60. The number of people over the age of 80 is expected to increase by almost 50% between 1995 and 2025; the numbers of people over 90 years will double (DH 2001a). As older people are disproportionately large users of health care, this is significant public health issue, as the cost of their care will increase (DH 2001a).
Nutrition is one factor that may affect the health of older adults. Older people are particularly vulnerable to malnutrition which as both the cause and effect of illness, impairs functionality ability and quality of life (Zuliani et al 2001, Gary and Fleury 2002) and affects physical and cognitive capacity (Fillit et al 2002). The associated weakness and fatigue may cause prolonged inactivity and further complications; affected individuals required 31% more GP appointments and 52% more inpatient admissions than the well-nourished (Malnutrition Advisory Group 2001). The total cot of under nutrition far exceeds that of obesity, reaching £7.3 billion per year with more than 50%n of this spent on those over 65 years (Elia et al 2005).

References 1. Department of Health (2001a) National Service Framework for Older people. The stationary Office, London. 2. Fillit HM, Butler RN, O’Connell AW et al (2002) Achieving and maintaining cognitive vitality with aging. Mayo Clinic proceedings. 77, 7, 681-696. 3. Gary R, Fleury J (2002) Nutritional status: key to preventing functional decline in hospitalised older adults. Topics in Geriatric Rehabilitation. 17, 3, 40-71. 4. 5. Zuliani G, Romagnoni F, Volpato S et al (2001) Nutritional parameters, body composition, and progression of disability in older disabled residents living in nursing homes. Journals of Gerontology. Series A, biological Sciences and Medical Sciences. 56, 4, M212-216. 6.

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