Evaluation of the nutritional status of elderly subjects, with a comparison between fall and spring.

Abstract

Journal of the American Geriatrics SocietyVolume 15, Issue 11 p. 1031-1061 Article EVALUATION OF THE NUTRITIONAL STATUS OF ELDERLY SUBJECTS, WITH A COMPARISON BETWEEN FALL AND SPRING* M. V. Dibble M.S., M. V. Dibble M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Associate Professor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorM. Brin Ph.D., Corresponding Author M. Brin Ph.D. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Associate Professor of Medicine and Biochemistry, State University of New York, Upstate Medical Center, Syracuse, N. Y.Reprint requests to be addressed to: M. Brin, Ph.D., Associate Professor of Medicine and Biochemistry, State University of New York, Upstate Medical Center, 750 East Adams Street, Syracuse, N. Y. 13210.Search for more papers by this authorV. F. Thiele Ph.D., V. F. Thiele Ph.D. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Assistant Professor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorA. Peel M.S., A. Peel M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Instructor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorN. Chen B.S., N. Chen B.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Chemist, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorE. McMullen M.S., E. McMullen M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Instructor, Department of Foods and Nutrition, College of Home Economics, Syracuse University. Present address: Eastern Michigan State College, Ypsilanti, Michigan.Search for more papers by this author M. V. Dibble M.S., M. V. Dibble M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Associate Professor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorM. Brin Ph.D., Corresponding Author M. Brin Ph.D. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Associate Professor of Medicine and Biochemistry, State University of New York, Upstate Medical Center, Syracuse, N. Y.Reprint requests to be addressed to: M. Brin, Ph.D., Associate Professor of Medicine and Biochemistry, State University of New York, Upstate Medical Center, 750 East Adams Street, Syracuse, N. Y. 13210.Search for more papers by this authorV. F. Thiele Ph.D., V. F. Thiele Ph.D. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Assistant Professor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorA. Peel M.S., A. Peel M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Instructor, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorN. Chen B.S., N. Chen B.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Chemist, Department of Foods and Nutrition, College of Home Economics, Syracuse University.Search for more papers by this authorE. McMullen M.S., E. McMullen M.S. Department of Foods and Nutrition, College of Home Economics, Syracuse University, Syracuse, N. Y. Departments of Biochemistry and Medicine, Upstate Medical Center, State University of New York, Syracuse, N. Y.Instructor, Department of Foods and Nutrition, College of Home Economics, Syracuse University. Present address: Eastern Michigan State College, Ypsilanti, Michigan.Search for more papers by this author First published: November 1967 https://doi.org/10.1111/j.1532-5415.1967.tb02168.xCitations: 24 †Supported in part by the National Vitamin Foundation, Inc., and by Grant No. AM 03127 from the National Institutes of Health. ‡Acknowledgment is made to Mariba Rogers, Margaret Blanco, Norman Van Buren, Jean Boop and Nancy Grear for technical assistance. 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