Providing Nutrition Care Research Articles

Nutrition Education and Practice in University Dental and Oral Health Programmes and Curricula: A Scoping Review.

Dentists and oral health practitioners have a potential role in supporting the prevention and management of noncommunicable diseases. However, the extent to which university education prepares practitioners to provide nutrition care is unclear. This scoping review identifies and synthesises the evidence related to university-level nutrition education provided to dental and oral health students globally. A scoping review identified relevant literature through search terms "dentistry," "oral health," or "oral hygiene"; "dental students" or "dental education"; "nutrition education" or "nutrition science." Articles were included that examined nutrition education in undergraduate oral health training; or nutrition knowledge, attitudes, confidence, or skills or dietary habits; experts' opinion papers; and position statements. No limitations on the publication years or languages of the articles were applied. A total of 136 articles were included. Half were surveys of students (n = 49) or academic staff (n = 21). The remainder comprised reports of curriculum initiatives (n = 26), opinion papers or narrative reviews (n = 24), position statements (n = 6), curriculum development (n = 6) and curriculum guidelines (n = 9). While dental and oral health students and curriculum experts overwhelmingly recognised the importance of nutrition, most studies that assessed nutrition knowledge of students revealed limited knowledge. Students were not confident in their skills to provide nutrition care. Lack of nutrition experts on teaching teams and unclear expectations about developing nutrition competencies were identified as barriers to greater nutrition education. Nutrition education in university dental and oral health degrees is highly variable. The potential for oral health professionals of the future to promote oral health through nutrition is unrealised.

Recommendations on the surveillance and supplementation of vitamins and minerals for upper gastrointestinal cancer survivors: a scoping review.

Early-stage upper gastrointestinal (UGI) cancer patients, after surgery, have altered gastrointestinal functions, compromising their nutritional status and health outcomes. Nutritional care provision to UGI survivors rarely focuses on long-term survivorship. Here, we explore recommendations for surveillance of micronutrient deficiency and supplementation for UGI cancer survivors after surgery. A scoping review, based on the Joanna Briggs Institute methodology for scoping reviews. Six databases (Medline, Embase, CINAHL, Cochrane, Scopus, and PsycINFO) and 21 cancer-related organisation websites were searched. Publications between 2010 and March 2024 with recommendations aimed at adult UGI cancer (oesophageal, gastric, pancreatic, small bowel, and biliary tract) survivors were included. Twenty-six publications met the selection criteria: 11 reviews (8 narrative reviews, 2 systematic, 1 meta-analysis), 7 expert opinions, 6 guidelines, and 2 consensus papers. Twenty-two publications recommended monitoring of micronutrient deficiencies, and 23 suggested supplementation, with 8 lacking details. Most were targeted at patients with gastric cancer (n = 19), followed by pancreatic cancer (n = 7) and oesophageal cancer (n = 3) with none for biliary tract and small bowel cancers. Vitamin B12 and iron were the most consistently recommended micronutrients across the three tumour groups. Limited publications recommend surveillance of micronutrient status in UGI cancer survivors during the survivorship phase, especially for oesophageal and pancreatic cancer survivors; most were narrative reviews. These recommendations lacked details, and information was inconsistent. Long-term UGI cancer survivors are at risk of micronutrient deficiency after surgery. A standardised approach to prevent, monitor, and treat micronutrient deficiencies is needed.

Current practices in the nutrition management of people with amyotrophic lateral sclerosis (ALS): a survey of U.S. ALS care teams

Objective To assess current practices of U.S. professionals providing outpatient ALS nutrition care. Methods A cross-sectional survey assessing nutrition care practices was distributed in February/March 2023 through electronic mailing lists of relevant professional organizations. Results Of the 87 professionals completing the survey, 85.1% were registered dietitians and 50.6% had five or fewer years of experience in ALS care. Many (44.2%) professionals reported receiving no training on the nutrition care of people with ALS (PALS), and 40.2% reported having no other ALS dietitians in their close network. Methods utilized to estimate calorie and protein requirements in PALS varied widely. Although 95.4% of respondents reported that their clinic’s dietitian participates in feeding tube discussions, many practitioners may be waiting until ALS symptoms negatively impact PALS’ breathing, eating, swallowing, or weight to begin discussing feeding tubes. Additionally, few professionals reported institutional practices conducive for refeeding syndrome prevention or monitoring. Conclusions Many professionals providing outpatient nutrition care to PALS possess limited experience, received insufficient training, and are not connected to other ALS dietitians. Specific nutrition care practices, including nutrient need estimation, vary widely among health professionals. Practices surrounding feeding tube discussions and refeeding syndrome may be suboptimal at many institutions. These findings highlight the need for initiatives that educate and connect practitioners providing nutrition care to PALS.

Establishing consensus on nutrition competencies for medicine: a Delphi study

BackgroundSignificant research, regulatory bodies and even governmental resolutions have identified meaningful nutrition education for medical and other healthcare professionals as a priority. Doctors are well placed to provide nutrition care,...

Dietitians' experiences of nutrition assessment via TeleNutrition: “Video-calls are better than phone-calls, but it's probably difficult for patients to show their ankles on the screen”

Background & AimsNutrition assessment is integral to dietetic practice. TeleNutrition enabled dietitians to continue nutrition care provision during the Covid-19 pandemic but created challenges with undertaking nutrition assessment. The aim of the present study was to describe how dietitians in three Nordic countries perceived their nutrition assessment practice when physically distant from patients. MethodsThe present study is a sub-analysis from one research project undertaken by the Global TeleNutrition Consortium, GTNC. Data was generated from a digital survey of a convenience sample of dietitians in Denmark, Norway, and Sweden who had a minimum of one adult patient interaction per week, distributed through the dietetic professional and/or regulatory bodies of each country, as well as closed social networks. Data from free-text questions were assessed using thematic analysis where the construction of final themes were guided by the Technology Acceptance Model (TAM). ResultsIn total, 146 dietitians participated in the study (Denmark 16%, Norway 34%, and Sweden 50%). The qualitative analysis of answers from 24 free-text questions resulted in four themes (key constructs) related to dietitians’ experience of performing nutrition assessment using TeleNutrition: Perceived usefulness, Perceived ease of use, Perceived barriers, and Perceived facilitators. Each theme was divided into two to three sub-themes (explanatory dimensions). ConclusionsTo best support dietitians in the new era of healthcare digitalisation, internationally accepted standards or protocols for performing nutrition assessment using TeleNutrition ought to be established. This is especially critical for nutrition assessment measures that require physical examination.

Current Oncology Nutrition Care Practice in Southeast Asia: A Scoping Review

Although evidence-based nutrition care is recommended for patients with cancer, current nutrition care practices provided by nutritionists and dietitians in Southeast Asian countries are not clearly reported. The aim of this scoping review was to describe nutritionists’ and dietitians’ current oncology nutrition care practice within Southeast Asia by identifying access to dietetic services, tools or strategies used in providing care, and barriers and enablers to implementing nutrition care practices. Five databases (Ovid MEDLINE, Global Health, Embase, Cochrane Central Register of Controlled Trials, and Proquest) were searched through structured search strategies, in addition to strategic searching of grey literature. A total of 4261 sources of evidence were retrieved. After full-text screening, 18 studies from Southeast Asian countries met the inclusion criteria and were included in this review. The provision and reporting of nutrition care practices provided by nutritionists and dietitians were limited. Access to dietetic services, including nutritional screening tools and reason to be referred, were varied within studies. Barriers and enablers to nutrition care provision were unique and related to each country’s specific resources and guidelines. In summary, there was varied reporting of nutrition care practices provided to patients with cancer in Southeast Asia and a lack of clarity on the actual standardized processes. Future research is warranted to further explore the barriers and enablers to providing nutrition care by local nutritionists and dietitians in Southeast Asia.

Nutrition care for older adults with delirium: A scoping review.

This scoping review aimed to identify and map the available information on the nutrition care process in older adults with delirium to analyse and summarise key concepts, and gaps, including the barriers and enablers to providing nutrition care for this group. Scoping review. This review was conducted in accordance with the JBI methodology for scoping reviews. Published and grey sources in English were considered. Databases searched were CINAHL, Medline, Embase, JBI Evidence-based Practice, Scopus, ProQuest and Google. The initial search was conducted from October 2021 to March 2022 and repeated in October 2023. The database search identified 1561 articles, 186 underwent full-text review and 17 articles were included. The grey literature search identified eight articles. Malnutrition and delirium were identified as mutually reinforcing, and nutrition strategies were included as part of multicomponent interventions for delirium management. There was no mention of barriers or enablers to nutrition care and minimal descriptive or empirical data available to guide nutrition care processes in this group. This scoping review revealed a need for further research into nutrition care processes in older patients with delirium, in particular the barriers and enablers, to inform appropriate management strategies in this vulnerable group. Providing nutrition care for older patients with delirium is important and further practical guidance could help patients, healthcare staff and families. This scoping review yielded instructive data suggesting that delirium is an important risk factor for malnutrition and vice versa, which leads to poor patient and health service outcomes. This scoping review adhered to relevant EQUATOR guidelines and used the Preferred Reporting Items For Systematic Reviews and Meta-Analyses Extension for Scoping Reviews (PRISMA-ScR). No patient or public contribution.

Experiences of healthcare practitioners providing nutrition care to people with cancer in New Zealand: A qualitative study.

Aim: To explore the perspectives and experiences of healthcare practitioners in providing nutrition care to people with cancer in New Zealand. Methods: Semi-structured interviews were conducted with 16 New Zealand healthcare professionals (HCPs) practicing in specialist secondary and tertiary cancer care (both public and private) who had previously completed an online survey about nutrition in cancer care. Interviews were recorded and transcribed verbatim, and thematic analysis was undertaken. Results: Participants identified nutrition as important in cancer care, from diagnosis to survivorship, in order to maximise recovery and ongoing health. While participants reported that the best person to provide high-quality individualised nutrition care is a dietitian, other HCPs also have a role in nutrition care. Limited nutrition care is currently available, especially for those in rural areas, which impacts health and equity in cancer care. Participants identified a need for increased dietitian capacity in the workforce as well as a need for nutrition resources that were accessible and appropriate. Conclusion: The perspective of participants was that more must be done to provide nutrition care as part of cancer care in New Zealand to improve health and wellbeing among people with cancer.

Nutritional Needs of the Infant with Bronchopulmonary Dysplasia.

Growth failure is a common problem in infants with established bronchopulmonary dysplasia (BPD). Suboptimal growth for infants with BPD is associated with unfavorable respiratory and neurodevelopmental outcomes; however, high-quality evidence to support best nutritional practices are limited for this vulnerable patient population. Consequently, there exists a wide variation in the provision of nutritional care and monitoring of growth for infants with BPD. Other neonatal populations at risk for growth failure, such as infants with congenital heart disease, have demonstrated improved growth outcomes with the creation and compliance of clinical protocols to guide nutritional management. Developing clinical protocols to guide nutritional management for infants with BPD may similarly improve long-term outcomes. Given the absence of high-quality trials to guide nutritional practice in infants with BPD, the best available evidence of systematic reviews and clinical recommendations can be applied to optimize growth and decrease variation in the care of these infants.

Self-Perceived Competency Assessment among Dietetics Students in Universiti Sultan Zainal Abidin (UniSZA)

This study aimed to assess the self-perceived competency among dietetics students in Universiti Sultan Zainal Abidin (UniSZA). The self-perceived competency of the students was evaluated using the Nutrition Competence (NUTCOMP) questionnaire, a validated tool designed to measure the self-perceived competence of healthcare professionals, including dietitians, in providing nutrition care to patients with chronic diseases. A total of 54 dietetics students from UniSZA participated in the study, all enrolled in Year 4 Semester 2 during their clinical training. They completed the NUTCOMP questionnaire, which consists of various domains and items related to nutrition care practice, including communication skills, critical thinking, evidence-based practice, and professionalism. The results showed that the students perceived themselves to have a high level of competency, with a mean score of 140.1 and a standard deviation of 26.83. Specifically, the students reported high levels of confidence in their ability to interact with clients and stakeholders, interpret nutritional information into lay language, and apply critical thinking skills to research and evaluate nutrition practices. The findings indicate that the students felt well-prepared to enter the field of dietetics upon graduation, reflecting a positive perception of their competence in nutrition care. However, it is essential to acknowledge that self-perceived competency may not always align with actual performance, and objective assessments are needed to validate these self-perceptions. In conclusion, the findings of this study contribute valuable insights into the self-perceived competency of dietetics students in UniSZA. The results suggest that the students have confidence in their knowledge and skills related to nutrition care, indicating a positive outlook on their future roles as dietitians. Further research could explore the relationship between self-perceived competency and actual performance in dietetics practice, as well as investigate the factors influencing the development of competency among dietetics students. Understanding and enhancing competency among future dietitians are crucial for improving the quality of nutrition care and ultimately promoting better health outcomes for patients.

EFFICACY OF MALNUTRITION SCREENING AMONG OLDER VETERANS AT AN URBAN VA HOSPITAL

Abstract Nearly half of the Veteran population is >65 years. Older Veterans are at increased risk of malnutrition associated with increased mortality, morbidity, length of stay, and readmissions. Malnutrition-focused quality measures are needed to combat this public health issue. The purpose of this study was to identify gaps in malnutrition screening at an urban VA facility. Chart auditing was conducted for all medical admissions during 72 hour periods across 14 months. Auditing determined if nutrition screening was completed, with an admission weight, and if nutrition was consulted for nutritionally compromised Veterans. Screening was conducted using the Malnutrition Screening Tool (MST). Additionally, estimated prevalence of nutritionally compromised Veterans was assessed using auditing data from 30 days. Audit data showed that on average only 57.4% (n=458) of Veterans admitted for inpatient care were screened correctly. Of those screened incorrectly, the three most common errors were 1) not collecting a weight on admission (N=82 (42.1%)); 2) inaccurate weight change interpretations (N=41 (21%)); 3) failure to refer nutritionally at-risk Veterans to nutrition services (N=38 19.5%)). Prevalence auditing demonstrated over 1/3 of Veterans were nutritionally compromised at the start of their hospitalization (36.43%, (N=295)). With an increasingly aging population in the United States there is a focus on shifting to value based payment systems. The new CMS Global Composite Malnutrition Score will include evaluation of hospitals malnutrition screening processes. There is a significant opportunity to close these gap areas and to adopt clinically relevant best practices to provide nutrition care earlier to at risk Veterans.

COLLABORATION IN CARING FOR OLDER ADULTS WITH DEMENTIA LIVING IN LONG-TERM CARE FACILITIES

Abstract Current evidence calls for an interdisciplinary, team approach to caring for older adults with dementia. Registered dietitian nutritionists (RDNs) are interdisciplinary team members who play an important role in nutrition and dementia care. Our study explored how RDNs collaborate with licensed healthcare providers and direct care staff to provide nutrition care for older adults with dementia living in long-term care (LTC) facilities. RDNs who work with residents with dementia in the U.S. (n = 18) were recruited to participate in one of five focus groups, where they described the various disciplines they collaborate with. Focus groups were led by a trained moderator using a semi-structured interview guide, transcribed verbatim, and audited by the research team for accuracy. Transcripts underwent descriptive content analyses using NVivo© software. Descriptive content analyses revealed the following diverse groups who work collaboratively with RDNs: 1) nursing staff, 2) foodservice staff, 3) therapists, 4) physicians, and 5) other non-clinical staff, including activities staff and nursing home administrators. Additionally, RDNs reported they worked closely with residents’ family members and resident members of the food committee. In conclusion, in LTC settings, RDNs collaborate with various groups, encompassing clinical, non-clinical, and even residents/family to care for older adults with dementia. However, collaboration is not limited to clinical staff. To provide optimal nutrition care for older adults with dementia, it is important to recognize the value of collaborating with both clinical and non-clinical stakeholders to meet resident needs.

Differing Experiences of Nutrition Care During Treatment Among Oncology Nurses, Providers, and Patients.

Provision of nutrition care for patients with cancer represents a key component of holistic oncology care. However, information is limited about the use and perceptions of registered dietitian-led nutrition care in the oncology setting. This study aimed to better understand the experiences and expectations of patients and healthcare workers regarding nutrition care during outpatient cancer treatment. Oncology care team members (N = 55) and patients (N = 90) completed a survey about their knowledge of and interest in nutrition care. A subset of participants completed semistructured interviews to capture experiences with and perspectives on nutrition care practices. The majority of patients (n = 73) reported experiencing at least one nutrition impact symptom, but only 14 indicated that they frequently discussed nutrition during provider visits. In addition, 40 oncology care team members indicated frequently discussing nutrition at visits, although 13 were unaware of local nutrition resources.

Mapping nutrition within medical curricula in Australia and New Zealand: a cross-sectional content analysis

ObjectiveTo systematically map nutrition content in medical curricula across all 23 medical schools in Australia and New Zealand accredited by the Australian Medical Council (AMC).MethodsA cross-sectional content analysis was conducted....

Electronic health record time-tracking provides real-time data to measure and benchmark dietitian productivity.

Traditional methods for benchmarking dietitian productivity are time-consuming and fail to accurately measure the total time spent providing nutrition care. An electronic health record (EHR)-based tool that allows for daily tracking of both face-to-face and patient care coordination time for dietitians was created. We assessed whether it provided consistent, continuous measurement of time and productivity. This tool was created in an independent paediatric academic healthcare system in the USA. Time spent by dietitians in face-to-face settings and care coordination were tracked. Changes in time spent between the years 2013-2016 versus 2018-2019 were also analysed. The outpatient dietitian spent a mean total of 66.4 min per patient (37.8 ± 6.0 min in face-to-face care and 28.6 ± 5.2 min in care coordination). The total times and fractions spent on face-to-face and care coordination time varied by specialty. Comparison of the two periods of time revealed 75% more productivity on average of dietitians in different outpatient settings after including care coordination tracking. In addition, dietitians were more likely to document time spent in 5-min increments after the institution of this methodology as opposed to 15-min increments. An EHR-based tool that facilitates the documentation of both face-to-face time and patient care coordination time is feasible and enables consistent, continuous measurement of time and productivity. The real-time data from this tool can be used to support adequate dietitian staffing and be used to create a multicentre database to measure the actual time dietitians need to provide care and generate consistent staffing benchmarks.

181 The experiences and perceptions of community volunteers in providing nutrition care supporting older adults: a qualitative evidence synthesis

Abstract Background Nutrition care is crucial for the well-being of older adults but can be complex. It involves many healthcare professionals, family, carers and community supports. In numerous situations, volunteers are involved in community and social support initiatives that could have an impact on nutrition care and malnutrition. This study aimed to synthesise and explore the perceptions and experiences among community voluntary service providers of their role in supporting nutrition care among community-dwelling older adults. Methods A systematic search of seven databases (Scopus, PubMed, CINAHL, Web of Science, Embase, MEDLINE, and PsycINFO) was conducted with the following 4 key terms, ‘Community voluntary providers’, ‘Nutrition care’, ‘Older adults’ and ‘qualitative’ using Boolean operators. There was no restriction on publication date or language for this search, each database was searched from its origin to the present. Meta-ethnography was used to synthesise data in a descriptive-integrative approach. NVIVO was used to create codes for the selected articles. Results The systematic database search resulted in the identification of 275 articles and one more article through reference list filtering. For this qualitative evidence synthesis, two publications were included after applying an exclusion process. Four themes were identified from the first and second-order data: (1) providing social interaction, (2) supporting independent living, (3) benefits for all, and (4) early warnings of health changes. These themes describe the positive experiences for the volunteer and the client, and the impact of volunteering. Conclusion The interactions between older adults and volunteers, as well as the connections they form through frequent contact, enable volunteers to identify issues or sudden health changes in individuals. Volunteer meal delivery schemes allow older adults to continue living independently in their own homes. However, there is a need to assess the impact of these interventions on older adults health outcomes and experience.

Utilization of glycemic index values of commonly consumed foods in the provision of nutrition care to patients with diabetes: a case study at Bungoma county referral Hospital

The estimated prevalence of diabetes in Kenya is around 2.2%. There is a lack of awareness on diabetes in Kenya, leading to delayed diagnosis and management. This lack of awareness hinders early intervention and control of the disease. The adoption of a more Westernized diet, which is often high in processed foods and low in nutritional value, coupled with a decrease in physical activity, has contributed to the rise in diabetes cases. Access to affordable medications, regular blood glucose testing, and specialized diabetes care can be challenging for many Kenyans. This can lead to inadequate glycemic control and increased risk of complications. Knowledge of the glycemic index is therefore key in managing the conditions; therefore, we explore how well healthcare providers understand and apply GI values of widely consumed foods together with the patients. Data was collected and analyzed using a descriptive cross-sectional study design, involving both care providers and patients. Most care providers had knowledge of GI but only 3/4 reported utilizing its utilization. Patients, therefore, had issues because of ignorance and consumed food with high GI. Healthcare providers should be better equipped and acquainted with the G.I concept to provide the right information to patients and follow up in management.

Patient experiences with micronutrient and overall nutrition management after bariatric surgery: identifying facilitators and barriers to implementing care.

Adherence to perioperative guideline recommendations for prophylactic supplementation and regular biochemical monitoring is suboptimal. However, little is known about the patient perspective on this postoperative challenge. To qualitatively explore patient experiences of postoperative micronutrient management and identify patient-reported barriers and facilitators to the provision of nutrition care. Two tertiary public hospitals in Queensland, Australia. Semi-structured interviews were conducted with 31 participants 12 months after bariatric surgery. Inductive analysis of interview transcripts was performed using applied thematic analysis, and deductive analysis was performed by aligning interview themes against the Theoretical Domains Framework and the Capability, Motivation, and Opportunity Behavior Change Wheel Framework. Participants' perceptions of engagement with the bariatric surgery multidisciplinary team greatly influenced their experience with overall nutrition care, including but not exclusive to micronutrient care. At times, this engagement negatively impacted patients' experiences with their nutrition care and related to varied acceptance of healthcare advice from the team or, at times, an unmet desire for person-centered communication styles. Engaging person-centered care techniques had a positive influence on patient experience with micronutrient and overall nutrition care. Micronutrient management (taking supplements and having regular blood tests) was broadly accepted and enabled by the presence of established medication and blood test routines preoperatively. However, challenges did exist and were practical in nature. Incorporating education on habit-forming techniques was identified as a facilitator to assist with micronutrient management. Although participants mostly accept embedding micronutrient management into their life, developing interventions that focus on habit-forming skills and that enable multidisciplinary teams to provide person-centered care is recommended to enhance care after surgery.

Priorities, barriers, and facilitators for nutrition-related care for autistic children: a qualitative study comparing interdisciplinary health professional and parent perspectives.

Children with autism spectrum disorder often face nutrition-related challenges, such as food selectivity, gastrointestinal issues, overweight and obesity, and inadequate nutrient intake. However, the role of routine nutrition-related screening or care by interdisciplinary health professionals is not well understood. This study aimed to compare the beliefs of health professionals with those of parents of autistic children regarding high-priority nutrition-related challenges, barriers and facilitators to care, and desired education and resources related to nutrition for autistic children. Interdisciplinary health professionals (n = 25) (i.e., pediatricians, occupational therapists, speech-language pathologists, board certified behavior analysts, registered dietitians) and parents of autistic children (n = 22). The study used semi-structured phone interviews, which were recorded, transcribed, verified, and double-coded using the Framework Method. Thematic analysis of transcripts revealed that while health professionals and parents of autistic children shared some perspectives on nutrition-related challenges and care, they also had distinct viewpoints. Parents emphasized the importance of addressing food selectivity, behavioral eating challenges, sensory issues, and sleep disturbances affecting appetite. Both groups acknowledged the need for tailored support, access to an interdisciplinary care team, and reasonable expectations. Some health professionals perceived parents as lacking motivation or the ability to make changes. In contrast, many parents felt that health professionals lacked the knowledge and motivation to take nutrition or growth concerns seriously. Health professionals acknowledged that their lack of knowledge or capacity to provide nutrition education or referrals was a common barrier to care, particularly given limited community resources. Health professionals who serve autistic children are motivated to address nutrition-related challenges but lack resources related to nutrition. To promote better health outcomes for autistic children, professionals should identify and support parent motivations around nutrition-related care. Both groups expressed interest in accessing autism-specific resources for education, referral, and screening guidance. Future research could explore the development of healthcare training models that improve the competency of health professionals in providing nutrition care and referral for autistic children.

Assessment of nutritional status using anthropometric index among older adult and elderly population in India

Malnutrition poses a significant risk to the older population globally, highlighting the critical role of nutrition in healthy aging. In this study, the aim is to estimate the prevalence of malnutrition among older adults aged 45–59 years and the elderly population aged 60 years and above based on their socioeconomic and demographic characteristics. Furthermore, the study examines the risk factors within a multivariate framework. A sample of 59,073 individuals aged 45 years and above from the Longitudinal Aging Study in India (LASI), Wave 1 survey constitutes the study population. This study adopts a cross-sectional design. Bivariate cross-tabulation analysis and multivariate logistic regression analysis are employed to understand the prevalence and determinants of nutritional status. About 25% of males and 37% of females below the age of 60 years are overweight (including obese), while among those aged 60 years and above, 28% of males and 25% of females are underweight. The elderly male population carries a comparatively higher burden of underweight (28%) prevalence than the females (25%) in the same age group. Overall, the urban population is less likely to be underweight [AOR: 0.41, C.I 0.38–0.43] and more likely to be overweight [AOR: 2.41, C.I 2.32–2.52]. Older adults from low economic and social strata are more likely to be underweight. In terms of bio-physical factors, individuals aged 60 years and above with infections to endemic diseases [AOR: 1.24; p-value < 0.01] and those with edentulism [AOR: 1.29; p-value < 0.01] are more likely to be underweight. As evident from the study, nutritional status among older adults is a complicated manifestation of multiple risk factors and requires potential nutritional intervention. Initiating a routine screening program at the grassroots level can effectively identify older adults and the elderly in India, facilitating the provision of nutritional care.