Oral

This session is focused on the nutrition and healthy eating aspect of aging. The presentations will cover the practical population-based solutions to improving vitamin D status, specifically in rural and American Indian (AI) populations, the nutrition education and access to healthy food for low-income aging adults in the State of California, a study to exam the association between an indicator of social support, eating alone, and all-cause mortality and metabolism-related mortality over an 8-year period from a longitudinal survey of health status among elderly in Taiwan, the consumption of fresh fruits and vegetables among older adults in New Orleans, as well as a baseline data analyses from InCHIANTI on the relation of iron status to cognition.

Session Objectives: 1. Evaluate safety and effectiveness of improving vitamin D status by vitamin D fortified food. 2. Define food insecurity as it applies to the aging population. 3. Describe the impacts of eating alone and nutrition intakes on older people’s health and well-being. 4. Identify factors related to reduced produce consumption in adults over 65 years of age. 5. Assess the relation between continuous biochemical iron measures and cognitive performance in the elderly.