Training in geriatrics for future dietitians

Inclusion of geriatric training for future dietitians was assessed through a questionnaire mailed to directors of all internship programs and coordinated undergraduate programs (CUPs) accredited by The American Dietetic Association. All respondents, internship programs (70%) and CUPs (77%), included some exposure to geriatrics. Ninety-six percent of the CUPs included geriatric-related topics in undergraduate courses. Of the 95% internship programs providing class sessions on geriatrics, most included 6 hours or less. Major topics related to nutrition assessment; physical, social, and psychological needs; diet-related diseases; and nutrition programs benefiting the elderly. Fifty-one percent of the CUPs and 23% of the internship programs trained students 3 weeks or more in a geriatric setting, while 45% and 72%, respectively, trained 2 weeks or less. Nursing homes were the primary site of training. The most frequently required activities included identifying specific needs of the elderly in relation to other adults, completing diet histories, and presenting nutrition education to a geriatric population. The question remains as to whether the quantity and type of geriatric experiences currently included are sufficient to keep pace with the increasingly aging population.