To be effective, individualized counseling in the geriatric
population must be based on a thorough assessment of various
nutritional and clinical parameters evaluated in any nutrition
consultation: the patient’s nutritional status and dietary intake
using structured, specific, and validated questionnaires. Particularly
for older patients who have very well-established and
usual dietary patterns and food habits, the nutrition professional
must evaluate the patients’ preferences, habits, intolerances or
food aversions, and record the meal distribution. Psychological
status, patient’s autonomy, cooperation, and need for support of
others in the act of eating are fundamental dimensions that always
precede any dietary counseling. A detailed symptom
assessment is mandatory (Table 1).