6533b86dfe1ef96bd12c9ba5
RESEARCH PRODUCT
Improving food offer in order to prevent and tackle undernutrition
Claire Sulmont-rossésubject
supplementation textured foodpeopleflavoraliment texturégoûtsupplémentationappétitprotein-intakeolder peoplepersonne âgée[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionappetiteageolder personsimpactdescription
When a person shows a decline in appetite or loses weight, is essential to adapt his/her diet in order to fulfil the nutritionc needs and prevent undernutrition. Three axes must but considered and combined: enriching diet (increasing the content of essential nutrients in a meal without increasing! the volume to be ingested); adapting food texture to orc capacities (chewing, salivation, swallowing); optimizing food sensory characteristics by taking into account food habit and food preferences.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |