Improving food offer in order to prevent and tackle undernutrition
| Affiliation auteurs | !!!! Error affiliation !!!! |
| Titre | Improving food offer in order to prevent and tackle undernutrition |
| Type de publication | Journal Article |
| Year of Publication | 2021 |
| Auteurs | Sulmont-Rosse C. |
| Journal | CORRESPONDANCES EN METABOLISMES HORMONES DIABETES ET NUTRITION |
| Volume | 25 |
| Pagination | 116-119 |
| Date Published | JUN |
| Type of Article | Article |
| ISSN | 2100-9619 |
| Mots-clés | Appetite, flavor, older people, Supplementation Textured food |
| Résumé | 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. |