Develop foods for an aging population.The rapidly growing population of elderly people is of great concern in Europe and generally worldwide. This group's overall health is often related to its nutrition and food consumption. The percentage of the population over the age of 60 will be greater than 25% of the total population in Europe within the next 25 years. Authorities and health professionals are optimizing nutritional guidelines guidelines, n.pl a set of standards, criteria, or specifications to be used or followed in the performance of certain tasks. and tackling nutrition-related diseases. The food industry is increasingly aware of the specific needs of the elderly, and is starting to develop products designed for this sector of the population. The physiological and nutritional needs of our seniors often change, and so does their diet. Researchers involved in an EU-funded project, HealthSense, have been studying the food preferences and sensory sensory /sen·so·ry/ (sen´sor-e) pertaining to sensation. sen·so·ry adj. 1. Of or relating to the senses or sensation. 2. physiology physiology (fĭzēŏl`əjē), study of the normal functioning of animals and plants during life and of the activities by which life is maintained and transmitted. It is based fundamentally on the activities of protoplasm. of the elderly. Their goals: * To generate scientific data on the relationship between sensory physiology and food preferences. * To study how the sensory capabilities degrade TO DEGRADE, DEGRADING. To, sink or lower a person in the estimation of the public. 2. As a man's character is of great importance to him, and it is his interest to retain the good opinion of all mankind, when he is a witness, he cannot be compelled to disclose in older people and to determine how this affects their food preferences and general well-being. * To understand how older people deal with issues related to food and choice. Specifically, scientists are determining the degree and nature of age-based changes that occur in the physiological capability of the senses to perceive texture, other mouthfeel stimuli, odor odor (o´der) a volatile emanation perceived by the sense of smell. o·dor n. 1. The property or quality of a thing that affects, stimulates, or is perceived by the sense of smell. and taste. They want to determine the influence of these changes on food perception. They are attempting to understand the functioning of sensory memory Sensory memory is the ability to retain impressions of sensory information after the original stimulus has ceased. It refers to items detected by the sensory receptors which are retained temporarily in the sensory registers and which have a large capacity for unprocessed and its role in food perception; determine the influence of changes in sensory capability on food appreciation and food intake; and understand the attitudes of elderly people with respect to issues relating to relating to relate prep → concernant relating to relate prep → bezüglich +gen, mit Bezug auf +acc food choice and see how these may affect their behavior. Part of this effort also involves determining the special needs of elderly people with respect to such factors as packaging, portion sizes, ease of preparation and pricing; establishing the relative importance of sensory quality as a choice criterion against other criteria, such as price, healthiness and branding; and identifying improvements that can be made to products to increase their acceptability. In terms of perceiving texture, mouthfeel, odor and taste, researchers found that the performance of these sensory skills decreased with age. Poor performance was most pronounced in the oldest groups. Further information. Conor Delahunty, Nutritional Sciences, Department of Food Science, Food Technology and Nutrition, University College Cork, Cork, Ireland Cork, Ireland is a term which may refer to the following places in southern Ireland, depending on context.
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