Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to different eating patterns.

Prevalence of Undernutrition and Risk of Undernutrition in Overweight and Obese Older People.

Older people with excess body weight are not spared from undernutrition. They may face appetite decline which may lead to insufficient nutrient intake. They also have a higher risk of developing chronic diseases which may have a negative impact on protein-anabolic pathways.

Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safety.

Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries.

Prevalence of malnutrition risk among older French adults with culinary dependence.

Objective: The term 'culinary dependence' denotes a situation in which someone delegates all or part of their daily meal-related activities to a third party. The present study aimed to explore nutritional risk among older people (≥65 years) with culinary dependence.

Method: The first survey included 559 people either living at home without help, with help unrelated to food activities, with help related to food activities or living in nursing home.

Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men).

The data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Distances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or table), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrangements.

Home-Delivered Meals: Characterization of Food Intake in Elderly Beneficiaries.

In this study, we focus on elderly people (≥70 years old) benefiting from a home delivery meal service as part of a social welfare program. We aimed to: (i) assess the gap between the recommended and actual nutritional intake in this population and (ii) study the relationship between the intake of nutrients and the variables characterizing the participants' health and nutritional status. A dietary survey (24-hour record) was conducted during a home interview, with 64 people receiving a home delivery meal service (75% women; 70-97 years old).

Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults.

Background: Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people.

Materials And Methods: In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years.

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries.

About 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal.

Food perception, lifestyle, nutritional and health status in the older people: Typologies and factors associated with aging well.

The aging process is associated with physiological, sensory, psychological, and sociological changes likely to have an impact on food intake and the nutritional status. The present study aimed to explore the heterogeneity of the French older population (>65 years old) using a multidisciplinary approach. More specifically, the study aimed to highlight different typologies (i.

Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents.

A decline in appetite and consequently in food intake is often observed with ageing, particularly in older adults living in nursing homes. Several strategies have been tested in nursing homes to counter this phenomenon. However, the approaches have rarely focused on food improvement, and most studies have assessed the impact of flavor enhancement on eating behavior.

Oral health-related food selectivity among French independently living elders.

Impaired oral conditions are described as influencing food intake behaviour and contributing to poor nutritional status in elderly persons. In order to evaluate the influence of age and oral factors on food choice among independently living elderly, we investigated food selectivity and oral health status in elders (aged over 65 years) and in younger people (aged between 35 and 64 years). Food selective behaviour was appraised by using a food selectivity questionnaire based on traditional French dishes.

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults.

Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65-83 years) and a control group (35-64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a "food comfortability" questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions.

Prevalence of malnutrition using harmonized definitions in older adults from different settings - A MaNuEL study.

Background & Aims: Malnutrition is widespread among older people and related to poor outcome. Reported prevalences vary widely, also because of different diagnostic criteria used. This study aimed to describe prevalences in several populations of older persons in different settings using harmonized definitions.

Relationships between nutritional status, depression and pleasure of eating in aging men and women.

Nutritional health is an essential component of quality of life among older adults. The aim of this study was to identify the predictors of nutritional status in order to identify both common and sex specific predictive pathways in an aging population. A questionnaire was administered to 464 people living at home aged 65 years and above.

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency.

The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed.

The Dutch Eating Behaviour Questionnaire (DEBQ). Assessment of eating behaviour in an aging French population.

The aim of the study was to develop a French version of the Dutch Eating Behaviour Questionnaire (DEBQ) in order to provide a self-report measure for French people in the field of gerontology. A short version of the DEBQ was administered to 262 participants aged 65years and older. Single and multigroup confirmatory analyses were carried out.

WITHDRAWN: The Dutch Eating Behaviour Questionnaire (DEBQ): Assessment of eating behaviour in an aging French population.

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