Exploration of Functional Food Consumption in Older Adults in Relation to Food Matrices, Bioactive Ingredients, and Health

Journal of Nutrition in Gerontology and Geriatrics

Volumn 32, Issue 2, 2013, Pages 122-144

  Vella, Meagan N ^a   Stratton, Laura M ^a   Sheeshka, Judy ^a   Duncan, Alison M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

awareness; barriers; bioactive ingredients; fiber; food matrices; functional foods; older adults; probiotics

Indexed keywords

OMEGA 3 FATTY ACID; PROBIOTIC AGENT; YOGHURT;

AGED; ARTHRITIS; ARTICLE; ATTITUDE TO HEALTH; BREAD; CEREAL; DIET; DIETARY FIBER; EGG; FEMALE; FUNCTIONAL FOOD; HEALTH STATUS; HEART DISEASE; HUMAN; MALE; MIDDLE AGED; NUTRITIONAL VALUE; OSTEOPOROSIS; QUESTIONNAIRE; VERY ELDERLY;

AGED; AGED, 80 AND OVER; ARTHRITIS; BREAD; CEREALS; DIET; DIETARY FIBER; EGGS; FATTY ACIDS, OMEGA-3; FEMALE; FUNCTIONAL FOOD; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTH STATUS; HEART DISEASES; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; OSTEOPOROSIS; PROBIOTICS; QUESTIONNAIRES; YOGURT;

EID: 84877905114     PISSN: 21551197     EISSN: 21551200     Source Type: Journal    
DOI: 10.1080/21551197.2013.781419     Document Type: Article

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