Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

Journal of Food Science

Volumn 82, Issue 4, 2017, Pages 848-855

  Baugreet, Sephora ^a,b   Hamill, Ruth M ^a   Kerry, Joseph P ^b   McCarthy, Sinéad N ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

age related diseases; healthy aging; new product development (NPD); nutritional deficiencies

Indexed keywords

CARBOHYDRATE DIET; FAT INTAKE; PROTEIN INTAKE; TRACE ELEMENT;

ADMINISTRATION AND DOSAGE; AGED; BLOOD; CALORIC INTAKE; CARBOHYDRATE DIET; COGNITION DISORDERS; COMPLICATION; DECISION MAKING; DIET THERAPY; FAT INTAKE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALNUTRITION; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; OSTEOPOROSIS; PROTEIN INTAKE; QUALITY OF LIFE; SARCOPENIA;

AGED; CHOICE BEHAVIOR; COGNITION DISORDERS; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; ENERGY INTAKE; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALNUTRITION; MICRONUTRIENTS; NUTRITIONAL REQUIREMENTS; NUTRITIONAL STATUS; OSTEOPOROSIS; QUALITY OF LIFE; SARCOPENIA;

EID: 85016998036     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13674     Document Type: Review

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