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Comment concevoir et proposer à la personne âgée souffrant de trouble de la salivation et de la mastication une offre alimentaire innovante combinant plaisir à manger et valeur nutritionnelle ? Stratégies et approches scientifiques

Abstract : Aging is frequently accompanied by a decrease in appetite and food intake, which predisposes the elderly to weight loss and increases the risk of malnutrition. One of the physiological reasons explaining this decrease in food intake is the strong deterioration of the oral health of the elderly making the act of eating painful. Considering the challenge of malnutrition in terms of quality of life and public health, it is essential to develop a food supply that meets the nutritional needs of seniors while satisfying their enjoyment of eating. In this context, the objective of this article is to present an overview of the results obtained within the framework of the ANR AlimaSSenS project whose objective was, via an interdisciplinary and systemic approach centered on Food Oral Processing and bolus formation, the development of food products with high nutritional quality and adapted to the oral capacities of the elderly.
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https://hal.archives-ouvertes.fr/hal-03130473
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Submitted on : Wednesday, January 12, 2022 - 11:45:27 AM
Last modification on : Monday, January 24, 2022 - 2:24:07 PM
Long-term archiving on: : Wednesday, April 13, 2022 - 7:55:56 PM

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Gilles Feron, Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé. Comment concevoir et proposer à la personne âgée souffrant de trouble de la salivation et de la mastication une offre alimentaire innovante combinant plaisir à manger et valeur nutritionnelle ? Stratégies et approches scientifiques. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2020, 55 (6), pp.295-304. ⟨10.1016/j.cnd.2020.08.004⟩. ⟨hal-03130473⟩

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