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Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Review Article

Need for Nutritious Convenience Foods for the Elderly Population: A Review

Author(s): Vyoma Agarwal* and Ila Joshi

Volume 17, Issue 4, 2021

Published on: 09 October, 2020

Page: [384 - 391] Pages: 8

DOI: 10.2174/1573401316999201009144719

Price: $65

Abstract

Worldwide, the population of elderly persons is rising at a very fast rate. Elderly people have difficulties in performing day to day activities as the aging process deteriorates the normal functioning of their body. There is risk of inadequate nutrition because of difficulties in shopping for food, cooking a meal, chewing and putting food in mouth. Vision loss makes cooking, and even eating, more difficult. Some elderly people live alone or with their spouses. Cooking for one or two persons/s is not very stimulating. These changes have a great role to play in changing the eating habits of the elderly which may affect their nutrient intake. All these factors may cause nutritional deficiencies, malnutrition and other health problems among them. There are major opportunities to develop convenience food products in order to meet the changing needs of aging population. In order to get maximum product acceptance, it is important to combine the elements of convenience and affordability. While designing products for elderly, it is desirable to modify the food consistency to assist in swallowing, make it nutrient-dense and design it in a way that it can be easily handled and eaten. The packaging can be easy to open, information written in large fonts and contrasting colours to help in easy reading. The availability of nutritious ‘ready-meals’ can serve as an opportunity for elderly people who do not want to cook or have low interest in cooking. This can provide a variety of healthier food choices to them and help to reduce malnutrition. Access to nutritious convenience food products can facilitate a positive intervention to the aging consumers.

Keywords: Aging, cooking, consistency, nutritional deficiencies, healthy, affordability, nutrient dense, ready-meals.

Graphical Abstract
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