Perceived relationships between taste and smell acuity and food intake in the elderly

The improvement in the nutritional status of the elderly patient is discussed in terms of improving the appetite, resulting in increased food intake. Dietitians are encouraged to make necessary modification in food preparation and presentation to improve food palatability and flavor for the elderly.

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Bibliographic Details
Published inTopics in clinical nutrition Vol. 3
Main Authors Jurdi Haldeman D, Napier A.K
Format Journal Article
LanguageEnglish
Published 1988
Subjects
aroma
flaveur
flavour
food intake
ingestion de alimentos
nutricion
nutrition
odeur
olor
prise alimentaire
smell
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Summary:The improvement in the nutritional status of the elderly patient is discussed in terms of improving the appetite, resulting in increased food intake. Dietitians are encouraged to make necessary modification in food preparation and presentation to improve food palatability and flavor for the elderly.
Bibliography:S01
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ISSN:0883-5691
1550-5146
DOI:10.1097/00008486-198810000-00004