摘要
老龄化是当今社会发展的一大趋势,也是人类发展史上前所未有的挑战。老年人随着生理功能的减弱,出现了饮食功能障碍,尤其是咀嚼和吞咽能力受到了很大的影响。不当的饮食会引起呛食,甚至引发吸入性肺炎,严重的还会导致生命危险。因此,如何给老年人提供既营养可口又安全可靠的食品是当今各主要经济发达国家和包括中国在内的一些新兴经济体所要面临的一个重大挑战和民生问题,也是食品工业需要急迫解决的重大课题。本文通过对老年人饮食机理的分析,揭示老年人安全饮食的主要控制机理以及开发老年食品的一些关键因素。同时详细介绍了不同国家饮食障碍者的膳食标准,以给我国养老行业护理人员提供相关的指导,也为我国食品工业开发老年产品提供技术支持。
Aging is an unprecedented challenge in human history. Physiological functions of elderly people are weakened along with the aging process, especially their chewing and swallowing capabilities. How to provide healthy tasty foods for safe consumption by the elderly is a huge challenge not only to individuals and families, but also to societies and governments, both in developed and developing countries. It is also a big challenge and a great business opportunity to the food industry. This paper analyses the controlling mechanisms of eating and swallowing and the major problems and challenges faced by the elderly in food consumption. Key factors involved in the design and manufacturing of foods for elderly people have been discussed. Currently, various practices adopted in some developed countries for the classifications and standards of such types of food have also been discussed in detail. It is hoped that this paper will provide useful guidance to nursing staff in serving foods to elderly people and also provide technical support to the food industry in developing quality food for safe consumption by elderly people.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第21期310-315,共6页
Food Science
