School of Economics and Management, Portuguese Catholic University, Palma de Cima, Lisboa, Portugal.
Crit Rev Food Sci Nutr. 2010 Jun;50(6):489-502. doi: 10.1080/10408390802544553.
Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.
当今的老龄化人口是一个不断增长的、高度多样化的群体，他们希望过上健康和愉快的生活。老年人越来越认识到，在愉快的环境中吃健康美味的食物对于获得幸福和健康至关重要。到目前为止，食品行业在将有关老年人营养需求和感官感知的丰富知识转化为新产品方面一直进展缓慢。基于我们自己和他人已发表的研究，我们在这里讨论了如何通过消费者主导的食品产品开发方法来解决为老龄化人口设计新膳食的问题。在简要概述基本概念和实践之后，详细介绍了如何将这种方法用于为老年人家庭设计家庭膳食替代品。这一描述还包括对年龄较大时食物偏好和膳食选择行为的主要决定因素的全面回顾。最后，从提出的工作中得出相关的影响，并强调了为老龄化人口开发食品的技术发展的未来趋势。
