Schiffman S S
Department of Psychology, Duke University, Durham, NC 27706.
Crit Rev Food Sci Nutr. 1993;33(1):17-26. doi: 10.1080/10408399309527608.
By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty-first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrements in the senses of taste and smell, can lead to inadequate intake, especially in the elderly sick. These losses result not only from anatomic changes that occur during normal aging but also from certain diseases, pharmacological and surgical interventions, radiation, and environmental pollutants. The design of foods for the elderly that could both compensate for these chemosensory losses and meet nutritional needs presents new challenges and opportunities for the food industry.
到本世纪之交，人口结构将发生重大变化，包括老龄人口大幅增加。在我们规划21世纪更好的营养时，必须考虑到老年人特殊的感官和营养需求。化学感官丧失，特别是味觉和嗅觉减退，可能导致摄入不足，尤其是老年病人。这些丧失不仅源于正常衰老过程中发生的解剖学变化，还源于某些疾病、药物和手术干预、辐射以及环境污染物。设计既能弥补这些化学感官丧失又能满足营养需求的老年食品，给食品行业带来了新的挑战和机遇。
