中国食品学报2023，Vol.23Issue(12)：349-361,13.DOI:10.16429/j.1009-7848.2023.12.035
老年特殊食品的研究现状与设计策略
Research Status and Design Strategy of Special Food for the Elderly
摘要
Abstract
As the elderly population is growing at a fast pace,China has become the top one with the world's largest population of elderly people.Aging is often accompanied by deterioration of the oral physiology and eating capabilities,resulting in loss of appetite and decrease of food intake.As a result,the nutritional,physical and mental health status of these older adults is at stake.Therefore,how to design more age-friendly food products with textural and nutritional improved properties is the key challenge in food industry.However,in China,the food industry focusing on age-friendly food is still in a very early stage and the supply of special food is far from meeting the need of elderly people.The aim of this review was expected to discuss the current research progress of special foods for the elderly and the dietary needs of the elderly,and to propose food design strategies of special foods for the elderly in terms of nutrition,texture,pack-aging,and labeling.Moreover,this review was focused on the research area of food oral processing and the application of modem new food processing technology to provide potential approaches for better designing special foods for the elder-ly in China.关键词
老年食品/食品口腔加工/饮食障碍/质构设计/特殊食品Key words
elderly food/food oral process/dysphagia/texture design/special food引用本文复制引用
董梦晗,王旭莲,刘倩,薛程,陈勇,陈建设..老年特殊食品的研究现状与设计策略[J].中国食品学报,2023,23(12):349-361,13.基金项目
国家自然科学基金青年科学基金项目(32001830) （32001830）
