Food & Nutrition for elderly
Wageningen University & Research is studying the effect that nutrition can have on optimising the health of the elderly. This document provides an overview of all the research that Wageningen University & Research is currently conducting into nutrition and the elderly.
The Dutch are living longer. These days, average life expectancy is around eighty years. An agreeable prospect, particularly if it involves vitality and good health. Wageningen University & Research is studying how people can grow old healthily.
Evidence-based product development
Senior citizens are an interesting target group for manufacturers, government bodies and information services. There are plenty of market opportunities and health benefits can be gained by preventing malnourishment in the elderly, for example. The main challenge for manufacturers, government bodies and information services is to design products that meet the specific needs and requirements of this target group, which include tackling loneliness, improving physical performance and producing nutritious food that also tastes good.
The nutritional status and exercise habits of elderly people living at home are monitored using E-health tools. This allows healthcare professionals to intervene at the first sign of malnourishment and inactivity. Cater with Care is developing and testing enriched foods that fit in with elderly people’s regular eating patterns and help to improve the health of the elderly and the sick.
Food choices and eating habits of the elderly
Wageningen Food & Biobased Research measures how much elderly people enjoy different foods, and how they fit into their daily routine. Our consumer research generates reliable information, which manufacturers can use to optimise products to suit the target group. Government bodies and social organisations can use the information to develop effective policy, for example on persuading elderly people to eat healthily.
Publications & reports
Dose-dependent effects of oral tyrosine administration on plasma tyrosine levels and cognition in aging
Effect, process, and economic evaluation of a combined resistance exercise and diet intervention (ProMuscle in Practice) for community-dwelling older adults : Design and methods of a randomised controlled trial
Effects of a multi-component nutritional telemonitoring intervention on nutritional status, diet quality, physical functioning and quality of life of community-dwelling older adults
Protein-Enriched Bread and Readymade Meals Increase Community-Dwelling Older Adults' Protein Intake in a Double-Blind Randomized Controlled Trial
Effect of the NU-AGE Diet on Cognitive Functioning in Older Adults : A Randomized Controlled Trial
Cholecalciferol or 25-hydroxycholecalciferol supplementation does not affect muscle strength and physical performance in prefrail and frail older adults
Food for the Aging Population
Protein enrichment of familiar foods as an innovative strategy to increase protein intake in institutionalized elderly
Nutrition for the ageing brain: Towards evidence for an optimal diet
The association between 25-hydroxyvitamin D concentration, physical performance and frailty status in older adults