Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Oral processing in elderly: Understanding eating capability to drive future food texture modifications. Proceedings of the Nutrition Society, 78 (3). pp. 329-339. ISSN 0029-6651
Abstract
Ageing population suffer from increased risk of malnutrition which is a major determinant of accelerated loss of autonomy, adverse health outcomes and substantial health-care costs. Malnutrition is largely attributed to reduced nutrient intake, latter may be associated with several endogenous factors, such as, decline of muscle mass, oral functions and coordination that can make the eating process, difficult. From an exogenous viewpoint, nutritionally-dense foods with limited innovations in food texture have been traditionally offered to elderly population that negatively affected pleasure of eating and ultimately, nutrient intake. Recent research has recognised that older adults within the same age group are not homogenous in terms of their preferences, nutritional needs, capabilities and impediments in skill-sets. Hence, a new term ‘eating capability’ has been coined to describe various quantifiable endogenous factors in the well-coordinated eating process that may permit characterisation of the capabilities of elderly individuals in food handling and oral processing. This review covers current knowledge on eating capability focusing on parameters, such as hand and oro39 facial muscle forces. Although limited in literature, eating capability score measured using a comprehensive toolkit has shown promise to predict eating difficulty perception and oral processing behaviour. Further systematic studies are required to explore relationships between individual/multiple constituents of eating capability and oral comfort. Such knowledgebase is needed to underpin the creation of next generation of personalised texture-modified foods for elderly population using sophisticated technologies, such as 3D printing to enhance eating pleasure, increase nutrient intake that will ultimately contribute to tackling malnutrition.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2018, The Author. This article has been published in Proceedings of the Nutrition Society. This version is free to view and download for private research and study only. Not for re-distribution, re-sale or use in derivative works. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Oral processing; Older adults; Eating capability; Food texture |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number EU - European Union 311754 |
Depositing User: | Symplectic Publications |
Date Deposited: | 16 Nov 2018 12:23 |
Last Modified: | 09 Aug 2019 14:46 |
Status: | Published |
Publisher: | Cambridge University Press |
Identification Number: | 10.1017/S0029665118002768 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:138721 |