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‘Malnutrition’ in the aged: the dietary assessment

机译：老年人的“营养不良”：饮食评估

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摘要

Changing demography towards older populations requires nutritionists to review fooda€“health relationships in regard to older age groups, to the ageing process, to precursors of disability and survival, and to the changeability of health status through diet in later life. Nutritional status in later life may be complex with combined features of under-, over- and disordered nutrition a€“ dysnutrition. Further, beyond food components (essential nutrients and more), foods themselves, integrals of food intake and the socio-cultural aspects of food intake play a significant role in the health and well-being of the aged and require measurement. Ageing socio-biology provides opportunities and imposes limitations on the usual food intake instruments. However, rapid assessment procedures can be particularly valuable as highlighted in the Food Habits in Later Life project of the International Union of Nutritional Sciences. There are critical issues to which dietary methodology can be applied to the aged: a disappearing knowledge base, relevant health-enhancing strategies and the creation of new fooda€“health opportunities. Many communities now wish to use such information to develop food-based dietary guidelines for their aged members.
机译：改变人口统计学以适应老年人口，要求营养学家审查与老年人群，衰老过程，残疾和生存先兆以及在以后的饮食中健康状况的可变性有关的食物健康关系。以后生活中的营养状况可能由于营养不足，营养不足和营养不良而综合起来而变得复杂。此外，除了食物成分（必需的营养成分及更多）以外，食物本身，食物摄入量的组成部分以及食物摄入量的社会文化方面在老年人的健康和福祉中也起着重要作用，需要进行衡量。社会生物学的老龄化提供了机会，并限制了通常的食物摄入手段。但是，正如国际营养科学联盟的“晚年生活的食物习惯”项目所强调的那样，快速评估程序尤其有价值。饮食方法学可以应用于老年人的关键问题：知识库的消失，相关的健康增强策略以及创造新的食物健康机会。现在，许多社区希望利用这些信息为其老年成员制定以食物为基础的饮食指南。

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