The
onset of old age although arbitrarily set at 65years of age varies so much from
person to person that it is considered progressive to think of an aged person
simply as a person exhibiting certain defined degenerative sigh irrespective of
the chronological age of the individual (Okaka, 2002).
onset of old age although arbitrarily set at 65years of age varies so much from
person to person that it is considered progressive to think of an aged person
simply as a person exhibiting certain defined degenerative sigh irrespective of
the chronological age of the individual (Okaka, 2002).
Majority
of poor older people in developing countries enter old age after a lifetime of
poverty and deprivation, poor access to health care and a diet that is usually
inadequate in quantity and quality (Barasi, 2009). This has led to their
recognition as the most nutritional neglected group of our society and as a
group at particular risk of poor dietary intake and nutritional problem
(Eastwood, 2007).
of poor older people in developing countries enter old age after a lifetime of
poverty and deprivation, poor access to health care and a diet that is usually
inadequate in quantity and quality (Barasi, 2009). This has led to their
recognition as the most nutritional neglected group of our society and as a
group at particular risk of poor dietary intake and nutritional problem
(Eastwood, 2007).
Concerns
with the nutritional status and well-being of older adults and related
potential social and economic impact have generated much research interest in
their food intake pattern. Identifying determinants of food use and analysing
their interactions in the food selection process is critical for making
nutritional recommendations and for suggesting modifications in unhealthy food
behaviours (Lutz, 2007).
with the nutritional status and well-being of older adults and related
potential social and economic impact have generated much research interest in
their food intake pattern. Identifying determinants of food use and analysing
their interactions in the food selection process is critical for making
nutritional recommendations and for suggesting modifications in unhealthy food
behaviours (Lutz, 2007).
