Читать книгу Pathy's Principles and Practice of Geriatric Medicine - Группа авторов - Страница 335

The population reaching oldest‐old age (>80 years) is expanding more rapidly than any other segment around the globe, with current estimates predicted at a three‐fold increase from 143 to 426 million by 2050.¹ This ‘population ageing’ is partially attributable to the post‐WWII expansion of successful births combined with declining fertility in the modern day. Ageing is associated with a decline in gustatory, olfactory, digestive, and absorptive capacities and the assimilation and delivery of nutrients to target tissues (i.e. the brain, muscle, and bone). These demographic and biological shifts and the lack of a full understanding of the most appropriate diet to promote healthy ageing have led to a variety of potentially modifiable nutrition‐related conditions worldwide. This chapter reviews body weight and composition, hydration, energy intake, and modifiers of food preference and summarizes nutrition literature associated with healthy brain, bone, and muscle ageing from a clinical and public health perspective.