Journal of Nutrition in Gerontology and Geriatrics最新文献_第5页

The Impact of a Food Recovery-Meal Delivery Program on Homebound Seniors' Food Security, Nutrition, and Well-Being. 食品回收-送餐计划对居家老年人食品安全、营养和福祉的影响。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-04-01 Epub Date: 2022-02-18 DOI: 10.1080/21551197.2022.2041145

Jenifer M Ross, Alice Sanchez, James B Epps, Andrea Arikawa, Lauri Wright

{"title":"The Impact of a Food Recovery-Meal Delivery Program on Homebound Seniors' Food Security, Nutrition, and Well-Being.","authors":"Jenifer M Ross, Alice Sanchez, James B Epps, Andrea Arikawa, Lauri Wright","doi":"10.1080/21551197.2022.2041145","DOIUrl":"https://doi.org/10.1080/21551197.2022.2041145","url":null,"abstract":"Food insecurity is a growing problem among seniors. A novel program was established to help mitigate the problem of food insecurity among seniors who are homebound. Volunteers recover unused prepared food donated by area hospitals, repack it into healthy meals which are delivered to program participants. To evaluate the impact of our intervention, seniors' nutritional health and social well-being were measured at enrollment and after three to five months using the following: Mini Nutritional Assessment Short Form (MNA-SF), 24-hour recall, USDA 6-Item Food Security Survey, WHO-5 Well-Being Index, and the 3-Item Loneliness Scale. Statistical analysis indicated a significant improvement in nutritional health, well-being, and loneliness; participants also increased their consumption of protein and calories. Semi-structured interviews were conducted to investigate the self-perceived impact of the program. Thematic analysis of the interviews revealed that meal recipients perceive that food recovery-meal delivery programs may improve their nutrition health, food security, and well-being.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"175-189"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39934859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Intakes of Total and Branched-Chain Essential Amino Acids are Positively Associated with Handgrip Strength in African American and White Urban Younger and Older Adults. 非裔美国人和城市白人年轻人和老年人的总必需氨基酸和支链必需氨基酸摄入量与握力呈正相关。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-04-01 DOI: 10.1080/21551197.2022.2070321

Marie Fanelli Kuczmarski, May A Beydoun, Alan B Zonderman, Michele K Evans

{"title":"Intakes of Total and Branched-Chain Essential Amino Acids are Positively Associated with Handgrip Strength in African American and White Urban Younger and Older Adults.","authors":"Marie Fanelli Kuczmarski, May A Beydoun, Alan B Zonderman, Michele K Evans","doi":"10.1080/21551197.2022.2070321","DOIUrl":"https://doi.org/10.1080/21551197.2022.2070321","url":null,"abstract":"Essential amino acids (EAAs) initiate amino acid-induced stimulation of muscle protein synthesis. Study objectives were to calculate intake of EAAs after creating an EAA database, to explore the association of EAAs and branched-chain amino acids (BCAAs) with handgrip strength (HS) in a younger (<50 y) and older (≥50 y) sample, and to identify major food groups contributing EAAs. The sample consisted of African American and White adults aged, 33-71 years from the Healthy Aging in Neighborhoods of Diversity across the Life Span study, 2009-2013. Intake of total EAAs and BCAAs/kg body weight were positively associated (p < 0.001) with HS per body mass index (HS/BMI) ratio. Being male, African American, a nonsmoker, physically active, euglycemic, and normotensive were associated with higher HS/BMI ratio. EAAs were mainly obtained from red meats/poultry and mixed dishes groups. Findings support the role of high-quality proteins and being active in promoting HS.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":"41 2","pages":"140-159"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9733588/pdf/nihms-1850078.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9753912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mediterranean Diet and Fatigue among Community-Dwelling Postmenopausal Women. 地中海饮食与社区绝经后妇女的疲劳。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-01-01 Epub Date: 2022-01-18 DOI: 10.1080/21551197.2022.2025972

Yan Su, Barbara B Cochrane, Kerryn Reding, Jerald R Herting, Lesley F Tinker, Oleg Zaslavsky

{"title":"Mediterranean Diet and Fatigue among Community-Dwelling Postmenopausal Women.","authors":"Yan Su, Barbara B Cochrane, Kerryn Reding, Jerald R Herting, Lesley F Tinker, Oleg Zaslavsky","doi":"10.1080/21551197.2022.2025972","DOIUrl":"10.1080/21551197.2022.2025972","url":null,"abstract":"We investigated cross-sectional relationships between the Mediterranean diet and overall fatigue, energy, and weariness scores among 4,563 women aged 65+ from the Women's Health Initiative study. We also used the Isocaloric Substitution approach to explore whether the substitution of fish for red and processed meat, whole for non-whole grains, and whole fruit for fruit juice relate to RAND-36 measured overall fatigue and its subdomains. The alternate Mediterranean Diet (aMED) Index quintiles (Q1-Q5) and selected Mediterranean foods available on a Food Frequency Questionnaire were exposure measures. Results showed aMED Q5 was associated with 2.99 (95% CI: 0.88, 5.11), 4.01 (95% CI: 1.51, 6.53), and 2.47 (95% CI: 0.24, 4.70) point improvements in fatigue, energy, and weariness scores, respectively, compared with aMED Q1. Substituting fish for red and processed meat and whole for non-whole grains was associated with more favorable fatigue scores, whereas substituting whole fruit for juice was not.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":"41 1","pages":"22-45"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9835016/pdf/nihms-1850076.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10624745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers. 对用手指进食的认知和态度——对老年人运动进食困难、亲属和专业照顾者的探索性研究。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-01-01 Epub Date: 2022-01-18 DOI: 10.1080/21551197.2022.2025970

Sarah Forsberg, Albert Westergren, Karin Wendin, Elisabet Rothenberg, Wender L P Bredie, Maria Nyberg

{"title":"Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers.","authors":"Sarah Forsberg, Albert Westergren, Karin Wendin, Elisabet Rothenberg, Wender L P Bredie, Maria Nyberg","doi":"10.1080/21551197.2022.2025970","DOIUrl":"https://doi.org/10.1080/21551197.2022.2025970","url":null,"abstract":"Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years (N = 14) with motoric eating difficulties and focus groups with relatives (N = 15) and professional caregivers (N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"65-91"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39704491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Diet Quality and Nutrition Concerns of People with Parkinson's Disease and Their Informal Caregivers: A Mixed Methods Study. 帕金森病患者及其非正式照顾者的饮食质量和营养问题:一项混合方法研究

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-01-01 Epub Date: 2022-01-20 DOI: 10.1080/21551197.2021.2024478

Dara L LoBuono, Kyla S Shea, Alison Tovar, Skye N Leedahl, Leslie Mahler, Furong Xu, Ingrid E Lofgren

{"title":"Diet Quality and Nutrition Concerns of People with Parkinson's Disease and Their Informal Caregivers: A Mixed Methods Study.","authors":"Dara L LoBuono, Kyla S Shea, Alison Tovar, Skye N Leedahl, Leslie Mahler, Furong Xu, Ingrid E Lofgren","doi":"10.1080/21551197.2021.2024478","DOIUrl":"https://doi.org/10.1080/21551197.2021.2024478","url":null,"abstract":"Limited research exists regarding the diet quality and nutritional concerns of people with Parkinson's disease (PwPD) and their informal caregivers. The study's purpose was to assess diet quality via the Healthy Eating Index-2015 (HEI-2015) and self-reported nutrition concerns via semi-structured, dyadic interviews of 20 PwPD (69.7 ± 9.2 yrs) and their caregivers (66.7 ± 13.0 yrs). HEI-2015 scores were 58.3 ± 12.4 and 58.1 ± 10.6 for PwPD and caregivers, respectively. Reported dietary concerns related to PD included: change in appetite or amount eaten, gastrointestinal issues, food-medication management, chewing/swallowing issues, and change in taste/smell. The poor diet quality and nutrition concerns identified suggest nutrition professionals and caregivers are critical on the healthcare team to promote optimal health among PwPD. Future research should address overall and specific aspects of diet quality, and nutritional concerns identified by dyads in this study, such as gastrointestinal issues and food-medication management.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"1-21"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39925377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents. 感官增强，强化零食改善疗养院居民的营养摄入。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-01-01 Epub Date: 2022-01-13 DOI: 10.1080/21551197.2022.2025971

David Bayne, Reva Barewal, Samantha E Shune

{"title":"Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents.","authors":"David Bayne, Reva Barewal, Samantha E Shune","doi":"10.1080/21551197.2022.2025971","DOIUrl":"https://doi.org/10.1080/21551197.2022.2025971","url":null,"abstract":"The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"92-101"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39816076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Understanding Whole Grain Consumption among Low-Income Older Adults Using the Theory of Planned Behavior. 利用计划行为理论了解低收入老年人的全谷物消费。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2022-01-01 Epub Date: 2022-01-04 DOI: 10.1080/21551197.2021.2024477

Seung Eun Jung, Yeon Ho Shin, Lauren Cave, Julianne Rockett, Janice Hermann

{"title":"Understanding Whole Grain Consumption among Low-Income Older Adults Using the Theory of Planned Behavior.","authors":"Seung Eun Jung, Yeon Ho Shin, Lauren Cave, Julianne Rockett, Janice Hermann","doi":"10.1080/21551197.2021.2024477","DOIUrl":"https://doi.org/10.1080/21551197.2021.2024477","url":null,"abstract":"Older adults have low whole grain (WG) intake. This qualitative study used the Theory of Planned Behavior (TPB) to identify low-income older adults' WG beliefs. A convenience sample of 25 low-income adults 60 years and older were interviewed using questions developed based on TPB constructs: behavioral, normative, and control beliefs. Interviews were audio-recorded, transcribed verbatim, cross-checked for consistency, and analyzed using content analysis. Study results revealed that regarding behavioral beliefs, health benefits, taste, and nutrition were WG advantages and sensory qualities, higher cost, and longer cooking time were disadvantages. Regarding normative beliefs, healthcare professionals and family members approved WG intake and those less informed about WGs disapproved. Regarding control beliefs, availability/accessibility, knowledge of WG benefits, and WG cooking skills facilitated WG intake and age-related changes, WG cost, decreased motivation to cook, and low knowledge (label reading) were barriers. Results provide insights for developing programs to increase older adults' WG intake.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"46-64"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39897425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Virtual Grocery Store: Fostering Healthy Nutrition among Seniors. 虚拟杂货店:促进老年人健康营养。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2021-10-01 Epub Date: 2021-10-19 DOI: 10.1080/21551197.2021.1990818

Tara Crowell, Anthony Dissen, Elizabeth G Calamidas, Elizabeth Finnerty, Laura Engelmann

{"title":"Virtual Grocery Store: Fostering Healthy Nutrition among Seniors.","authors":"Tara Crowell, Anthony Dissen, Elizabeth G Calamidas, Elizabeth Finnerty, Laura Engelmann","doi":"10.1080/21551197.2021.1990818","DOIUrl":"https://doi.org/10.1080/21551197.2021.1990818","url":null,"abstract":"AtlantiCare Health System provides health care services to residents in Atlantic City, an urban food desert in southern New Jersey. The purpose of this study is to explore baseline data on the first four months of the program to better understand participants purchasing behaviors. To improve the health of Atlantic City seniors, AltantiCare established a Virtual Grocery Store Program (VGSP). The program covers fees associated with online grocery shopping for 300 residents in Jeffries Towers, a low-income housing complex. Over the course of 4 months, 28 participants placed a total of 151 orders, with a range from 1 to 14 orders each. Out of the 151 orders, that yielded 1,771 items, the top three types of food purchased were fruits and vegetables, dairy and eggs, and meat and fish; one-third of the items were prepared, two-thirds were perishable, and while almost half the items had no nutritional value, out the half that did, the majority had the high nutrition; and less than a third of participants used NJ SNAP funds to purchase their groceries online. Future efforts need to uncover the explanation for these purchases along with identifying potential strategies to increase consumption of healthier food options.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"290-303"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39531534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encore Café: An Innovative and Effective Congregate Nutrition Program. 安可咖啡:一个创新和有效的综合营养计划。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2021-10-01 Epub Date: 2021-10-09 DOI: 10.1080/21551197.2021.1986455

Savannah Schultz, Sarah L Francis, Carlene Russell, Tim Getty, Alexandra Bauman, Mack Shelley

{"title":"Encore Café: An Innovative and Effective Congregate Nutrition Program.","authors":"Savannah Schultz, Sarah L Francis, Carlene Russell, Tim Getty, Alexandra Bauman, Mack Shelley","doi":"10.1080/21551197.2021.1986455","DOIUrl":"https://doi.org/10.1080/21551197.2021.1986455","url":null,"abstract":"Effective community food and nutrition programs are imperative for supporting older adults health and well-being. This three-part study examined to what extent the innovative congregate nutrition program (CNP), Encore Café, and targeted marketing campaign influenced CNP utilization, CNP program satisfaction, and overall CNP impact (e.g., nutritional risk, dietary practices, and loneliness). The Encore Café resulted in increases of 386% in meal distribution and 3,164% in CNP participants during a two-year period compared to a 20.8% reduction at traditional meal sites across the state. Total CNP satisfaction (food and dining) was high for both the Encore Café and Traditional CNP. Encore Café participants maintained their nutritional status and experienced significant reductions in emotional loneliness (p = 0.017) and dietary intake frequencies of processed meat (p = 0.027) compared to non-CNP participants. Utilizing a client-centered approach in marketing and programming for the Encore Café shows promising results for improving the utilization and effectiveness of the CNP.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"261-279"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39501495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Remaining Socially Connected at 100 and Beyond Reduces Impact of Loneliness on Nutritional Status. 100岁及以上仍保持社会联系可降低孤独对营养状况的影响。

Journal of Nutrition in Gerontology and Geriatrics Pub Date : 2021-10-01 Epub Date: 2021-10-11 DOI: 10.1080/21551197.2021.1988029

Seung Eun Jung, Alex Bishop, Seoyoun Kim, Janice Hermann, Frankie Palmer

{"title":"Remaining Socially Connected at 100 and Beyond Reduces Impact of Loneliness on Nutritional Status.","authors":"Seung Eun Jung, Alex Bishop, Seoyoun Kim, Janice Hermann, Frankie Palmer","doi":"10.1080/21551197.2021.1988029","DOIUrl":"https://doi.org/10.1080/21551197.2021.1988029","url":null,"abstract":"Background: Understanding factors influencing centenarians' nutritional status can offer insight into effective nutrition interventions to improve quality of life among this population.Objective: This cross-sectional study was conducted to evaluate the role of social support and loneliness on nutritional status among Oklahoma centenarians (N = 151).Methods: Nutritional status was assessed with the Short Form Mini Nutrition Assessment (MNA-SF). Perceived social support was assessed with the 24-item Social Provisions Scale. Loneliness was examined with the 10-item UCLA loneliness scale.Results: Ordinal logistic regression revealed that those who lacked social support were at increased risk of poor nutritional status (OR = 2.28, p < .05). Further, the model revealed that centenarians who reported lack of social support and loneliness had almost 2.8 times higher likelihood of being at risk of poor nutritional status compared to their socially connected counterparts (p < .01).Conclusions and implications: Findings have implications for geriatric dietitians, social workers, and clinical counselors seeking to implement services and programs aimed at helping long-lived adults feel socially connected and maintain proper nutritional well-being.","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"249-260"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39501498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1