[Feeding and aging]

Aging is characterized by an increase in relative population of 65 years and older, and can say that, in our country, it is a phenomenon demographic, political, social and health. Several studies have shown that the nutritional status of the general population and the elderly, in particular, is a valid indicator to predict longevity and quality of life of this group of people. The World Health Organization (who) pointed out that the elderly population is a group nutritionally very vulnerable as a result of anatomical and physiological changes associated with aging. Between 35-40 of the elderly has some kind of altered nutrition or malnutrition: protein or protein-energy malnutrition, selective deficiency of vitamins and minerals, inadequate water intake, obesity, etc. The best way to promote the quality of life and prevent disease is a proper diet, also called healthy eating, adapted to the special circumstances which older persons may present without forgetting gastronomy is not incompatible with health. In this article, some tips are also available for preparing and cooking food, as well as culinary strategies to introduce them in the daily menu.