Food, like humans, changes over time. Nutritional intakes will have to adapt to the physiological evolution of the person in order to maintain them in the best possible state of health.
As the calorie needs decrease with age, it will however be necessary to establish these needs taking into account inseparable external factors.
The senior may have pathologies influencing needs such as diabetes, obesity or, conversely, undernutrition.
A decrease or loss of autonomy may be observed, requiring adapted feeding methods and textures. Reference is made to cognitive disorders and physiological disorders such as swallowing for example.
This is true regardless of the country concerned.
However, it will then be necessary to adapt to local habits and customs, but also and above all to the resources of that same country after having studied their nutritional values.
Unlike France, many countries keep the elders at home, hence the importance of training people on site to enable them to act with the necessary knowledge.
In all cases, this comprehensive care must be carried out while maintaining a notion of pleasure, listening and respect. And this in full partnership with local professionals by favoring support and training.