Abstract:

Aging is an unprecedented challenge in human history. Physiological functions of elderly people are weakened
along with the aging process, especially their chewing and swallowing capabilities. How to provide healthy tasty foods
for safe consumption by the elderly is a huge challenge not only to individuals and families, but also to societies and
governments, both in developed and developing countries. It is also a big challenge and a great business opportunity to
the food industry. This paper analyses the controlling mechanisms of eating and swallowing and the major problems and
challenges faced by the elderly in food consumption. Key factors involved in the design and manufacturing of foods for
elderly people have been discussed. Currently, various practices adopted in some developed countries for the classifications
and standards of such types of food have also been discussed in detail. It is hoped that this paper will provide useful guidance
to nursing staff in serving foods to elderly people and also provide technical support to the food industry in developing
quality food for safe consumption by elderly people.

Key words: elderly, food oral process, dysphagia, dietary standard, elderly food