{"id":8283,"date":"2022-03-14T14:02:38","date_gmt":"2022-03-14T13:02:38","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=8283"},"modified":"2022-03-15T14:03:59","modified_gmt":"2022-03-15T13:03:59","slug":"inrae-and-the-institut-paul-bocuse-at-the-paris-international-agricultural-show-the-flavour-of-science","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2022\/03\/14\/inrae-and-the-institut-paul-bocuse-at-the-paris-international-agricultural-show-the-flavour-of-science\/","title":{"rendered":"INRAE and the Institut Paul Bocuse at the Paris International Agricultural Show: “the flavour of science\u201d"},"content":{"rendered":"
\n

Orchidali summarizes for you the conference on nutrition for the elderly.<\/em><\/p>\n

At the Paris International Agricultural Show<\/a> (SIA) 2022, the French National Institute of Agricultural Research<\/a> (INRAE) offered opportunities to discover the topics covered by its research; in particular, the workshop “la science a du go\u00fbt<\/em>” (\u201cthe flavour of science<\/a>\u201d), organized in partnership with the Institut Paul Bocuse<\/a>, was held every day at 1pm. On Tuesday March 1st, the Orchidali team had the opportunity to attend a session on the nutrition of the elderly.<\/p>\n

Maxime Michaud, research team leader at Institut Paul Bocuse, introduced the topic, by underlying how mealtimes can be an excellent way to consolidate social bonds. However, he then reminded us of the importance of not overgeneralizing, as seniors cannot be considered a homogeneous group simply because of their age, and isolation does not always have solely negative connotations. Isolation, in some cases, is chosen, and at all ages the need and desire for connection can vary depending on the individual and the occasion. Studying these dynamics can allow those involved in managing the feeding of elderly people to adjust their approach.<\/p>\n

It was then the turn of Claire Sulmont-Ross\u00e9, research director at INRAE, who spoke about the importance of maintaining healthy teeth in order to better deal with some of the problems that can be associated with aging and that involve nutrition, such as tooth loss (and it has been shown that dentures do not allow a degree of chewing comparable to that of original teeth), decreased salivation, mouth pain (due to mycosis or other factors), or dysphagia. Problems such as those mentioned above can in turn lead to unpleasant consequences, such as uneasiness caused by a less elegant smile, but also the loss of appetite and pleasure related to food (especially with regard to foods that are difficult to chew such as vegetables or meat), up to an alteration of the digestion process! For a long time, the proposed solution to these problems has been to blend foods. However, not only can this practice be perceived as infantilizing, but by bypassing chewing, it leads to a vicious cycle of worsening of the problems associated with it. It is with the aim of solving these issues that projects were born to develop foods with an intermediate texture between that of purees and that of traditional food. The project “Alimadent<\/a>“, supported by INRAE, aims precisely at suggesting recipes formulated in this perspective, promoting, for example, cooking techniques, such as low-temperature cooking, that can generate delicate textures. It is precisely an example of these recipes that the visitors to the booth were able to taste live!<\/p>\n

The replay of the workshop can be found online at the address: https:\/\/www6.inrae.fr\/rencontresia\/Les-conferences-tout-public\/La-science-a-du-gout<\/a>.<\/p>\n

Orchidali accompanies you assessing the nutritional characteristics of food<\/a>.<\/em><\/strong>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Orchidali summarizes for you the conference on nutrition for the elderly. At the Paris International Agricultural Show (SIA) 2022, the French National Institute of Agricultural Research (INRAE) offered opportunities to discover the topics covered by its research; in particular, the workshop “la science a du go\u00fbt” (\u201cthe flavour of science\u201d), organized in partnership with the Institut Paul Bocuse, was held every day at 1pm.<\/p>\n","protected":false},"author":4,"featured_media":2806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,27,512],"tags":[1371,1372,1124,675,1370,1361],"class_list":["post-8283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agenda","category-recherche","category-recommandation","tag-alimadent","tag-french-national-institute-of-agricultural-research","tag-inrae","tag-institut-paul-bocuse","tag-la-science-a-du-gout","tag-sia-2022"],"yoast_head":"\nINRAE and the Institut Paul Bocuse at the Paris International Agricultural Show: "the flavour of science\u201d - 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