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enior diet and pregnant woman

Of food and men

Updated on 02/13/2019
Published on 12/04/2018
Keywords:

Alongside dietary guidelines for the general population, some subgroups (the elderly, pregnant women, young children or allergic or intolerant individuals, etc.) have specific nutritional requirements that need to be clarified. Wide-ranging research by laboratories in the Qualiment network managed by INRA and accredited as a Carnot Institute is focusing on these specificities so that the food industry can formulate appropriate products.

Nutritional and dietary guidelines have been defined for the general population and for relatively broad groups of individuals (children, adolescents, the elderly, etc.). However, these guidelines need to be clarified in certain cases so as to meet the special requirements of more limited subgroups.

Research in this area by laboratories which belong to the Qualiment network, managed by INRA and accredited as a Carnot Institute, aims to identify the issues concerning specific target populations where nutrition and diet may offer levers for action enabling them to better maintain their health.  
The aim is also to develop foods that can meet the specific nutritional needs of target populations, taking account of both their metabolic characteristics and practical eating problems; the latter may be of a physiological, pathological, psychological, social or behavioural type, and their consideration is essential to the success of the strategies developed. 

We focus here on the expertise contributed by Qualiment laboratories, using two examples:

  • The elderly: preventing malnutrition and the consequences of ageing
  • The perinatal period: elucidating the long-term effects of pre- and post-natal nutrition

The 2019 Qualiment meeting

05 February 2019, Paris, Hub de BPI France (8 bd Haussmann)

The annual event to meet research scientists and attend lectures presenting the results of research projects and their prospects for transfer.
The morning session will be devoted to the vision of INRA teams regarding the demand for NATURAL and reformulated foods, focusing on three topics:

  • Consumer perceptions,  
  • New processes, with particular emphasis on fermentation and biopreservation,
  • Reformulation and the challenges it poses.

The afternoon will be organised around the theme of TAILOR-MADE FOODS from three standpoints:

  • The elderly,
  • The perinatal period,
  • Intolerance and allergies.

Attendees will also be welcome at a demonstration workshop on the use of virtual reality in sensory analysis.