CARING FOR THE OLD-NEW DIETARY GUIDELINES

Food and nutrition needs of elderly population are known to differ significantly from those of younger population and there does not appear to be any unanimity amongst policy makers and industry leaders regarding their optimum requirements. It is recognized that the dulling of taste buds and flavor receptors makes it difficult for elders to appreciate the sensory quality of many foods and special attention needs to be paid in designing and preparation of foods intended for this target group. Besides the daily requirement of various nutrients changes with age and this also is to be factored in the menu planning for elderly folks. Inadequate calories and proteins besides other nutrients can also debilitate the various faculties and physical well being. It is laudable for the food industry to join hands with care professionals to evolve guidelines for food preparations meant for senior citizens in a country like the UK.

"The aim is to standardise meals to ensure elderly people are properly fed and receive all the nutrients they need for good health after research showed that hundreds of thousands of elderly people in the UK are malnourished or at risk of malnutrition. The guidelines were published by the National Association of Care Catering (NACC), which represents companies and professionals supplying meals to local authority care homes, people's own homes and day centres. Overall, each meal served at lunch or dinner-time should contain a minimum of 300 calories, 15g of protein and include a good source of starch and a minimum of an 80g serving of vegetables, the guidelines said. Desserts other than fruit should provide at least 200 calories while breakfast should carry a minimum of 380 calories and 8g of protein. Five portions of fruit and vegetables should be available each day alongside a minimum of seven drinks. The nutritional standard also calls on caterers to take account of special dietary needs, such as providing soft food that is easy to eat, and to take account of medical conditions which require special diets".

Old age population is likely to overwhelm all countries within the next couple of decades and unless timely planning is done now it is possible that this category of population becomes a drag on the developmental efforts for improving quality of life amongst the citizens. While infrastructure for housing and decent living with assistance can be easily achieved, it is the area of food and nutrition that will pose tremendous challenge to almost all countries in this planet. Added to this is the problem of diversity amongst the old age population, each one being a specific case by itself defying design of any common foods suitable to all. Geriatric science must gear up to meet the newly emerging challenges to ensure relief and serenity amongst the fast aging population around the world.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

COTTAGE FOOD INDUSTRY-SPECIAL CONSIDERATION FOR SUSTENANCE

Co-existence of small and big is always fraught with many problems and same is true with regard to food manufacturing also. Invariably all rules and regulations by the governments world over are framed keeping in mind the operations of big industries which are visible while small players and micro-enterprises are put into lot of difficulties in conforming to state laws which are too stringent for their liking. Take the case of HACCP which is practically becoming mandatory in many countries to make sure foods manufactured are safe for consumers. How many cottage industry players can implement this scheme with their meager resources? The policy makers in a dilemma regarding this Hobson's choice and probably end up having dual approaches for these two different sectors. Here is an example of a strategy adopted in the US in some states.

"The legislation will allow anyone who makes less than $15,000 annually selling "non-potentially hazardous food" — such as jam, jelly and pies — to prepare the items in a home kitchen and sell them at roadside stands and farmers markets. It also spells out what can't be sold — items such as milk, milk products, meats, acidic foods or foods requiring temperature control. The legislation requires no licensing and no health department inspections. However, labels must contain the same information as they do now: ingredients, allergen information, product name, net weight and the name of the responsible party or vendor. Labels also must carry a disclaimer: "Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture ." Prior to the legislation, products had to be prepared in a licensed, commercial kitchen with specific equipment and meet a detailed list of requirements, said Kevin Halfmann, a food policy specialist with the state agriculture department."

The above strategy sounds reasonable and logical as the risk of serious food borne diseases is rather limited when it comes to foods containing high sugar and salt. Also true is that foods with high acidity like pickles are also relatively safe and they also need to be included for exempting from licensing and frequent inspections. What is not permissible is to sell these products loose and insisting on suitable packing and suitable labeling for accountability purpose and such a provision is justifiable keeping in view the safety of consumers at large.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com