公衆衛生85巻8号

2021年08月発行

特集 高齢者の低栄養予防・フレイル予防

高齢者の食環境・調理技術と低栄養・死亡

著者： 谷友香子¹

所属機関： ¹東京医科歯科大学大学院医歯学総合研究科国際健康推進医学分野

ページ範囲：P.543 - P.548

【ポイント】
◆高齢者の食選択の上流には，環境要因があることを理解する．
◆高齢者にとって食料品店へのアクセスのしにくさが死亡や要介護リスクにつながる可能性がある．
◆食事を用意している人の有無，いない場合は高齢者自身の調理技術が低栄養を防ぐために重要かもしれない．

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