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Doménico Chiappe
Madrid
Miércoles, 29 de enero 2025, 14:10
When do we become elderly, old, or of the third age? asked Susana Belmonte, Director General of Public Health at the Community of Madrid's Health Department, during the talk 'From Ageism to the Silver Economy' at Madrid Fusion Alimentos de España. "There are more and more elderly people, although the groups are heterogeneous. For example, in early or young old age, which is between 65 and 74 years, there are variable groups due to pathologies or habits."
In this diversity, 65% are overweight, another 75% walk for half an hour daily but "have not internalised muscle strength and endurance," and more than 90% do not meet the recommended intake of fruits and vegetables (five a day) and do consume sweets and pastries, according to data "that are similar in other communities."
In any case, nutrition is key to achieving the goal of "healthy ageing," which "is about reaching the greatest functional autonomy. It's not just about living more years, but ensuring those years are of quality. However, the choice of food goes beyond satisfying hunger and is associated with culture, socialisation, and gastronomy," says Belmonte.
Against loneliness
Elderly people have gained in "variety and hygiene," says Juan Mediavilla, a catering advisor. "But, in return, we often eat alone. It's a punishment, doing it away from the community. Moreover, we don't cook. That's not eating. Proteins, carbohydrates are considered... but then you ask 'what have you eaten' and they don't remember. Eating transforms the way we assimilate food."
Making "going to the dining room a little party," as Mediavilla demands, is a pending challenge in the places frequented and inhabited by the elderly. "There is a range of products for athletes and younger populations," says Belmonte. "But not for the elderly who, although their diet is conditioned, could be a niche for promotion and marketing. However, they are not asked what they need, what they would like. For example, for someone with dysphagia who must always eat puree, the colour could be changed from time to time in the residence."
Moreover, sitting at the table revives memories through dishes. "In surveys, people say they want stew, paella. Not sirloin. Because they want to recover those gazpachos, what gives them pleasure, and is associated with what we ate as children," says Mediavilla, as a recipe to find that pleasure when eating healthily.
In the audience at the Dreams auditorium is Pedro Subijana, chef of the renowned Akelarre restaurant in San Sebastián, who shares his vision, "with 58 years contributed to social security": "I think there's no better way to educate people than by introducing the subject of nutrition in school, from kindergarten. Because they might have the chance to become teachers to the aitas, who haven't been able to train in nutrition. And it has to be in school, because if habits aren't picked up from a young age, everything evaporates in three days."
-Is everything that comes from your hands love? -asks Mediavilla
-I hope so -replies the chef.
As the elderly deserve.
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