DOI:
VOLUME 2 – APRIL ISSUE 2
*Nwosu Charity Chinyere, Ozims S.J., Obasi K.O. and Eberendu I.F.
ABSTRACT
While food preference refers to how people choose from among available foods based on biological or economic perceptions such as taste, value purity, case or difficulty of preparation, and the availability of fuel and other preparation tools, nutritional preference may be useful when viewed as a liable phenotypic character that can vary both within and among individuals. Elderly people's diet has a significant impact on their health and aging process. They frequently have decreased appetites and energy expenditures, which is accompanied by a decline in biological and physiological functions like lean body mass, cytokine and hormonal changes, and fluid electrolyte imbalances. Literature was reviewed based on the set objectives. A descriptive survey method was adopted based on the three (3) senatorial zones I.e. using the three (3) major hospitals in the zones. Questionnaire and oral interview were used to obtained the data. The required data obtained were analysed in tables while the hypothesis were also analysed and all their results were rep[resented conspicuously. From the analysed results, it was very cleared that nutritional references are very common in elderly patients due to many reasons whereby reason like health issues were their main challenge followed by degeneration of the body system due to depreciation of hormones and body mass index. Empirical review were also highlighted and the necessary results were enlisted which authenticate the findings outlined. The results of the findings showed a very great relationship between the age of the patient and the nutritional preferences.
Keywords:
Social Demographic Characteristics, Nutritonal Preferences, Preliminary Health Conditions, Age 60-75 Years, Abia State.
