senior citizens wellness

Items Tagged with 'senior citizens wellness'

ARTICLES

Healthy Aging with Collagen Peptides

Nitta Gelatin's Wellnex collagen peptides are ideal for new functional senior health foods and drinks

July 21, 2020

Nitta Gelatin offers a diverse portfolio of collagen peptide ingredients under its Wellnex brand, which are specifically tailored to support seniors' unique wellness priorities.

Developing functional foods for consumers older than 65

Developing Functional Foods for the “Silver Generation”

Consumer older than 65 are determined to enjoy their golden years with more mobility, independence and proactive nutrition

Kantha Shelke PhD, CFS

July 14, 2015

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Aging is inevitable; the CDC projects of 70-75 million Americans in the 65+ age range by 2030—meaning roughly one fifth of the US populace is currently primed for healthy aging and enhanced quality of life.

Seniors and Food Insecurity

One in 12 seniors do not have access to adequate food due to lack of money or other financial resources.

April 29, 2014

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Hand-in-hand with hunger goes a lower intake of calories, vitamins and other nutrients, which puts this demographic at risk for a wide variety of ailments.

Resveratrol May Reduce Risk of Seniors' Falls

August 20, 2012

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A substance found in red wine could help prevent mobility issues and reduce the risk of life-threatening falls amongst senior citizens.

Coffee May Prevent Dementia

August 15, 2012

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Long-term coffee consumption may protect against dementia in the elderly.

Concern for Seniors' Diets

March 3, 2011

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Concern for Seniors' Diets March 1/Los Angeles/Health & Beauty Close-Up -- Elderly people who live on their own that do not prepare whole meals or do mot know how, tend

Market Trends: Seniors Rule!

William A. Roberts, Jr.

December 9, 2003

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Senior consumers possess the same needs, constraints and experimental natures of other age groups.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.