Table 2.

Anorexia of aging: determinants, at-risk populations and nutritional strategies against malnutrition

Determinants	At-risk populations	Nutritional strategies
Physiological/Functional Swallowing/chewing problems Poor dentition Dry mouth Reduced thirst/dehydration Reduced taste/smell Altered gastrointestinal motility Decreased stomach compliance Delayed gastric emptying Body composition changes Reduction in muscle mass & basal metabolic rate Comorbidities/conditions Neurological diseases (eg, dementia) Gastrointestinal diseases Depression Fatigue Sarcopenia Inflammatory conditions Disability (eg, chair/bed bound) Drugs Psycho-social Loneliness/social isolation Socio-economic deprivation/Poverty Others Lack of cooking skills Low food variety Cultural (eg, lean body culture, especially for women)	Hospitalized Institutionalized (eg, nursing homes) People living alone Multimorbid and disabled	Modify diet prescription Food fortification Vitamin/mineral supplements Oral nutritional supplements (monitor the gap between prescription and intake) Exercise — Progressive Resistance Training