Senior Citizens suffer from 'Tea and Toast
Syndrome'
March
2, 2011
-- Elderly people who live on their own that
don't prepare whole meals or don't know how
tend to dwindle their intake to "tea and
toast" at the expense of vital nutrients and
their health, according to an article
published in the February issue of Food
Nutrition & Science.
According to Nutritionist Ellie Wilson, MS,
RD of Price Chopper Supermarkets, "Tea and
Toast Syndrome" leads to reduced calories
and a gradual loss of wellness and muscle
due to poor protein intake.
Wilson says research is showing that
snacking may be a great way for seniors to
meet their needs.
"As the Baby Boomers continue to age, we
need to provide them with counseling and
resources on easy foods with a higher
nutritional value such as bananas, cheese
sticks or low-fat flavored yogurt," says Phil
Lempert, founder of Food Nutrition &
Science and CEO of The Lempert Report and
SupermarketGuru.com.
"This provides an opportunity for
supermarkets and retailers to work directly
with their customers to help them navigate
the market to find easy, affordable and
healthful solutions."
Also in the February edition of Food
Nutrition & Science, a recent report from
Pulse Canada found that food companies are
working toward a more consistent measurement
technique for sustainability and that
primary agriculture has a role to play in
finding these solutions; an update on the
use of pesticides in food and the health
effects on farm workers and their children;
and an article on how Heinz, a $10.5
billion global company that employs
approximately 32,500 people is implementing
a global sustainability initiative.
"With the continued increase in oil prices
and food costs and the environmental issues
that directly affect food supplies, it's
imperative that all farmers and food
companies work to create sustainable models
that will help remedy these situations,"
says Lempert. He adds, "We continue to
examine and write about sustainability
because it's imperative to our future."
February's Food Nutrition & Science also
contains an interview with Tim
Zweber, co-owner and operator of
Zweber Farms, a fourth generation dairy farm
that transitioned to organic certification
in 2007 and shipped their first load of
certified organic milk under the Organic
Valley label in 2008. Zweber Farms also
direct markets grass-fed beef, natural pork
and pasture raised chickens.
Also Chef Eric
Greenspan, who opened The Foundry on
Melrose in Los
Angeles to
rave reviews, discusses the importance of
"humanizing" the fine dining experience.
Food Nutrition & Science is a free monthly
newsletter with articles relating to
retailers, manufacturers, farmers,
nutritionists, educators, government
agencies and more. It's also a newsletter
that services members of the National Grocer
Association and offers breaking food news
and articles on food safety and
industry-wide green initiatives. Food
Nutrition & Science is committed to covering
topics and trends that interest anyone with
a stake in the food industry including
supermarket retailers, food manufacturers
and consumers. Each issue contains an
interview with a farmer.
For more information or to subscribe to Food
Nutrition & Science, please visitwww.FoodNutritionScience.com.
About Food Nutrition & Science
With more than 26,000 readers, Food
Nutrition & Science from The Lempert Report
is the only monthly newsletter that provides
readers analysis and offers discussions on
all issues relating to the food industry.
Founded by food industry analyst and CEO of
The Lempert Report and SupermarketGuru.com Phil
Lempert, Food Nutrition & Science was
created so that all industry players could
communicate about the safest, most efficient
and healthiest way to get food to our
plates. For more information or to subscribe
to Food Nutrition & Science, please visit www.FoodNutritionScience.com.
SOURCE Food Nutrition & Science
