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Several key interventions are highlighted, including offering high-energy and protein-fortified meals and snacks, optimising the visual appeal and presentation of foods, enhancing flavours, and providing finger foods or modified textures to support consumption. Familiarity with fortified foods may encourage acceptance and increase intake, while improving food aesthetics and incorporating varied flavours can enhance enjoyment and promote consumption. Flavour enhancement may help compensate for decline in smell and taste sensitivity often experienced by older people, helping to sustain interest in food and promote greater intake. Finger foods present a practical solution for older adults with physical impairments, allowing for easier handling and self-feeding. Additionally, for individuals with dysphagia or chewing difficulties, texture-modified diets tailored to their needs support safe food intake. Research suggests that refining food presentation through techniques such as moulding and 3D printing may improve palatability and appeal, potentially boosting consumption among older adults. Addressing sensory preferences and physical challenges associated with eating is critical to ensuring adequate nutrition and promoting overall wellbeing in the elderly population. This review underscores the importance of multifaceted dietary strategies, advocating for personalised interventions that align with older individuals\u2019 needs and preferences to enhance food intake and nutritional status.<\/jats:p>","DOI":"10.1017\/s0029665125102127","type":"journal-article","created":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T07:54:04Z","timestamp":1767772444000},"page":"1-7","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":1,"title":["Food-based strategies to mitigate protein-energy undernutrition in later life"],"prefix":"10.1017","author":[{"given":"Taibat","family":"Ibitoye","sequence":"first","affiliation":[{"name":"University of Reading"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lisa","family":"Methven","sequence":"additional","affiliation":[{"name":"University of Reading"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8871-0116","authenticated-orcid":false,"given":"Miriam E.","family":"Clegg","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03265fv13","id-type":"ROR","asserted-by":"publisher"}],"name":"University College Cork"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,1,7]]},"reference":[{"key":"S0029665125102127_ref16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2005.08.002"},{"key":"S0029665125102127_ref35","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2020.104749"},{"key":"S0029665125102127_ref45","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-459X.2008.00152.x"},{"key":"S0029665125102127_ref23","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2024.107319"},{"key":"S0029665125102127_ref42","doi-asserted-by":"publisher","DOI":"10.1017\/S0029665112000742"},{"key":"S0029665125102127_ref26","doi-asserted-by":"publisher","DOI":"10.3390\/nu15020332"},{"key":"S0029665125102127_ref50","volume-title":"The influence of flavour enhancement and protein fortification of pureed meals on perceived palatability, appetite and food intake in older people","author":"Ibitoye","year":"2023"},{"key":"S0029665125102127_ref4","unstructured":"4. 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