Alexia GENY
General information
PhD Student
MIAM - Eating Behaviour: pleasure, health and sustainability
alexia.geny@inrae.fr
Job
PhD Student 
Behavioural nutrition, food sustainability, nutritional quality, environnemental impact, collective catering, interventions, students
- Food engineer
- Master 2 Psychological and Physiological Determinants of Food Choices (P2Food) Activity (brief summary of activities (150-200 mots): research, teaching, expertise, awards, responsabilities…)
Activities
Research theme
Preventing undernutrition in older adults living at home
Context
Insufficient protein intake in the older adults considerably increases the risk of undernutrition. To prevent these adverse health consequences, health authorities are advocating fortification strategies. Food fortification stands out as an effective approach by deliberately adding essential nutrients (such as protein) to food product, fortification aims to improve their nutritional value. This method offers flexibility, aligning with the eating habits and preferences of the older adults.
PhD Subject
In this context, this PhD has various strands:
- The development of fortified recipes enabling older adults (≥ 70 years) living at home to fortify their meals at home.
- Assessing the impact of consuming fortified recipes on the nutritional and functional status of older adults. To do this, we carried out various studies using different methodologies: focus groups, sensory evaluation, clinical studies, etc.
Supervisors
Claire Sulmont-Rossé
Virginie Van Wymelbeke-Delannoy
Key words
Older adults, undernutrition, nutritional intake, nutritional status, enrichment, proteins, acceptability
Important publications
Geny A, Petitjean M, Van Wymelbeke-Delannoy V and Sulmont-Rossé C (2023). Impact of food-based fortification on nutritional outcomes and acceptability in older adults: systematic literature review. Front. Nutr. 10:1232502. doi: 10.3389/fnut.2023.1232502