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Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/2261| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | RADU Oxana | en_US |
| dc.contributor.author | CAPCANARI, Tatiana | en_US |
| dc.contributor.author | CHIRSANOVA, Aurica | en_US |
| dc.contributor.author | STURZA, Rodica | en_US |
| dc.date.accessioned | 2023-12-12T12:22:04Z | - |
| dc.date.available | 2023-12-12T12:22:04Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | RADU, O., CAPCANARI, T., CHIRSANOVA, A., STURZA, R. Analysis of consumer behaviour related to geriatric nutrition in the Republic of Moldova. International Conference Modern Technologies in the Food Industry-2022, Fourth edition. 20-22 October, 2022, Chisinau (Republic of Moldova). ISBN 978-9975-45-851-1 http://repository.utm.md/bitstream/handle/5014/21645/Conf-MTFI-2022-p39.pdf?sequence=1 | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/2261 | - |
| dc.description.abstract | The world population is in a constant process of aging. The percentage of people aged 65 and older was about 9% in 2020 and is estimated to increase to 16% by 2050. Statistics show that the number of older persons in the Republic of Moldova is also growing every year, at the beginning of 2021, the population aging rate was 22.5%, which is 3.3% higher than in 2017 [1]. | en_US |
| dc.language.iso | en | en_US |
| dc.relation | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | en_US |
| dc.subject | the elderly population | en_US |
| dc.subject | sociological survey | en_US |
| dc.subject | geriatric products | en_US |
| dc.subject | balanced ration | en_US |
| dc.title | Analysis of consumer behaviour related to geriatric nutrition in the Republic of Moldova | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | Modern Technologies in the Food Industry | en_US |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.orcid | 0000-0001-9260-6314 | - |
| crisitem.author.orcid | 0000-0002-0056-5939 | - |
| crisitem.author.orcid | 0000-0002-9552-1671 | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.project.grantno | 20.80009.5107.09. | - |
| Appears in Collections: | Conference Abstracts | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p39.pdf | 142.33 kB | Adobe PDF | View/Open |
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