Menu 5 - Paper 4

Menu, Journal of Food and Hospitality Research
Volume 5, 2016, Pages 21-26

The medicalization of the elderly’s food habits in France from the beginning of the twentieth century until today


Laura Guérin

The Center for Food and Hospitality Research, Institut Paul Bocuse, Ecully, France
The Edgar Morin Centre (CEM), The School of Advanced Stuies in the Social Science (EHESS), Paris


DOI: https://doi.org/10.26048/7va0-rf76

Abstract: Based on a socio-historical approach, this article describes the process of medicalization of food habits in the elderly, in France, from the beginning of the 20th century until the present time. Nowadays, public policies describe undernutrition as one of the main medical problems in older populations, but at the beginning of the 20th century this issue didn't exist in such terms. We analyze this historical turning point from a food consumption defined as charitable act to food consumption defined as a particular care for the elderly.

Keywords: Hospices, Nursing homes, undernutrition of the elderly, food consumption, meal

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