Development of sauces with high energy density, flavour and taste impact for older people, aiming to increase food acceptability and consumption

The Food Standards Agency recommend that foods for older people should be served with tomato or vegetable based sauces rather than creamy, buttery sauces where appropriate to lower the fat content(3), however this is likely to be more important for long-term care than for an acute care setting where increasing energy intake is considered the most important factor to aid recovery.