Almost one in five older people who are admitted to hospital are undernourished, research shows.
Participants at a national conference on nutrition among older people heard that a number of medical and social factors can increase the risk of malnutrition, such as acute illness, dementia, bereavement and decreased mobility.
Dr Claire Corish, lecturer in human nutrition and dietetics at DIT Kevin Street, said several physiological factors made it more difficult for an older person to prepare food or to absorb nutrients.
These include changes in an older person's sense of taste and smell, visual or hearing impairment and joint problems and hand tremors.
Dr Corish was speaking at a conference organised by the National Council on Ageing and Older People, which explored a number of issues relating to healthy eating.
A survey of older people admitted to hospital found that 16 per cent were found to be undernourished, compared to 13.5 per cent among the general population.
Other research shows that many long-stay units which provide care for older people are not properly equipped with the expertise to deal with issues relating to undernourishment.
Lisa Corbett of the community nutrition and dietetic service in the Health Service Executive (HSE) West said a survey in the Galway area found that one third of long-stay units surveyed did not weigh residents.
It also found that half of matrons and the vast majority of chefs in long-stay units did not have access to the services of a dietician.
The results, she said, pointed to the need for staff training in long stay care homes and an overwhelming need for the service to advise and assist with menu planning, proper prescribing of nutritional supplements and weight management.
European research has identified a number of steps which food manufacturers could take to help older people access the best foods to meet their needs.
Dr Margaret Lumbers of the University of Surrey said this included reviewing packaging to take account of the difficulties experienced by older people with ring-pulls, twist tops and other opening devices.
In addition, manufacturers could make labels easier to read and could design packages in a way that was less confusing for older consumers.
Manufacturers could also supply smaller versions of existing products at no extra cost, while they should not overlook a preference for traditional foods and flavours among older consumers, Dr Lumbers said.
Another way of tackling malnutrition was a properly resourced meals-on-wheels programme, according to Olga McDaid of the National Council on Ageing and Older People.
However, she said, meals on wheels suffered from severe shortages of resources which impeded development of the service.