Food for the Aging Population

Inbunden, Engelska, 2016

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

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Beskrivning

Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people.

Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life.

Covers the topic of food for an aging population more broadly than any other book on the market
Presents a thoroughly revised and updated edition of a very popular and well regarded book
Contains new chapters on the implementation of food-related interventions among the elderly population and their relationship to policymakers

Produktinformation

Utgivningsdatum:2016-12-05
Mått:152 x 229 x 0 mm
Vikt:800 g
Format:Inbunden
Språk:Engelska
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor:412
Upplaga:2
Förlag:Elsevier Science
ISBN:9780081003480

Utforska kategorier

Geriatrik inom Medicin
Folkhälsa och hälsopedagogik inom Medicin
Tillverkningsindustri inom Ekonomi och Ledarskap

Mer om författaren

Dr Monique Raats is Co-Director of the Food, Consumer Behaviour and Health Research Centre at the University of Surrey, UK. Professor in Nutrition and Ageing, Wageningen University, The Netherlands

Innehållsförteckning

Part I: Understanding Older People as Consumers of Food and Beverages1. Older People, Food, and Satisfaction With Life2. Control of Food Intake in Aging3. Sensory Perception of Food and Aging4. Social Significance of Older People’s Meals—Balancing Adaptive Strategies Between Ideals and Structure5. Gender and Food in Later Life: Shifting Roles and Relationships6. Older People’s Consumption of Alcoholic Beverages: Social Significance and Health7. Economic Determinants of Diet in Older AdultsPart II: Extending Functionality Into Later Life8. Aging and Changes in Body Composition9. Interaction Between Diet and Physical Activity in Older People10. Drug-Nutrition Interactions in Older People11. Dietary Patterns and Healthy AgingPart III: Developing Food Products and Services for Older People12. Public Policy and Older People’s Diets13. The Aging Marketplace: Implications for Food Marketers14. Interventions to Support Healthy Eating in Later Life15. Food Safety and Older People16. Designing New and Functional Foods for the Aging17. Food Packaging and Older Adults