Monique Raats – författare

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

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

One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.

The world''s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly.Chapters in part one discuss aspects of the elderly''s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. The second part of the book reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition and conditions such as Alzheimer''s disease, bone and joint health and eye-related disorders. Concluding chapters address the issues of food safety and the elderly, designing new foods and beverages for the ageing and nutrition education programmes.With its distinguished editors and contributors, Food for the ageing population is an essential reference for those involved in the research, development and provision of food products for the older generation.- A unique review of the chararacteristics of the ageing population as food consumers- Discusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of meals- Examines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health

One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together insights from a number of sub-disciplines within psychology and related discplines, in terms of what they can tell us about the influence on human food choice. It is organised into five main sections which cover: models of food choice; biological and learning influences on food choice; societal influences; food choices across the lifespan; and changing dietary behaviour. The contributors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice. This book will be of significant interest to those researching nutrition, dietetics and psychology.