Food for the Aging Population / Edition 2

by Monique Raats, Lisette De Groot

Overview

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.

Product Details

ISBN-13:	9780081003480
Publisher:	Elsevier Science
Publication date:	11/30/2016
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition description:	2nd ed.
Pages:	412
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

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

Table of Contents

Part I: Understanding Older People as Consumers of Food and Beverages 1. Older People, Food, and Satisfaction With Life 2. Control of Food Intake in Aging 3. Sensory Perception of Food and Aging 4. Social Significance of Older People’s Meals—Balancing Adaptive Strategies Between Ideals and Structure 5. Gender and Food in Later Life: Shifting Roles and Relationships 6. Older People’s Consumption of Alcoholic Beverages: Social Significance and Health 7. Economic Determinants of Diet in Older Adults

Part II: Extending Functionality Into Later Life 8. Aging and Changes in Body Composition 9. Interaction Between Diet and Physical Activity in Older People 10. Drug-Nutrition Interactions in Older People 11. Dietary Patterns and Healthy Aging

Part III: Developing Food Products and Services for Older People 12. Public Policy and Older People’s Diets 13. The Aging Marketplace: Implications for Food Marketers 14. Interventions to Support Healthy Eating in Later Life 15. Food Safety and Older People 16. Designing New and Functional Foods for the Aging 17. Food Packaging and Older Adults

What People are Saying About This

From the Publisher

Covers the characteristics of the aging population as food consumers, the role of nutrition, and the design of foods and services for the elderly

Editorial Reviews

Wherever nutrition is researched, taught and studied, this book should be in the library., The Journal of Ageing and Society

From the Publisher