Food for the Ageing Population

Food for the Ageing Population, Second Edition, is a unique volume that 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. 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 ageing population more broadly than any other book on the marketPresents a thoroughly revised and updated edition of a very popular and well regarded bookContains new chapters on the implementation of food-related interventions among the elderly population and their relationship to policymakers INDICE: 1. Introduction to food for an ageing population Part I: Understanding older people as consumers of food and beverages 2. Older people, food and satisfaction with life 3. Demographic and cultural differences in older people's food choices and meal patterns 4. Appetite and ageing 5. Sensory perception of food and ageing 6. The social significance of older people's meals 7. Gender and food in later life: shifting roles and relationships 8. Older people's consumption of alcoholic beverages: social significance and health implications 9. Economic determinants of diet in older adults Part II: Extending functionality into later life 10. Ageing, changes in body composition, and undernutrition 11. Interaction between diet and physical activity in older people 12. Prevention of Alzheimer's disease: implication of nutritional factors 13. Food and mental health 14. Food and bone health in the elderly 15. Food and immune function in the elderly 16. Food as a modulator of inflammageing and other age-related outcomes 17. Food and eye-related disorders 18. Food and the metabolic syndrome in the elderly 19. Micronutrients of concern in later life 20. Food-drug interactions in older people 21. Dietary supplement use in the elderly: benefits and risks 22. Dietary patterns associated with healthy ageing Part III: Developing food products and services for older people 23. Assessment and treatment of malnutrition 24. Public policy and older people's diets 25. Marketing and selling food to older people 26. Interventions to support healthy eating in later life 27. Preparing meals in later life 28. Eating out in later life 29. Food safety and older people 30. Developing nutrition education programs for older people 31. Quality of feeding assistance care in nursing homes 32. Designing new foods and beverages for the ageing

• ISBN: 978-0-08-100348-0
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 870
• Fecha Publicación: 01/12/2016
• Nº Volúmenes: 1
• Idioma: Inglés