Full Description
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.
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
