Food for the ageing population

M.M. Raats, C.P.G.M. de Groot, W.A. van Staveren

Research output: Book/ReportBookAcademic

Abstract

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.
Original languageEnglish
Place of PublicationLondon
PublisherWoodhead Publishing
Number of pages652
ISBN (Print)9781845691936
DOIs
Publication statusPublished - 2008

Publication series

NameWoodhead publishing in food science, technology and nutrition

Fingerprint

food
nutrition
book review
satisfaction with life
nutrition education
meals
dementia
functionality
health

Keywords

  • elderly nutrition
  • elderly
  • old age
  • aging

Cite this

Raats, M. M., de Groot, C. P. G. M., & van Staveren, W. A. (2008). Food for the ageing population. (Woodhead publishing in food science, technology and nutrition). London: Woodhead Publishing. https://doi.org/10.1533/9781845695484
Raats, M.M. ; de Groot, C.P.G.M. ; van Staveren, W.A. / Food for the ageing population. London : Woodhead Publishing, 2008. 652 p. (Woodhead publishing in food science, technology and nutrition).
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Raats, MM, de Groot, CPGM & van Staveren, WA 2008, Food for the ageing population. Woodhead publishing in food science, technology and nutrition, Woodhead Publishing, London. https://doi.org/10.1533/9781845695484

Food for the ageing population. / Raats, M.M.; de Groot, C.P.G.M.; van Staveren, W.A.

London : Woodhead Publishing, 2008. 652 p. (Woodhead publishing in food science, technology and nutrition).

Research output: Book/ReportBookAcademic

TY - BOOK

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AB - 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.

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Raats MM, de Groot CPGM, van Staveren WA. Food for the ageing population. London: Woodhead Publishing, 2008. 652 p. (Woodhead publishing in food science, technology and nutrition). https://doi.org/10.1533/9781845695484