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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xv 7. Part I: Understanding Older People as Consumers of Food and Beverages - p. xxix 8. Chapter 1. Older People, Food, and Satisfaction With Life - p. 3 9. Chapter 2. Control of Food Intake in Aging - p. 25 10. Chapter 3. Sensory Perception of Food and Aging - p. 57 11. Chapter 4. Social Significance of Older People’s Meals—Balancing Adaptive Strategies Between Ideals and Structure - p. 83 12. Chapter 5. Gender and Food in Later Life: Shifting Roles and Relationships - p. 99 13. Chapter 6. Older People’s Consumption of Alcoholic Beverages: Social Significance and Health - p. 117 14. Chapter 7. Economic Determinants of Diet in Older Adults - p. 145 15. Part II: Extending Functionality Into Later Life - p. 162 16. Chapter 8. Aging and Changes in Body Composition - p. 171 17. Chapter 9. Interaction Between Diet and Physical Activity in Older People - p. 185 18. Chapter 10. Drug-Nutrition Interactions in Older People - p. 203 19. Chapter 11. Dietary Patterns and Healthy Aging - p. 223 20. Part III: Developing Food Products and Services for Older People - p. 246 21. Chapter 12. Public Policy and Older People’s Diets - p. 257 22. Chapter 13. The Aging Marketplace: Implications for Food Marketers - p. 269 23. Chapter 14. Interventions to Support Healthy Eating in Later Life - p. 283 24. Chapter 15. Food Safety and Older People - p. 299 25. Chapter 16. Designing New and Functional Foods for the Aging - p. 323 26. Chapter 17. Food Packaging and Older Adults - p. 349 27. Index - p. 371
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xv 7. Part I: Understanding Older People as Consumers of Food and Beverages - p. xxix 8. Chapter 1. Older People, Food, and Satisfaction With Life - p. 3 9. Chapter 2. Control of Food Intake in Aging - p. 25 10. Chapter 3. Sensory Perception of Food and Aging - p. 57 11. Chapter 4. Social Significance of Older People’s Meals—Balancing Adaptive Strategies Between Ideals and Structure - p. 83 12. Chapter 5. Gender and Food in Later Life: Shifting Roles and Relationships - p. 99 13. Chapter 6. Older People’s Consumption of Alcoholic Beverages: Social Significance and Health - p. 117 14. Chapter 7. Economic Determinants of Diet in Older Adults - p. 145 15. Part II: Extending Functionality Into Later Life - p. 162 16. Chapter 8. Aging and Changes in Body Composition - p. 171 17. Chapter 9. Interaction Between Diet and Physical Activity in Older People - p. 185 18. Chapter 10. Drug-Nutrition Interactions in Older People - p. 203 19. Chapter 11. Dietary Patterns and Healthy Aging - p. 223 20. Part III: Developing Food Products and Services for Older People - p. 246 21. Chapter 12. Public Policy and Older People’s Diets - p. 257 22. Chapter 13. The Aging Marketplace: Implications for Food Marketers - p. 269 23. Chapter 14. Interventions to Support Healthy Eating in Later Life - p. 283 24. Chapter 15. Food Safety and Older People - p. 299 25. Chapter 16. Designing New and Functional Foods for the Aging - p. 323 26. Chapter 17. Food Packaging and Older Adults - p. 349 27. Index - p. 371
