Includes bibliographical references and index.

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. With its distinguished editors and contributors, Food for the ageing population is an essential reference for those involved in the research, development and provision of food products for the older generation. A unique review of the chararacteristics of the ageing population as food consumersDiscusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of mealsExamines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health.

Part I. Understanding older people as consumers of food and beverages -- part II. Extending functionality into later life -- part III. Developing food products and services for older people.

Elsevier ScienceDirect All Books