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 consumers
- Discusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of meals
- Examines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health