Food for the Ageing Population Book

Food for the Ageing Population


  • Author : Monique Raats
  • Publisher : Elsevier
  • Release Date : 2008-12-17
  • Genre: Technology & Engineering
  • Pages : 652
  • ISBN 10 : 9781845695484
  • Total Read : 59
  • File Size : 5,6 Mb

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Food for the Ageing Population Summary:

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 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

Food for the Ageing Population Book

Food for the Ageing Population


  • Author : M. M. Raats
  • Publisher : CRC Press
  • Release Date : 2009-01-07
  • Genre: Medical
  • Pages : 600
  • ISBN 10 : 1420077937
  • Total Read : 64
  • File Size : 11,7 Mb

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Food for the Ageing Population Summary:

A review of the aging population as food consumers, this book explores the role of nutrition in healthy ageing and the design of food products and services for the elderly. It discusses 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. It then examines the role of nutrition in extending functionality into later years, covering topics such as undernutrition, Alzheimer's disease, bone and joint health, and eye-related disorders. Concluding chapters address the issues of food safety, designing new foods and beverages for the ageing, and nutrition education programs.

Providing Healthy and Safe Foods As We Age Book

Providing Healthy and Safe Foods As We Age


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-11-29
  • Genre: Medical
  • Pages : 192
  • ISBN 10 : 9780309158831
  • Total Read : 83
  • File Size : 11,8 Mb

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Providing Healthy and Safe Foods As We Age Summary:

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Nutrition and Functional Foods for Healthy Aging Book
Score: 5
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Nutrition and Functional Foods for Healthy Aging


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2017-02-01
  • Genre: Health & Fitness
  • Pages : 386
  • ISBN 10 : 9780128092996
  • Total Read : 97
  • File Size : 6,8 Mb

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Nutrition and Functional Foods for Healthy Aging Summary:

Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them. Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health. Explains the evidence supporting nutritional interventions relevant to age-related diseases Reviews the macro- and micro-nutrient requirements of aging adults and their variables Describes how alcohol, drugs, and caffeine can impact deficiencies, also exploring functional food and dietary supplements that can be used for prevention and treatment

Food for the Aging Population Book

Food for the Aging Population


  • Author : Monique Raats
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-28
  • Genre: Technology & Engineering
  • Pages : 412
  • ISBN 10 : 9780081003497
  • Total Read : 76
  • File Size : 7,6 Mb

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Food for the Aging Population Summary:

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. Covers the topic of food for an aging population more broadly than any other book on the market Presents a thoroughly revised and updated edition of a very popular and well regarded book Contains new chapters on the implementation of food-related interventions among the elderly population and their relationship to policymakers

Food and Addiction Book

Food and Addiction


  • Author : Kelly D. Brownell
  • Publisher : Oxford University Press
  • Release Date : 2012-09-27
  • Genre: Medical
  • Pages : 487
  • ISBN 10 : 9780199738168
  • Total Read : 59
  • File Size : 10,6 Mb

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Food and Addiction Summary:

This book analyzes the scientific evidence for the addictive properties of food. It covers of all subjects pertinent to food and addiction, from basic background information on topics such as food intake, metabolism, and environmental risk factors for obesity, to diagnostic criteria for food addiction, the evolutionary and developmental bases of eating addictions, and behavioral and pharmacologic interventions, to the clinical, public health, and legal and policy implications of recognizing the validity of food addiction.

Nutrition and Aging Book

Nutrition and Aging


  • Author : Irwin H. Rosenberg
  • Publisher : Karger Medical and Scientific Publishers
  • Release Date : 2002
  • Genre: Science
  • Pages : 266
  • ISBN 10 : 9783805573214
  • Total Read : 98
  • File Size : 11,7 Mb

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Nutrition and Aging Summary:

Humanity is aging. In the last century, life expectancy has increased by as much as 25 years, the greatest increase in 5'000 years of history. As a consequence the elderly constitute today the fastest growing segment of the world's population. This new situation creates many social problems and challenges to health care which both the developed as well as the developing countries will have to cope with. The present publication shows that scientific progress has reached a level where nutritional interventions may play a decisive part in the prevention of degenerative conditions of age, improvement of quality of life and impact on health care burden and resources. Topics deal with such different aspects as the influence of prenatal and early infant nutrition on the future aged individual and effects of energetic restriction on longevity. Further contributions include studies on mitochondrial alterations, digestive problems, specific metabolic deviations mediated by insulin, bone degradation, structural changes, neuromuscular dysfunctions, mental state of the elderly as well as the response of the immune system to nutrient intake. Finally the book offers a review of requirements appropriate to meet the age-related public health challenges of the 21st century.