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Food for the Ageing Population - Monique Raats et al (WP, 2009) pdf

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 							ISBN 978-1-84569-193-6
  
  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
						

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