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
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
Contributor contact details
(* = main contact)
Editors
Monique M. Raats*, M.Raats@surrey.ac.uk Food, Consumer Behaviour and Health Research Centre, University of Surrey, Guildford GU2 7XH, UK
Dr. Lisette de Groot, Lisette.deGroot@wur.nl; Professor Wija van Staveren, Wya.vanstaveren@wur.nl Wageningen University, Division of Human Nutrition, Wageningen, The Netherlands
Moira Dean Institute of Agri-Food and Land Use, School of Biological of Sciences, Queen’s University Belfast, Belfast BT9 5AG, Northern Ireland, UK
Monique M. Raats*, M.Raats@surrey.ac.uk Food, Consumer Behaviour and Health Research Centre, University of Surrey, Guildford GU2 7XH, UK
Klaus G. Grunert MAPP – Centre for Research on Customer Relations in the Food Sector, University of Aarhus, Haslegaardsvej 10, DK-8210 Aarhus V, Denmark
Professor Mark L. Wahlqvist*, profmlw@nhri.org.tw, prof-mlw@umail.hinet.net, mark.wahlqvist@adm.monash.edu.au Centre for Health Policy, National Health Research Institutes, Zhunan, Taiwan ROC 35053
Dr. Meei-Shyuan Lee, mmsl@ndmctsgh.edu.tw School of Public Health, National Defense Medical Centre, Taipei, Taiwan 114, ROC
A. Kouris-Blazos, akouris@optusnet.com.au Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Monash University, Melbourne, Australia
L.M. Donini*, lorenzomaria.donini@uniroma1.it; C. Cannella ‘Sapienza’ University of Rome, Department of Medical Physiopathology (Food Science Section), Ple Aldo Moro, 5, 00185 – Rome, Italy
C. Savina ‘Villa delle Querce’, Clinical Rehabilitation Institute, Nemi, Rome, Italy
S. Nordin, steven.nordin@psy.umu.se Department of Psychology, Umeå University, SE-901 87 Umeå, Sweden
C. Fjellstrom, Christina.fjellstrom@ikv.uu.se Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-751 22 Uppsala, Sweden
Kate Davidson*, K.Davidson@surrey.ac.uk; Sara Arber; Helen Marshall Centre for Research and Ageing and Gender, Department of Sociology, University of Surrey, Guildford GU2 7XH, UK
C. Morais; C. Afonso; M. Vaz de Almeida*, mdvalmeida@fcna.up.pt Porto University, Faculty of Nutrition and Food Sciences, R. Dr. Roberto Frias, 4200-465 Porto, Portugal
J. Morley*, morley@slu.edu Division of Geriatric Medicine, Saint Louis University, Department of Internal Medicine, GRECC, Veterans Administration, St. Louis, MO, USA
Professor Wija van Staveren, Wya.vanStaveren@Wur.nl Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
Dr. Paul Deurenberg*, paul.deurenberg@gmail.com 135 Serangoon Avenue 3, #10-01, Chiltern Park, Singapore 556114
Dr. Mabel Deurenberg-Yap Ministry of Health, Singapore, College of Medicine Building, 16 College Road, Singapore 169854
Professor Han C.G. Kemper, berthankemper@zonnet.nl, hcg.kemper@vumc.nl VU University Medical Center, EMGO Institute in Amsterdam, Meikevermeent 2, 1218 HD Hilversum, The Netherlands
Dr. G. Abellan van Kan*, abellan-van-kan-g@chu-toulouse.fr; Dr. Bruno Vellas Memory Research Resource Centre for Alzheimer’s Disease, Geriatric Department, University Hospital, 170 Avenue de Casselardit, Service de Geriatrie, CHU Purpan, 31059 Toulouse, France
J.M. Bourre, jean-marie.bourre@fwidal.inserm.fr Université Paris Descartes, Faculté de Pharmacie, Neuropsychopharmacologie des addictions, CNRS, UMR7157 et Universités Paris 7, Paris F-75010, France
Professor T. Cederholm, tommy.cederholm@pubcare.uu.se Department of Public Health and Caring Sciences/Clinical Nutrition and Metabolism, Uppsala Science Park, 751 85 Uppsala, Sweden
Professor Bruno Lesourd*, blesourd@chu-clermontferrand.fr; Professor Monique Ferry Département de Gériatrie, Faculté de Médecine de Clermont-Ferrand, 28 place Henri DUNANT, 63001 Clermont-Ferrand Cedex 1, France
Arthur Ouwehand*, arthur.ouwehand@danisco.com; Kirsti Tiihonen; Henna Mäkeläinen; Sampo Lahtinen; Nina Rautonen Danisco H&N, Sokeritehtaantie 20, 02460 Kantvik, Finland
E. Johnson, elizabeth.johnson@tufts.edu Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
Dr. Sybille Buchwald-Werner*, Sybille.Buchwald-Werner@cognis.com; Dr. Christine Gärtner; Dr. Annette Mehling Cognis GmbH, Rheinpromenade 1, 40789 Monheim am Rhein, Germany
Edith J. M Feskens, Edith.Feskens@wur.nl Wageningen University, Division of Human Nutrition, Bomenweg 2, 6703 HD Wageningen, The Netherlands
E. Rock, rock@clermont.inra.fr Institut National de la Recherche Agronomique, Unité Nutrition Humaine, Centre de Recherche en Nutrition Humaine, France
K.L. Tucker, Katherine.Tucker@tufts.edu Dietary Assessment and Epidemiology Research Program, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA
Professor Yvonne T. van der Schouw, y.t.vanderschouw@umcutrecht.nl UMC Utrecht, Julius Center for Health Sciences and Primary Care, STR 6.131, PO Box 85500, 3508 GA Utrecht, The Netherlands
Professor Renger F. Witkamp, renger.witkamp@wur.nl Nutrition and Pharmacology Group, Wageningen University and TNO Quality of Life, Wageningen, 6703 HD Bomenweg 2, The Netherlands
Dr. Sonya Brownie, Sonya.brownie@scu.edu.au Department of Natural and Complementary Medicine, Southern Cross University, PO Box 157, Lismore, NSW 2480, Australia
M.A. Gettings, mxg37@psu.edu, magettings@psu.edu Penn State Cooperative Extension, 2020 Beaver Avenue, Suite 200, Monaca, PA 15061, USA
N.R. Sahyoun*, nsahyoun@umd.edu; A.L. Anderson Department of Nutrition and Food Science, University of Maryland, 0112 Skinner building, College Park, MD 20742, USA
Dr. Sandra F. Simmons, Sandra.Simmons@e2k.va.gov, Sandra.Simmons@Vanderbilt.edu Vanderbilt University, School of Medicine, Division of General Internal Medicine and Public Health, Center for Quality Aging, S-1121 Medical Center North, Nashville,...
| Erscheint lt. Verlag | 17.12.2008 |
|---|---|
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-84569-548-8 / 1845695488 |
| ISBN-13 | 978-1-84569-548-4 / 9781845695484 |
| Haben Sie eine Frage zum Produkt? |
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