Food for the Aging Population

Dr Monique Raats is Co-Director of the Food, Consumer Behaviour and Health Research Centre at the University of Surrey, UK. Professor in Nutrition and Ageing, Wageningen University, The Netherlands

Part I: Understanding Older People as Consumers of Food and Beverages 1. Older People, Food, and Satisfaction With Life 2. Control of Food Intake in Aging 3. Sensory Perception of Food and Aging 4. Social Significance of Older People’s Meals—Balancing Adaptive Strategies Between Ideals and Structure 5. Gender and Food in Later Life: Shifting Roles and Relationships 6. Older People’s Consumption of Alcoholic Beverages: Social Significance and Health 7. Economic Determinants of Diet in Older Adults

Part II: Extending Functionality Into Later Life 8. Aging and Changes in Body Composition 9. Interaction Between Diet and Physical Activity in Older People 10. Drug-Nutrition Interactions in Older People 11. Dietary Patterns and Healthy Aging

Part III: Developing Food Products and Services for Older People 12. Public Policy and Older People’s Diets 13. The Aging Marketplace: Implications for Food Marketers 14. Interventions to Support Healthy Eating in Later Life 15. Food Safety and Older People 16. Designing New and Functional Foods for the Aging 17. Food Packaging and Older Adults