Food for the Ageing Population

Dr Monique Raats is Co-Director of the Food, Consumer Behaviour and Health Research Centre at the University of Surrey, UK.

Part 1 Understanding older people as consumers of food and beverages: Older people, food and satisfaction with life; Demographic and cultural differences in older people’s food choices and meal patterns; Appetite and ageing; Sensory perception of food and ageing; The social significance of older people’s meals; Gender and food in later life: Shifting roles and relationships; Older people’s consumption of alcoholic beverages: Social significance and health implications. Part 2 Extending functionality into later life: Undernutrition: Diagnosis, causes, consequences and treatment; Ageing and changes in body composition: The importance of valid measurements; Interaction between diet and physical activity in older people; Prevention of Alzheimer’s disease: Implication of nutritional factors; Brain lipids and ageing; Nutrition and bone health in the elderly; Nutrition and immune function in the elderly; Nutrition and gut health in older people; Nutrition and eye-related disorders; Beauty food: Nutrition to support the skin; Nutrition and the metabolic syndrome in the elderly; Fat soluble vitamins and ageing; Water soluble vitamins and ageing; Phytoestrogens and the health of older women; Food-drug interactions in older people; Dietary supplement use in the elderly: Benefits and risks. Part 3 Developing food products and services for older people: Food safety and older people; Developing nutrition education programs for older people; Quality of feeding assistance care in nursing homes; Preparing meals in later life; Designing new foods and beverages for the ageing.