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Food for the ageing population

Edited by M M Raats, C P G M de Groot and W A van Staveren 
Woodhead Publishing  December 2008  



Hardcover  652 pp  ISBN 9781845691936      £190.00
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.

Contents

PART 1 UNDERSTANDING OLDER PEOPLE AS CONSUMERS OF FOOD AND BEVERAGES

Older people, food and satisfaction with life, M Dean, Queens University Belfast, M M M Raats, University of Surrey, UK and K G Grunert, University of Aarhus, Denmark
Introduction. Satisfaction and quality of life. How does food contribute to quality of life? Factors impacting on satisfaction with food-related life. Food-related goals and resources. Ways of enhancing quality of life through food. References.

Demographic and cultural differences in older people€s food choices and meal patterns, M L Wahlqvist, National Health Research Institutes and M-S Lee, National Defense Medical Centre, Taiwan, A Kouris-Blazos, Monash University, Australia
The relevance of food choice and food patterns with ageing. Commonality and difference in eating. Regions. The example of Chinese-speaking people. Conclusions and policy implications. References.

Appetite and ageing, L M Donini and C Cannella, €Sapienza€ University of Rome and C Savina, €Villa delle Querce€ Clinical Rehabilitation Institute, Italy
Introduction. Regulation of food intake control. Anorexia of ageing. Conclusions. Sources of further information and advice. References.

Sensory perception of food and ageing, S Nordin, Umeå University, Sweden
Introduction. Function and general role of the chemical senses. Chemosensory perception and food intake. Age-related changes in chemosensory perception. Consequences of age-related chemosensory changes for food intake and health. Future trends. References.

The social significance of older people€s meals, C Fjellstrom, Uppsala University, Sweden
Introduction. The dependent older person. Social and cultural implications of food and meals. Conclusions and future trends. References.

Gender and food in later life: shifting roles and relationships, K Davidson, S Arber and H Marshall, University of Surrey, UK
Introduction. Gender and meals. Masculinity, ageing and food. Growing old together. Widowhood and re-partnering. Life events, gender and food in later life. Discussion and conclusions. References.

Older people€s consumption of alcoholic beverages: social significance and health implications, C de Morais, C Afonso and M D Vaz de Almeida , Porto University, Portugal
Introduction. Alcohol consumption by elderly populations. Social significance of alcohol consumption across cultures. Health implications of alcohol drinking. Conclusions. References.

PART 2 EXTENDING FUNCTIONALITY INTO LATER LIFE

Undernutrition: diagnosis, causes, consequences and treatment, J E Morley Saint Louis University, USA and W A van Staveren, Wageningen University, The Netherlands
Introduction. Causes and consequences of undernutrition: the downward health spiral. Diagnosis of undernutrition. Micronutrient deficiency. Treatment of weight loss. Ethics. Conclusions. References and further reading.

Ageing and changes in body composition: the importance of valid measurements, M Deurenberg-Yap, Ministry of Health and P Deurenberg, Singapore
Introduction. Changes of body composition with age. Body composition methodology. Body composition measurements in the elderly. Future trends. References.

Interaction between diet and physical activity in older people, H C G Kemper, VU University Medical Center, The Netherlands
Introduction. Rate of living and energy expenditure. Physical inactivity as a risk factor for chronic degenerative diseases. Energy balance, interaction between diet and activity. Measurement methods of physical activity. Future trends. Sources of further information and advice. References and further reading.

Prevention of Alzheimer€s disease: implication of nutritional factors, G Abellan van Kan and B Vellas, University Hospital, France
Introduction. Risk factors for Alzheimer€s disease (AD). Antioxidants. B Vitamins. Alcohol. Dietary fats. Conclusions. References and further reading.

Brain lipids and ageing, J M Bourre, Université Paris Descartes, France
Introduction. Main lipids in the brain. The influence of diet on biochemical changes during ageing. Relationship between cognitive changes during ageing and lipids. Lipids and sensory organs. Desaturases, diet and antioxidants. Omega-6 fatty acids. Omega-9 fatty acids. Saturated fatty acids. Trans fatty acids. Conclusions. Acknowledgements. References.

Nutrition and bone health in the elderly, T Cederholm, Department of Public Health and Caring Sciences/Clinical Nutrition and Metabolism, Sweden
Introduction. Epidemiology of osteoporosis. Reduced bone health: definition of osteoporosis. Determinants of bone health. The role of calcium and vitamin D in osteoporosis. Energy intake, body mass and bone health in the elderly. Protein and bone health in the elderly. Nutritional treatment after a hip fracture. Other nutrients of potential importance for bone health. Conclusions. References.

Nutrition and immune function in the elderly, B Lesourd and M Ferry, Faculté de Médecine de Clermont-Ferrand, France
Introduction. Immune responses in the very healthy elderly: primary immune ageing. Immune responses in the frail elderly: common or secondary immune ageing. Immune responses in diseased, undernourished elderly: tertiary immune responses. Conclusions. References.

Nutrition and gut health in older people, A Ouwehand, K Tiihonen, H Mäkeläinen, S Lahtinen and N Rautonen, Danisco H&N, Finland
Introduction. Age-related changes in the gastrointestinal tract of the elderly. Intestinal immune function of the elderly. Intestinal microbiota of the elderly. Functional foods for the elderly. Future trends. Sources of further information and advice. References.

Nutrition and eye-related disorders, E J Johnson, Jean Mayer USDA Human Nutrition Research Center on Ageing, USA
Introduction. Etiology of cataracts and age-related macular degeneration (AMD). Dietary intake and blood levels of nutrients and eye disease. The effect of nutrient supplements on eye disease risk. Clinical recommendations/treatment guidelines. Conclusions. References.

Beauty food: nutrition to support the skin, S Buchwald-Werner, C Gärtner and A Mehling, Cognis GmbH, Germany
Introduction. Skin. Nutrients. Food applications of skin nutrients. Future trends and markets. Sources of further information and advice. References.

Nutrition and the metabolic syndrome in the elderly, E J M Feskens, Wageningen University, The Netherlands
Introduction. Metabolic syndrome in the elderly. Nutrition and the treatment of the metabolic syndrome. Diet and the prevention of the metabolic syndrome (MetS). Conclusions. References.

Fat-soluble vitamins and ageing, E Rock, Institut National de la Recherche Agronomique, France
Introduction. Vitamin D. Vitamin K. Vitamin A/provitamin A carotenoids. Vitamin E. Conclusions. Sources of further information and advice. References.

Water-soluble vitamins and ageing, K L Tucker, Tufts University, USA
Introduction. B vitamin complex. Vitamin B1, thiamine. Vitamin B2, riboflavin. Vitamin B3, niacin. Pantothenic acid. Vitamin B6, pyridoxine. Vitamin B7, biotin. Vitamin B9, folate. Vitamin B12. Vitamin C. Conclusions. References.

Phytoestrogens and the health of older women, Y T van der Schouw, University Medical Center Utrecht, The Netherlands
Introduction. Phytoestrogens. Cardiovascular disease. Breast cancer. Bone health. Cognitive function. Future trends. Sources of further information and advice. References.

Food-drug interactions in older people, R Witkamp, Wageningen University and TNO Quality of Life, The Netherlands
Introduction. Drug use in the elderly. Over-the-counter and herbal preparations. Effects of nutrition on drugs: background and mechanisms. Age-related physiological changes relevant for pharmacology. Conclusions. References.

Dietary supplement use in the elderly: benefits and risks, S Brownie, Southern Cross University, Australia
Introduction. International trends. Prevalence of supplement use. Characteristics of older supplement users. Types of supplements consumed by older people. Motivation for supplement use. Circumstances when nutrient supplementation is indicated. Potential problems associated with supplement use. Sources of further information and advice. Conclusions. References.

PART 3 DEVELOPING FOOD PRODUCTS AND SERVICES FOR OLDER PEOPLE

Food safety and older people, M A Gettings, Penn State Cooperative Extension, USA
Introduction. Food handling behaviors and practices. Changing behaviour. Future trends. Conclusions. Sources of further information and advice. References.

Developing nutrition education programs for older people, N R Sahyoun and A L Anderson, University of Maryland, USA
Introduction. Translational research. Evidence-based nutrition programs (EBNP). Developing nutrition education programs for older adults. A framework for nutrition intervention. Future trends. References.

Quality of feeding assistance care in nursing homes, S F Simmons, Vanderbilt University and A Rahman, VA Medical Center, USA
Introduction. Quality assessment. Translation of nutrition interventions into practice. Culture change at mealtimes. Future trends. Conclusions. Sources of further information and advice. Acknowledgements. References.

Preparing meals in later life, C Pfau, Max-Rubner-Institute, Federal Research Institute for Nutrition and Food, Germany and A Saba, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Italy
Introduction. Meal preparation and the use of convenience foods in later life. Findings of the food in later life project concerning foods which ease meal preparation. Future trends. References.

Designing new foods and beverages for the ageing, A I de Almeida Costa, Portuguese Catholic University, Portugal
Introduction. Consumer-led new product development: the concept and process in the food and beverage industry. Consumer-led food product development for the ageing: the case of home meal replacements. Conclusions and future trends. Acknowledgements. References.

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