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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
Older people --- Nutrition. --- Voeding --- Bejaarden --- Oudere --- Gemeenschap --- School --- Buurt --- Drank --- Gezondheid
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This book reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. It discusses the older population as consumers of food and beverages, the extension of functionality into later life, how to develop food products and services for older people, the economic determinants of diet in older adults, and public policy and older people's diets.
Older people --- Food consumption. --- Aging. --- Nutrition. --- Age --- Ageing --- Senescence --- Developmental biology --- Gerontology --- Longevity --- Age factors in disease --- Consumption of food --- Cost and standard of living --- Food supply --- Physiological effect --- Food --- Food habits --- Social aspects. --- Psychological aspects. --- Health and hygiene.
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