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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.