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Food For The Ageing Population

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Food for the Ageing Population

Food for the Ageing Population Book
Author : Monique Raats
Publisher : Elsevier
Release : 2008-12-17
ISBN : 1845695488
Language : En, Es, Fr & De

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Book Description :

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. A unique review of the chararacteristics of the ageing population as food consumers Discusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of meals Examines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health

Food for the Aging Population

Food for the Aging Population Book
Author : Monique Raats,Lisette De Groot
Publisher : Woodhead Publishing
Release : 2016-11-28
ISBN : 0081003498
Language : En, Es, Fr & De

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Book Description :

Food for the Aging Population, Second Edition, is a unique volume that 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. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people’s diets, and interventions to support healthy eating in later life. Covers the topic of food for an aging population more broadly than any other book on the market Presents a thoroughly revised and updated edition of a very popular and well regarded book Contains new chapters on the implementation of food-related interventions among the elderly population and their relationship to policymakers

Food for the Ageing Population 9781845691936 KE QTN 0016 09

Food for the Ageing Population   9781845691936  KE QTN 0016 09 Book
Author : M.M. Raats
Publisher : Unknown
Release : 2008
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food for the Ageing Population 9781845691936 KE QTN 0016 09 book written by M.M. Raats, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

An Ageing Population

An Ageing Population Book
Author : Leatherhead International Limited. Market Intelligence Section
Publisher : John Donald
Release : 2012
ISBN : 9781907895449
Language : En, Es, Fr & De

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Book Description :

Download An Ageing Population book written by Leatherhead International Limited. Market Intelligence Section, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Targeting the Ageing Population with Healthy Food and Drinks

Targeting the Ageing Population with Healthy Food and Drinks Book
Author : Helen Lewis
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The increase in prevalence of many lifestyle diseases can be associated with rising life expectancies and average ages, presenting an opportunity for food and drinks manufacturers to develop functional products specifically aimed at older consumers.

Targeting the Ageing Population with Healthy Food and Drinks

Targeting the Ageing Population with Healthy Food and Drinks Book
Author : Helen Lewis
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The increase in prevalence of many lifestyle diseases can be associated with rising life expectancies and average ages, presenting an opportunity for food and drinks manufacturers to develop functional products specifically aimed at older consumers.

Perspectives and Theories of Social Innovation for Ageing Population

Perspectives and Theories of Social Innovation for Ageing Population Book
Author : Andrzej Klimczuk,Łukasz Tomczyk
Publisher : Frontiers Media SA
Release : 2020-03-25
ISBN : 2889636208
Language : En, Es, Fr & De

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Book Description :

Download Perspectives and Theories of Social Innovation for Ageing Population book written by Andrzej Klimczuk,Łukasz Tomczyk, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Nutrition of Elderly People

The Nutrition of Elderly People Book
Author : Great Britain. Department of Health
Publisher : Bernan Press(PA)
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The proportion of people of pensionable age in this country has been increasing steadily and now represents nearly one in five of the total population. the vast majority of the younger people in this group can look forward to many years of active and enjoyable life and several will remain fit into extreme old age. The right diet contributes to the maintenance of health and well-being and it is important that elderly people share in the increasig knowledge about how to maintain health through good nutrition. This report makes recommendations for maintaining good nutritional status in elderly people and should be of interest ot those giving advice to this age group.

Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science Book
Author : Monique A. V. Axelos,Marcel Van de Voorde
Publisher : John Wiley & Sons
Release : 2017-03-07
ISBN : 3527697713
Language : En, Es, Fr & De

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Book Description :

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Nursing Older Adults

Nursing Older Adults Book
Author : Reed, Jan,Clarke , Charlotte,MacFarlane, Ann
Publisher : McGraw-Hill Education (UK)
Release : 2011-06-01
ISBN : 0335240844
Language : En, Es, Fr & De

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Book Description :

This timely textbook aims to provide adult nurses with the principles and practice insights needed to deliver exceptional care in partnership with older adults.

The Ageing Population

The Ageing Population Book
Author : N.E.J. Wells,Charles Freer
Publisher : Springer
Release : 1988-03-01
ISBN : 1349190934
Language : En, Es, Fr & De

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Book Description :

Download The Ageing Population book written by N.E.J. Wells,Charles Freer, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Issues in Food and Health 2011 Edition

Issues in Food and Health  2011 Edition Book
Author : Anonim
Publisher : ScholarlyEditions
Release : 2012-01-09
ISBN : 1464966753
Language : En, Es, Fr & De

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Book Description :

Issues in Food and Health / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food and Health. The editors have built Issues in Food and Health: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food and Health in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food and Health: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Functional Foods

Functional Foods Book
Author : Maria Saarela
Publisher : Elsevier
Release : 2011-04-30
ISBN : 0857092553
Language : En, Es, Fr & De

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Book Description :

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Aging Nutrition and Taste Nutrition Food Science and Culinary Perspectives for Aging Tastefully

Aging  Nutrition and Taste Nutrition  Food Science and Culinary Perspectives for Aging Tastefully Book
Author : Jacqueline B. Marcus
Publisher : Academic Press
Release : 2019-01-15
ISBN : 9780128135273
Language : En, Es, Fr & De

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Book Description :

Aging, Nutrition and Taste Nutrition, Food Science and Culinary Perspectives for Aging Tastefully discusses global aging and how to healthfully feed the rapidly growing aging population through an integrated approach to nutrition, food science and the culinary arts. The book will be useful to readers with its focus on practical tips and techniques, products, recipes and menus that increase the desirability, consumption and gratification of healthy foods and beverages for elderly people. It addresses the physical and nutritional changes of aging and how they affect food intake and wellness, and how foods and beverages can, and should still be, appealing and satisfying. Presents information on new theories, including a fresh look at calcium, cholesterol, fibers, omega 3-fatty acids, higher protein requirements, and vitamins C, E and D Includes case studies, shorter blocks of copy, usable bytes of information, easy to access/usable definitions, guidelines and recommendations Synthesizes overall insights in an introduction and summary of each chapter, identifying relevant material from other chapters to clarify their pertinence

Meals in Science and Practice

Meals in Science and Practice Book
Author : H L Meiselman
Publisher : Elsevier
Release : 2009-03-26
ISBN : 1845695712
Language : En, Es, Fr & De

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Book Description :

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

Health Care for an Ageing Population

Health Care for an Ageing Population Book
Author : Jennifer R. Jamison
Publisher : Elsevier Health Sciences
Release : 2006-12-04
ISBN : 0702035017
Language : En, Es, Fr & De

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Book Description :

This title is directed primarily towards health care professionals outside of the United States. It focuses on the conditions and health challenges likely to be encountered in persons of 45 and older. It provides a comprehensive management approach that draws on conventional and complementary medicine and offers patient information sheets that can be readily distributed to the patient by busy practitioners.

The Role of Nutrition in Active and Healthy Ageing

The Role of Nutrition in Active and Healthy Ageing Book
Author : Tsz Ning Mak,Sandra Caldeira
Publisher : Unknown
Release : 2014
ISBN : 9789279384356
Language : En, Es, Fr & De

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Book Description :

Download The Role of Nutrition in Active and Healthy Ageing book written by Tsz Ning Mak,Sandra Caldeira, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functional Foods Ageing and Degenerative Disease

Functional Foods  Ageing and Degenerative Disease Book
Author : C Remacle,B Reusens
Publisher : Woodhead Publishing
Release : 2004-06-23
ISBN : 9781855737259
Language : En, Es, Fr & De

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Book Description :

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. Explores diet strategies for preventing diseases including osteoporosis Summarises key management techniques for obesity, irritable bowel syndrome and oral health Presents the role of functional foods in promoting good health

Nutrition Food and Diet in Ageing and Longevity

Nutrition  Food and Diet in Ageing and Longevity Book
Author : Suresh I. S. Rattan,Gurcharan Kaur
Publisher : Springer Nature
Release : 2021-11-04
ISBN : 3030830179
Language : En, Es, Fr & De

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Book Description :

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage “we are what we eat” needs to be modified to “we eat what we are”.

Lifetime Nutritional Influences on Cognition Behaviour and Psychiatric Illness

Lifetime Nutritional Influences on Cognition  Behaviour and Psychiatric Illness Book
Author : D Benton
Publisher : Elsevier
Release : 2011-07-14
ISBN : 0857092928
Language : En, Es, Fr & De

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Book Description :

The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness. Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids. With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists. Reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness Explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour Examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline