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Health and quality of life in an aging population - Food and beyond
University of Copenhagen.
University of Copenhagen.
Wageningen University and Research Centre.
University of Copenhagen.
Vise andre og tillknytning
2016 (engelsk)Inngår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 47, s. 166-170Artikkel i tidsskrift (Fagfellevurdert) Published
Hållbar utveckling
Innehållet faller inom området hållbar samhällsutveckling
Abstract [en]

In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.

The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.

sted, utgiver, år, opplag, sider
2016. Vol. 47, s. 166-170
Emneord [en]
Societal changes, Healthy aging, Older consumers, Sensory and consumer science, Elderly nutrition, Sarcopenia
HSV kategori
Forskningsprogram
Resursåtervinning; Handel och IT
Identifikatorer
URN: urn:nbn:se:hb:diva-12980DOI: 10.1016/j.foodqual.2014.12.002ISI: 000363072700006Scopus ID: 2-s2.0-84942292832OAI: oai:DiVA.org:hb-12980DiVA, id: diva2:1155773
Tilgjengelig fra: 2017-11-09 Laget: 2017-11-09 Sist oppdatert: 2018-01-04bibliografisk kontrollert

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