MARC Record from marc_columbia

LEADER: 03938cam a2200433 a 4500
001 8214037
005 20221201060429.0
008 101123t20102010dcua b 100 0 eng
020 $a9780309158831
020 $a0309158834
035 $a(OCoLC)ocn682929093
035 $a(OCoLC)682929093
035 $a(NNC)8214037
035 $a8214037
040 $aNRZ$cNRZ$dNNC
043 $an-us---
090 $aRA784$b.P76 2010
245 00 $aProviding healthy and safe foods as we age :$bworkshop summary /$cLeslie Pray [and others], rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies.
260 $aWashington, D.C. :$bNational Academies Press,$c[2010], ©2010.
300 $aix, 181 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references (p. 153-158).
505 0 $aIntroduction -- Size and demographics of aging populations -- Physiology and aging -- Food safety concerns for aging populations -- Nutrition concerns for aging populations -- Communicating with aging populations -- Future challenges and solutions to providing healthy and safe foods to aging populations.
520 $a"With baby boomers reaching their 50s and 60s and the growth rate of the U.S. population age 65 years and older expected to double over the next twenty years, the need to prepare for an expanding population of older adults has never been as urgent as it is now. The growing size and changing demographics of aging adults place new demands on the food supply, with older adults not only being more susceptible to certain foodborne illnesses or health complications caused by those illnesses but also likely to experience significant changes in dietary needs and nutrition. While there is still a great deal to learn about what constitutes an "optimal diet" for older adults, available evidence indicates that dietary needs change with aging as a result of sensory loss and other physiological changes, changes in food preparation, and other eating-related behaviors. The fast-growing nature of the U.S. older population also creates new communication challenges with respect to educating older adults about how to manage a nutritious diet, how to prepare and store food safely, and how to act in the event of a safety-related food recall. In recognition of these trends and challenges, the Institute of Medicine's (IOM's) Food Forum convened a one-and-a-half-day workshop in October 2009 to explore food supply issues of relevance to aging adults. Specifically, the purpose of the workshop was to address the questions: What are the future challenges to providing healthy and safe foods to aging populations, and what can be done to meet those challenges?"--overview.
530 $aAlso issued online.
650 0 $aOlder people$xNutrition.$0http://id.loc.gov/authorities/subjects/sh85002116
650 0 $aDiet therapy.$0http://id.loc.gov/authorities/subjects/sh85037857
650 0 $aNutrition policy$zUnited States.$0http://id.loc.gov/authorities/subjects/sh2008108543
650 12 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
650 22 $aAged.$0https://id.nlm.nih.gov/mesh/D000368
650 22 $aDietary Services.$0https://id.nlm.nih.gov/mesh/D004045
650 22 $aFood Contamination$xprevention & control.$0https://id.nlm.nih.gov/mesh/D005506Q000517
651 2 $aUnited States.$0https://id.nlm.nih.gov/mesh/D014481
700 1 $aPray, Leslie A.$0http://id.loc.gov/authorities/names/n2002134016
710 2 $aInstitute of Medicine (U.S.).$bPlanning Committee for Food Supply and Aging Populations.$0http://id.loc.gov/authorities/names/no2010196099
710 2 $aInstitute of Medicine (U.S.).$bFood Forum.$0http://id.loc.gov/authorities/names/no99071005
856 41 $uhttp://www.nap.edu/catalog.php?record_id=12967
852 0 $boff,sci$hRA784$i.P76 2010g