03791cam a22003497a 4500008004100000020001800041020001500059040000800074050002100082245019700103260005700300300001900357500007000376500036100446505031000807505001701117520156701134650002802701650001702729650003602746650008102782650003902863650006802902650004702970700002803017710010103045710004403146900006603190942001303256999001903269952015303288110624s2010    dcua     b    100 0 eng c  a9780309158831  a0309158834  aSDU00aRA784bP969 201000aProviding healthy and safe foods as we age :bworkshop summary /cLeslie Pray ... [et al.], rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies.  aWashington, D.C. :bNational Academies Press,c2010.  a181 p. :bill.  a"Planning Committee for Food Supply and Aging Populations"--P. v.  a"Supported by contract No. HHSF22301004T (U.S. Departments of Health and Human Services and the Interagency Risk Assessment Consortium); AG-3A94-P-09-0172 and oem-09-DC-01 (U.S. Department of Agriculture), N01-OD-4-2139 (National Institutes of Health), and HHSF22301005T (Food and Drug Administration) between the National Academy of Sciences"--T.p. verso.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.0 aHKBU Library  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?"--P. 1. 0aOlder peoplexNutrition 0aDiet therapy 0aNutrition policyzUnited States12aElder Nutritional Physiological PhenomenaxphysiologyzUnited States919405722aFood SafetyzUnited States919405822aFoodborne Diseasesxprevention & controlzUnited States919405922aPopulation DynamicszUnited States91940601 aPray, Leslie A.91881412 aInstitute of Medicine (U.S.).bPlanning Committee for Food Supply and Aging Populations.91940612 aNational Academies Press (U.S.)9187834  a 32470 = C.1 ศูนย์วิทยาศาสตร์  cGBE2lcc  c104233d104233  00102lcc406RA0784 P969  02010708CGB9278426aSCbSCcGENd2025-08-20e2oRA784 P969 2010p1000365101r2025-08-20 00:00:00tC.1w2025-08-20yGBE