000			03626cam a22003377a 4500
008			110624s2010 dcua b 100 0 eng c
020			_a9780309158831
020			_a0309158834
040			_aSDU
050	0	0	_aRA784 _bP969 2010
245	0	0	_aProviding 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.
260			_aWashington, D.C. : _bNational Academies Press, _c2010.
300			_a181 p. : _bill.
500			_a"Planning Committee for Food Supply and Aging Populations"--P. v.
500			_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.
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.
505	0		_aHKBU Library
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?"--P. 1.
650		0	_aOlder people _xNutrition
650		0	_aDiet therapy
650		0	_aNutrition policy _zUnited States
650	1	2	_aElder Nutritional Physiological Phenomena _xphysiology _zUnited States _9194057
650	2	2	_aFood Safety _zUnited States _9194058
650	2	2	_aFoodborne Diseases _xprevention & control _zUnited States _9194059
650	2	2	_aPopulation Dynamics _zUnited States _9194060
700	1		_aPray, Leslie A. _9188141
710	2		_aInstitute of Medicine (U.S.). _bPlanning Committee for Food Supply and Aging Populations. _9194061
710	2		_aNational Academies Press (U.S.) _9187834
900			_a 32470 = C.1 ศูนย์วิทยาศาสตร์
942			_cGBE _2lcc
999			_c104233 _d104233