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  • Davide, GiacaloneUniversity of Copenhagen, Denmark,Denmark,Danmark (author)

Health and quality of life in an aging population - Food and beyond

  • Article/chapterEnglish2016

Publisher, publication year, extent ...

  • Elsevier BV,2016
  • printrdacarrier

Numbers

  • LIBRIS-ID:oai:DiVA.org:hb-12980
  • https://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12980URI
  • https://doi.org/10.1016/j.foodqual.2014.12.002DOI
  • https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-137URI
  • oai:researchportal.hkr.se/admin:publications/facac7e8-2d9b-4b1f-a48d-85f2ab5f3615URI

Supplementary language notes

  • Language:English
  • Summary in:English

Part of subdatabase

Classification

  • Subject category:ref swepub-contenttype
  • Subject category:art swepub-publicationtype

Notes

  • 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.

Subject headings and genre

Added entries (persons, corporate bodies, meetings, titles ...)

  • Wendin, KarinRISE,Flavour,University of Copenhagen, Denmark; Kristianstad University, Sweden,Food and Meals in Everyday Life (MEAL) (author)
  • Kreme, StefanieWageningen University and Research Centre, The Netherlands,Netherlands,Nederländerna (author)
  • Fröst, Michael BomUniversity of Copenhagen, Denmark,Denmark,Danmark (author)
  • Wender, BredieUniversity of Copenhagen, Denmark,Denmark,Danmark (author)
  • Olsson, ViktoriaKristianstad University, Sweden,Food and Meals in Everyday Life (MEAL) (author)
  • Otto, Marie HUniversity of Copenhagen, Denmark,Denmark,Danmark (author)
  • Skjoldborg, SigneUniversity of Copenhagen, Denmark,Denmark,Danmark (author)
  • Lindberg, Ulla,1969-RISE,Högskolan i Borås,Akademin för textil, teknik och ekonomi,SP Sveriges Tekniska Forskningsinstitut,SIIR/ Sustainable consumption research group,SP – Sveriges Tekniska Forskningsinstitut,Technical Research Institute of Sweden(Swepub:ri)ulla.lindberg@ri.se (author)
  • Risvik, EinarNofima AS, Norway; University of Stavanger, Norway,Norway,Norge (author)
  • University of Copenhagen, DenmarkDenmark (creator_code:org_t)

Related titles

  • In:Food Quality and Preference: Elsevier BV47, s. 166-1700950-32931873-6343

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