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Nutrition Across the Lifespan for Healthy Aging

Proceedings of a Workshop

; ; ; .

Washington (DC): National Academies Press (US); .
ISBN-13: 978-0-309-45748-4ISBN-10: 0-309-45748-3

In September 2016, the National Academies of Sciences, Engineering, and Medicine convened a workshop to examine trends and patterns in aging and factors related to healthy aging in the United States, with a focus on nutrition, and how nutrition can sustain and promote healthy aging, not just in late adulthood, but beginning in pregnancy and early childhood and extending throughout the lifespan. Participants discussed the role of nutrition in the aging process at various stages in life, changes in organ systems over the lifespan and changes that occur with age related to cognitive, brain, and mental health, and explored opportunities to move forward in promoting healthy aging in the United States. This publication summarizes the presentations and discussions from the workshop.


Rapporteur: Leslie Pray.

This activity was supported by contracts between the National Academy of Sciences and the National Institutes of Health (HHSN263201200074I); U.S. Department of Agriculture (59-1235-2-114, AG-3A94-P-15-0095, CNPP-IOM-FY-2015-01, and FS_NAS_IOM_FY2015_01); and U.S. Food and Drug Administration (HHSP233201400020B/HHSP23337012), with additional support by Abbott Laboratories, Incorporated; Cargill, Inc.; The Coca-Cola Company; ConAgra Foods; Dr Pepper Snapple Group; General Mills, Inc.; Kellogg Company; Kraft Heinz; Mars, Inc.; Monsanto; Nestlé Nutrition; Ocean Spray Cranberries, Inc.; PepsiCo; and Tate & Lyle. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.

Suggested citation:

National Academies of Sciences, Engineering, and Medicine. 2017. Nutrition Across the Lifespan for Healthy Aging: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi:

Copyright 2017 by the National Academy of Sciences. All rights reserved.
Bookshelf ID: NBK430985PMID: 28530787DOI: 10.17226/24735


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