Aging Nutrition and Taste

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age. Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence

Produk Detail:

  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Pages : 526 pages
  • ISBN : 012813528X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAging Nutrition and Taste

Aging, Nutrition and Taste

Aging, Nutrition and Taste
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release : 15 April 2019
GET THIS BOOKAging, Nutrition and Taste

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or

Geriatric Nutrition

Geriatric Nutrition
  • Author : Associate Director Central Arkansas Veterans Healthcare Center Little Rock Arkansas Ronni Chernoff, Ph.D., R.D.,Ronni Chernoff
  • Publisher : Jones & Bartlett Publishers
  • Release : 01 August 2013
GET THIS BOOKGeriatric Nutrition

Updated to keep pace with changes in the field, Geriatric Nutrition: The Health Professional s Handbook, Fourth Edition, offers you an authoritative reference to help you understand the role of nutrition in the maintenance of health, the management of chronic conditions, and the treatment of serious illness. The Fourth Edition of this best-selling text provides a comprehensive review of nutritional assessment, intervention programs for the elderly, and health promotion activities."

Nutrition for the Older Adult

Nutrition for the Older Adult
  • Author : Melissa Bernstein,Rosalind Franklin University of Medicine and Science Melissa Bernstein,Ann Schmidt Luggen
  • Publisher : Jones & Bartlett Publishers
  • Release : 28 January 2011
GET THIS BOOKNutrition for the Older Adult

Nutrition for the Older Adult is a clear, comprehensive text that introduces students to nutrition and health promotion for older adults. Covering such important topics as the physiological changes of aging, weight and nutrition problems in older adults, nutritional assessment and support for the elderly, and diet and cultural diversity as well as exercise prescriptions for older adults, this text is an essential resource for students in the fields of nutrition, nursing, and gerontology. Important Notice: The digital edition of

Living with Sensory Loss

Living with Sensory Loss
  • Author : National Advisory Council on Aging (Canada)
  • Publisher : Unknown Publisher
  • Release : 13 April 1990
GET THIS BOOKLiving with Sensory Loss

This paper describes the prevalence of hearing loss among seniors; the physiology of hearing and the most common causes of its loss; the impact of the problem; and hints and techniques for living with hearing loss.

The Maillard Reaction

The Maillard Reaction
  • Author : Merlin C. Thomas,Josephine Forbes
  • Publisher : Royal Society of Chemistry
  • Release : 13 April 2021
GET THIS BOOKThe Maillard Reaction

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition

Nutrition, Aging, and the Elderly

Nutrition, Aging, and the Elderly
  • Author : H.N. Munro,D.E. Danford
  • Publisher : Springer
  • Release : 31 January 1989
GET THIS BOOKNutrition, Aging, and the Elderly

The proportion of the population over 65 years of age is increasing steadily in most industrialized countries. In the United States the proportion of elderly people has risen from four percent in 1900 to 11 % in 1978, and is projected to be 14% by the year 2000. The occurrence of debilitating chronic diseases in the elderly increases with each additional year. These diseases, along with the natural loss of tissue function that occurs throughout adult life, impose a heavy burden on the health care system. Nutri

Nutrition and Aging

Nutrition and Aging
  • Author : Derek M. Prinsley,Harold H. Standstead
  • Publisher : Wiley-Liss
  • Release : 13 April 1990
GET THIS BOOKNutrition and Aging

This insightful volume is a response to the growing evidence of malnutrition in the elderly arising from such factors as difficulty in ambulation, limited financial resources, gastrointestinal disorders, medications that interfere with nutrient utilization, and limited psychological support. Nutrition and Aging offers a full appraisal of these and other impediments to good nutrition and defines the role of nutrition in both the aging process and the degenerative diseases that afflict the elderly. In-depth analysis shows how the aging process is

Nutrition and Diagnosis-related Care

Nutrition and Diagnosis-related Care
  • Author : Sylvia Escott-Stump
  • Publisher : Unknown Publisher
  • Release : 13 April 1988
GET THIS BOOKNutrition and Diagnosis-related Care

The latest edition of this rapid-access resource for busy nutritionists and dieticians continues its tradition as a concise, yet comprehensive reference for nutrition-based care of diseases. It includes proven care plans flexible enough for any setting - from hospitals and ambulatory centers, to private practices and home care. Updated to include a full appendix on the use of herbs, botanicals and dietary supplements, it is also the ideal supplementary text to labs and for clinical rotations.