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

Nutritional Intervention in the Aging Process

Nutritional Intervention in the Aging Process
  • Author : H.J. Armbrecht,J.M. Prendergast,R.M. Coe
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKNutritional Intervention in the Aging Process

There has been much popular and scientific interest in the fields of nu trition and aging in recent years. As the importance of proper nutrition in children and young adults becomes more fully understood, it is natural to wonder if proper nutrition could playa similar role in later life. Recent research has indicated that nutrition can potentially intervene in the ag ing process in at least two ways. First, studies in animals and humans have shown that nutrition can be

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."

Providing Healthy and Safe Foods As We Age

Providing Healthy and Safe Foods As We Age
  • Author : Institute of Medicine,Food and Nutrition Board,Food Forum
  • Publisher : National Academies Press
  • Release : 29 November 2010
GET THIS BOOKProviding Healthy and Safe Foods As We Age

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

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

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Steve Taylor
  • Publisher : Elsevier
  • Release : 08 March 2002
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to

Physical Change and Aging, Sixth Edition

Physical Change and Aging, Sixth Edition
  • Author : Sue V. Saxon, PhD,Mary Jean Etten, EdD, GNP, FT,,Dr. Elizabeth A. Perkins, PhD, RNMH
  • Publisher : Springer Publishing Company
  • Release : 27 August 2014
GET THIS BOOKPhysical Change and Aging, Sixth Edition

"[This book] has been honed into an elegant compendium. This outstanding work should be widely read ñ it is perhaps the best example of an integrative approach to gerontology." Score: 94, 4 stars ñ Doody's "Phyisical Change & Aging has been a well-respected resource for caregivers ever since it was published in 1978. This updated version carries on the tradition of providing valuable information on the aging process and age-related health issues." ñ Former First Lady Mrs. Rosalynn Carter This sixth edition of a classic multidisciplinary text

Nutrition in Aging

Nutrition in Aging
  • Author : Eleanor D. Schlenker
  • Publisher : McGraw-Hill Science, Engineering & Mathematics
  • Release : 22 January 1997
GET THIS BOOKNutrition in Aging

This text examines the sociological and physiological aspects of ageing and the manner in which they affect the nutritional needs of individuals. The coverage of the theories of ageing is updated, and so provides a sound basis for understanding the process of ageing as a natural one. New findings in geriatric nutrition are discussed, ensuring that students have a current basis for their studies. The chapter on food selection patterns discusses how ethnic, social and cultural patterns affect the likely

NUTRITIONAL ASPECTS OF AGING

NUTRITIONAL ASPECTS OF AGING
  • Author : Linda H. Chen
  • Publisher : CRC-Press
  • Release : 28 February 1986
GET THIS BOOKNUTRITIONAL ASPECTS OF AGING

The first section in Volume 1 describes the fundamentals of nutrition and aging which include research strategies for the study of nutrition and aging. The nutritional modulation of the aging process which has provided a major breakthrough in the field of nutrition and longevity is also discussed. These include biomedical influences, and social and psychological aspects. Section 3 includes dietary characteristics of the elderly population and methods for the assessment of nutritional status. The nutritional status of the elderly with respect to

Handbook of Clinical Nutrition and Aging

Handbook of Clinical Nutrition and Aging
  • Author : Connie W. Bales,Christine S. Ritchie
  • Publisher : Springer Science & Business Media
  • Release : 09 April 2009
GET THIS BOOKHandbook of Clinical Nutrition and Aging

As the older adult population continues to grow, so will the prevalence and incidence of age-related disorders. In Handbook of Clinical Nutrition and Aging, Second Edition, the editors and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians and scientists) have thoroughly updated and revised their widely acclaimed first edition with fresh perspectives and the latest scientific and clinical developments in age-associated disease. New chapters tackle ecological perspectives on adult eating behavior, and behavioral theories applied to nutritional therapies in