Aging Nutrition and Taste

Produk Detail:
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Pages : 526 pages
  • ISBN : 012813528X
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Aging Nutrition and Taste

Download or Read online Aging Nutrition and Taste full in PDF, ePub and kindle. this book written by Jacqueline B. Marcus and published by Academic Press which was released on 15 April 2019 with total page 526 pages. We cannot guarantee that Aging Nutrition and Taste book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Aging Nutrition and Taste

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

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 : 01 October 2003
GET THIS BOOK Handbook of Clinical Nutrition and Aging

A compendium of detailed strategies for using nutritional interventions to ameliorate a host of age-related disorders and an evidence-based review of what intervention are and are not effective. These range from the effects of nutrition on the aging eye, the sense of taste and smell, hearing loss, sarcopenia, and dementia, to the clinical role of nutrition in vascular and pulmonary disorders, cancer, immunity, endocrine and alimentary tract disorders, and renal and musculoskeletal disorders. The authors present the physiological basis for

Gerontological Nursing Healthy Aging

Gerontological Nursing   Healthy Aging
  • Author : Priscilla Ebersole,Patricia Hess,Theris Touhy,Kathleen Jett
  • Publisher : Mosby
  • Release : 21 June 2021
GET THIS BOOK Gerontological Nursing Healthy Aging

Gerontological Nursing & Healthy Aging provides thorough coverage of promoting healthy aging when caring for older adults. The intent throughout the book is to facilitate the healthiest adaptation possible for any older adult, regardless of the situation and disease process. The majority of the book is devoted to discussing the significant problems that may occur and methods that nurses may use to make these problems more bearable, to solve some, and to help the elder find the best possible resolution towards

Living with Sensory Loss

Living with Sensory Loss
  • Author : National Advisory Council on Aging (Canada)
  • Publisher : Unknown
  • Release : 21 June 1990
GET THIS BOOK Living 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.

Nutrition in Aging

Nutrition in Aging
  • Author : Eleanor D. Schlenker
  • Publisher : McGraw-Hill Science, Engineering & Mathematics
  • Release : 21 June 1997
GET THIS BOOK Nutrition 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