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Aging, nutrition and taste nutrition, food science and culinary perspectives for aging tastefully /
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 reci...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified]
Elsevier Academic Press,
2019.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231120010350.0 | ||
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| 008 | 190421s2019 xx o 000 0 eng d | ||
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| 020 | |z 0128135271 | ||
| 020 | |z 9780128135273 | ||
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| 072 | 7 | |a SCI |x 036000 |2 bisacsh | |
| 082 | 0 | 4 | |a 612.87 |2 23 |
| 100 | 1 | |a Marcus, Jacqueline B., |e author. | |
| 245 | 1 | 0 | |a Aging, nutrition and taste nutrition, food science and culinary perspectives for aging tastefully / |c Jacqueline B. Marcus. |
| 264 | 1 | |a [Place of publication not identified] |b Elsevier Academic Press, |c 2019. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 546 | |a Text in English. | ||
| 505 | 0 | |a Front Cover; Aging, Nutrition and Taste; Copyright Page; Contents; Acknowledgments; Overview-The Aging and Taste Revolution; Introduction; What Is Aging; What Is Taste?; Why Focus on Aging?; Why Focus on Taste?; Why Does Taste Change in Aging People?; What Are the Concerns of Taste Changes in the Aging?; What Can Resolve Taste Changes in the Aging?; Nutrition, Food Science and Culinary Perspectives for Aging Tastefully; Chapter Summaries That Address Nutrition, Food Science and Culinary Perspectives and Aging; Nutrition and Aging; Highlights of Chapters 1, 2, 8 and 12; Food Science and Aging | |
| 505 | 8 | |a Highlights of Chapters 3 to 7Culinary Perspectives and Aging; Highlights of Chapters 7, 9, 10 and 11; Chapter Summaries; Chapter 1: Global and US Aging; Chapter 2: Nutritional and Physical Concerns in Aging; Chapter 3: The Senses, Chemosensory Changes and Aging; Chapter 4: A Taste Primer; Chapter 5: A Smell Primer; Chapter 6: Flavor Enhancement Ingredients; Chapter 7: Flavor Enhancement Techniques; Chapter 8: Meeting Nutritional and Disease-Specific Needs of Aging; Chapter 9: Culinary Considerations for the Aging; Chapter 10, Menus and Recipes That Appeal to Aging Palates | |
| 505 | 8 | |a Chapter 11: Cooking Aids, Tableware Tips and Dining AdviceChapter 12: Prime Time Resources for Aging, Taste and Health; Other Elements; 1 Global and US Aging; Summary; Introduction; Global Aging; Global Aging by the Numbers; World Population; Aging Populations Worldwide; Global Aging and Life Expectancy; Global Aging and Disease; Global Aging and Ethnic and Racial Disparities; Global Aging and Residence; Global Aging and Education; Global Aging and Employment; Global Aging, Health, and Health Care; Global Aging and Nutrition; Global Aging and Chemosensory Changes | |
| 505 | 8 | |a Global Aging Impacts on Nutrition, Food Science, and Culinary PerspectivesNutrition; Food Science; Culinary Arts; The Impact of Global Aging; Global Aging by the Numbers; Impact-Global Gerontology and Geriatrics; US Aging; US Aging by the Numbers; US Life Expectancy; US Aging and Disease; US Aging and Chronic Diseases; US Aging and Ethnic and Racial Disparities; US Aging and Residence; US Aging and Education; US Aging and Employment; US Aging and Socioeconomic Costs; US Aging, Health, and Health Care; US Aging and Nutrition; US Aging and Chemosensory Changes | |
| 505 | 8 | |a US Aging Impacts on Nutrition, Food Science, and Culinary PerspectivesNutrition; Food Science; Culinary Arts; Nutrition and Culinary Arts Partnerships for the Aging; Impact: Gerontology and Geriatrics in the United States; Digest; Manner of Speaking; References; 2 Nutritional and Physical Concerns in Aging; Summary; Introduction; Nutrient Needs for Aging; Overview; Functional Decline and Aging; Dietary Decline and Aging; Physiological Changes During Aging That Affect Nutritional Status; Calories During Aging; Calories by Gender: Women and Men; Women; Men; Weight Loss; Anorexia; Weight Gain | |
| 588 | |a Online resource; title from PDF title page (EBSCO, viewed April 22, 2019). | ||
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Taste. | |
| 650 | 0 | |a Aging. | |
| 650 | 0 | |a Older people |x Nutrition |x Requirements. | |
| 650 | 2 | |a Taste |0 (DNLM)D013649 | |
| 650 | 2 | |a Aging |0 (DNLM)D000375 | |
| 650 | 6 | |a Go�ut. |0 (CaQQLa)201-0027531 | |
| 650 | 6 | |a Vieillissement. |0 (CaQQLa)201-0020292 | |
| 650 | 6 | |a Personnes �ag�ees |0 (CaQQLa)201-0057465 |x Alimentation |0 (CaQQLa)201-0057465 |x Besoins. | |
| 650 | 7 | |a taste (senses) |2 aat |0 (CStmoGRI)aat300066015 | |
| 650 | 7 | |a MEDICAL |x Physiology. |2 bisacsh | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Human Anatomy & Physiology. |2 bisacsh | |
| 650 | 7 | |a Aging |2 fast |0 (OCoLC)fst00800293 | |
| 650 | 7 | |a Taste |2 fast |0 (OCoLC)fst01143475 | |
| 776 | 0 | 8 | |i Print version: |z 0128135271 |z 9780128135273 |w (OCoLC)1040656948 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128135273 |z Texto completo |