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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 |
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| 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 |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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