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 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 Content: 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 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.