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Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully
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Main description:

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 colour photographs to feed the rapidly growing ageing population healthfully. This book takes an integrated approach, utilising nutrition, food science and the culinary arts. A significant number of ageing 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 behavioural, physical and social changes that come with ageing, the loss or decline in taste and smell may be at the root of other disorders. Ageing 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 ageing 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.


Contents:

1. Global and US Ageing
2. Nutritional and Physical Concerns in Ageing
3. The Senses, Chemosensory Changes and Ageing
4. A Taste Primer
5. A Smell Primer
6. Flavor Enhancement Ingredients
7. Flavor Enhancement Techniques
8. Meeting Ageing Nutritional and Disease-Specific Needs
9. Culinary Considerations for the Ageing
10. Menus and Recipes that Appeal to Ageing Palates
11. Cooking Aids, Tableware Tips and Dining Advice
12. Prime Time Resources: Ageing and Tasting Tools


PRODUCT DETAILS

ISBN-13: 9780128135273
Publisher: Elsevier (Elsevier Science Publishing Co Inc)
Publication date: April, 2019
Pages: 526
Weight: 1600g
Availability: Available
Subcategories: Nutrition

MEET THE AUTHOR

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a bachelor of science degree in family, consumer and nutrition sciences and a master of science degree in food and nutrition from Northern Illinois University and is the recipient of the Medallion Award from the Academy of Nutrition and Dietetics

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