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Aging, Nutrition and Taste Nutrition, Food Science and Culinary Perspectives for Aging Tastefully Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

Langue : Anglais

Auteur :

Couverture de l’ouvrage Aging, Nutrition and Taste Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

Aging, Nutrition and Taste Nutrition, Food Science and Culinary Perspectives for Aging Tastefully discusses global aging and how to healthfully feed the rapidly growing aging population through an integrated approach to nutrition, food science and the culinary arts. The book will be useful to readers with its focus on practical tips and techniques, products, recipes and menus that increase the desirability, consumption and gratification of healthy foods and beverages for elderly people. It addresses the physical and nutritional changes of aging and how they affect food intake and wellness, and how foods and beverages can, and should still be, appealing and satisfying.



  • Presents information on new theories, including a fresh look at calcium, cholesterol, fibers, omega 3-fatty acids, higher protein requirements, and vitamins C, E and D
  • Includes case studies, shorter blocks of copy, usable bytes of information, easy to access/usable definitions, guidelines and recommendations
  • Synthesizes overall insights in an introduction and summary of each chapter, identifying relevant material from other chapters to clarify their pertinence
1. Global and US Aging
2. Nutritional and Physical Concerns in Aging
3. The Senses, Chemosensory Changes and Aging
4. A Taste Primer
5. A Smell Primer
6. Flavor Enhancement Ingredients
7. Flavor Enhancement Techniques
8. Meeting Aging Nutritional and Disease-Specific Needs
9. Culinary Considerations for the Aging
10. Menus and Recipes that Appeal to Aging Palates
11. Cooking Aids, Tableware Tips and Dining Advice
12. Prime Time Resources: Aging and Tasting Tools

Those who research, educate and/or develop foods for the aging. An important compliment to the curriculum in gerontology programs at colleges and universities

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA is President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA. 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.

Date de parution :

Ouvrage de 504 p.

21.6x27.6 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

145,45 €

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