Download or read book Aging Nutrition and Taste written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2019-04-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Providing Healthy and Safe Foods As We Age written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-29 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.
Download or read book Aging Nutrition and Taste written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2019-04-15 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Nutrition and Aging written by Irwin H. Rosenberg and published by Karger Medical and Scientific Publishers. This book was released on 2002 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Humanity is aging. In the last century, life expectancy has increased by as much as 25 years, the greatest increase in 5'000 years of history. As a consequence the elderly constitute today the fastest growing segment of the world's population. This new situation creates many social problems and challenges to health care which both the developed as well as the developing countries will have to cope with. The present publication shows that scientific progress has reached a level where nutritional interventions may play a decisive part in the prevention of degenerative conditions of age, improvement of quality of life and impact on health care burden and resources. Topics deal with such different aspects as the influence of prenatal and early infant nutrition on the future aged individual and effects of energetic restriction on longevity. Further contributions include studies on mitochondrial alterations, digestive problems, specific metabolic deviations mediated by insulin, bone degradation, structural changes, neuromuscular dysfunctions, mental state of the elderly as well as the response of the immune system to nutrient intake. Finally the book offers a review of requirements appropriate to meet the age-related public health challenges of the 21st century.
Download or read book Nutrition for the Older Adult written by Melissa Bernstein and published by Jones & Bartlett Publishers. This book was released on 2011-01-28 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for the Older Adult is a clear, comprehensive text that introduces students to nutrition and health promotion for older adults. Covering such important topics as the physiological changes of aging, weight and nutrition problems in older adults, nutritional assessment and support for the elderly, and diet and cultural diversity as well as exercise prescriptions for older adults, this text is an essential resource for students in the fields of nutrition, nursing, and gerontology. Important Notice: The digital edition of this book is missing some of the images or content found in the physical edition.
Download or read book Geriatric Nutrition written by Ronni Chernoff and published by Jones & Bartlett Publishers. This book was released on 2013-08-02 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: A authoritative reference written to help professionals understand the role of nutrition in the maintenance of health, the management of chronic conditions, and the treatment of serious Illness. The fourth edition of this text provides a comprehensive review of nutritional assessment, intervention programs for the elderly, and health promotion activities.
Download or read book Interdisciplinary Nutritional Management and Care for Older Adults written by Ólöf G. Geirsdóttir and published by Springer Nature. This book was released on 2021 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intro -- Foreword -- Acknowledgements -- Contents -- Part I: Nutritional Care in Geriatrics -- 1: Overview of Nutrition Care in Geriatrics and Orthogeriatrics -- 1.1 Defining Malnutrition -- 1.2 Nutrition Care in Older Adults: A Complex and Necessary Challenge -- 1.3 Malnutrition: A Truly Wicked Problem -- 1.4 Building the Rationale for Integrated Nutrition Care -- 1.5 Managing the Wicked Nutrition Problems with a SIMPLE Approach (or Other Tailored Models) -- 1.5.1 Keep It SIMPLE When Appropriate -- 1.5.2 A SIMPLE Case Example -- 1.5.2.1 S-Screen for Malnutrition -- 1.5.2.2 I-Interdisciplinary Assessment -- 1.5.2.3 M-Make the Diagnosis (es) -- 1.5.2.4 P-Plan with the Older Adult -- 1.5.2.5 L-Implement Interventions -- 1.5.2.6 E-Evaluate Ongoing Care Requirements -- 1.6 Bringing It All Together: Integrated Nutrition Care Across the Four Pillars of (Ortho) Geriatric Care -- 1.7 Summary: Finishing Off with a List of New Questions -- References -- Recommended Reading -- 2: Nutritional Requirements in Geriatrics -- 2.1 Nutritional Recommendations for Older Adults, Geriatric and Orthogeriatric Patients -- 2.2 Nutritional Recommendations for Older Adults -- 2.2.1 Energy Requirement and Recommended Intake -- 2.2.2 Protein Requirement and Recommended Intake -- 2.2.3 Micronutrients and Dietary Fibers -- 2.3 Nutritional Risk Factors in Older Adults -- 2.4 Estimating Intake in Older Adults -- 2.5 Nutritional Status of Older Adults, Geriatric and Orthogeriatric Patients -- 2.6 Summary -- References -- Recommended Reading -- 3: Nutritional Assessment, Diagnosis, and Treatment in Geriatrics -- 3.1 The Nutrition Care Process -- 3.2 Nutritional Screening/Risk Detection -- 3.3 Nutritional Assessment and Diagnosis -- 3.3.1 Nutrition Impact Symptoms -- 3.3.2 Nutritional Diagnosis -- 3.3.3 Etiologic Criteria.
Download or read book Taste Nutrition and Health written by Beverly J. Tepper and published by MDPI. This book was released on 2020-06-25 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.
Download or read book Nutrition and Healthy Aging in the Community written by Institute of Medicine and published by National Academies Press. This book was released on 2012-06-15 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The U.S. population of older adults is predicted to grow rapidly as "baby boomers" (those born between 1946 and 1964) begin to reach 65 years of age. Simultaneously, advancements in medical care and improved awareness of healthy lifestyles have led to longer life expectancies. The Census Bureau projects that the population of Americans 65 years of age and older will rise from approximately 40 million in 2010 to 55 million in 2020, a 36 percent increase. Furthermore, older adults are choosing to live independently in the community setting rather than residing in an institutional environment. Furthermore, the types of services needed by this population are shifting due to changes in their health issues. Older adults have historically been viewed as underweight and frail; however, over the past decade there has been an increase in the number of obese older persons. Obesity in older adults is not only associated with medical comorbidities such as diabetes; it is also a major risk factor for functional decline and homebound status. The baby boomers have a greater prevalence of obesity than any of their historic counterparts, and projections forecast an aging population with even greater chronic disease burden and disability. In light of the increasing numbers of older adults choosing to live independently rather than in nursing homes, and the important role nutrition can play in healthy aging, the Institute of Medicine (IOM) convened a public workshop to illuminate issues related to community-based delivery of nutrition services for older adults and to identify nutrition interventions and model programs. Nutrition and Healthy Aging in the Community summarizes the presentations and discussions prepared from the workshop transcript and slides. This report examines nutrition-related issues of concern experienced by older adults in the community including nutrition screening, food insecurity, sarcopenic obesity, dietary patterns for older adults, and economic issues. This report explores transitional care as individuals move from acute, subacute, or chronic care settings to the community, and provides models of transitional care in the community. This report also provides examples of successful intervention models in the community setting, and covers the discussion of research gaps in knowledge about nutrition interventions and services for older adults in the community.
Download or read book Pathy s Principles and Practice of Geriatric Medicine written by Alan J. Sinclair and published by John Wiley & Sons. This book was released on 2012-03-13 with total page 3453 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of the comprehensive and renowned textbook Principles and Practice of Geriatric Medicine offers a fully revised and updated review of geriatric medicine. It covers the full spectrum of the subject, features 41 new chapters, and provides up-to-date, evidence-based, and practical information about the varied medical problems of ageing citizens. The three editors, from UK, USA and France, have ensured that updated chapters provide a global perspective of geriatric medicine, as well as reflect the changes in treatment options and medical conditions which have emerged since publication of the 4th edition in 2006. The book includes expanded sections on acute stroke, dementia, cardiovascular disease, and respiratory diseases, and features a new section on end-of-life care. In the tradition of previous editions, this all-encompassing text continues to be a must-have text for all clinicians who deal with older people, particularly geriatric medical specialists, gerontologists, researchers, and general practitioners. This title is also available as a mobile App from MedHand Mobile Libraries. Buy it now from Google Play or the MedHand Store. Praise for the 4th edition: "...an excellent reference for learners at all clinical and preclinical levels and a useful contribution to the geriatric medical literature." —Journal of the American Medical Association, November 2006 5th edition selected for 2012 Edition of Doody's Core TitlesTM
Download or read book Healthy Aging written by Patrick P. Coll and published by Springer. This book was released on 2019-03-29 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book weaves all of these factors together to engage in and promote medical, biomedical and psychosocial interventions, including lifestyle changes, for healthier aging outcomes. The text begins with an introduction to age-related changes that increase in disease and disability commonly associated with old age. Written by experts in healthy aging, the text approaches the principles of disease and disability prevention via specific health issues. Each chapter highlights the challenge of not just increasing life expectancy but also deceasing disease burden and disability in old age. The text then shifts into the whole-person implications for clinicians working with older patients, including the social and cultural considerations that are necessary for improved outcomes as Baby Boomers age and healthcare systems worldwide adjust. Healthy Aging is an important resource for those working with older patients, including geriatricians, family medicine physicians, nurses, gerontologists, students, public health administrators, and all other medical professionals.
Download or read book Active Ageing and Healthy Living written by G. Riva and published by IOS Press. This book was released on 2014-08-21 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased life expectancy and the ageing of the population have been the subject of attention in Western countries, and particularly in Europe, for some years now. The challenge of 'squaring the circle' between ends and means – as well as between personal aspirations and systemic constraints – in health and social care continues to be a major concern for policymakers and all those involved in the delivery of services. This book, Active Ageing and Healthy Living: A Human Centered Approach in Research and Innovation as Source of Quality of Life, presents the results of a number of research projects from the Università Cattolica del Sacro Cuore - the largest private university in Italy and in Europe - with a strong commitment to the areas of medicine and health sciences, economics, business, international relations, political science, psychology and communications. Visions and research directions for the future are also presented and discussed. The introduction to the book addresses the challenges posed by an increasingly ageing population and the way in which multidisciplinary research can contribute to positive outcomes. The remainder of the book is divided into two sections. The first proposes promising research directions for future focus, and includes papers on demographic change; frailty in the elderly; the role of diet in healthy ageing; active ageing; and positive technology. The second section deals with recent developments in research into active ageing and healthy living (AA&HL). It addresses numerous topics, including: mechanisms to shift the balance from unhealthy to healthy ageing; nutrition; the role of ICTs for older people; work, retirement and health; and empowering skills for AA&HL.
Download or read book Geriatric Nutrition written by John E. Morley and published by Raven Press (ID). This book was released on 1990 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This text explores the realities and fallacies associated with the role of nutrition in the aging process and the effects of age-associated diseases on nutrients. Each chapter attempts to demonstrate specifically the distinctions in nutrient requirements and metabolism in the old (age 70 and over) compared to the general population. This book provides knowledge of geriatiric nutrition for nutrition educators, dietitians, geriatricians, and gerontologists. Topics include: nutritional requireme nts and assessment of the elderly, the role of nutrition in the prevention of age-associated diseases, nutritional deficiencies in the elderly, systems malfunction in the elderly and nutrition, nutrition and behavior, and nutrition misinformation among the elderly (health fraud-creation of food fads for profit).
Download or read book Gastrophysics written by Charles Spence and published by Penguin. This book was released on 2018-07-03 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Download or read book Handbook of Clinical Nutrition and Aging written by Connie W. Bales and published by Springer Science & Business Media. This book was released on 2009-04-09 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the older adult population continues to grow, so will the prevalence and incidence of age-related disorders. In Handbook of Clinical Nutrition and Aging, Second Edition, the editors and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians and scientists) have thoroughly updated and revised their widely acclaimed first edition with fresh perspectives and the latest scientific and clinical developments in age-associated disease. New chapters tackle ecological perspectives on adult eating behavior, and behavioral theories applied to nutritional therapies in aging, while topics such as Sarcopenia and Cachexia are discussed in greater detail. The authors outline the physiological basis for each disorder, provide the latest information about the interaction of nutrition with these conditions, and review the potential routes and mechanisms for clinical intervention. Timely and authoritative, Handbook of Clinical Nutrition and Aging, Second Edition is a unique, comprehensive resource and will prove a valuable guide to all nutritionists, physicians, nurses, dietitians, and speech-language and occupational therapists who provide care for the rapidly expanding aging population.
Download or read book Malnutrition in the Elderly written by W.O. Seiler and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: H. B. Stahelin "Under-or malnutrition is a frequent and serious problem in geriatric patients" (8). Today there is no doubt that malnutrition contributes significantly to morbidity and mortality in the aged. The immune function is impaired, the risk for falls and fractures increases, in acute illness, recovery is delayed, and complications are frequent. Acute and chronic illnesses lead to a catabolic metabolism and hence increase the signs and symptoms of malnutrition. Cytokines related to inflamma tion block the synthesis of albumin and shift protein synthesis to acute phase pro teins. The activation of the ubiquitine-proteasome pathway leads to a degradation of muscle protein, which leads to an additional loss of muscle mass which occurs as age-dependent sarcopenia, and adds to the already existing frailty (2, 4). It is often difficult to decide to what extent the metabolic alterations result from malnutrition or concomitant illness. Psychological factors contribute as a circulus vitiosus significantly to anorexia and, thus, aggravate the condition. They are the most important causes of failure to thrive in old age (7). It is evident that next to the therapy of the underlying illness, an adequate support with calorie and nutrient intake over weeks becomes essen tial under these conditions. Clear-cut improvements are often only seen after 6 or more weeks. Besides a clinical, clearly visible malnutrition, selective nutrient deficits are much more frequent. Numerous and highly different mechanisms may lead to a marginal or insufficient supply with micronutrients.
