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 aging 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 DIncludes case studies, shorter blocks of copy, usable bytes of information, easy to access/usable definitions, guidelines and recommendationsSynthesizes overall insights in an introduction and summary of each chapter, identifying relevant material from other chapters to clarify their pertinence INDICE: 1. Global and US Aging 2. Nutritional and Physical Concerns in Aging 3. The Senses, Chemosensory Changes and Aging4. A Taste Primer5. A Smell Primer6. Flavor Enhancement Ingredients7. Flavor Enhancement Techniques8. Meeting Aging Nutritional and Disease-Specific Needs 9. Culinary Considerations for the Aging10. Menus and Recipes that Appeal to Aging Palates11. Cooking Aids, Tableware Tips and Dining Advice12. Prime Time Resources: Aging and Tasting Tools

• ISBN: 978-0-12-813527-3
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 504
• Fecha Publicación: 01/05/2019
• Nº Volúmenes: 1
• Idioma: Inglés