Academic Press Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

Product Description 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 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 Review An integrated, three-pronged approach to ensuring proper nutrition for the aging population About the Author 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.