加齢と味覚の食品・栄養・料理科学 Aging, Nutrition and Taste : Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

加齢と味覚の食品・栄養・料理科学<br>Aging, Nutrition and Taste : Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

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¥28,512

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加齢と味覚の食品・栄養・料理科学
Aging, Nutrition and Taste : Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

Marcus, Jacqueline B.

ウェブストア価格 ¥33,792（本体¥30,720）
Academic Press Inc（2019/04発売）
外貨定価 US$ 150.00
ポイント 307pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 526 p.
言語 ENG
商品コード 9780128135273
DDC分類 613.2

Full 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 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.

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