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Aging, nutrition and taste : nutrition, food science and culinary perspectives for aging tastefully / Jacqueline B. Marcus

By: Publisher: London ; San Diego : Academic Press, [2019]Copyright date: ©2019Description: xvi, 513 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780128135273
  • 0128135271
Subject(s): DDC classification:
  • 23 613.2 M322
Contents:
Acknowledgments overview: The aging and taste revolution -- Global and U.S. aging -- Nutritional and physical concerns in aging -- The senses, chemosensory changes and aging -- A taste primer -- A smell primer -- Flavor enhancement ingredients -- Flavor enhancement techniques -- Meeting nutritional and disease-specific needs of aging -- Culinary considerations for the aging -- Recipes and menus that appeal to aging palates -- Cooking aids, tableware tips and dining advice -- Prime time resources for aging, taste and health -- Index.
Summary: "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"--
Item type: كتاب
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Includes bibliographical references and index.

Acknowledgments overview: The aging and taste revolution -- Global and U.S. aging -- Nutritional and physical concerns in aging -- The senses, chemosensory changes and aging -- A taste primer -- A smell primer -- Flavor enhancement ingredients -- Flavor enhancement techniques -- Meeting nutritional and disease-specific needs of aging -- Culinary considerations for the aging -- Recipes and menus that appeal to aging palates -- Cooking aids, tableware tips and dining advice -- Prime time resources for aging, taste and health -- Index.

"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"--