000			02114nam a22003617a 4500
001			29099
003			OSt
005			20250505101600.0
008			181204s2019 enka b 001 0 eng d
020			_a9780128135273
020			_a0128135271
040			_aZON _beng _cZON _erda
082	7	4	_223 _a613.2 _bM322
100	1		_aMarcus, Jacqueline B., _eauthor.
245	1	0	_aAging, nutrition and taste : _bnutrition, food science and culinary perspectives for aging tastefully / _cJacqueline B. Marcus
264		1	_aLondon ; _aSan Diego : _bAcademic Press, _c[2019]
264		4	_c©2019
300			_axvi, 513 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_tAcknowledgments 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.
520			_a"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"--
650		4	_aTaste.
650		4	_aAging.
650		4	_aOlder people _xNutrition _xRequirements.
650		4	_aSmell.
650		4	_aFood preferences.
910			_aSAJA
942			_2ddc _cBK
999			_c29099 _d29099