Author: Monique Raats
Publisher: Woodhead Publishing
ISBN: 0081003498
Category : Medical
Languages : en
Pages : 414
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Book Description
Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life. - Covers the topic of food for an aging population more broadly than any other book on the market - Presents a thoroughly revised and updated edition of a very popular and well regarded book - Contains new chapters on the implementation of food-related interventions among the elderly population and their relationship to policymakers
Author: Eugenia L. Siegler MD, FACP
Publisher: Springer Publishing Company
ISBN: 9780826113689
Category : Social Science
Languages : en
Pages : 836
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Book Description
Focusing on the broad but practical notions of how to care for the patient, The Encyclopedia of Elder Care, a state-of-the-art resource features nearly 300 articles, written by experts in the field. Multidisciplinary by nature, all aspects of clinical care of the elderly are addressed. Coverage includes acute and chronic disease, home care including family-based care provisions, nursing home care, rehabilitation, health promotion, disease prevention, education, case management, social services, assisted living, advance directives, palliative care, and much more! Each article concludes with specialty web site listings to help direct the reader to further resources. Features new to this second edition: More extensive use of on-line resources for further information on topics Thoroughly updated entries and references Inclusion of current research in geriatrics reflecting evidence-based practice New topics, including Assisted Living, Nursing Home Managed Care, Self-Neglect, Environmental Modifications (Home & Institution), Technology, Neuropsychological Assessment, Psychoactive Medications, Pain--Acute and Chronic Still the only reference of it kind, The Encyclopedia of Elder Care will prove to be an indispensable tool for all professionals in the field of aging, such as nurses, physicians, social workers, counselors, health administrators, and more.
Author: Monique Raats
Publisher: Elsevier
ISBN: 1845695488
Category : Technology & Engineering
Languages : en
Pages : 657
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Book Description
The world's ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly.Chapters in part one discuss aspects of the elderly's relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. The second part of the book reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition and conditions such as Alzheimer's disease, bone and joint health and eye-related disorders. Concluding chapters address the issues of food safety and the elderly, designing new foods and beverages for the ageing and nutrition education programmes.With its distinguished editors and contributors, Food for the ageing population is an essential reference for those involved in the research, development and provision of food products for the older generation. - A unique review of the chararacteristics of the ageing population as food consumers - Discusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of meals - Examines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health
Author: Nancy E. Bernhardt
Publisher: Nova Publishers
ISBN: 9781604561463
Category : Medical
Languages : en
Pages : 512
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Book Description
The ageing process changes body composition and thus nutritional status changes as one gets older. At the same time the body becomes more susceptible to diseases and diet becomes an even more significant or at least visibly significant than in earlier years. Moreover, there is frequently socio-economic downward drifting in this age group making nutritious foods more difficult to afford. This book presents the latest research in this vital field.
Author: World Workshop on Oral Medicine
Publisher:
ISBN:
Category : Mouth
Languages : en
Pages : 502
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Book Description
Author: Peter Klosse
Publisher: CRC Press
ISBN: 1482216760
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Author: Faye G. Abdellah
Publisher:
ISBN:
Category : Aging
Languages : en
Pages : 194
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Book Description
Author: Maurice O'Sullivan
Publisher: Woodhead Publishing
ISBN: 0128197412
Category : Technology & Engineering
Languages : en
Pages : 346
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Book Description
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.
Author: Ian Stuart-Hamilton
Publisher: Jessica Kingsley Publishers
ISBN: 1846425018
Category : Social Science
Languages : en
Pages : 338
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Book Description
This well-established and accessible text has now been completely revised in an expanded fourth edition. Each chapter has been updated to reflect current thinking. The chapters about personality and lifestyle have been significantly expanded. This new edition is essential reading for all those working with older people, as well as a key text for students. This new edition replaces The Psychology of Ageing: An Introduction, 3rd Edition, ISBN 1 85302 771 5, published by Jessica Kingsley Publishers in 2000.
Author: BNF (British Nutrition Foundation)
Publisher: John Wiley & Sons
ISBN: 1118829999
Category : Medical
Languages : en
Pages : 620
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Book Description
Year on year, countries across the world continue to see an increase in life expectancy, largely attributed to the impact of modern medicine and disease eradication. There is now increasing evidence that environmental factors such as diet and lifestyle also have a significant role to play. However with this increase in years there often comes an unfortunate rise in chronic morbidity, with the quality of later life severely compromised by ill health. With age being the single greatest risk factor for a large proportion of common medical conditions, this latest report from the British Nutrition Foundation looks in detail at the role nutrition and physical activity can play in ensuring that the older adults of tomorrow can lead not only longer, but healthier lives. Written by a team of well known and respected experts Describes the role of diet and lifestyle in the ageing process of the major body organs and tissues including the brain, heart, gastrointestinal tract, musculoskeletal tissues, eyes, teeth and skin, as well as immune and endocrine systems Provides essential information for anyone involved in promoting health and quality of life for older people Each chapter includes a summary of the key points, as well as important recommendations to help identify long-term strategies for healthy ageing An overview of the main messages of the report are provided in a practical question and answer format suitable for lay readers Full of invaluable information on a subject which is set to increase in importance as the average age of populations rise worldwide, this book is crucial reading for students of nutrition, dietetics and food science, clinical nutritionists, public health nutritionists and policy makers. It will also provide an excellent reference for those working in the food industry and for nutritional supplement manufacturers and pharmaceutical companies.
