Aging, Nutrition and Taste
Nutrition, Food Science and Culinary Perspectives for Aging Tastefully
- Publisher's listprice EUR 132.00
-
51 559 Ft (49 104 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 5 156 Ft off)
- Discounted price 46 403 Ft (44 194 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
51 559 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Elsevier Science
- Date of Publication 12 April 2019
- ISBN 9780128135273
- Binding Paperback
- No. of pages526 pages
- Size 276x215 mm
- Weight 1450 g
- Language English 0
Categories
Long 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.
Table of Contents:
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
More
