書籍詳細

書籍詳細




洋書

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.

Academic Pr 2019/04
513 p. 27 cm   
装丁: Pap   
版表示など: pap.    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128135273
KCN: 1032294487
紀伊國屋書店 選定タイトル
標準価格:¥22,110(本体 ¥20,100)   
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納期について
DDC: 613
KDC: G360 食品科学一般
G81 老年医学
関連書リスト: SB3089B 環境・農業 関連書 特集 2019-2020
SB3089 環境・農業 関連書 特集 2019-2020
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Annotation

Discusses global aging and how to healthfully feed the rapidly growing aging population through an integrated approach to nutrition, food science and the culinary arts.

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.

Table of Contents

1. Global and US Aging 2. Nutritional and Physical Concerns in Aging 3. The Senses, Chemosensory Changes and Aging 4. A Taste Primer 5. A Smell Primer 6. Flavor Enhancement Ingredients 7. Flavor Enhancement Techniques 8. Meeting Aging Nutritional and Disease-Specific Needs 9. Culinary Considerations for the Aging 10. Menus and Recipes that Appeal to Aging Palates 11. Cooking Aids, Tableware Tips and Dining Advice 12. Prime Time Resources: Aging and Tasting Tools