Aging, Nutrition and Taste

Aging, Nutrition and Taste

Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

1st Edition - April 12, 2019

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  • Author: Jacqueline B. Marcus
  • Paperback ISBN: 9780128135273

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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.

Key Features

  • Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population
  • Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves
  • Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence


Those who research, educate and/or develop foods for the aging. An important complement to the curriculum in gerontology programs at colleges and universities

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

Product details

  • No. of pages: 526
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: April 12, 2019
  • Imprint: Academic Press
  • Paperback ISBN: 9780128135273

About the Author

Jacqueline B. Marcus

Jacqueline B. Marcus
Jacqueline B. Marcus is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University and is the recipient of Outstanding Alumni Award from NIU the Medallion Award from the Academy of Nutrition and Dietetics.

Affiliations and Expertise

President/Owner of Jacqueline B. Marcus & Associates, Lake Forest, IL, USA

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