Nutrition, Longevity, and Aging documents the proceedings of a symposium on ""Nutrition, Longevity, and Aging,"" held at the University of Miami School of Medicine, February 26-27, 1976, sponsored by the Training Program in Cellular Aging of the Departments of Physiology/Biophysics and Microbiology.
Clinicians and research scientists working in the field of nutrition and closely related specialities were invited to relate their expertise on specific problems in the study of gerontology as well as to general aspects of the aging process. Some of the papers employed animal models—a basic tool in gerontological research—to investigate the relationship of nutrition to aging. Others discuss the effects of diet on increasing longevity as well as reducing the incidence or severity of diseases common in the aging human population (e.g., diabetes mellitus, stroke, atherosclerosis, obesity).
The Editors hope that the contents of this volume will serve to stimulate clinical researchers as well as basic scientists to undertake investigations involving the nutritional basis of many of the basic problems encountered in the study of aging.
Contributors Preface Acknowledgments Introduction: Food for Thought Nutritional Characteristics of the Elderly — An Overview The Role of Nutrition in Human Aging Biochemical Impact of Nutrition on the Aging Process Protein Metabolism and Needs in Elderly People Behavioral Aspects of Nutrition and Longevity in Animals The Possible Role of Vitamins in the Aging Process Aging and Atherosclerosis: Interactions with Diet, Heredity, and Associated Risk Factors Nutritional Aspects of Stroke, Particularly in the Elderly The Role of Nutrition to Diabetes in Relation to Age Nutrition, Aging, and Obesity
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- © Academic Press 1976
- 28th January 1976
- Academic Press
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