Nutrition and Functional Foods for Healthy Aging

  • ID: 3946995
  • Book
  • 386 Pages
  • Elsevier Science and Technology
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Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them.

Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health.

  • Explains the evidence supporting nutritional interventions relevant to age-related diseases
  • Reviews the macro- and micro-nutrient requirements of aging adults and their variables
  • Describes how alcohol, drugs, and caffeine can impact deficiencies, also exploring functional food and dietary supplements that can be used for prevention and treatment
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Part I: Overview Health and Aging 1. Impact of Nutrition on Healthy Aging 2. Aging and the Recovery of Skin Function and Appearance 3. Changes in Nutritional Needs With Aging 4. Sugars, Glucocorticoids, and the Hypothalamic Controls of Appetite 5. Appetite Regulation in Healthy Aging 6. Human Microbiome and Aging 7. Fibromyalgia Syndrome: Role of Obesity and Nutrients 8. Aging and Gait 9. Assessment of Nutritional Status in the Elderly 10. Eating Capability Assessments in Elderly Populations

Part II: Nutrients (Vitamins and Minerals) in Health in Aging Adults 11. Healthy Food Choice and Dietary Behavior in the Elderly 12. Vitamin D and Diabetes in Elderly People 13. Vitamin D and the Elderly Orthopedic Patient 14. Vitamins and Minerals in Older Adults: Causes, Diagnosis, and Treatment of Deficiency 15. The Role of B Group Vitamins and Choline in Cognition and Brain Aging 16. Vitamin B12 Deficiency in the Elderly 17. Vitamin E Isoform-Specific Functions in Allergic Inflammation and Asthma

Part III: Dietary Supplements and Herbs, Functional Foods, in Health in Aging Adults 18. Polyphenols and Intestinal Health 19. Nootropics, Functional Foods, and Dietary Patterns for Prevention of Cognitive Decline 20. Chalcones Target the Tumor Necrosis Factor-Related Apoptosis-Inducing Ligand (TRAIL) Signaling Pathway for Cancer Chemoprevention 21. Anti-inflammatory Dietary Ingredients, Medicinal Plants, and Herbs Exert Beneficial Health Effects in Aging 22. Calorie Restriction Mimetics From Functional Foods: Impact on Promoting a Healthy Life Span 23. Nutraceuticals for Healthy Skin Aging 24. Effects of Resveratrol on Cognitive Functions 25. North American Natural Health Products and Sexual Function in Aging Adults

Part IV: Protein and Energy in Health and Growth of Elderly 26. Physiological Aspects of Coenzyme Q10 in Plasma in Relationship with Exercise and Aging 27. Cellular and Physiological Effects of Arginine in Seniors 28. Late-Onset Caloric Restriction Alters Skeletal Muscle Metabolism: Mechanisms from Animal and Human Studies 29. Healthy Foods for Healthy Aging: The Case for Protein

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Watson, Ronald Ross
Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse.
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