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Food Preferences In Older Adults And Seniors
Food preferences in older adults and seniors take into consideration how people's dietary experiences change with aging, and help people understand how taste, nutrition, and food choices can change throughout one's lifetime. This can occur when people approach the age of 70 or older. Influencing variables can include: social and cultural environment, gender and/or personal habits, and also physical and mental health. Scientific studies have been performed to attempt to explain why people like or dislike certain foods and what factors may affect these preferences. The Science of Food Preferences Research is continuously examining the variables that cause the elderly to change food preferences, an example being the Elderly Nutrition Program (ENP). The ENP explored how food preferences varied depending on biological sex and ethnic groups in an attempt to improve the quality of meal programs. A total of 2,024 participants in the ENP aged 60 years or older were interviewed. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ageing
Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In a broader sense, ageing can refer to single cells within an organism which have ceased dividing, or to the population of a species. In humans, ageing represents the accumulation of changes in a human being over time and can encompass physical, psychological, and social changes. Reaction time, for example, may slow with age, while memories and general knowledge typically increase. Ageing increases the risk of human diseases such as cancer, Alzheimer's disease, diabetes, cardiovascular disease, stroke and many more. Of the roughly 150,000 people who die each day across the globe, about two-thirds die from age-related causes. Current ageing theories are assigned to the damage concept, whereby the accumulation of damage (such as DNA ox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures, such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted to smaller molecules in the process of releasing energy, such as for carbohydrates, lipids, proteins, and fermentation products (ethanol or vinegar), leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its metabolism. Essential nutrients cannot be biosynthesis, synthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the Diet (nutrition), diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term ''vitamin'' does not include the three other groups of essential nutrients: mineral (nutrient), minerals, essential fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste Bud
Taste buds contain the taste receptor cells, which are also known as gustatory cells. The taste receptors are located around the small structures known as lingual papillae, papillae found on the upper surface of the tongue, soft palate, upper esophagus, the cheek, and epiglottis. These structures are involved in detecting the five elements of taste, taste perception: Saltiness, saltiness, sourness, Bitterness (taste), bitterness, sweetness and umami. A popular myth assigns these different tastes to Tongue map, different regions of the tongue; in fact, these tastes can be detected by any area of the tongue. Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with the taste receptors. These are located on top of the taste receptor cells that constitute the taste buds. The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory cortex, gustatory areas of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Society For Nutrition Education
The Society for Nutrition Education and Behavior (SNEB) is an American non-profit organization that represents the professional interests of nutrition educators in the United States and worldwide. The organization was founded as the ''Society for Nutrition Education'' in 1968 as a non-profit organization to publish the Journal of Nutrition Education. Once the Journal was established the Society expanded its purposes to include education, communication and research activities. The first issue of the Journal was published as Summer in 1969. History The founding members of SNEB were: George M Briggs, PhD, Professor and Chair, Department of Nutritional Sciences, University of California at Berkeley; Ruth L. Huenemann, ScD, RD, Associate Professor of Public Health Nutrition, School of Public Health, University of California at Berkeley; George F. Stewart, PhD, Director, Food Protection and Toxicology Center, University of California at Davis; Hellen Denning Ullrich, MA, RD, Nutrition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Society For Nutrition
The American Society for Nutrition (ASN) is an American society for professional researchers and practitioners in the field of nutrition. ASN publishes four journals in the field of nutrition. It has been criticized for its financial ties to the food and beverage industry. History In 1928 a group of United States biochemists and physiologists grouped together to form the first scientific society focused on nutrition, the American Institute for Nutrition. The Society held its first meeting at the Cornell Medical School in 1934. The society was renamed the American Society for Nutritional Sciences in 1996. In 2005, the American Society for Nutritional Sciences, the American Society for Clinical Nutrition (established 1961), and the Society for International Nutrition (established 1996) merged to form The American Society for Nutrition (ASN). As of 2015, ASN has a membership of about 5,000. It is one of the constituent societies comprising the Federation of American Societie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academy Of Nutrition And Dietetics
The Academy of Nutrition and Dietetics is a 501(c)(6) trade association in the United States. With over 112,000 members, the association claims to be the largest organization of food and nutrition professionals. It has registered dietitian nutritionists (RDNs), nutrition and dietetics technicians registered (NDTRs), and other dietetics professionals as members. Founded in 1917 as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. According to the group's website, about 65% of its members are RDNs, and another 2% are NDTRs. The group's primary activities include providing testimony at hearings, lobbying the United States Congress and other governmental bodies, commenting on proposed regulations, and publishing statements on various topics pertaining to food and nutrition. The association is funded by a number of food multinationals, pharmaceutical companies, and food industry lobbying groups, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neuropsychology (journal)
''Neuropsychology'' (journal) is a Peer review, peer-reviewed academic journal that was established in 1987 and covers neuropsychology. It is published by the American Psychological Association. The journal has implemented the Transparency and Openness Promotion (TOP) Guidelines. The TOP Guidelines provide structure to research planning and reporting and aim to make research more transparent, accessible, and reproducible. The current editor-in-chief is Gregory G. Brown (UC San Diego School of Medicine). The journal publishes original, empirical research on the relation between brain and human cognitive, emotional, and behavioral function. According to the ''Journal Citation Reports'', the journal has a 2020 impact factor of 3.295. References External links * English-language journals American Psychological Association academic journals {{psych-journal-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Americans
African Americans (also referred to as Black Americans and Afro-Americans) are an ethnic group consisting of Americans with partial or total ancestry from sub-Saharan Africa. The term "African American" generally denotes descendants of enslaved Africans who are from the United States. While some Black immigrants or their children may also come to identify as African-American, the majority of first generation immigrants do not, preferring to identify with their nation of origin. African Americans constitute the second largest racial group in the U.S. after White Americans, as well as the third largest ethnic group after Hispanic and Latino Americans. Most African Americans are descendants of enslaved people within the boundaries of the present United States. On average, African Americans are of West/ Central African with some European descent; some also have Native American and other ancestry. According to U.S. Census Bureau data, African immigrants generally do not se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch Meat
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. Types * Bresaola * Chicken breast * Chicken loaf (also known as chicken roll) * Corned beef * Cotechino * Dutch loaf * Ham ** Baked ** Boiled ** Chipped chopped ** Cooked ** ''Éisleker'' ** ''Jamón'': ''serrano'' or ''ibérico'' ** Prosciutto ** Smoked * Head cheese ** Salceson * Meatloaf ** Ham and cheese loaf ** Olive loaf ** Pepper loaf ** Pimento loaf ** Spiced luncheon loaf ** Veal loaf * Mortadella * Pork roll * Roast beef * Roast lamb * Roast pork * Sausages **'' Bierwurst'' or ''beerwurst'' ** Blood tongue (''Zungenwurst'') ** Bologna, Polony *** Lebanon ** Braunschweiger *** ''Brühwurst'' *** ''Mettwurst'' ** Chori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
