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

This book provides an overview on current trends and developments in precision nutrition and personalized health preservation, focussing on a field which is undergoing rapid change. Today, personalized strategies contrast generally accepted guidelines for specified groups and improved health and disease markers are shifting health care toward preventive strategies. At the same time, advances in food additives, nutraceuticals, functional, and medical foods are breaking down the traditional domains of health-related disciplines. This book aims to provide an overview on these processes, discusses arising problems, and provides an outlook on the future of personalized health care and the role of precision nutrition. It covers preliminary thoughts on what has been achieved and focusses on developments in the area of metabolic diseases, aging, and neurology. The book is intended as a primer in the field of precision nutrition and is aimed at researchers, clinicians, and students in health-related disciplines, who would like to get insights into current trends and developments in this area

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields. Provides coverage of digestion, human physiology and the enzyme-microbiome linkage Covers indigestion problems, including gut dysbiosis and its role in chronic disease Addresses traditional and conventional ethic foods Discusses digestive enzymes, as well as digestive drugs, enzymes, nutraceuticals and novel formulations

Gain the knowledge and skills you need to care for older adults in Canada! Ebersole and Hess' Gerontological Nursing & Healthy Aging in Canada, 3rd Edition uses a wellness-based, holistic approach to older adult care from a distinctly Canadian perspective. Designed to promote healthy aging regardless of the patient's situation or disorder, this book provides best-practice guidelines to help you identify potential problems, address complications, and alleviate discomfort. An Evolve website includes new Next Generation NCLEX®-style case studies and PN competencies case studies to enhance your skills in clinical judgement. Written by a team of gerontological nursing experts led by Veronique Boscart, this concise guide covers health care in the context of the cultural and socio-economic issues unique to Canada. - Core competencies identified by the CGNA are integrated throughout the book, reinforcing the standards of the Canadian Gerontological Nursing Association. - Assessment guidelines and tools are featured in tables, boxes, and forms, including the latest scales and guidelines for proper health assessment. - Focus on health and wellness highlights all aspects of the aging process. - Attention to age, cultural, and gender differences helps you care for different population groups. - Evidence-informed Practice boxes summarize research findings and identify those practices with unknown, ineffective, or harmful effects, and examine topics such as culturally safe health initiatives for Indigenous Peoples, lifelong learning and its effects on the wellbeing of older adults, challenges in home care and long-term care homes, and improving outcomes and improving outcomes for seniors living with a stroke or dementia. - Activities and discussion questions at the end of every chapter help you understand the material and apply concepts in clinical situations.

This book illustrates the recent advancements in the role of functional foods in preventing age-related disorders. It correlates age-related diseases and the effect of dietary compounds from different functional foods, herbs, and nutraceuticals. Notably, the book describes unique nutrition problems in many chronic diseases such as bone disease, cardiovascular disorders, brain disorders, immune disorders, and cancers. The book also discusses the use of functional foods for controlling osteoporosis, improving bone strength, maintaining dental health, controlling obesity, gut health, and maintaining immune function using functional ingredients such as probiotics and prebiotics. Further, it presents the state of the art of aging and nutrigenomics research and the molecular mechanisms underlying the beneficial effects of bioactive nutrients on major aging-related disorders. Finally, the book embodies the latest findings and the mechanisms of actions of functional foods in aging and degenerative diseases and their beneficial uses in the aged population. ​

Plant Bioactives as Natural Panacea Against Age-induced Diseases: Nutraceuticals and Functional Lead Compounds for Drug Development presents comprehensive information on the complications of aging and the bioactive phytochemicals that in specific herbal formulations, including beverages, can mitigate them. The book extensively describes the current information on the role of plant bioactive components in delaying or preventing the aging process and associated complications, while also covering different strategies and scientific evidence of possible synergistic effects of these studies, enabling the formulation of more effective natural drugs to intervene in aging and associated events. Chapters cover the broad areas of plant bioactive compounds in promoting healthy aging and longevity, including balancing glucose homeostasis, in cognitive impairments, age-related diseases, food trends and the anti-aging diet in Asia and other regions, as well as the social and economic impact of dietary patterns in aging interventions. Written by a team of global experts. - Describes plant bioactives for specific age disorders - Focuses on the discovery of new herbal origin drugs and potential druggable targets for the treatment of chronic diseases of world importance - Includes cutting-edge research information on cell senescence during aging and assesses the plant bioactive compounds

The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development. This new volume discusses the nutritional and health benefits of functional foods. The volume first looks at the functional activities of plants and their derivatives, discussing microgreens as functional foods as well as functional foods for certain populations, including those involved in sports and the elderly. The volume includes chapters on antiviral activities of functional foods for first helping to reduce the risk of contracting COVID-19 as well as combating the disease once contracted. Several chapters detail the beneficial antidiabetic activities of plants, looking particularly at mushrooms and guava. Probiotics as functional foods for human health is investigated as well, discussing the role of probiotics in gut microflora, probiotics as dietary supplements, various extraction methods, and more. Finally, the volume addresses the quality aspects of functional foods, providing an overview of foodborne pathogens and food-related microorganisms. This volume will aid experts working in food science and technology, agricultural science, food safety, and Ayurveda around the world. It will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields.

Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.

The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical information on how to deal with the range of probiotic healt

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,