The general plan of this volume, Nutritional Approaches to Aging Research is for each chapter to present first a reasonably succinct state-of-the-art appraisal of present knowledge in the particular field or problem covered. This will vary considerable depending on the subject matter. Following this, each chapter will focus on the problems and pitfalls, both conceptual and technological, of work in the particular field and, no less important, present some of the opportunities and implications of work in that particular area.

This insightful volume is a response to the growing evidence of malnutrition in the elderly arising from such factors as difficulty in ambulation, limited financial resources, gastrointestinal disorders, medications that interfere with nutrient utilization, and limited psychological support. Nutrition and Aging offers a full appraisal of these and other impediments to good nutrition and defines the role of nutrition in both the aging process and the degenerative diseases that afflict the elderly. In-depth analysis shows how the aging process is affected by such dietary factors as vitamins, omega-3 fatty acids, protein, trace elements, and alcohol. Related topics include the effect of nutrition on immunity, hepatitic drug metabolism, the heart, cancer, and anemia.

First multi-year cumulation covers six years: 1965-70.

The general plan of this volume, Nutritional Approaches to Aging Research is for each chapter to present first a reasonably succinct state-of-the-art appraisal of present knowledge in the particular field or problem covered. This will vary considerable depending on the subject matter. Following this, each chapter will focus on the problems and pitfalls, both conceptual and technological, of work in the particular field and, no less important, present some of the opportunities and implications of work in that particular area.

Nutrition and Aging is a collection of papers presented at the Fifth Bristol-Myers Symposium on Nutrition Research, held in Boston, Massachusetts from October 31 to November 1, 1985. Contributors discuss the significant influence of nutrition on aging, and specifically the role of nutrition in preventing and limiting the physical, mental, and emotional problems associated with the aging process. This book reviews findings that include the effects of the aging process on the body's physiological functions and the effects of nutrient intake on organ function. Consideration is also given to the g ...

The proportion of the population over 65 years of age is increasing steadily in most industrialized countries. In the United States the proportion of elderly people has risen from four percent in 1900 to 11 % in 1978, and is projected to be 14% by the year 2000. The occurrence of debilitating chronic diseases in the elderly increases with each additional year. These diseases, along with the natural loss of tissue function that occurs throughout adult life, impose a heavy burden on the health care system. Nutri tion plays an important etiologic role in many of these degenerative changes. Conse quently, the aging segment of the population presents a challenge to the nutrition scientist, who should be able to recommend optimal intakes of nutrients to minimize the functional losses associated with aging and to optimize the health of those already elderly. This sixth volume in the series Human Nutrition: A Comprehensive Treatise provides a conspectus of the various interactions of nutrition with the aging process and a comprehensive survey of current knowledge of the amounts of individual nutrients needed by the elderly. The volume begins with a general survey of the multifaceted relationship of nutrition to aging, followed by four chapters on how nutrition can affect age-related changes in selected body functions. The next six chapters cover the avail able evidence regarding the needs of the elderly for dietary energy, protein, calcium, trace elements, vitamins, and fiber.