國立高雄大學圖資館 |

Language: English

Back

Nutrition, food and diet in ageing a...

Kaur, Gurcharan.

Nutrition, food and diet in ageing and longevity

Record Type:	Electronic resources : Monograph/item
Title/Author:	Nutrition, food and diet in ageing and longevityedited by Suresh I. S. Rattan, Gurcharan Kaur.
other author:	Rattan, Suresh I. S.
Published:	Cham :Springer International Publishing :2021.
Description:	xv, 642 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	AgingNutritional aspects.
Online resource:	https://doi.org/10.1007/978-3-030-83017-5
ISBN:	9783030830175$q(electronic bk.)

Nutrition, food and diet in ageing and longevity
Nutrition, food and diet in ageing and longevity[electronic resource] /edited by Suresh I. S. Rattan, Gurcharan Kaur. - Cham :Springer International Publishing :2021. - xv, 642 p. :ill. (some col.), digital ;24 cm. - Healthy ageing and longevity,v.142199-9015 ;. - Healthy ageing and longevity ;v.1..

Dietary proteins: functions and health benefits -- Fats and oils in healthy ageing and longevity -- Micronutrients in ageing and longevity -- Prebiotics and probiotics in ageing and longevity -- Nutritional hormetins in ageing and longevity -- Nutritional regulation of ageing and longevity (Alexey Moskalev, Moscow Institute of Physics and Technology -- Animal- and plant-based food for health and longevity (AzzaSilotry Naik, Food BioSciences Department, Teagasc Food Research Centre.

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are".

ISBN: 9783030830175$q(electronic bk.)

Standard No.: 10.1007/978-3-030-83017-5doiSubjects--Topical Terms:

303096
Aging
--Nutritional aspects.

LC Class. No.: RA784

Dewey Class. No.: 612.67

Nutrition, food and diet in ageing and longevity
LDR:04028nmm a2200349 a 4500 001 609247
003 DE-He213
005 20211003170151.0
006 m d
007 cr nn 008maaau
008 220222s2021 sz s 0 eng d
020 $a 9783030830175$q(electronic bk.)
020 $a 9783030830168$q(paper)
024 7 $a 10.1007/978-3-030-83017-5 $2 doi
035 $a 978-3-030-83017-5
040 $a GP $c GP
041 0 $a eng
050 4 $a RA784
072 7 $a JFSP31 $2 bicssc
072 7 $a FAM005000 $2 bisacsh
072 7 $a JBSP4 $2 thema
072 7 $a JBSP3 $2 thema
082 0 4 $a 612.67 $2 23
090 $a RA784 $b .N976 2021
245 0 0 $a Nutrition, food and diet in ageing and longevity $h [electronic resource] / $c edited by Suresh I. S. Rattan, Gurcharan Kaur.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a xv, 642 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Healthy ageing and longevity, $x 2199-9015 ; $v v.14
505 0 $a Dietary proteins: functions and health benefits -- Fats and oils in healthy ageing and longevity -- Micronutrients in ageing and longevity -- Prebiotics and probiotics in ageing and longevity -- Nutritional hormetins in ageing and longevity -- Nutritional regulation of ageing and longevity (Alexey Moskalev, Moscow Institute of Physics and Technology -- Animal- and plant-based food for health and longevity (AzzaSilotry Naik, Food BioSciences Department, Teagasc Food Research Centre.
520 $a This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are".
650 0 $a Aging $x Nutritional aspects. $3 303096
650 0 $a Older people $x Nutrition. $3 250834
650 1 4 $a Aging. $3 188869
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Geriatrics/Gerontology. $3 274236
650 2 4 $a Geriatric Care. $3 760629
650 2 4 $a Employee Health and Wellbeing. $3 779338
700 1 $a Rattan, Suresh I. S. $3 276093
700 1 $a Kaur, Gurcharan. $3 906776
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
830 0 $a Healthy ageing and longevity ; $v v.1. $3 696290
856 4 0 $u https://doi.org/10.1007/978-3-030-83017-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)