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Nutritional Intervention in the Aging Process

  • Book
  • © 1984

Overview

Editors:
  1. H. James Armbrecht

    1. GRECC, St. Louis VA Medical Center, St. Louis University School of Medicine, St. Louis, USA

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  2. John M. Prendergast

    1. GRECC, St. Louis VA Medical Center, St. Louis University School of Medicine, St. Louis, USA

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  3. Rodney M. Coe

    1. GRECC, St. Louis VA Medical Center, and Department of Community Medicine, St. Louis University School of Medicine, St. Louis, USA

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Effect of Aging on Nutrition

    1. Front Matter

      Pages 1-1
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    2. Sociologic Factors that Influence Nutritional Status in the Elderly

      • Rodney M. Coe, Douglas K. Miller
      Pages 3-12

    3. Age-related Changes in Taste and Smell that Affect Nutritional Adequacy

      • Carol J. Dye
      Pages 13-25

    4. Impact of Aging on Protein Metabolism

      • Vernon R. Young
      Pages 27-47

    5. Atherosclerosis and Plasma Lipid Transport with Aging

      • Gustav Schonfeld
      Pages 49-68

    6. Changes in Calcium and Vitamin D Metabolism with Age

      • H. James Armbrecht
      Pages 69-83

  3. Effect of Nutrition on Aging—Length of Life

    1. Front Matter

      Pages 85-85
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    2. Dietary Restriction and Metabolism and Disease

      • Edward J. Masoro
      Pages 87-94

    3. Dietary Restriction and Biologic Variables

      • Charles H. Barrows Jr., Gertrude C. Kokkonen
      Pages 95-110

    4. Aging in the Food-restricted Rat: Body Temperature, Receptor Function, and Morphologic Changes in the Brain

      • Christopher D. West, Ladislav Volicer, Deborah W. Vaughan
      Pages 111-137

    5. Dietary Antioxidants, Membrane Lipids, and Aging

      • Grace Y. Sun, Albert Y. Sun
      Pages 139-158

    6. Membrane Changes Associated with Alcohol Use and Aging: Possibilities for Nutritional Intervention

      • W. Gibson Wood, R. Strong
      Pages 159-179

  4. Effect of Nutrition on Aging—Functional Ability

    1. Front Matter

      Pages 181-181
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    2. Calcium Supplementation and Osteoporosis

      • Louis V. Avioli
      Pages 183-189

    3. Carbohydrate Metabolism and Diabetes in the Aged

      • Alan B. Silverberg
      Pages 191-208

    4. Nutritional Intervention During Immunologic Aging: Past and Present

      • S. Jill James, Takashi Makinodan
      Pages 209-227

    5. Effects of Nutritional Factors on Memory Function

      • Arthur Cherkin
      Pages 229-249

    6. Modifying the Effects of Environmental Chemicals by Dietary Manipulations: A Search for Hemeprotein Peroxidase Inhibitors

      • Bernard B. Davis, Terry V. Zenser
      Pages 251-266

  5. Nutrition and Aging—Evaluation and Management

    1. Front Matter

      Pages 267-267
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Keywords

About this book

There has been much popular and scientific interest in the fields of nu­ trition and aging in recent years. As the importance of proper nutrition in children and young adults becomes more fully understood, it is natural to wonder if proper nutrition could playa similar role in later life. Recent research has indicated that nutrition can potentially intervene in the ag­ ing process in at least two ways. First, studies in animals and humans have shown that nutrition can be used to improve functional status, which, in turn, is related to perceived quality of life. Second, nutritional manipu­ lation has been used to extend maximal life span in laboratory animals. How these interesting findings apply to the human situation remains to be explored. The purpose of this book is twofold. The first is to present recent ad­ vances in our basic knowledge of how nutrition and aging interact with each other. The second is to discuss some applications of this knowledge to the care of the elderly patient. The interaction between aging and nutrition is complex because each may act on the other in either a synergistic or antagonistic fashion. Aging may alter the nutritional status of the elderly by affecting the way nu­ trients are absorbed and utilized by the body. Aging may also influence food intake and, therefore, nutritional status by decreasing the palatabil­ ity of food. The environment of the elderly may change so they are less likely to eat well-balanced meals.

Editors and Affiliations

  • GRECC, St. Louis VA Medical Center, St. Louis University School of Medicine, St. Louis, USA

    H. James Armbrecht, John M. Prendergast

  • GRECC, St. Louis VA Medical Center, and Department of Community Medicine, St. Louis University School of Medicine, St. Louis, USA

    Rodney M. Coe

Bibliographic Information

  • Book Title: Nutritional Intervention in the Aging Process

  • Editors: H. James Armbrecht, John M. Prendergast, Rodney M. Coe

  • DOI: https://doi.org/10.1007/978-1-4612-5272-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag New York, Inc. 1984

  • Softcover ISBN: 978-1-4612-9765-9Published: 14 October 2011

  • eBook ISBN: 978-1-4612-5272-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: 343

  • Topics: Metabolic Diseases, Human Physiology

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