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Books > Medicine > Clinical & internal medicine > Geriatric medicine
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Nutrition, Food and Diet in Ageing and Longevity (Hardcover, 1st ed. 2021)
Loot Price: R4,630
Discovery Miles 46 300
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Nutrition, Food and Diet in Ageing and Longevity (Hardcover, 1st ed. 2021)
Series: Healthy Ageing and Longevity, 14
Expected to ship within 12 - 17 working days
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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".
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