Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully

520 Pages·2019·19.812 MB·English

by  Jacqueline B. Marcus

AGING, NUTRITION AND TASTE
AGING, NUTRITION AND
TASTE
Nutrition, Food Science and Culinary
Perspectives for Aging Tastefully
J B. M , MS, RDN, LDN, CNS, FADA, FAND
ACQUELINE ARCUS
JacquelineB.MarcusandAssociates,HighlandPark,IL,UnitedStates
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Acknowledgments
This book represents 20 plus years of my involvement in the field of taste and aging and of translating chemo-
sensory research into nutritional andpractical waysof feeding theaging bothhealthfully and satisfactorily.
There are many people and organizations that have been instrumental in this pursuit. These include Catherine
Broihier, RD, MS, who helped support my countless national and international speaking engagements and writ-
ing projects; the Institute of Food Technology and the World of Food Ingredients that showcased my writing; and the
Academy of Nutrition and Dietetics and the International Association of Culinary Professionals that both featured my
speakingand writing.
As with Culinary Nutrition: The Science and Practice of Healthy Cooking (Elsevier, 2014), I want to once
again thank my intrepid editor Nancy Maragioglio who spearheaded this undertaking as well as this text, Aging,
Nutrition and Taste:Nutrition, Food Science and Culinary Perspectives for Aging Tastefully.
Chef Golda Ewalt, MS, RDN, LDN, CEC, was instrumental in expert recipe testing and preparing the finished
dishes for photography. Photography/Stylist Grace Natoli Sheldon was indispensible once again for her excep-
tionalphotography,as in Culinary Nutrition: The Science and Practice ofHealthyCooking (Elsevier, 2014).
Also,throughout the writing of this textbook, my family has been insurmountable in their backing of my drive
and determination in nutrition, food science and the culinary arts. My husband, Harvey, and my children,
Meredith, Morgan and Mason, have endlessly supported my ongoing quest to help the science behind food and
nutrition come alive through healthful, memorable and tasteful beverages and foods. They have been my truest
tests and the keenest results of the impact of taste andflavorenhancement throughout thelifecycle.
Jacqueline B. Marcus
Spring, 2019
ix
Overview—The Aging and Taste Revolution
Photo:ForksandPlates.r2019GraceNatoliSheldon.Reprintedwithpermission.
PearlofWisdom:Idon’tliketoeatplainfoodsanymore—suchasplainfish.Ilikeveryflavorfulfoodswithaccompaniments,like
sauces.(cid:1)M.W.
INTRODUCTION
The world is aging exponentially. People around the globe are living longer and in some instances, they are
living healthier. While this aging phenomenon is considered as a “crowning achievement” of the last century, it
isalsosometimes considered as a “significant challenge.”
This is because living longer may not ensure living better, it may not always be healthful, nor physiologically
or psychologically “tasteful.” In fact, living longer may actually be “tasteless” for a significant portion of the
agingpopulation.The reasons arelikelymultifactorial, as one will learnthroughout thistext.
Different countries are aging at different rates due to such factors as access to healthy beverages and foods,
chronic disabilities, diseases, education, gender, healthcare costs, injuries, race, socioeconomic influences and
many others. Loss or decline in the chemosensations of taste and smell may also be contributing factors, and in
someinstances, atthe root of tastelessnessin the aging.
WHAT IS AGING
Simplespeaking, aging is the process of becoming older. Rather than the notion that aging is 50 years or older,
from themoments that humans enter this world, everyone ages.
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OVERVIEW—THEAGINGANDTASTEREVOLUTION
Though everyone ages, the aging process is genetically determined and environmentally regulated. While
therearesomeexceptionstothisnorm,therateatwhichtheagingprocessoccursmaybemodulatedbysuchfac-
tors as activity, diet, environmental considerations, health issuesand other influencers.
WHAT IS TASTE?
Taste is the perception that results from the stimulation of a gustatory nerve from the oral cavity to the gusta-
tory cortex of the brain where it is established. Taste is also inextricably linked with the sense of smell that also
declineswith aging andmight beat the heart of decreased taste perception.
Humans are born with a certain number of taste cells at birth that generally decline over the years. In great
part, taste determines food and beverages preferences throughout the lifecycle. This factor may be as important
to those who areaging as it isto infants, since it isone ofthe cornerstones of health andwell-being.
WHY FOCUS ON AGING?
Declining taste and smell are major reasons why aging people lose their interest in foods and beverages.
Declining taste and smell may translate into poor diets andcontribute to chronic conditions and/or diseases.
Decline in taste generally occurs in people over 50 years of age; however, taste and smell loss may occur even
sooner. The phenomenon of global and US aging is exponentially increasing, as addressed in Chapter 1, Global
and US Aging, and taste and smell disorders maybe parallelin growth.
WHY FOCUS ON TASTE?
By improving taste, people who are aging may show increased interest in foods and beverages, thus improv-
ing their dietary intakes and reducing their health risks. By ignoring taste, aging people may make poor food
and beverages choices that may contribute to poor health and ill feeling. Quality of life may also suffer and
healthcare costs may soar.
WHY DOES TASTE CHANGE IN AGING PEOPLE?
Compared to the decreases in other body cells and systems, loss or decline in the cells that determine taste
and smell is a normal occurrence in the aging process. People may not be aware of the subtle changes in taste
and smell as opposed to other sensory changes, such as vision or hearing loss. The exception may be the start of
a new medication with change-of-taste side effects, such as when a person detects a bitter taste that dissipates
when medication iscompleted.
WHATARE THE CONCERNS OF TASTE CHANGES IN THE AGING?
Since taste and smell changes may go unnoticed or overlooked, they are important to address with healthcare
providers that may include nutrition professionals such as Registered Dietitians/Nutritionists. /. Changes in
taste and/or smell may provoke higher fat, sodium or sugar intake to make foods and/or beverages “taste bet-
ter,” that may contribute to conditions such ascardiovasculardisease,hypertension, diabetes andothers.
WHAT CAN RESOLVE TASTE CHANGES IN THE AGING?
The purpose of this book is to inform and educate all parties who are involved with aging people and to pro-
vide tasteful solutions for chemosensory changes that are associated with aging. Some simple strategies in food
selection, preparation and presentation may offer some surprising and welcome options and improve dietary
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OVERVIEW—THEAGINGANDTASTEREVOLUTION
intake and health status. Instead of viewing the aging process as a bleak ending to life, the ideas in this book are
celebratory, caring and progressive and focus on the possibilities for eating enhancement, enjoyment and recov-
ered energy.
NUTRITION, FOOD SCIENCE AND CULINARY PERSPECTIVES FOR AGING
TASTEFULLY
This book is similar to Culinary Nutrition: The Science and Practice of Healthy Cooking (Elsevier, 2014) in that is
uses a three-prong approach to taste and aging: nutrition, food science and the culinary arts. This is because the
food science behind nutrition also has culinary roots. The acts of eating and drinking have both science and art
implications, so the three disciplines of nutrition, food science and the culinary arts should be viewed in an inter-
disciplinary manner.
For example, if a person does not perceive a plated arrangement of food as appealing, he or she may not con-
sume it. This is significant since food is not nutritious unless it is consumed, nor can it contribute to good health
and well-being. Furthermore, this is why the recommendations provided in Chapter 9, Culinary Considerations
for theAging, are socritical for approachabilityand satisfaction.
CHAPTER SUMMARIES THATADDRESS NUTRITION, FOOD SCIENCE AND
CULINARY PERSPECTIVES AND AGING
NUTRITION AND AGING
Nutrition and the aging process are covered in Chapter 1, Global and US Aging,Chapter 2, Nutritional and
Physical Concerns in Aging,Chapter 8, Meeting Nutritional and Disease-Specific Needs of Aging and Chapter 12,
Prime Time Resources for Aging, Taste and Health, with guidelines that are driven by the nutritional and physi-
cal needs of theaging.
Highlights of Chapters 1, 2, 8 and 12:
(cid:129) Comprise the 2015US Dietary Guidelines with general and specificrecommendations for theaging.
(cid:129) Feature solutionsfor eating issueswith easy-to-incorporate foods/beverages that meet specificnutrient
requirements and targets recommendations for nutrient-related conditionsand disease states.
(cid:129) Focuson phytonutrients and incorporates nutraceuticals (ifand where needed) and their roles in healthy diets
for theaging.
FOOD SCIENCE AND AGING
Food science awareness and roles that address chemosensory decline in the aging and parallel conditions and
disease states are discussed in Chapter 3, The Senses, Chemosensory Changes and Aging, Chapter 4, A Taste
Primer,Chapter 5, A Smell Primer, Chapter 6, Flavor Enhancement Ingredients and Chapter 7, Flavor
EnhancementTechniques.
Highlights of Chapters 3 to 7
(cid:129) Comprise practicalresearch andapplications on taste andsmell:informs about thebasic tastes of sweet, sour,
salty andumami for aging diets, dietary fats as their own taste and textureandproducts that address
acceptance or rejection offoods and beveragesby the aging based ontaste and smell.
(cid:129) Feature productsthat aredesigned for agingdiets with their physiological functions, includingthosethat are
or contain substances with antioxidant-rich ingredients (for immunity); glucosamine and chondroitin (for
joint/mobility); betaglucans (for heart/circulatory health); higher-fiber, higher protein (for muscle
maintenance); lactose-free,nondairycalcium sources (for bone health);reduced-acidity, omega 3-fattyacids
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OVERVIEW—THEAGINGANDTASTEREVOLUTION
and B vitamins (for cognition); rich in vitaminAand lutein (for vision);andvitaminC (for immunity) and
others.
(cid:129) Focus onbrain(cid:1)gut connections and emotional and physical satiety that interact with chemosensations and
food and beverage intakes.
CULINARY PERSPECTIVES AND AGING
Culinary perspectives that include instructions and applications with recipes, menus, tips and techniques for
healthful and sensory-appealing foods and beverages and are featured in Chapter 7, Flavor Enhancement
Techniques, Chapter 9, Culinary Considerations for the Aging, Chapter 10, Menus and Recipes That Appeal to
Aging Palates, andChapter 11, Cooking Aids,Tableware Tips and Dining Advice.
Highlights of Chapters 7, 9, 10 and 11
(cid:129) Comprise creative dining programs, menus andrecipesthat are designed for the aging in avariety ofsettings,
including those who age athome.
(cid:129) Featureunique tips and techniquesdesigned for compromised mobility andfunctionality, diminished
eyesight, taste and smell andreduced functionalityof the gastrointestinalandother organ systems.
(cid:129) Focus onchewing and swallowing issues, familiarfoods andbeverages, flavor enhancement, moist cooking
techniques, smaller portions andother age-appropriate considerations.
CHAPTER SUMMARIES
Chapter 1: Global and US Aging
Summary: To imperatively stress the importance of the growing demographic of aging people in the United States in
relation to other population groups and the need for individual and collective attention to their exponentially expanding
needs
Chapter 2: Nutritional and Physical Concerns in Aging
Summary: To specifically identify the uniqueness of nutritional and physical concerns during aging and the emotional,
nutritional and physicalstresseson individuals, their care providers,familyand friends and healthcare
Chapter 3: The Senses, Chemosensory Changes and Aging
Summary: To resourcefully explore the sensations of sight, smell, taste, sound and touch during the aging process, with
particular attention to the chemosensory changes of taste andsmelland their long-range implications
Chapter 4: ATaste Primer
Summary: To expressly examine the sense of taste in the aging, how this sense interacts with the sense of smell and what
may bedoneto compensate for decreased overall taste orspecifictaste losses in the aging
Chapter 5: A Smell Primer
Summary: To explicitly investigate the sense of smell, how this sense interacts with the sense of taste and what can be
done to compensate for decreasedsense of smell orspecificsmelllosses inthe aging
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OVERVIEW—THEAGINGANDTASTEREVOLUTION
Chapter 6: Flavor Enhancement Ingredients
Summary: To uniquely examine flavor enhancement ingredients specifically designed for the aging from common, every-
day foods and beveragesto novel manufactured products
Chapter 7: Flavor Enhancement Techniques
Summary: To principally examine flavor enhancement techniques that are specifically designed for the aging that may be
self-implemented or employed by food healthcare providers or food service personnel and determine their use for improving
nutrition andwell-being.
Chapter 8: Meeting Nutritional and Disease-Specific Needs of Aging
Summary: To distinctively connect specific nutritional needs, conditions and disease states in the aging with foods, bev-
erages, supplements and support systems that may meet nutrient deficiencies, dietary guidelines, drug interactions, ethnic
preferences and other specialized requirements
Chapter 9: Culinary Considerations for the Aging
Summary: To tangibly comprehend cooking and baking techniques that will be more desirable and palatable for aging
palates, contribute to food and beverage appeal, ingestion and ongoing attraction and be easy to prepare, economical, memo-
rable, recognizable and simplistic
Chapter 10, Menus and Recipes That Appeal to Aging Palates
Summary: To creatively assist in Chapter 8, Meeting Nutritional and Disease-Specific Needs of Aging, and
Chapter 9, Culinary Considerations for the Aging, relevant and useful for aging people, their care providers or food ser-
vice operators. Recipes cover Starters, Soups, Salads, Entre´es, Sides, Desserts, Beverages, Breakfasts and Finishing Touches
with information about leftovers and eating out. Each recipe contains tips such as basic tastes, featured ingredients, techni-
ques, substituteingredients, optional ingredients, recipe variations, nutritional analyses and nutrient modifications. Over 30
finisheddishesare captured in color photographs.
(cid:129) Starters: Little Appetizer Bites
(cid:129) Soups: Light andWholesome
(cid:129) Salads: Fiber andNutrient Rich
(cid:129) Entre´es: Animal andVegetable Options
(cid:129) Sides: SimpleVegetablesand Wholesome Grains
(cid:129) Desserts: Healthy and Memorable
(cid:129) Beverages: PracticalandFilling
(cid:129) Breakfasts: To Start the Dayor Anytime
(cid:129) Finishing Touches:Dressings, Marinades, Sauces and Relishes to Increase Palatability
(cid:129) Leftovers: Practical, Economical and Tasteful
(cid:129) Moving On:EatingOut/Carrying In
Chapter 11: Cooking Aids, Tableware Tips and Dining Advice
Summary: To collectively provide special attention to address the ease and pleasure of eating and drinking for the aging,
with unique tools, concepts and instructions designed for those who need dietary assistance due to behavioral or physical
compromises,especially chewing and swallowing,decreased eyesight, reducedmanualdexterity and/or otherdisabilities
Chapter 12: Prime Time Resources for Aging, Taste and Health
Summary: To comprehensibly provide additional resources, from government agencies and educational institutions and
other nonprofits to housewares and food and beverage manufacturers, for nourishing aging people enjoyably, healthfully and
safely, attendingto their healthcare and determining disabilityand end-of-life choices