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Nutrition For The Elderly

By pinky, 29 June, 2010, No Comment

Copyright Infringement Not Intended. This video is for entertainment purposes only.

Healthy eating and nutrition for the elderly is greatly impacted by several factors, one of them being a change in body composition.  During the later years in life, the body will lose bone and muscle and gain fat because the hormones aren’t very active anymore.

There are many factors which hinder an elderly person’s health.  The information below will help you to lead a healthy life – no matter how old you may be.

Water

Water in the body decreases with age, so many older folks will become dehydrated very easily.  Sometimes
they won’t feel thirsty, while other times it’s too much work to pour a glass a water.  With this in mind, it’s recommended that they drink at least 1 ounce of water for every 2.2 pounds of weight.

Protein

At this stage in life, protein is very important. Protein is needed to support a healthy immune system and prevent the wasting of muscle.  Since energy needs are less, older folks should eat high quality protein such as eggs, lean meats, poulty, and fish.

Carbs and fiber

Carbohydrates are the main source of energy for the entire body.  You can find carbs in bread, cereals, pasta, and other grain products.  A diet that’s high in fiber and water will help to  prevent constipation as well.

Fat

Fat intake for the elderly should be limited, not eliminated.  You can limit fat by choosing lean meats, low fat dairy products, and food preperation methods that don’t include frying.

Iron

For the elderly, iron deficiency can be seen with those who aren’t eating much.  Good sources for iron include lean red meats or breakfast cereals.

Zinc

Zinc intake is normally limited with the elderly, and to make matters worse, it’s not absorbed very well either.  Meat, poultry, and fish should be a part of your diet to help you meet the requirements for zinc.

Calcium

Calcium is one ingredient that most elderly folks simply aren’t getting enough of.  Most believe that milk upsets their stomach, and therefore they will avoid it.  They should be getting around 1,500 mg of calcium a day, and nonfat powdered milk can be used in recipes as a substitute for milk.  Other foods such as yogurt, low fat cheese, and broccoli can also help you meet the requirements for calcium.

Vitamin B12

In order to absorb the benefits of B12, the intrinsic factor must be produced by the stomach.  Most elderly people suffer from a deficiency in B12 because they have a condition known as atrophic gastritis.  This condition causes inflammation of the stomach, bacterial overgrowth, and the intrinsic factor. Without the intrinsic factor, this vitamin can be absorbed.

Each one of the above nutrients are needed to keep an aged body in good health.  Elderly individuals should try to stay active and strive for a well balanced diet.  Even though the aged body isn’t the same as it used to be, proper care and the right nutrients can help the elderly enjoy a healthy and long life.

Tea: Origins, Flavors and Health Benefits

By pinky, 17 June, 2010, No Comment
Camellia sinensis plant, with cross-section of...
Image via Wikipedia

How many times do we just want to drink tea after a heavy meal, but are then bombarded with all the various tea flavours that we get lost. This article answers that need.

What you should always remember is that there are only four types of tea.
1) Black tea
2) Green tea
3) White tea
4) Oolong tea

All these are made from the leaves of the Camellia sinensis, also known as the tea plant. Other herbal infusions such as chamomile tea, ginger tea or red tea made of rooibos leaves are disqualified as types of tea since the tea plant is not involved in their making. The difference between the four tea variations lies in the process of making them. In addition, each type of tea has another flavor and various health benefits.

1) Black Tea
The strong flavored burnt Sienna colored hot beverage is the most popular type of tea in the West. Either served with a squeeze of lemon or added milk and a cube of sugar, the cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made of heavily oxidized Camellia sinensis leaves. When served plain, it contains no calories, carbohydrates, or fats. A cup of black tea contains more caffeine than any other types of tea but less than in any cup of coffee.

2) Green Tea
The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been proven that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be helpful in variety of other conditions and illnesses. The green tea is lightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the green tea variants taste a bit bitter, it should be brewed in lower temperature than the boiling point.

3) White Tea
White tea is rarer and more expensive than the other types of teas mentioned above. Originated in the Fujian province of china, the white tea is made of young Camellia sinensis leaves, which go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested while the buds are still covered by white hair, it is called white tea. White tea has the most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidant that help prevent cancer.

4) Oolong Tea
The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, got its name after its long, dark distinguished leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying of the Camellia sinensis leaves, light oxidization, cooling and drying processes. The result is a lighter flavor than the popular black tea and stronger than the delicate green tea.

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Nutraceutical Industry and Sports Nutrition

By pinky, 2 June, 2010, 2 Comments

The role of food in total health care is not something new to mankind. The use of food to maintain man’s health is as natural as day and night. More than 2,000 years ago, Hippocrates, considered as the father of medicine, said, “Let food be your medicine and medicine be your food.” It is this principle that eventually led to the explosion of the nutraceutical industry.

The nutraceutical industry is concerned with nutraceuticals, that is, “ food or part of a food that offers medical and/or health benefits including prevention or treatment of disease.”

All therapeutic areas such as anti arthritic, cold and cough, pain killers, digestion, sleeping disorders, blood pressure, cholesterol, prevention of certain cancers, osteoporosis, depression and diabetes are covered by nutraceuticals.

Products range from herbal dietary supplements, actual food components in dosage form such as capsules or tablets to beverages fortified with vitamins and genetically engineered designer foods, functional foods, processed foods such as cereal, soup and beverages.

Functional foods, the most popular term among consumers are modifieds food or food ingredients that may provide a health benefit beyond the traditional nutrients it contains.

Nutraceuticals is widely popular in the US, Canada, Japan, and Europe and has garnered $80 billion dollars in revenues. The demand for nutraceuticals has been growing worldwide due to consumer awareness of the links of diet and disease, aging population, rising health care cost and innovations in food technology and nutrition.

Sports and Food

In the last decade, sports and fitness nutrition has emerged as one large distinct category in the nutraceutical industry. Three main products contributed to the market’s dramatic 2004 growth:

•    low carbohydrate products – which grew by as much as 154%

•    sports energy beverages – which grew by 18%;

•    sports supplements – which grew by 6%.

Now, the $2 billion-worth sports nutrition industry has moved away from the plain-tasting protein powders into a bigger pool of choices for customers. Available in almost any drug stores or supermarkets are energy bars, meal replacement products, protein powders, individual items (e.g., creatine, L-carnitine), amino acids, herbs, prohormones (hormone precursors); vitamins; minerals; and combination products. Because of this the sports nutrition nutraceutical industry is considered a ‘niche’ market and an offshoot of the mainstream food industry.

Competition factors for the Sports Nutrition Market Product/brand differentiationBecause of greater saturation and competition in the marketplace sports nutrition products look alike and sound the same. Maintaining a brand that stands apart from the rest is difficult but a thing to strive for. Research-substantiated claims.Consumers’ ability to make intelligent choices should never be underestimated. People place more faith endorsements by university professors and doctors and claims backed by independent research than by endorsements by celebrities.

Core products and strategies

A good strategy now is to focus development of core products or integrating with large food and pharmaceutical concerns (e.g., Powerbar, BalanceBar).

E-commerce

For small companies that cannot or will not rely on strong distribution relationships, e-commerce is an increasingly attractive option.

Basis for marketing strategy

The factors for competition stated above have been gleaned from researches of what consumers are willing to pay for. Overall, customers want:

Something New

Retailers and consumers clamor for “new,” whether it means new forms of delivery (gels, effervescent tablets, functional beverages), new applications of or combinations with existing products, or all-natural sports nutrition products that are free of artificial ingredients and solvents.

Excellent Tasting All-natural products

Consumers are also looking for products that taste good and are easy to take. Taste is a major feature that can either make or break a product. The hunt is on for manufacturers to come up with better and new flavors.

High quality and safe products

Regulatory agencies exist to protect the consumers. It is the responsibility of product manufacturers to undertake sound research and prove the efficacy and safety of their nutraceutical products. Products that are based on false or misleading marketing should be and are banned and condemned.

Through product sales and advances in research and development, the Sports Nutrition Nutraceutical Industry is now validating what was proven, early on, by the fitness and nutrition pioneers — sports nutrition products provide easier access to a healthier way of performing and living.

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Food Dehydrators

By pinky, 27 February, 2010, 2 Comments

Making dried fruit and fruit leathers isn’t hard and it doesn’t have to be expensive either. While some food processors and juicers can get really pricey, a dehydrator isn’t going to cost that much and it’s a lifesaver to have fruit leathers, dried fruit or fruit jerky on hand when you can’t get out to the store for fresh food.

When buying a dehydrator, some things to consider are the materials and construction used to manufacture the product, the size, heating elements, fans and guarantees. Make sure you have room for the dehydrator in the space you have planned for it. Choose one that’s multi-purpose, with multiple trays and special trays for fruits and herbs. A side-mounted or horizontal fan is best when choosing a food dehydrator.

Here are some food dehydrators to consider. But do a little research to find just the right one for you!

Nesco American Harvest – A very inexpensive food dehydrator with five trays that don’t have to be rotated. Price is $40-$55.

Excalibur Dehydrator – Has over 12 square feet of drying space. Comes with 9 free sheets and has a horizontal fan for maximum drying efficiency. Fast drying times, no tray rotation needed and fast cleanup. Price approximately $200-$220.

L’Equip Dehydrators – Comes with special mesh for drying sheets, plus special sheets for making fruit leathers and fruit roll-ups. Has a compact design and good, uniform drying. Price is around $150.

TSM Commerical Dehydrator – When you’re really serious about drying foods! Comes with 12 racks, 1600 watts of power, dual 6” fans for strong air flow. Can dry 15-18 pounds of jerky. Priced at $650 and up.

And don’t forget a food slicer for all that fruit drying! The Chef’s Choice 645 food slicer has a powerful 130 watt geared condenser motor for smooth, quiet, fast operation. A large 7″ nonstick stainless steel slicer blade cuts fruit & vegetables. Micrometer control dial selects slices from deli-thin to 9/16″ thick.

Great Foods That Pass Through The Body Quickly

By pinky, 25 February, 2010, No Comment

There are certain types of foods that are eliminated by the body quicker than others. These are unprocessed foods containing adequate fiber in foods such as fresh fruits, fresh vegetables, and whole grains. If these types of food would be consumed more, bodily conditions of diseases, constipation and other bowel complications would be avoided.

When foods types like beans, peas, green vegetables, fresh fruits of all types, whole grain breads, and cereals are eaten, an easily managed mass of residue is easily passed through the intestines. The time frame of 72 hours or less is normal for the remains of the consumed foods to pass through the bowels with elimination of four to six hours for extremely healthy people. This short time span is easier on the gastrointestinal tract than the consumption of white flour and sugar foods that are low fiber residue.

The body becomes more active and alert when the body does not consume food for a period of time. It is believed that three hours or more is adequate between meals before another meal should be eaten. Of course, this varies on the type of meal that is eaten, what types of food, and how much is eaten.

It is also a natural tendency of the human body to rest while it is digesting food: ten minutes before consuming a meal and half-an-hour after consuming the meal is thought to be the most beneficial. The largest meal of the day should be eaten around noon as the body’s physiological capacities are at their peak during this time. This would be a problem in today’s world as after the meal, lying down for about half-an-hour may present a problem. So, many individuals eat their largest meal after work or at the end of the day when they can relax.