Nutrition for the prime of life

As the "baby boom generation" enters middle age, lifestyle becomes of greater significance in maintaining or improving health. Younger adults may choose to exist on a regimen of minimal exercise and a diet high in fat and sodium and low in fruits and vegetables without apparent ill effects; however, over a period of years, such dietary habits may lead to chronic health problems. Although older Americans are becoming aware of the relationship between nutrition and health, the basic principles of a healthful diet and the essentials of sound nutrition practice must be readily accessible.

In Nutrition for the Prime of Life, Drs. Hugh McDonald and Frances Sapone, educators in basic and clinical nutrition, introduce vital information on the merits of a nutrient-rich diet with less fat, cholesterol, and sodium for people over 45 years of age. Contending with a surprising lack of resources about the nutritional needs of this population, the authors elaborate on a number of issues, such as changes in nutrient intake, digestion, and metabolism; the role of fiber and water as they affect the digestive tract; the relationship between nutrition and dental health; the impact of nutritional intervention on diseases (e.g., atherosclerosis, high blood pressure, and arthritis); and the benefits of weight control and physical exercise.

The authors skillfully cut through the myths and mysteries of the functions of various nutrients in clear, nontechnical language. In addition, the book features a helpful glossary of terms in biochemistry and nutritional medicine along with an extensive appendix of tables and charts from the American Heart Association, the National Cholesterol Education Program, and the U.S. Departments of Agriculture and Health and Human Services as an effective means of determining specific daily optimal intake. Nutrition for the Prime of Life is important reading for anyone over 45 who needs authoritative information on nutrition and diet as they affect health and longevity, as well as for registered dietitians, nutritionists, gastroenterologists, physiologists, gerontologists, public health personnel, and clinicians in family practice.