Ausgabe 2/2017
Inhalt (14 Artikel)
Role of Nutrition to Promote Healthy Brain Aging and Reduce Risk of Alzheimer’s Disease
Michelle Walters, Katherine Hackett, Emily Caesar, Richard Isaacson, Lisa Mosconi
Calcium Intake and Cancer Risk: Current Evidence and Future Research Directions
Georgeann C. Booth, Zhenzhen Zhang, Jackilen Shannon, Gerd Bobe, Yumie Takata
Vegetarian Nutrition for the Older Adult: Vitamin B12, Iron, and Zinc
Meika Foster, Anna Chu, Samir Samman
The Importance of Nutrition in a Conceptual Framework of Frailty Syndrome
Mariana Staut Zukeran, Sandra Maria Lima Ribeiro
Considerations When Using Predictive Equations to Estimate Energy Needs Among Older, Hospitalized Patients: A Narrative Review
Elizabeth A. Parker, Termeh M. Feinberg, Stephanie Wappel, Avelino C. Verceles
Impact of Fat-Free Mass Quality and Detailed Body Composition on Changes of Resting Energy Expenditure with Age
Corinna Geisler, Manfred J. Müller
Dietary Supplement Use in Older Adults
Stephanie R. Harris, Kelly Morrow, Brigid Titgemeier, Dana Goldberg
The Influence of Human Milk on Flavor and Food Preferences
Rebecca L. Dunn, Rachelle Lessen
The Relationship Between Infant Facial Expressions and Food Acceptance
Catherine A. Forestell, Julie A. Mennella
Baby-Led Weaning: The Evidence to Date
Amy Brown, Sara Wyn Jones, Hannah Rowan
A Systematic Review of Methods for Increasing Vegetable Consumption in Early Childhood
Clare E. Holley, Claire Farrow, Emma Haycraft
Are Family Routines Modifiable Determinants of Preschool Children’s Eating, Dietary Intake, and Growth? A Review of Intervention Studies
Traci A. Bekelman, Laura L. Bellows, Susan L. Johnson
Are There Sensitive Periods for Food Acceptance in Infancy?
Gillian Harris, Sarah Mason