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Nutrients
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Exercise and Nutrition for Older People
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Exercise and Nutrition for Older People

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".

Deadline for manuscript submissions: closed (5 March 2024) | Viewed by 2482

Special Issue Editor

Dr. Robert T. Mankowski

E-Mail Website
Guest Editor
Department of Physiology and Aging, University of Florida, Gainesville, FL, USA
Interests: aging translational research; exercise training; cardiovascular and physical dysfunction; clinical trials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As predicted, the future growth of the older population is inevitable, and, therefore, aiming to reduce age-related comorbidities and maintain the quality of life of older adults (healthspan) have become higher priorities than efforts to simply extend the length of life. Additionally, improving the healthspan will reduce the burden on healthcare systems.

Exercise training is one of the most effective and sustainable lifestyle interventions in preventing the development of age-related comorbidities and premature death as well as improving outcomes in comorbid conditions. Over the last decades we have substantially improved our understanding of the basic biology of aging and the mechanisms of age-related comorbidities, such as the influence of low-grade chronic inflammation and oxidative stress; however, the precise mechanisms of adaptation to exercise training and the heterogeneity of the responsiveness to exercise training in older adults are poorly understood. Additionally, proper nutrition and the supplementation of deficient nutritional compounds may optimize the response to exercise training. Therefore, we need translational investigations to better understand the systemic response to exercise, cross-talk between the organs, and the role of nutrients during the adaptation process. This will help optimize exercise training interventions to be more successfully implemented in clinical practice and the community in order to prevent age-related comorbidities and premature death, with an ultimate goal of improving the healthspan. For this Special Issue, we are inviting a wide range of relevant research, spanning from basic to clinical sciences, including original research, systematic reviews, and meta-analyses covering the following topics, among others:

  • Inter-organ communication during adaptation to exercise training, such as studies on the interactions between the microbiome and other organs in normal aging or aging-related conditions.
  • Barriers in adaptation to exercise training due to disparities.
  • Observational studies or clinical trials on the use of pharmacological, nutraceutical, lifestyle, or other interventions to optimize adaptation to exercise training to improve the healthy aging and quality of life of older adults.
  • Use of sophisticated biological techniques, e.g., deep sequencing, on human specimens to generate new evidence in translational research on adaptation to exercise training in older adults.

Dr. Robert T. Mankowski
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aging
  • translational research
  • biology of aging
  • clinical research
  • exercise training
  • nutraceuticals
  • diet

Published Papers (1 paper)

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Research

21 pages, 1107 KiB  
Article
Effects of Culinary Spices on Liking and Consumption of Protein Rich Foods in Community-Dwelling Older Adults
by John C. Peters, Jeanne Anne Breen and Zhaoxing Pan
Nutrients 2023, 15(5), 1172; https://doi.org/10.3390/nu15051172 - 26 Feb 2023
Cited by 2 | Viewed by 2121
Abstract
Insufficient protein intake is a common challenge among older adults, leading to loss of muscle mass, decreased function and reduced quality of life. A protein intake of 0.4 g/kg body weight/meal is recommended to help prevent muscle loss. The purpose of this study [...] Read more.
Insufficient protein intake is a common challenge among older adults, leading to loss of muscle mass, decreased function and reduced quality of life. A protein intake of 0.4 g/kg body weight/meal is recommended to help prevent muscle loss. The purpose of this study was to assess whether the protein intake of 0.4 g/kg body weight/meal could be achieved with typical foods and whether culinary spices could enhance protein intake. A lunch meal test was conducted in 100 community-dwelling volunteers; 50 were served a meat entrée and 50 were served a vegetarian entrée with or without added culinary spices. Food consumption, liking and perceived flavor intensity were assessed using a randomized, two-period, within subjects crossover design. Within the meat or vegetarian treatments, there were no differences in entrée or meal intakes between spiced and non-spiced meals. Participants fed meat consumed 0.41 g protein/kg body weight/meal, while the vegetarian intake was 0.25 g protein/kg body weight/meal. The addition of spice to the vegetarian entrée significantly increased liking and flavor intensity of both the entrée and the entire meal, while spice addition only increased flavor for the meat offering. Culinary spices may be a useful tool to improve the liking and flavor of high-quality protein sources among older adults, especially when used with plant-based foods, although improving liking and flavor alone are insufficient to increase protein intake. Full article
(This article belongs to the Special Issue Exercise and Nutrition for Older People)
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