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TasteOverTime is a website focused on taste and aging! We aim to be a go-to for:
To be the go-to website for state-of-the-art information and services about taste and aging for:
The global population is aging faster than any other demographic. Since taste diminishes with age, many people may not have information, tools and techniques to address changing tastes.
As a result, nutrition, health and well-being may suffer. The target audience of TasteOverTime is aged 50+ years; however, tasteful recipes, tools and techniques will have broader appeal to people of all ages and circumstances.
TasteOverTime is primarily designed for people who shop and cook. We also appeal to people who use pre-packed foods and beverages to “cook off” from food retailers, or “add on to” from restaurants.
TasteOverTime also aims to serve care providers responsible for food and nutrition decision-making, and healthcare professionals who provide food and beverage advice to their patients and clients.
TasteOverTime is overseen and written by Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND, international award-winning Registered Dietitian/Nutritionist with culinary and gerontology training, and the author of 40 books on food, nutrition, the culinary arts and aging.
TasteOverTime offers a wide-range of services, including consulting, visual and printable materials, recipes, menus, videos, links and more to suit a wide variety of tastes, reader needs and learning styles.
Jacqueline B. Marcus, TheFitFoodPro, is an award-winning, internationally recognized expert in taste and aging, who believes that tasty food is the key to optimal nutrition, disease prevention, health promotion, and improved life quality.
She is President/Owner of Jacqueline B. Marcus & Associates Food & Nutrition Consulting. As one of the world’s top experts in food, nutrition and aging, Jacqueline merges her culinary and nutrition training into palatable advice to help greet aging with good taste and well-being.
Jacqueline is a Registered and Licensed Dietitian/Nutritionist, holds a Masters degree in Food Science and Nutrition, a Certificate of Training in Gerontology, is a Certified Nutrition Specialist, and a twice Fellow of the Academy of Nutrition and Dietetics (aka American Dietetic Association). Jacqueline is an accomplished cookbook and nutrition author, sought-after speaker, spokesperson and science-based food and nutrition authority.
She was honored with the Medallion Award from The Academy of Nutrition and Dietetics, and the Outstanding Alumni Award from Northern Illinois University College of Health and Human Sciences, where she is also an Appointed Member of the Northern Illinois University Alumni Association Board of Directors.
Throughout Jacqueline’s extensive and distinguished food and nutrition career, she penned 40 books on food, nutrition and health that included two award-winning texts, Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully (Elsevier, 2019), and Culinary Nutrition: The Science and Practice of Healthy Cooking (Elsevier, 2014).
Jacqueline’s recent notable cookbooks include Protein Power, The Keto Diet Cookbook, Anti-Inflammation Cookbook, Gut Healthy Cookbook, The DASH Diet Cookbook, Incredible Coconut, and Eat Fat Lose Weight (Publications International, Ltd. (all 2016-19).
Renowned as TheFitFoodPro, Jacqueline offers food and nutrition services for the public, health, medical and professionals, food service and culinary industries, food manufacturers, and advertising and public relations firms. Her roster of clients have included Ajinomoto USA, Inc., Aldi US, Barilla, Campbell’s Healthcare, Custom Culinary, Lettuce Entertain You, McDonald’s, The Kroger Co., Quaker Oats and Weight Watchers International, among numerous others.
Jacqueline’s science-based food and nutrition interviews and writing have appeared in such diverse print and electronic media as Asian Restaurant News, Better Homes & Gardens, Food Technology, Food & Nutrition, Innova Market Insights, Restaurants and Institutions, Runner’s World, Shape, TIME Asia, TIME Europe, Today’s Dietitian, Vegetarian Times, Weight Watcher’s and the World of Food Ingredients, among countless others.
Jacqueline’s focus on taste and aging in TasteOverTime showcases her very diverse and flavored career with many future ventures and opportunities.
I’ve always had discriminating taste. But not all good.
Growing up, I was expected to eat everything, so I manipulated my foods to make sure everything tasted “just right”.
This usually involved condiments, like BBQ sauce, ketchup, soy sauce, Worcestershire sauce—and all things pickled. Who knew these tasty pleasures deliver the fifth taste of umami?
Fish was on the weekly menu. The only way I could stomach it was with sour cream and lemon juice, while I held my nose! Strangely enough, I was an early adaptor of sardines—again with lemon. Who knew acid balances the sweetness of fish?
I loved long-cooked dishes, like stews and casseroles. And most foods overcooked, since my mother only knew one degree of doneness. This meant browned crusts on everything crustable—and yes, burnt toast. Who knew slow cooking and browning makes foods yummy?
Fast forward to my career in culinary nutrition, when I was approached by an ingredient company to teach everything about taste, with an emphasis on taste and aging. It’s been a 30-year adventure—the passion of my life’s work, and the inspiration for this website. Who knew taste matters?
My early taste preferences for umami-rich and acidic ingredients foretold my sense of taste today—like why I like chocolate after Mexican food, and aged Parmesan cheese as a taste uniter. I now love all the basic tastes (acidic, bitter, salty, sweet and umami or savory), and how they masterfully shape food desires, health and well-being. Who knew taste could be so vital?
Basic tastes tend to change over the years—often unknowingly. It’s my goal to be your go-to resource for tasteful ideas, recipes and meals to ensure great tasting, desirable foods and beverages as time marches on.
