As people age, they're more emotionally balanced and better able to solve highly emotional problems, says psychology professor and Center on Longevity director Laura Carstensen.
If you are not happy with the results below please do another search
Archive for category: Uncategorized
NBC News’ Tom Brokaw moderated a Stanford Roundtable on aging, longevity and the boomers. Panelists were Center Director Laura Carstensen, President John Hennessey, retired Supreme Court Justice Sandra Day O’Connor, AARP CEO Barry Rand, Facebook COO Sheryl Sandberg and Professor Robert Sapolsky.
In a Stanford School of Medicine podcast, Longevity Center director Laura Carstensen discusses aging, planning for your future and taking advantage of ways to improve quality of life at all ages.
The challenges of baby boomers reaching old age, combined with a growing, more diverse population, will drive major changes, challenges and decisions in U.S. families, workplaces and communities, according to a new report from the Stanford Center on Longevity.
The challenges and opportunities of an older America are coming to bear quickly. Uncommon Approaches for Unprecedented Challenges, our new annual report, describes the Center on Longevity’s work convening experts and launching research to prepare the young and old for an increasingly aging society.
This is the first line from the article.
Combating childhood obesity can help prevent problems later in life, such as diabetes and chronic disease. Results of a study led by Center on Longevity faculty affiliate Thomas Robinson MD are important signs of progress in efforts to design health-promotion and disease-prevention campaigns. Read more
With the aging of the population, the burden of disability will have an increasingly profound influence across a number of domains, ranging from health care expenditures and the provision of care to older persons’ quality of life, according to a Journal of the American Medical Association article co-authored by faculty affiliate Abby King PhD.
More than 350 members of the campus community attended the inaugural Stanford Food Summit Nov. 3 for a day of cross-disciplinary intellectual ferment about food-related problems.
This is the excerpt