The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses.
The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste.
- Details healthy eating guidelines based on the RDA food pyramid
- Provides scientific basis and knowledge for specific recommendations
- Beautifully illustrated
- Extensive list of reliable nutrition resources
- Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
The health conscious, educated adult looking for a comprehensive nutritional guide and the relationship between health and disease.
Part I: A Guide to Healthy Nutrition:
Chapter 1: Optimizing Health: The Dietary Reference Intakes (DRI's) America's Health Goals The Dietary Guidelines for Americans The Power of the Food Guide Pyramid Other Voices: Guidelines of Health Organizations The Bottom Line: Optimizing Health
Chapter 2: The Nutrients and Other Food Substances: The Macronutrients: Carbohydrates, Proteins, and Fats Carbohydrates Protein Fats The Micronutrients: Vitamins and Minerals Water On the Nutrient Horizon: Phytochemicals Supplements: Foods, or Functional Foods Nutrition and Your Stages of Life
Chapter 3: The Food-Health Connection: Obesity High Blood Pressure Diabetes Mellitus Coronary Artery Disease Osteoporosis Cancer
Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus: Plan to "Eat Well" Eat Breakfast What's For Lunch? Snack Time What's For Supper? Dining out Grocery Shopping: Another Key to Healthy Meals Foods and Issues You May Have Wondered About Two Weeks of Menus
Chapter 5: Preparing Healthful Meals: Change Is God Creating Healthy Menus Food Safety Serving Safety Refrigerating or Freezing Food Clean It The Bottom Line on Food Safety
Part II: Encyclopedia of Foods:
- No. of pages:
- © Academic Press 2002
- 29th November 2001
- Academic Press
- eBook ISBN:
- Hardcover ISBN:
"...serves as a comprehensive guide to fresh produce varieties, their nutritional content, how to incorporate produce items into a healthy diet and menu suggestions." PRODUCE BUSINESS (2004) "...offers tons of tips for sensible eating…explains not just the nutritional value of fruits, it also has information about carbohydrates; how to decipher nutrition information on supermarket items; and healthy alternatives to meal favorites." -NAPLES DAILY NEWS, TUSCALOOSA NEWS, MANHATTAN MERCURY (2004) "...this one is well worth recommending to a senior citizen who has nutritional questions...it is written very clearly, in non-technical language, in a good print size."-JOURNAL OF NUTRITION FOR THE ELDERLY (2003) "...the book is well written and provides interesting facts and tips to improve dietary intake and to incorporate favorite foods into daily diets."-GASTRONOMICA (2003) "If you want to know about diets, menus, foods and how to prepare good meals--buy this book." -AMERICAN INSTITUTE FOR CANCER RESEARCH "...it has appealing layout, colored diagrams, and wonderful photographs that make the information readable and interesting. ...A bargain, highly recommended for all libraries." -CHOICE "...much more than just an encyclopedia. ...this resource gives a lot of information surrounding all aspects of healthy living and healthy eating. ...Because of the popularity of this topic to both laypersons as well as the health community, this volume is recommended for public, academic, and consumer health libraries of all sizes." -AMERICAN REFERENCE BOOKS ANNUAL "This is a unique combination of food sources, nutrition information, and health-nutrition interactions. The book intends to provide knowledge for individuals to