Encyclopedia of Foods

Encyclopedia of Foods

A Guide to Healthy Nutrition

1st Edition - November 29, 2001

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  • Editors: Experts from Dole Food Company, Experts from The Mayo Clinic, Experts from UCLA Center for H
  • eBook ISBN: 9780080530871

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Description

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.

Key Features

  • 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

Readership

The health conscious, educated adult looking for a comprehensive nutritional guide and the relationship between health and disease.

Table of Contents

  • 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:
    Fruits:
    Vegetables:
    Grains:
    Bread
    Cereals
    Pasta
    Rice
    Dairy Foods:
    Milk
    Yogurt
    Cheese
    Meat & Other High-Protein Foods:
    Meat
    Poultry
    Eggs
    Fish & Shellfish
    Legumes
    Nuts & Seeds
    Fats, Oils, & Sweets:
    Others:
    Beverages
    Herbs & Spices

Product details

  • No. of pages: 528
  • Language: English
  • Copyright: © Academic Press 2001
  • Published: November 29, 2001
  • Imprint: Academic Press
  • eBook ISBN: 9780080530871

About the Editors

Experts from Dole Food Company

Experts from The Mayo Clinic

Experts from UCLA Center for H

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