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Encyclopedia of Foods: A Guide to Healthy Nutritionby Mayo Clinic
Synopses & Reviews
As consumers become better educated about how lifestyle affects their health, they are more demanding: they expect current information that supports the link among nutrition, health promotion, and disease prevention and treatment. This book, prepared by medical and nutrition experts at the Mayo Clinic, the University of California Los Angeles, and Dole Food Company, Inc., provides the medical information, scientific evidence, and nutritional data to meet these increasing demands.
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource on what to eat for health. Part I presents the scientific basis for the links between food and health. Statistics show that the foods we eat play a major role in the prevention and treatment of coronary artery disease, cancer, stroke, and diabetes-four leading causes of death in the United States. Also discussed is the role of nutrition in other common medical conditions: obesity, high blood pressure, and osteoporosis. Practical guidelines for planning and preparing healthful and delicious meals are given.
Part II is an encyclopedia of foods, organized into the commonly recognized USDA Food Guide Pyramid food groups: fruits, vegetables, grains, dairy foods, meats and high-protein foods, and other foods such as fats, oils, sweets, and alcohol. More than 140 individual fruits and vegetables are described to encourage consumption for their health benefits. Health implications of the other food groups are also described in addition to nutrient contents, history, and recommended uses.
Beautifully illustrated with many photographs, the Encyclopedia of Foods: A Guide to Healthy Nutrition is an invaluable resource for linking food and health.
* Provides an overview of the basic principles of nutrition, including the most current recommendations for nutrient intake, the role of each nutrient and how much is needed, the United States Dietary Guidelines for Americans, and how these guidelines translate into healthful food selections
* Reviews the unique role of nutrition in the prevention and treatment of obesity, high blood pressure, diabetes, coronary artery disease, osteoporosis, and cancer
* Presents creative ways to select, plan, and prepare healthful meals, including 2 weeks of nutritionally balanced menus and ways to modify favorite family recipes to be healthful and delicious
* Details hundreds of foods, including their nutrient contents and how they can contribute to well-being
* Discusses supplements, antioxidants, phytochemicals, functional foods, and new food technology
Book News Annotation:
Experts from the Mayo Clinic, the UCLA Center for Human Nutrition, and Dole Food Company have combined forces to present a reference for consumers who seek knowledge about healthful eating. Part I includes an overview of the principles of nutrition, menu planning, food preparation, and strategies for shopping, food storage, and food safety. Part II presents individual foods (arranged according to the food pyramid). For fruits and vegetables, information includes varieties, origin and botanical facts, uses, and nutrient composition. Sections on grains, high-protein and dairy foods detail the available choices and their characteristics. The appendix comprises a variety of nutritional information presented in tables. Abundant color illustrations—somewhat flat in reproduction—support the text.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
ments, antioxidants, phytochemicals, functional foods, and new food technology
ochemicals, functional foods, and new food technology
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
The Micronutrients: Vitamins and Minerals
On the Nutrient Horizon: Phytochemicals
Supplements: Foods, or Functional Foods
Nutrition and Your Stages of Life
Chapter 3: The Food-Health Connection:
High Blood Pressure
Coronary Artery Disease
Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus:
Plan to "Eat Well"
What's For Lunch?
What's For Supper?
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
Refrigerating or Freezing Food
The Bottom Line on Food Safety
Part II: Encyclopedia of Foods:
Meat & Other High-Protein Foods:
Fish & Shellfish
Nuts & Seeds
Fats, Oils, & Sweets:
Herbs & Spices
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