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.
Key Features
* 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
Review
intake and to incorporate favorite foods into daily diets."
-GASTRONOMICA (2003)
"This is a unique combination of food sources, nutrition information, and health-nutrition interactions."
DOODY'S NOTES (2002)
Review
es, nutrition information, and health-nutrition interactions."
DOODY'S NOTES (2002)
Review
"...serves as a comprehensive guide to fresh produce varieties."
-PRODUCE BUSINESS JOURNAL (MAY 2004)
"...offers tons of tips for sensible eating."
-NAPLES DAILY NEWS, TUSCALOOSA NEWS, MANHATTAN MERCURY (2004)
"...offers tons of tips for sensible eating, including ways in which you can cut down on carbs and calories."
-THE DENVER POST (January 6, 2004)
"...it is written very clearly, in non-technical language, in a good print size."
-JOURNAL OF NUTRITION FOR THE ELDERLY (2003)
"...well written and provides interesting facts and tips to improve dietary intake and to incorporate favorite foods into daily diets."
-GASTRONOMICA (2003)
"This is a unique combination of food sources, nutrition information, and health-nutrition interactions."
—DOODY'S NOTES (2002)
Synopsis
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
Synopsis
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
Synopsis
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
Synopsis
ents and how they can contribute to well-being
* Discusses supplements, antioxidants, phytochemicals, functional foods, and new food technology
Synopsis
being
* Discusses supplements, antioxidants, phytochemicals, functional foods, and new food technology
Synopsis
ochemicals, functional foods, and new food technology
Synopsis
ments, antioxidants, phytochemicals, 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
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