San Diego, Calif. : Academic Press, c2002.
- xi, 516 p. : col. ill. ; 29 cm.
Includes bibliographical references (p. 417-419) and index.
- 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.
- (source: Nielsen Book Data)
- Publisher's Summary:
"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. It details healthy eating guidelines based on the RDA food pyramid; and, provides scientific basis and knowledge for specific recommendations. Beautifully illustrated, it features an extensive list of reliable nutrition resources. It 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.
(source: Nielsen Book Data)
Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2007. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on July 25, 2007). Access may be restricted to users at subscribing institutions.
- Mayo Clinic.
University of California, Los Angeles.
Dole Food Company.
ScienceDirect (Online service)