Encyclopedia of Foods
A Guide to Healthy Nutrition
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Product details:
- Publisher Elsevier Science
- Date of Publication 13 January 2002
- ISBN 9780122198038
- Binding Hardback
- No. of pages528 pages
- Size 279x215 mm
- Weight 1960 g
- Language English 0
Categories
Long 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.
" MoreTable 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"
