Encyclopedia of Foods: A Guide to Healthy Nutrition

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

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

|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