Encyclopedia of foods : a guide to healthy nutrition / prepared by medical and nutrition experts from Mayo Clinic, University of California Los Angeles, and Dole Food Company, Inc.

Format:

Book

Contributor:

Mayo Clinic.

University of California, Los Angeles.

Dole Food Company.

Language:

English

Subjects (All):

Food--Encyclopedias.

Food.

Nutrition--Encyclopedias.

Nutrition.

Cooking.

Physical Description:

1 online resource (529 p.)

Place of Publication:

San Diego, California ; London, [England] : Academic Press, 2002.

Language Note:

English

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.<b

Contents:

Front Cover; Encyclopedia of Foods; Copyright Page; Table of Contents; Part I: A Guide to Healthy Nutrition; Chapter 1. Optimizing Health; The Dietary Reference Intakes (DRIs); America's Health Goals; The Dietary Guidelines for Americans; The Power of the Food Guide Pyramid; Other Voices: Guidelines of Health Organizations; 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 Stage 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?; Grocery Shopping: Another Key to Healthful Meals; Foods and Issues You May Have Wondered About; Two Weeks of Menus; Chapter 5. Preparing Healthful Meals; Change Is Good; Creating Healthful Menus; Food Safety; Serving Safely

Refrigerating or Freezing FoodClean It; The Bottom Line on Food Safety; Part II: Encyclopedia of Foods; Fruits; Vegetables; Grains; Grains; Grain Products; High-Protein Foods; Poultry; Eggs; Meat; Fish; Shellfish; Legumes; Nuts and Seeds; Dairy Foods; Milk; Cheese; Yogurt; Ice Cream and Dairy Desserts; Herbs & Spices; Beverages; Fats, Oils & Sweeteners; Glossary; Reading List; Appendix; Index

Notes:

Includes bibliographical references (p. 417-419) and index.

Includes index.

Description based on print version record.

ISBN:

1-281-02714-6

9786611027148

0-08-053087-7

OCLC:

262025898