Bibliothèque de L'IMIST/CNRST

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.

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 and Other High-Protein Foods: -- Meat -- Poultry -- Eggs -- Fish and Shellfish -- Legumes -- Nuts and Seeds -- Fats, Oils, and Sweets: -- Others: -- Beverages -- Herbs and Spices.

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

pt. I.A guide to healthy nutrition -- part II. Encyclopedia of foods.

The definitive resource for what to eat for maximum health, as detailed by medical and nutritional experts, "Encyclopedia of Foods" makes the connection between health, disease, and the food people eat.

Guide to healthy nutrition: Optimizing health -- Nutrients and other food substances -- Food-health connection -- Planning meals: Selecting healthful foods, plus two weeks of menus -- Preparing healthful meals -- Encyclopedia of foods -- Fruits -- Vegetables -- Grains -- Dairy goods -- Meat and other high-protein foods -- Fats, oils, and sweets -- Others.

Description based on print version record.