Encyclopedia of Foods (PDF)
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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
- 2002, 516 Seiten, Englisch
- Herausgegeben: Experts from Dole Food Company, Experts from The Mayo Clinic, Experts from UCLA Center for H
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0080530877
- ISBN-13: 9780080530871
- Erscheinungsdatum: 13.01.2002
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 154 MB
- Mit Kopierschutz
- Vorlesefunktion
-PRODUCE BUSINESS JOURNAL (MAY 2004)
"...offers tons of tips for sensible eating."
-NAPLES DAILY NEWS, TUSCALOOSA NEWS, MANHATTAN MERCURY (2004)
"...offers tons of tips for sensible eating, including ways in which you can cut down on carbs and calories."
-THE DENVER POST (January 6, 2004)
"...it is written very clearly, in non-technical language, in a good print size."
-JOURNAL OF NUTRITION FOR THE ELDERLY (2003)
"...well written and provides interesting facts and tips to improve dietary intake and to incorporate favorite foods into daily diets."
-GASTRONOMICA (2003)
"This is a unique combination of food sources, nutrition information, and health-nutrition interactions."
—DOODY'S NOTES (2002)
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