Nutrition for dummies
著者
書誌事項
Nutrition for dummies
Hungry Minds, Inc., c1999
2nd ed
- pbk
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注記
Includes index
内容説明・目次
内容説明
"Shows you how to put together a healthy diet that is simple - and fun." Barbara Seaman, Cofounder, National Women's Health Network "Before you eat your next meal, read this book." Dr. Manfred Kroger, Professor of Food Science, Pennsylvania State University Praise for Carol Ann Rinzler "Quite simply, Carol Ann Rinzler is one of the most trustworthy - and lucid - reporters on food and nutrition in the world." - Barbra Seaman, Cofounder, National Women's Health Network "Everything she writes is worth reading." - Cindy Pearson, Executive Director, National Women's Health Network Updated with new tips on healthy eating and cutting calories Includes advice on eating smart when eating out Can broccoli prevent cancer? Is fat always bad? What's necessary for a healthful diet? Packed with sensible advice on eating and savvy cooking tips, this friendly guide answers these and many other questions - and serves up a full menu of information to help you decide what to have for dinner tonight. Dig in!
Discover how to: Prepare quick, nutritious meals Use nutrition charts to improve eating habits Understand why some diets work and others don't Interpret nutritional labels Distinguish "good" fat from bad Get smart! www dummies.com Register to win cool prizes Browse exclusive articles and excerpts Get a free Dummies Daily e-mail newsletter Chat with authors and preview other books Talk to us, ask questions, get answers
目次
Introduction. PART I: The Basic Facts about Nutrition. Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory. Chapter 3: Calories: The Energizers. Chapter 4: How Much Nutrition Do You Need? Chapter 5: A Supplemental Story. PART II: What you Get from Food. Chapter 6: Powerful Protein. Chapter 7: The Lowdown on Fat and Cholesterol. Chapter 8: Carbohydrates: A Complex Story. Chapter 9: Alcohol: Another Form of Grape and Grain. Chapter 10: Vigorous Vitamins. Chapter 11: Mighty Minerals. Chapter 12: Phabulous Phytochemicals. Chapter 13: Water Works. PART III: Healthy Eating. Chapter 14: Why You Eat When You Eat. Chapter 15: Why You Like the Foods You Like. Chapter 16: What Is a Healthful Diet? Chapter 17: Making Wise Food Choices. Chapter 18: Eating Smart When Eating Out. PART IV: Food Processing. Chapter 19: What Is Food Processing? Chapter 20: Cooking and Nutrition. Chapter 21: What Happens When Food Is Frozen, Canned, Dried, or Zapped. Chapter 22: Better Eating through Chemistry. PART V: Food and Medicine. Chapter 23: When Food Gives You Hives. Chapter 24: Food and Mood. Chapter 25: Food and Drug Interactions. Chapter 26: Using Food as Medicine. PART VI: The Part of Tens. Chapter 27: Ten Nutrition Web Sites. Chapter 28: Ten Superstar Foods. Chapter 29: Ten Ways to Keep Food Safe. Chapter 30: Ten Easy Ways to Cut Calories. Appendix: The Nutrients in Food. Index. Book Registration Information.
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