Nutrition for dummies
Author(s)
Bibliographic Information
Nutrition for dummies
（--For dummies）
Wiley, c2004
3rd ed
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Note
Includes index
Description and Table of Contents
Description
Get the scoop on trans fats and genetically engineered foods Make wise food choices and maintain a healthy weight and lifestyle Looking for sensible, easy-to-follow nutritional advice? This guide is jampacked with practical tips on improving your eating habits and meeting all your nutritional needs, whether you're a meat-lover, vegetarian, or vegan. you'll find new information on essential nutrients, clarified Dietary Guidelines, and an updated list of the Recommended Daily Allowances. Discover how to: Interpret nutritional labels Distinguish "good" fat from "bad" Prepare delicious, healthy meals Select a weight loss plan that works Preserve nutrients when cooking food Eat smart when eating out Praise for Nutrition For Dummies "Before you eat your next meal, read this book." Dr. Manfred Kroger, Professor of Food Science, Pennsylvania State University "Everything she writes is worth reading." Cindy Pearson, Executive Director, National Womens Health Network.
Table of Contents
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 Easy Ways to Cut Calories. Index.
by "Nielsen BookData"
