Encyclopedia of Foods

Author: Experts from Dole Food Company
Publisher: Elsevier
ISBN: 0080530877
Format: PDF, ePub
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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

Encyclopedia of Foods a Guide to Healthy Nutrition Rizza 2002

Author: Dole Food Company, Inc - Academic Press
Publisher: Bukupedia
ISBN:
Format: PDF, ePub
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Nutrition is important to all of us. What we eat has a profound effect on our health and our enjoyment of life. Although there is a large amount of valid scientific information dealing with various aspects of nutrition, there is, unfortunately, even more misinformation. The average person thus has difficulty separating fact from fiction. A team of experts from Mayo Clinic, the University of California Los Angeles, and Dole Food Company, Inc., wrote this book. The team included physicians, nutrition scientists, and clinical nutritionists. The information has been subjected to rigorous peer review not only by the writing group but also by colleagues at our respective institutions who have special expertise in various aspects of the book. The book seeks to answer three main questions: What am I eating? What should I eat? and Why? The premise of the book is that well-informed people make well-informed decisions. The theme of the book is moderation. The standard is that all recommendations be based on valid scientific evidence. If this is not possible, either because the evidence is not available or it is inconclusive at this time, then the text is so noted and our recommendations are tentative and based on the consensus of nutrition experts. Another premise of the book is that accurate information does not have to be boring. Most of us are curious about what is in the food we eat, where it comes from, and why one food is supposed to be good for us whereas too much of it may be bad. The book is divided into two parts. Part I provides the reader with an overview of the principles of nutrition, including the basis for the Food Guide Pyramid and for nutrition recommendations, how various nutrients differ, and how our nutrition needs differ as we progress through the different stages of life. Part I also makes suggestions for menu planning, food preparation, and strategies for shopping, food storage, and food safety. Part II complements Part I by providing information about individual foods and their nutrient content. The sections are organized according to the format of the Food Guide Pyramid. Part II begins with fruits, vegetables, and grains, foods that are at the bottom of the Pyramid and therefore should be the foundation of our food choices. Part II ends with foods that are at the top of the Pyramid and therefore should be eaten sparingly. The range emphasizes the extraordinary choices available to us all. Because of the sheer numbers of foods, those with similar nutrient contents are grouped, whereas those with unique nutrient content are described separately. Nutrient tables also are provided so the reader can gain a greater appreciation of which foods are particularly good sources of vital nutrients. Writing a book can be both work and fun. In this instance, it was more of the latter. The book began as the vision of Mr. David H. Murdock, Chairman and Chief Executive Officer of Dole Food Company, Inc. Mr. Murdock and his colleagues at Dole have long been advocates of good nutrition. The editors and Mr. Murdock began with a series of conversations as to how the book should be organized and whether such a book would add anything to the large number of books already published in the area of nutrition. We decided that Mr. Murdock’s goal was achievable, gathered a team of enthusiastic and knowledgeable colleagues, and began to write. From the very beginning, it became obvious that although we all were alleged “experts,” none of us knew everything (not surprising) and there was much we could learn from one another. That is when the fun started. We also gained a deep respect for Mr. Murdock, whose unwavering dedication to excellence, without regard for commercial interest, served as an inspiration to us all. Good food and good nutrition can and should be synonymous. We hope you enjoy and benefit from this book. R. A. Rizza, M.D. V. L. W. Go, M.D.

Fast Food and Junk Food

Author: Andrew F. Smith
Publisher: ABC-CLIO
ISBN: 0313393931
Format: PDF, ePub
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• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series

The Encyclopedia of Healing Foods

Author: Michael T. Murray
Publisher: Simon and Schuster
ISBN: 9781439103449
Format: PDF, Kindle
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From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything edible As countless studies have affirmed, diet plays a major role in both provoking and preventing a wide range of diseases. But just what is a healthy diet? What does the body need to stay strong and get well? In The Encyclopedia of Healing Foods, Michael T. Murray, N.D., and Joseph Pizzorno, N.D., two of the world¹s foremost authorities on nutrition and wellness, draw on an abundant harvest of research to present the best guide available to healthy eating. Make healthy eating a lifetime habit. Let The Encyclopedia of Healing Foods teach you how to: design a safe diet use foods to stimulate the body¹s natural ability to rejuvenate and heal discover the role that fiber, enzymes, fatty acids, and other dietary components have in helping us live healthfully understand which food prescriptions will help you safely treat more than 70 specific ailments, including acne, Alzheimer¹s disease, immune system depression, insomnia, migraine headaches, PMS, and rheumatoid arthritis prepare foods safely in order to prevent illness and maximize health benefits select, store, and prepare all kinds of healthful foods Providing the best natural remedies for everyday aches and pains, as well as potent protection against serious diseases, The Encyclopedia of Healing Foods is a required daily health reference.

The SAGE Encyclopedia of Food Issues

Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1506317308
Format: PDF, ePub, Docs
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The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Encyclopedia of Food Safety

Author:
Publisher: Academic Press
ISBN: 0123786134
Format: PDF, Mobi
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With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

The New Wellness Encyclopedia

Author: University of California, Berkeley
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395733455
Format: PDF, ePub
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A medical reference that emphasizes preventive medicine offers tips on thousands of health topics including nutrition, exercise, and environment

Encyclopedia of Human Nutrition Four Volume Set

Author: Lindsay Allen
Publisher: Elsevier
ISBN: 0080454283
Format: PDF, ePub, Mobi
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This Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. FEATURES OF SECOND PRINT EDITION * Now a four-volume set with over 250 articles * Expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, and gastrointestinal disorders, among other topics ONLINE FEATURES AND FUNCTIONALITIES * Browse the whole work by volume, authors or article titles * Full and extensive subject index can be searched or browsed online, and takes you directly to the indexed paragraph, section, figure or table * Basic and advanced search functionality across the entire work or by specific volume * Users can build, save and re-run seraches, as well as combine saved searches * Extensive internal cross-referencing and dynamic linking from biliographic references to primary-source material, increasing the scope of your research rapidly and effectively * All articles available as full-text HTML files, or as PDF files that can be viewed, downloaded or printed in their original format