The Encyclopedia of Nutrition and Good Health, 2/e

Reviews:
 

Clear, concise, and accurate ... simplifies and demystifies sustenance and the body.
—Booklist

... an unusually well-balanced guide to the facts about nutrition and good health.
—American Reference Books Annual

Description:

Americans are increasingly aware that their food choices profoundly affect their health, quality of life, and longevity. Health care providers and nutritionists agree that diet and lifestyle play critical roles in maintaining good health and preventing disease. The Encyclopedia of Nutrition and Good Health, Second Edition is the authoritative A-to-Z guide to all aspects of nutrition and maintaining a healthful diet. This thoroughly revised, comprehensive resource presents the findings of the latest research in the field: the health benefits and dangers of foods; diseases and health disorders related to nutrition; processed foods and their side effects; food allergies; eating disorders; and much more. Topics include

• body mass index
• cancer prevention and diet
• cardiovascular disease
• cholesterol-lowering drugs
• essential nutrients
• ephedra (Ephedra sinica)
• fiber and disease prevention
• low-density lipoprotein (LDL) and high-density lipoprotein (HDL)
• meat contaminants
• milk and lactose intolerance
• Recommended Dietary Allowances (RDA)

Concise and extensively cross-referenced, The Encyclopedia of Nutrition and Good Health, Second Edition is the perfect one-stop guide to the mass of nutritional information available today.

The Encyclopedia of Nutrition and Good Health, Second Edition is a basic sourcebook meant to serve as a one-stop introduction to the world of nutrition. The aim is to demystify scientific concepts without sacrificing accuracy, so that the reader can grasp the essential ideas quickly and easily.

This encyclopedia is objective, it does not advocate particular vitamin or diet plan. It does not promote “cure-alls”; indeed, no single food or supplement can guarantee health or prevent disease. It is up-to-date and comprehensive, providing current information on specific foods and nutrients such as vitamins, minerals, fats, carbohydrates, and proteins. Many herbs and plant products that are now being widely used have been described, how they work in the body and how they impact health. It is more than a supplement guide. There is a discussion on many food-related conditions, including eating disorders, obesity, addiction, weight loss and management, food sensitivities, diabetes, aging, cancer, and many other chronic degenerative conditions. Relevant global issues such as world hunger have also been treated.

With 40 years of experience as a biochemist with a keen interest in human metabolism, nutrition, and clinical laboratory practice, and as a biomedical researcher and professor, the author has sifted through thousands of scientific papers and carefully evaluated recent advances in nutrition, food technology, and pertinent medical breakthroughs. The book has more than 1,800 entries, and for readers wishing to explore key topics the book includes dozens of up-to-date references to medical and nutrition-related literature. In addition, the volume provides a glossary of common medical terms, and as further aid for consumers, summaries of food labels and dietary guidelines have been included.


Target audience:

It is a one stop introduction to the world of nutrition especially useful for consumers, nutritionists and health care providers.