Encyclopedia of Foods

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.

Part I: A Guide to Healthy Nutrition:Chapter 1: Optimizing Health:The Dietary Reference Intakes (DRI's)America's Health GoalsThe Dietary Guidelines for AmericansThe Power of the Food Guide PyramidOther Voices: Guidelines of Health OrganizationsThe Bottom Line: Optimizing HealthChapter 2: The Nutrients and Other Food Substances:The Macronutrients: Carbohydrates, Proteins, and FatsCarbohydratesProteinFatsThe Micronutrients: Vitamins and MineralsWaterOn the Nutrient Horizon: PhytochemicalsSupplements: Foods, or Functional FoodsNutrition and Your Stages of LifeChapter 3: The Food-Health Connection:ObesityHigh Blood PressureDiabetes MellitusCoronary Artery DiseaseOsteoporosisCancerChapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus:Plan to "Eat Well"Eat BreakfastWhat's For Lunch?Snack TimeWhat's For Supper?Dining outGrocery Shopping: Another Key to Healthy MealsFoods and Issues You May Have Wondered About Two Weeks of MenusChapter 5: Preparing Healthful Meals:Change Is GodCreating Healthy MenusFood SafetyServing SafetyRefrigerating or Freezing FoodClean ItThe Bottom Line on Food SafetyPart II: Encyclopedia of Foods:Fruits:Vegetables:Grains:BreadCerealsPastaRiceDairy Foods:MilkYogurtCheeseMeat & Other High-Protein Foods:MeatPoultryEggsFish & ShellfishLegumesNuts & SeedsFats, Oils, & Sweets:Others:BeveragesHerbs & Spices