The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Fresh Food

Front Cover
Rebus, 1992 - Food - 512 pages
4 Reviews
Eating right is the most crucial step that men and women of any age can take to protect their overall health. Yet most consumers remain confused about nutrition, and newspapers and magazines often get the facts wrong. How many carrots will supply your daily dose of beta carotene? How can you boost your iron intake without increasing the amount of red meat in your diet? Which has more vitamin C, an orange or a glass of orange juice? Are all shellfish high in cholesterol? Here are straightforward - and often surprising - answers to these and hundreds of other questions on how to choose and use foods for maximum taste and nutritional value. This comprehensive, quick-reference encyclopedia covers every type of whole, fresh food found in supermarkets, specialty shops, and health food stores. It also presents the latest information on what makes up a healthy diet and on the connection between diet and disease prevention. Each entry shows you how to select the freshest high-quality foods, and how to store and cook them (Did you know that thumping a melon is useless as a test for ripeness? Or that you should never store potatoes in the refrigerator?) Highlighted nutritional profiles display key nutrients at a glance. Throughout the book, you'll find charts and boxes filled with tips, advice, and fascinating facts. And there are literally hundreds of delicious serving suggestions for main dishes, snacks, desserts, and more - all proving that a healthy diet isn't a matter of limiting your choices, but of increasing the variety of foods you eat. Every fact draws on the expertise of the School of Public Health at the University of California at Berkeley - an institution at the forefront ofexamining the link between diet and health, and the authority behind the nation's leading health newsletter, the University of California at Berkeley Wellness Letter. The result is an up-to-date reference source that you can turn to with the utmost confidence.

From inside the book

What people are saying - Write a review

Review: The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food

User Review  - Nand - Goodreads

Love this book as a ready reference. Not only does it have a wide array of nutritional information, on a huge variety of produce but gives recommendations on basic preparations. I've had it for many years now. Read full review

Review: The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food

User Review  - Tammy Abode - Goodreads

Must have book . Everyone should own one Read full review

Contents

pages
10
Beta carotene is an important
29
This mineral is important for muscle
36
Copyright

31 other sections not shown

Common terms and phrases

References to this book

All Book Search results »

About the author (1992)

Margen is Professor Emeritus of Public Health and Nutrition in the School of Public Health at the University of California, Berkeley.

Bibliographic information