A-Z Guide to Food as Medicine, Second Edition
«
"This book can be used as a filter for ‘junk science,’ which clutters many information resources and causes a lot of confusion among the public…the guide is a "go to" resource when trying to sort fact from fiction in response to the burgeoning nutrition information that is everywhere."
-Penny M. Kris-Etherton, PhD, Distinguished Professor of Nutrition, The Pennsylvania State University
"This is a nice reference for lay people and clinicians alike to have as
a starting point for researching certain foods for their impact on health.-Amy Hess Fischl, MS RDN LDN BC-ADM CDE(University of Chicago Medical Center)
»
Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include:
Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information
Scientific findings on the physiological effects of foods, food groups, and food constituents
Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals
Safety highlights, such as nutrient Tolerable Upper Intake Levels
A health professional's comprehensive nutrition handbook that includes all nutrients, nutrient functions, "good" and "excellent" sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals.
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Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include:
Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information
Scientific findings on the physiological effects of foods, food groups, and food constituents
Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals
Safety highlights, such as nutrient Tolerable Upper Intake Levels
A health professional's comprehensive nutrition handbook that includes all nutrients, nutrient functions, "good" and "excellent" sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals.
New to the Second Edition:
Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases
Focus on practical recommendations for health maintenance and disease prevention, including tables, insets, and updated scientific findings on more than a dozen new foods
Accompanying teaching aids and lesson plans available online at http://www.crcpress.com
Features:
Dictionary-style summaries of the physiological effects of foods, food groups, nutrients, and phytochemicals alphabetically listed for quick access
Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies, classes of phytochemicals, and medicinal aspects of foods and of a plant-based diet
Over 1,000 scientific references from peer-reviewed sources, including The Academy of Nutrition and Dietetics Evidence Analysis Library, and position statements of major health organizations
Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information
Scientific findings on the physiological effects of foods, food groups, and food constituents
Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals
Safety highlights, such as nutrient Tolerable Upper Intake Levels
A health professional's comprehensive nutrition handbook that includes all nutrients, nutrient functions, "good" and "excellent" sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals.
New to the Second Edition:
Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases
Focus on practical recommendations for health maintenance and disease prevention, including tables, insets, and updated scientific findings on more than a dozen new foods
Accompanying teaching aids and lesson plans available online at http://www.crcpress.com
Features:
Dictionary-style summaries of the physiological effects of foods, food groups, nutrients, and phytochemicals alphabetically listed for quick access
Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies, classes of phytochemicals, and medicinal aspects of foods and of a plant-based diet
Over 1,000 scientific references from peer-reviewed sources, including The Academy of Nutrition and Dietetics Evidence Analysis Library, and position statements of major health organizations
Detaljer
- Forlag
- CRC Press
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 414
- ISBN
- 9781138598546
- Utgave
- 2. utg.
- Utgivelsesår
- 2019
- Format
- 23 x 16 cm
Anmeldelser
«
"This book can be used as a filter for ‘junk science,’ which clutters many information resources and causes a lot of confusion among the public…the guide is a "go to" resource when trying to sort fact from fiction in response to the burgeoning nutrition information that is everywhere."
-Penny M. Kris-Etherton, PhD, Distinguished Professor of Nutrition, The Pennsylvania State University
"This is a nice reference for lay people and clinicians alike to have as
a starting point for researching certain foods for their impact on health.-Amy Hess Fischl, MS RDN LDN BC-ADM CDE(University of Chicago Medical Center)
»
«
"This book can be used as a filter for ‘junk science,’ which clutters many information resources and causes a lot of confusion among the public…the guide is a "go to" resource when trying to sort fact from fiction in response to the burgeoning nutrition information that is everywhere."
-Penny M. Kris-Etherton, PhD, Distinguished Professor of Nutrition, The Pennsylvania State University
"This is a nice reference for lay people and clinicians alike to have as
a starting point for researching certain foods for their impact on health.-Amy Hess Fischl, MS RDN LDN BC-ADM CDE(University of Chicago Medical Center)
»