The Men's Health Big Book of Food & Nutrition PDF Download
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Author: Editors of Men's Health Magazi
Publisher: Rodale Books
ISBN: 1609617576
Category : Health & Fitness
Languages : en
Pages : 402
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Book Description
In the aisles of the grocery store, the menus of chain restaurants, even in one's own refrigerator, confusion about how to eat right reigns: Is low-carb good or is carbo-loading the better way to go? Fat-free or sugar-free? And when did those dreaded eggs become a health food? Americans are hungrier than ever for clear-cut answers to their most perplexing food questions, but a private nutritionist or a membership in a diet club are expensive luxuries. What you really need is an authoritative, encyclopedic source at your fingertips. The Men's Health Big Book of Nutrition is the ultimate guide to shopping, dining, and cooking for bigger flavor-and a leaner body. It answers the ongoing demand for definitive information about the food we eat and taps into a readership hungry for final-word answers. Filled with easy-to-swallow eating strategies--and backed by groundbreaking studies and interviews with the world's most authoritative nutrition researchers--The Men's Health Big Book of Food & Nutrition will help you discover just how easy it is to unlock the power of food and stay healthy for life.
Author: Editors of Men's Health Magazi
Publisher: Rodale Books
ISBN: 1609617576
Category : Health & Fitness
Languages : en
Pages : 402
Get Book Here
Book Description
In the aisles of the grocery store, the menus of chain restaurants, even in one's own refrigerator, confusion about how to eat right reigns: Is low-carb good or is carbo-loading the better way to go? Fat-free or sugar-free? And when did those dreaded eggs become a health food? Americans are hungrier than ever for clear-cut answers to their most perplexing food questions, but a private nutritionist or a membership in a diet club are expensive luxuries. What you really need is an authoritative, encyclopedic source at your fingertips. The Men's Health Big Book of Nutrition is the ultimate guide to shopping, dining, and cooking for bigger flavor-and a leaner body. It answers the ongoing demand for definitive information about the food we eat and taps into a readership hungry for final-word answers. Filled with easy-to-swallow eating strategies--and backed by groundbreaking studies and interviews with the world's most authoritative nutrition researchers--The Men's Health Big Book of Food & Nutrition will help you discover just how easy it is to unlock the power of food and stay healthy for life.
Author: Danielle Gallegos
Publisher: Routledge
ISBN: 1000257118
Category : Health & Fitness
Languages : en
Pages : 1121
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Book Description
Food--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century, and a valuable professional reference for early career dietitians.
Author: Doris Grant
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892813483
Category : Cooking
Languages : en
Pages : 252
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Book Description
Get fit with foods that don't fight.
Author: Lynn Harbottle
Publisher: Berghahn Books
ISBN: 9781571816344
Category : Medical
Languages : en
Pages : 198
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Book Description
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the nutritional value and symbolic significance of food contribute to its health-giving properties and how gender and ethnic identities are preformed and reinforced through the medium of food-work in public and private spheres. At the same time, as this study demonstrates, migration modifies and transfigures such identities and produces hybrid cultures and cuisines.
Author: Selene Yeager
Publisher: Rodale
ISBN: 1594866635
Category : Health & Fitness
Languages : en
Pages : 722
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Book Description
Hundreds of tips to help you boost immunity, fight fatigue, ease arthritis, and protect your health.
Author: Donna Schwenk
Publisher: Hay House, Inc
ISBN: 140197242X
Category : Cooking
Languages : en
Pages : 265
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Book Description
If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you’ll find: • Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables • More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods • A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods • Helpful answers to some of the most frequently asked questions about culturing • Hints and tips about how to easily incorporate cultured foods into your life • Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309137284
Category : Medical
Languages : en
Pages : 114
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Book Description
In the United States, people living in low-income neighborhoods frequently do not have access to affordable healthy food venues, such as supermarkets. Instead, those living in "food deserts" must rely on convenience stores and small neighborhood stores that offer few, if any, healthy food choices, such as fruits and vegetables. The Institute of Medicine (IOM) and National Research Council (NRC) convened a two-day workshop on January 26-27, 2009, to provide input into a Congressionally-mandated food deserts study by the U.S. Department of Agriculture's Economic Research Service. The workshop, summarized in this volume, provided a forum in which to discuss the public health effects of food deserts.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
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Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Author: Annemarie Colbin
Publisher: Ballantine Books
ISBN: 0307833135
Category : Body, Mind & Spirit
Languages : en
Pages : 385
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Book Description
Yes, you are what you eat. For everyone who wonders why, in this era of advanced medicine, we still suffer so much serious illness, Food and Healing is essential reading. “An eminently practical, authoritative, and supportive guide to making everyday decisions about eating that can transform our lives. Food and Healing is a remarkable achievement.”—Richard Grossman, Director, The Health in Medicine Project, Montefiore Medical Center Annemarie Colbin, founder of New York's renowned Natural Gourmet Cookery School and author of The Book of Whole Meals, argues passionately that we must take responsibility for our own health and rely less on modern medicine, which still seems to focus on trying to cure rather than prevent illness. Eating well, she shows, is the first step toward better health. Drawing on an impressive range of thinking—from Eastern philosophy to current medical journals—Colbin shatters many myths not only about the “Standard American Diet” but also about some of the quirky and unhealthy food fads of recent years. What emerges is one of the first complete works on: • How food affects our moods • The healing qualities of specific foods • The role of diet in preventing illness • How to tailor a diet approach that is right for you “I recommend it to my patients. . . . It's an excellent book to help people understand the relationship between what they eat and how they feel.”—Stephen Rechtstaffen, M.D. Director, Omega Institute for Holistic Studies “Have a look at this important, well-thought-out book.”—Bon Appetit
Author: Pat Caplan
Publisher: Routledge
ISBN: 1134730004
Category : Health & Fitness
Languages : en
Pages : 297
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Book Description
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: • the family meal • wedding cakes • nostalgia and the invention of tradition • the rise of vegetarianism • the recent BSE crisis • the `creolization' of British food eating out • creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
