| Edition |
Fourth edition. |
| Description |
xx, 383 pages : illustrations ; 24 cm. |
| Series |
--For dummies |
|
--For dummies.
|
| Note |
Includes index. |
| Summary |
A kitchen companion to families who want to eat balanced, nutritious meals that promote good health and help them achieve a healthy weight. Author Carol Rinzler has updated the book to cover the new USDA MyPyramid, which lets people customize calorie and serving size recommendations based on activity level, sex, and age. Offering straight-talking advice on the latest low-carb and controlled-carb diet plans, this objective guide will help people make sense of diet fads and meal-time options and make sound, healthy eating choices every day. |
| Contents |
The basic facts about nutrition -- What you get from food -- Healthy eating -- Food processing -- Food and medicine. |
|
Introduction -- About this book -- Conventions used in this book -- What you don't have to read -- Foolish assumptions -- How this book is organized -- Icons used in this book -- Where to go from here -- pt. I. The basic facts about nutrition -- 1. What's nutrition, anyway? -- Nutrition equals life -- Finding nutrition facts -- 2. Digestion : the 24-hour food factory -- Introducing the digestive system -- Understanding how your body digests food -- 3. Calories : the energizers -- Counting the calories in food -- How many calories do you need? -- How much should you weigh? -- 4. How much nutrition do you need? -- RDAs : guidelines for good nutrition -- AIs : the nutritional numbers formerly knows as ESADDIs -- DRI : a newer nutrition guide -- No sale ever is final -- 5. A supplemental story -- Introducing dietary supplements -- Examining why people use dietary supplements -- Supplement safety : an iffy proposition -- Choosing the most effective supplements -- Good reasons for getting nutrients from food rather than supplements -- |
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pt. II. What you get from food -- 6. Powerful protein -- Looking inside and out : where your body puts protein -- Putting protein to work : how your body uses protein -- Packing back the protein : what happens to the proteins you eat -- Examining protein types : not all proteins are created equal -- Deciding how much protein you need -- 7. The lowdown on fat and cholesterol -- Finding the facts about fat stuff -- Considering cholesterol and you -- 8. Carbohydrates : a complex story -- Checking out carbohydrates -- Dietary fiber : the non-nutrient in carbohydrate foods -- 9. Alcohol : another form of grape and grain -- Revealing the many faces of alcohol -- Examining how alcohol beverages are made -- How much alcohol is in that bottle? -- Moving alcohol through your body -- Alcohol and health -- Heeding advice from the sages : moderation -- 10. Vigorous vitamins -- Taking a look at the vitamins your body needs -- Get your vitamins here -- Too much or too little : avoiding two ways to go wrong with vitamins -- Exceeding the RDAs : taking extra vitamins as needed -- 11. Mighty minerals -- Taking inventory of the minerals you need -- Getting the minerals you need -- Overdoses and underdoses : too much and too little -- Exceeding the RDAs : people who need extra minerals -- 12. Phabulous phytochemicals -- Phytochemicals are everywhere -- Perusing the different kinds of phytochemicals -- Phorecasting the phuture of phytochemicals -- 13. Water works -- Investigating the many ways your body uses water -- Maintaining the right amount of water in your body -- Getting the water you need -- Taking in extra water and electrolytes as needed -- |
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pt. III. Healthy eating -- 14. Why you eat when you eat -- Understanding the difference between hunger and appetite -- Refueling : the cycle of hunger and satiety -- Responding to your environment on a gut level -- When your appetite goes haywire : eating disorders -- 15. Why you like the foods you like -- Tackling taste : how your brain and tongue work together -- Determining deliciousness -- Changing the menu : adapting to exotic foods -- 16. What is a healthful diet? -- What are dietary guidelines for Americans? -- Controlling your weight -- Making smart food choices -- Keeping food safe to eat -- Okay, now relax -- 17. Making wise food choices -- Playing with blocks : basics of the food pyramids -- Building your own pyramid -- Understanding the nutrition facts labels -- Choosing foods with MyPyramid and the nutrition facts label -- The final word on diagrams and stats -- 18. Eating smart when eating out -- Interpreting a restaurant menu -- Making smart menu choices -- Discovering the healthful side of fast food -- |
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pt. IV. Food processing -- 19. What is food processing? -- Preserving food : five methods of processing -- Making food better and better for you -- Faking it : alternative foods -- A last word : follow that bird -- 20. Cooking and nutrition -- What's cooking -- Making changes : how cooking affects food -- Choosing cookware : how pots and pans affect food -- Protecting the nutrients in cooked foods -- 21. What happens when food is frozen, canned, dried, or zapped -- Cold comfort : chilling and freezing -- Canned food : keeping out contaminants -- Dried food : no life without water -- Irradiation : a hot topic -- 22. Better eating through chemistry -- Exploring the nature (and science) of food additives -- Determining the safety of food additives -- Looking beyond additives : foods nature never made -- |
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pt. V. Food and medicine -- 23. When food gives you hives -- Finding out more about food allergies -- Considering foods most likely to cause allergic reactions -- Testing, testing : identifying food allergies -- Coping with food allergies -- Recognizing other body reactions to food -- 24. Food and mood -- How chemicals alter mood -- How food affects mood -- Using food to manage mood -- 25. Food and drug interactions -- How a food and drug interaction happens -- Food fights : drugs versus nutrients versus drugs -- Avoiding adverse food and drug interactions -- Using food to improve a drug's performance -- 26. Using food as medicine -- Defining food as medicine -- Examining diets with absolutely, positively beneficial medical effects -- Using food to prevent disease -- Eating for a better body (and brain) -- Delivering meds with dinner -- The last word of food versus medicine -- |
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pt. VI. The part of tens -- 27. Ten nutrition Web sites -- U.S. Department of Agriculture Nutrient Database -- USDA Food Nutrition Information Center (FNIC) -- U.S. Food and Drug Administration -- American Dietetic Association -- The American Heart Association -- The American Cancer Society -- The Food Allergy and Anaphylaxis Network -- International Food Information Council (IFIC) -- American Council on Science and Health (ACSH) and the Center for Science in the Public Interest (CSPI) -- Tufts University Nutrition Navigator -- 28. Ten (well, okay, twelve) superstar foods -- Alcohol -- Beans -- Berries -- Bison -- Breast milk -- Chocolate -- Coffee -- Fish -- Nuts -- White tea -- Whole grains -- Yogurt -- 29. Ten easy ways to cut calories -- Switching to low-fat or no-fat dairy products -- Substituting sugar substitutes -- Serving stew instead of steak -- Choosing low-fat desserts -- Peeling the poultry -- Not oiling the salad -- Making one-slice sandwiches -- Eliminating the high-fat ingredient -- Seasoning the veggies instead of drowning them in butter -- Washing the chopped meat. |
| Subject |
Nutrition.
|
|
Food.
|
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Nutritional Physiological Phenomena -- Popular Works.
|
| ISBN |
9780471798682 paperback alkaline paper |
|
0471798681 paperback alkaline paper |
|
9780471798681 (pbk.) |
|
