American Dietetic Association Complete Food and Nutrition Guide / Edition 2

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Being fit means a lot more than having a trim or muscular body and being free of health problems. It defines every aspect of your health -- not only your physical health but also your emotional and mental well-being. Achieving fitness depends on adopting and maintaining smart habits and making good choices -- and that's what this book is about. You'll discover how to eat for optimum health, all the while choosing nutritious, flavorful, and fun foods that suit your needs and lifestyle. Registered dietitian Roberta Duyff and a host of experts from the American Dietetic Association have used the newest nutrition research to provide the most current and reliable answers to all your food and nutrition questions. This new edition of the comprehensive and easy-to-use American Dietetic Association Complete Food and Nutrition Guide is filled with practical tips and flexible guidelines for all ages -- everything from finding your healthiest weight to making wise selections at the supermarket to making healthy eating taste great. You'll discover how you can eat the foods you like and enjoy new flavors that promote your personal fitness. Beginning with personal "nutrition checkups" in nearly every chapter, you'll find positive, sound, and practical advice and solutions for choosing nutritious, flavorful foods during life's many ages and stages. American Dietetic Association Complete Food and Nutrition Guide, Second Edition, will help you feel and look your best, work more productively, and even lower your risk for certain diseases. Eating for health is one of the wisest decisions you'll ever make -- get started right now with this ultimate healthy-eating primer.

"The authority America turns to for food and nutrition advice has combined its 80 years of expertise and the latest nutrition research to offer a comprehensive and easy-to-use guide on food and nutrition."

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Editorial Reviews

From The Critics
Reviewer: Neva L Crogan, PhD, APRN, BC (University of Arizona College of Nursing)
Description: This is the second edition of a popular, easy to understand nutrition information guide first published in 1996 by the American Dietetic Association.
Purpose: According to the author, the book was created as a practical, up-to-date resource for healthful eating. It is filled with practical advice designed to cover the lifespan from infancy to old age. Since the first edition in 1996, nutrition science has made important discoveries about nutrition and how it can affect overall health. This book will guide the layperson through the many nutrition facts and fallacies and help explain their impact on health and quality of life.
Audience: This nutrition guide was written for the general public to be used as a reference for the entire family. The author has recruited an impressive cadre of contributors and reviewers for this edition.
Features: This edition includes new topics such as herbal and botanical supplements, newly identified nutrition syndromes, and food-drug interactions. Special topics of interest include the latest on food-borne illnesses, facts about functional foods and phytonutritients for health, ethnic food choices, food labeling, food allergens, and how to manage body weight. Overall, this is a well written book presented in a positive manner. Although there are only black-and-white tables and figures, this shortcoming does not seem to detract from the overall presentation. Valuable appendixes and an index are included.
Assessment: Nutrition science is a constantly changing field of study. Due to this, subsequent editions will always be needed. This reference guide is presented in an easy to understand format using simple terms ideal for the general public.
Library Journal
The American Dietetic Association, along with Duyff, noted food and nutrition consultant, have written a readable and timely book for the lay reader. Some of the topics discussed are the food pyramid, what to eat (and not eat) while taking prescription medicines, preparing your own baby food, nutritional needs of the elderly, eating ostrich meat, the iron content of foods when cooking in iron pots, and the calories in the glue of a postage stamp. Included is a lengthy resource list of associations/organizations that will provide more information. However, an index is not included, and olestra is only briefly mentioned. Duyff gives sound advice, making this a good addition to the Mount Sinai School of Medicine Complete Book of Nutrition (St. Martin's, 1990). Recommended for public libraries.Connie Weaver, Bosler Free Lib., Carlisle, Pa.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780471229247
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/12/2002
  • Edition description: REV
  • Edition number: 2
  • Pages: 672
  • Product dimensions: 8.42 (w) x 10.12 (h) x 1.99 (d)

Meet the Author

BETSY HORNICK, M.S., R.D., is an experienced writer, editor, and educator specializing in food, nutrition, and health-related topics.

ROBERTA LARSON DUYFF, MS, RD, FADA, CFCS, is a Registered Dietitian, a Fellow of the Academy of Nutrition and Dietetics, the recipient of the Academy's Medallion Award, and a nationally recognized food, nutrition, and culinary expert. She is the award-winning author of 365 Days of Healthy Eating, Monthly Nutrition Companion,and other books. Her work and recipes have been featured in magazines and cookbooks, including Cooking Healthy Across America, and in USA Today, Living Fit, Better Homes and Gardens, Cooking Light, Vegetarian Times, Parenting, and Ladies' Home Journal, as well as on Duyff appears regularly on national media.

THE ACADEMY OF NUTRITION AND DIETETICS, formerly the American Dietetic Association, is the largest group of food and nutrition professionals in the world. As the advocate of the dietetic profession, the Academy serves the public by promoting optimal nutrition, health, and well-being.

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Table of Contents

Introduction 1
Pt. I Eat Smart, Live Well: It's About You!
Ch. 1 Food Choices for Fitness 5
Pt. II Healthful Eating: The Basics
Ch. 2 Your Healthy Weight 21
Ch. 3 Fat Facts 52
Ch. 4 Vitamins, Minerals, and Phytonutrients: Variety on Your Plate! 74
Ch. 5 Sweet Talk: Sugar and Other Sweeteners 112
Ch. 6 Fiber: Your Body's Broom 130
Ch. 7 Sodium: A Salty Subject 143
Ch. 8 Fluids: Often Overlooked 153
Pt. III Smart Eating: The Consumer Marketplace
Ch. 9 What's on Today's Table? 179
Ch. 10 Planning to Eat Smart 210
Ch. 11 Supermarket Smarts 237
Ch. 12 The Safe Kitchen 274
Ch. 13 Kitchen Nutrition 301
Ch. 14 Your Food Away from Home 332
Pt. IV Food for Health: Every Age, Every Stage of Life
Ch. 15 Off to a Healthy Start 367
Ch. 16 Food to Grow On 393
Ch. 17 For Women Only 429
Ch. 18 For Mature Adults: Healthful Eating! 452
Pt. V Healthful Eating: Special Issues
Ch. 19 Athlete's Guide: Winning Nutrition 475
Ch. 20 The Vegetarian Way 498
Ch. 21 Sensitive about Food 517
Ch. 22 Smart Eating to Prevent and Treat Disease 536
Ch. 23 Supplements: Use and Abuse 582
Pt. VI Resources: More about Healthful Eating
Ch. 24 Well Informed? 609
Resources You Can Use 623
Appendices 628
Index 641
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