American Dietetic Association Complete Food and Nutrition Guide / Edition 3

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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: 9780470041154
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/18/2006
  • Edition description: Revised and Updated 3rd Edition
  • Edition number: 3
  • Pages: 688
  • Product dimensions: 7.90 (w) x 9.90 (h) x 1.70 (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




PART I: Eat Smart, Live Well: It’s about You!

Chapter 1: Food Choices: A Fit You!

Fitness: Your Overall Health!

Smart Eating, Active Living: Guidelines for Americans.

Your Food Choices: The Inside Story.

Healthful Eating, Active Living: One Step at a Time!

PART II: Healthful Eating: The Basics.

Chapter 2: Your Healthy Weight.

Body Basics: What’s Your Healthy Weight?

Energy Basics: Calorie Math.

Weighing the Risks.

Weight Management: Strategies That Work!

Too Thin—a Problem?

Disordered Eating: Problems, Signs, and Help.

“Diets” That Don’t Work!

When You Need Help.

Chapter 3: Fat Facts.

Fats Matter.

Cholesterol: Different from Fat.

Too Much of a Good Thing?

Chapter 4: Vitamins, Minerals, and Phytonutrients: Variety on Your Plate!

Vitamins and Minerals: Team Players!

Vitamins: The Basics.

Minerals—Not “Heavy Metal”.

Phytonutrients—a “Crop” for Good Health.

Chapter 5: Carbs: Simply Complex.

“Carbs”: The Basics.

Carbohydrates and Health.

Carbohydrates in Food.

Sugar Alcohols: Sugar Replacers.

Intense Sweeteners: Flavor without Calories.

Chapter 6: Fiber: Your Body’s Broom.

Fiber: It’s Very Important!

For Fiber—Variety!

Chapter 7: Sodium and Potassium: A Salty Subject.

Sodium, Potassium, and Your Health.

Sodium in Your Food Choices.

Flavor . . . with Little Salt and Less Sodium.

Chapter 8: Fluids: The Power of Water.

A Fluid Asset.

What’s to Drink?

PART III: Smart Eating: The Consumer Marketplace.

Chapter 9: What’s on Today’s Table?

Food: What’s “in Store” for You?

Ensuring Your Food Supply.

Chapter 10: Planning to Eat Smart.

MyPyramid: An Eating Guide for a Healthier You!

Inside MyPyramid.

Everyday Challenges: Smart Eating Strategies!

Chapter 11: Savvy Shopping.

Today’s Food Labels.

Supermarket Psychology.

Your Shopping Guide.

Food Safety: Start at the Store.

Chapter 12: The Safe Kitchen.

Foodborne Illness: More Common than You Think!

Checklist for a Clean Kitchen.


Safe Preparation and Service.

Quick Tips for Injury Prevention.

The “Eco Kitchen”.

Chapter 13: Kitchen Nutrition: Delicious Decisions.

“Resetting” Your Table . . . for Flavor and Health.

Simply Nutritious, Simply Delicious.

Add Life to Your Spices—and Herbs, Too!

Chapter 14: Your Food Away from Home.

Dining Out for Health and Pleasure.

Eating Out Safely!

Fast Food, Healthful Food.

Eating Out Ethnic Style.

Eating for Travelers.

Flavor on the Menu.

PART IV: Food for Health: Every Age, Every Stage of Life.

Chapter 15: Off to a Healthy Start.

Breast-Feeding Your Baby.

Another Healthful Option: Bottle-Feeding.

Solid Advice on Solid Foods.

Chapter 16: Food to Grow On.

Toddlers and Preschoolers: Food and Play for the Early Years.

School-Age Kids: Eat Smart, Move More.

Feeding the Teen Machine.

Chapter 17: For Women Only.

Childbearing Years: Nutrition, Menstruation, and Prepregnancy.

You’re Expecting!

For Those Who Breast-Feed.

Now for Menopause.

Chapter 18: For Mature Adults: Healthful Eating!

Aged to Perfection!

When Lifestyles Change.

Changes That Challenge.

PART V: Healthful Eating: Special Issues.

Chapter 19: Athlete’s Guide: Winning Nutrition.

Nutrients for Active Living.

A High-Performance Diet.

Making Weight.

The Game Plan.

Ergogenic Aids: No Substitute for Training.

Chapter 20: The Vegetarian Way.

Being Vegetarian.

Vegetarian Diets: Nutritionally Speaking.

Throughout the Life Cycle.

“Vegging Out” the Healthful Way!

Chapter 21: Sensitive about Food.

Food Intolerances and Other Adverse Food Reactions.

Food Allergies: Less Common.

Chapter 22: Smart Eating to Prevent and Manage Disease.

Your Healthy Heart.

Blood Pressure: Under Control?

Cancer Connection.

Diabetes: A Growing Health Concern.

Osteoporosis: Reduce the Risks.

Gastrointestinal Conditions.

Anemia: “Tired Blood”.

Food and Medicine.

Chapter 23: Supplements: Use and Abuse.

Dietary Supplements: Defined.

Supplements: Safe? Effective?

If You Take a Supplement.

PART VI: Resources: More about Healthful Eating.

Chapter 24: Well Informed?

Need Nutrition Advice?

Be Your Own Judge!

Case against Health Fraud.

Resources You Can Use.


2005 Dietary Guidelines for Americans.

Dietary Reference Intakes.

Growth Charts: Body Mass Index for Children and Teens.

Body Mass Index for Adults.

Carbohydrates in Common Foods.

% Daily Values: What Are They Based On?

Health Claims on Food Labels.

MyPyramid Food Intake Patterns.

MyPyramid Food Intake Pattern Calorie Levels.

How Many Discretionary Calories Can You Have?

Produce “Package”.

Functional Foods: What Does Research Say?

Functions of Selected Additives.


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