The Oxford Book of Health Foods [NOOK Book]

Overview

Health foods and dietary supplements are widely used throughout the world - it is
estimated that more than seventy million people in Europe regularly buy these
products, and it is a billion dollar business in the USA. Health foods include
vitamins, minerals, cereals, nuts, herbal medicines, functional ...
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The Oxford Book of Health Foods

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Overview

Health foods and dietary supplements are widely used throughout the world - it is
estimated that more than seventy million people in Europe regularly buy these
products, and it is a billion dollar business in the USA. Health foods include
vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many
others. A large number of people use these foods in the belief that they contribute
to their general health, while, in most countries, little or no information is
givenon products explaining their therapeutic values.The Oxford Book of Health Foods
begins with an account of modern concepts of human nutrition, followed by a series
of over one hundred accounts of individual health foods and dietary supplements. In
all cases the importance of these products in human health is explained, and, for
herbal medicines, the evidence for their claimed therapeutic value is given, and
toxic effects are described. Full-colour illustrations accompany these accounts.The
Oxford Book of Health Foods will be of interest not just to health professionals,
but to all people with an interest in health foods and healthy eating. The text is
supplemented throughout by beautifully drawn botanical illustrations.
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Editorial Reviews

Library Journal
A cross between a coffee-table book and a serious work on nutrition, this work provides scientific information on herbs, dietary supplements, vitamins, nuts, cereals, and other foods "commonly found in health food stores." After an introduction summarizing current nutritional principles, entries on individual products include the substance's origin, a description of it, claims and folklore about each plant or food, and a review of the scientific evidence for the claims. No references are given after the individual entries, although an annotated bibliography lists general sources. The best feature of this book is that it is beautifully illustrated with botanical drawings and colorful photographs. Although academic libraries will need books that give more detailed information on supplements and herbs, this work is recommended for public libraries.-Natalie Kupferberg, Biological Sciences/Pharmacy Lib., Columbus, OH Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780191513114
  • Publisher: NetLibrary, Incorporated
  • Publication date: 4/13/2006
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 10 MB

Meet the Author

J.G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants.

Dr. P.A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.

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Table of Contents

Foreword

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