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Product Details

ISBN-13: 9780122198038
Publisher: Elsevier Science
Publication date: 11/29/2001
Edition description: New Edition
Pages: 516
Product dimensions: 8.71(w) x 11.33(h) x 1.31(d)

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From the Preface

Nutrition is important to all of us. What we eat has a profound effect on our health and our enjoyment of life. Although there is a large amount of valid scientific information dealing with various aspects of nutrition, there is, unfortunately, even more misinformation. The average person thus has difficulty separating fact from fiction.

A team of experts from Mayo Clinic, the University of California Los Angeles, and Dole Food Company, Inc., wrote this book. The team included physicians, nutrition scientists, and clinical nutritionists. The information has been subjected to rigorous peer review not only by the writing group but also by colleagues at our respective institutions who have special expertise in various aspects of the book.

The book seeks to answer three main questions: What am I eating? What should I eat? And Why? The premise of the book is that well-informed people make well-informed decisions. The theme of the book is moderation. The standard is that all recommendations be based on valid scientific evidence. If this is not possible, either because the evidence is not available or it is inconclusive at this time, then the text is so noted and our recommendations are tentative and based on the consensus of nutrition experts. Another premise of the book is that accurate information does not have to be boring. Most of us are curious about what is in the food we eat, where it comes from, and why one food is supposed to be good for us whereas too much of it may be bad.

The book is divided into two parts. Part I provides the reader with an overview of the principles of nutrition. Chapter 1 discusses the major health issues relating to nutrition and describes how nutrition requirements are derived. It also introduces the concept of the Food Guide Pyramid that serves as the basis for the nutrition recommendations of national health organizations and governmental agencies. Chapter 2 provides information on nutrients and our requirements for them. It defines carbohydrates, fats, and proteins and discusses how the various types of these nutrients differ. It also discusses the vitamins and minerals that our bodies require, functional and "artificial" foods and their role in nutrition, and how our nutrition needs change as we progress through the different stages of life. Chapter 3 addresses the role of good nutrition in the prevention and treatment of common diseases such as obesity, diabetes mellitus, high blood pressure, coronary artery disease, osteoporosis, and cancer. The chapter emphasizes the commonality of the nutrition recommendations for the prevention and treatment of all of these diseases. Chapter 4 and 5 provide practical guidance on how to incorporate the recommendations of the first three chapters into our daily lives. Chapter 4 makes suggestions regarding menu planning and food preparation, and Chapter 5 deals with strategies for shopping, food storage, and food safety. Sample menus are provided and suggestions are given for modifying recipes to make them more healthful. Both chapters emphasize that if we are well informed, preparing and eating nutritious meals whether at home or away from home can be both simple and enjoyable.

Part II complements Part I by providing information about individual foods and their nutrient content. The sections are organized according to the format of the Food Guide Pyramid. Part II begins with fruits and vegetables, which are at the bottom of the Pyramid and therefore should be the foundation of our food choices. Part II ends with meats and oils, which are at the top of the Pyramid and therefore should be eaten sparingly. Although it is impossible to cover all foods, an effort was made to discuss those available in North America. Some of the foods that are discussed are very common, whereas others are more uncommon. The range emphasizes the extraordinary choices available to us all. Because of the sheer numbers of foods, those with similar nutrient contents are grouped, whereas those with unique nutrient content are described separately. A brief history of the origin of the food (if known) and information on how the food is grown are given to keep things interesting. Nutrient tables also are provided so the reader can gain a greater appreciation of which foods are particularly good sources of vital nutrients.

Writing a book can be both work and fun. In this instance, it was more of the latter. The book began as the vision of Mr. David H. Murdock, chairman and chief executive officer of Dole Food Company, Inc. Mr. Murdock and his colleagues at Dole have long been advocates of good nutrition. The editors and Mr. Murdock began with a series of conversations as to how the book should be organized and whether such a book would add anything to the large number of books already published in the area of nutrition. We decided that Mr. Murdock's goal was achievable, gathered a team of enthusiastic and knowledgeable colleagues, and began to write. From the very beginning, it became obvious that although we all were alleged "experts," none of us knew everything (not surprising) and there was much we could learn from one another. That is when the fun started. We also gained a deep respect for Mr. Murdock, whose unwavering dedication to excellence, without regard for commercial interest, served as an inspiration to us all.

Good food and good nutrition can and should be synonymous. We hope you enjoy and benefit from this book.

Table of Contents

Part I: A Guide to Healthy Nutrition:
Chapter 1: Optimizing Health:
The Dietary Reference Intakes (DRI's)
America's Health Goals
The Dietary Guidelines for Americans
The Power of the Food Guide Pyramid
Other Voices: Guidelines of Health Organizations
The Bottom Line: Optimizing Health
Chapter 2: The Nutrients and Other Food Substances:
The Macronutrients: Carbohydrates, Proteins, and Fats
Carbohydrates
Protein
Fats
The Micronutrients: Vitamins and Minerals
Water
On the Nutrient Horizon: Phytochemicals
Supplements: Foods, or Functional Foods
Nutrition and Your Stages of Life
Chapter 3: The Food-Health Connection:
Obesity
High Blood Pressure
Diabetes Mellitus
Coronary Artery Disease
Osteoporosis
Cancer
Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus:
Plan to "Eat Well"
Eat Breakfast
What's For Lunch?
Snack Time
What's For Supper?
Dining out
Grocery Shopping: Another Key to Healthy Meals
Foods and Issues You May Have Wondered About
Two Weeks of Menus
Chapter 5: Preparing Healthful Meals:
Change Is God
Creating Healthy Menus
Food Safety
Serving Safety
Refrigerating or Freezing Food
Clean It
The Bottom Line on Food Safety
Part II: Encyclopedia of Foods:
Fruits:
Vegetables:
Grains:
Bread
Cereals
Pasta
Rice
Dairy Foods:
Milk
Yogurt
Cheese
Meat & Other High-Protein Foods:
Meat
Poultry
Eggs
Fish & Shellfish
Legumes
Nuts & Seeds
Fats, Oils, & Sweets:
Others:
Beverages
Herbs & Spices

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