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The Oxford Book of Health Foods
     

The Oxford Book of Health Foods

by J.G. Vaughan
 

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The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information on these products is available to validate their actual therapeutic and nutritional value.

The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically

Overview

The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information on these products is available to validate their actual therapeutic and nutritional value.

The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this new resource offers not only the claims associated with each food, but also the scientific truths behind these claims. Written in elegant and accessible prose by two leading experts in botany and nutrition, the books begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry for each type of food provides full information on its origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support—or refute—these claims. Beautifully illustrated throughout with botanical drawings, electron micrograph scans, and photographs (all in full color), the text is further supplemented by a glossary explaining the more technical terms and a bibliography listing sources for further reading. A straightforward and authoritative reference, The Oxford Book of Health Foods is a must-have for all who are interested in general health and nutrition.

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.

Product Details

ISBN-13:
9780191513114
Publisher:
OUP Oxford
Publication date:
04/13/2006
Sold by:
Barnes & Noble
Format:
NOOK Book
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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