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The Encyclopedia of Nutrition and Good Health, Second Edition is the authoritative A-to-Z guide to all aspects of nutrition and maintaining a healthy diet. Thoroughly updated, it examines the latest advances in the field, including revised government guidelines and requirements - like the new folate enrichment laws - and new research - for example, the discovery of a link between colon cancer and preserved meats but not fresh meats. Concise and extensively cross-referenced, It is the perfect one-stop guide to the often-confusing mass of nutritional information available today. More than 2,500 entries provide the essential information readers will want to know about nutrition and good health. Covering food ingredients such as vitamins, minerals, fats, carbohydrates, and proteins; the health benefits and dangers of foods; diseases and health disorders related to nutrition; processed foods and their side effects; the link between certain foods and cancer; food allergies; eating disorders; and much more, this edition is comprised of approximately 30 percent of new material, including several new appendixes.

Tabla de contenidos provista por Syndetics

• Acknowledgments(p. vii)
• Introduction(p. viii)
• Entries A-Z(p. 1)
• Glossary(p. 680)
• Index(p. 682)

Extracto provisto por Syndetics

Praise for the previous edition: ...clear, concise and accurate..."--Booklist "...[a] well-balanced guide..."--American Reference Books Annual The Encyclopedia of Nutrition and Good Health, Second Edition is an authoritative A-to-Z guide to all aspects of nutrition and maintaining a healthy diet. Concise and extensively cross-referenced, this volume is the perfect one-stop guide to the often-confusing mass of nutritional information available today. More than 2,500 entries provide the essential information readers want to know about nutrition and good health. Coverage includes food ingredients such as vitamins, minerals, fats, carbohydrates, and proteins; the health benefits and dangers of foods; diseases and health disorders related to nutrition; processed foods and their side effects; the link between certain foods and cancer; food allergies; eating disorders; and much more. This edition is comprised of approximately 30 percent new material, including several new appendixes. Excerpted from The Encyclopedia of Nutrition and Good Health by Robert A. Ronzio All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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CHOICE Review

Ronzio's comprehensive encyclopedia provides a ready reference for current information about specific foods and nutrients such as vitamins, minerals, fats, carbohydrates, and proteins. Ronzio describes each nutrient in detail, including how it works in the body and how it affects health, and supplies descriptions of many widely used herbs and plant products. He also discusses various food-related conditions, including eating disorders, obesity, addiction, weight loss and management, food sensitivities, diabetes, aging, cancer, and other chronic degenerative conditions. This edition includes a larger number of entries and updated text for more than 30 percent of the entries, reflecting the dramatic increase in nutrition research over the last decade. Entries for key topics end with references to the medical and nutrition-related literature. There is a brief glossary of common medical terms and a detailed index that uses boldface page numbers to indicate extensive treatment of topics. ^BSumming Up: Recommended. All collections. M. A. Kascus Champlain College

Booklist Review

The media constantly bombards us with sound bites and snippets of information about nutrition and health. We hear about the latest diets and research findings that tell us what to eat in order to live longer and healthier lives. The interested and perhaps confused health-information consumer can turn with confidence to this encyclopedia. For the new edition (the first was published in 1997), the number of entries has been expanded to more than 1,800 (including increased coverage of botanicals), and approximately 30 percent of the content has been revised. The alphabetical entries cover a broad range of topics. Foods, their ingredients, and nutritional values are described. Specific diets (Atkins, Mediterranean) are discussed objectively, with the basic premise of the diet explained along with its pros and cons. Entries on foods and the components implicated in diseases and disorders explain how and why the problem occurs and offer dietary recommendations. Some articles reflect new health concerns. For example, the Trans-fatty acids entry gives a clear explanation of the health risks and offers alternative food options. There is useful information on the food pyramid and food labels. Medical terms, tests, and current research are also covered. The author intended the encyclopedia as a one-stop introduction to nutrition, and he has covered all the bases. The book will be useful in all types of libraries serving sophisticated information consumers. It complements similar resources such as The Nutrition Bible (Morrow, 1995) and the Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food (Rebus, 1992), whose vocabulary and presentation are more accessible to the lay reader. -- RBB Copyright 2003 Booklist

Notas de autor provistas por Syndetics

Robert Ronzio, a former laboratory director of Biotics Research Corp. in Houston, Texas, received his Ph.D. in biochemistry from the University of California at Berkeley and was a postdoctoral fellow at Tufts University Medical College and the University of Washington School of Medicine. Dr. Ronzio lectures both nationally and internationally, and he is the author of numerous journal articles and papers and has received many honors and awards, including an American Cancer Society Fellowship, a Research Career Development Award from the National Institute of Child Health and Human Development, and an honorary doctor of naturopathic medicine from Bastyr University