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World s Healthiest Foods 2nd Edition

World s Healthiest Foods  2nd Edition Author George Mateljan
ISBN-10 097691851X
Release 2015-04-15
Pages 900
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Presents nutritional analysis, selection, storage and cooking advice, and recipes for vegetables, fruits, fish, shellfish, nuts, legumes, dairy foods and grains, along with information on how to incorporate these foods into a healthy eating plan. Original.



The World s Healthiest Foods

The World s Healthiest Foods Author George Mateljan
ISBN-10 0976918544
Release 2007
Pages 880
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Presents nutritional analysis, selection, storage, and cooking advice, and recipes for vegetables, fruits, fish, shellfish, nuts, legumes, dairy foods, and grains, along with information on how to incorporate these foods into a healthy eating plan.



Baking Without Fat

Baking Without Fat Author George Mateljan
ISBN-10 0679770720
Release 1996
Pages 320
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Baking Without Fat contains more than 100 recipes for baking delicious desserts that are fat-free, high-energy, and rich in beneficial antioxidant vitamins. Also included are 29 wheat-free and 48 dairy-free recipes. of color photos.



Weight Loss Success Without Dieting

Weight Loss Success Without Dieting Author George Mateljan
ISBN-10 0976918536
Release 2012-01
Pages 253
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A leading authority in healthy cooking and eating builds on the author's premise that nutrient-rich meals are more effective than dieting when trying to lose weight, counseling readers on how to embrace a healthy lifestyle and nourish the body with high-quality, unprocessed foods.



Advanced Human Nutrition

Advanced Human Nutrition Author Medeiros
ISBN-10 9781284123067
Release 2018-01-16
Pages 470
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Written for the upper-level undergrad or graduate level majors course, Advanced Human Nutrition, Fourth Edition provides an in-depth overview of the human body and details why nutrients are important from a biochemical, physiological, and molecular perspective.



The 150 Healthiest Foods on Earth Revised Edition

The 150 Healthiest Foods on Earth  Revised Edition Author Jonny Bowden
ISBN-10 9781592338108
Release 2017-06-01
Pages 376
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In this newly updated nutrition reference guide, acclaimed nutritionist and bestselling author Jonny Bowden debunks traditional food myths, saves the reputations of foods long suffering from bad publicity, and provides just the facts—so you can make good, health-conscious decisions about which foods you and your family should eat. You’ll learn the latest research on many of your favorite foods, as well as some surprising new findings on the health benefits of foods you may have been avoiding unnecessarily. Did you know that, according to the latest research, - Saturated fat does not cause heart disease? - Full-fat dairy may protect against diabetes? - There is no need to avoid meat if it is 100 percent grass fed? - There is a major difference between farmed salmon and wild salmon? No food provides everything. But real food—whole food with minimal processing—contains a virtual pharmacy of nutrients, phytochemicals, enzymes, vitamins, minerals, antioxidants, anti-inflammatories, and healthful fats, all of which keep you alive and thriving. Learn how easy it is to find “real” food and discover what more than a dozen well-known nutrition experts say are their “top ten” healthiest foods on earth. It’s all the best nutrition advice you could possibly find in one package.



The Healing Slow Cooker

The Healing Slow Cooker Author Jennifer Iserloh
ISBN-10 9781452161778
Release 2017-12-05
Pages 208
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This collection of 60 set-it and forget-it recipes aims to support a variety of wellness goals for optimal health. From Detox and Calm to Rebuild and Strengthen and more, each chapter's recipes utilize specific ingredients that help lower stress, decrease inflammation, and improve gut health. Combining the convenience of a slow cooker with accessible ingredients like ginger, mushrooms, chocolate, and turmeric, these dishes are simple enough for home cooks of any skill level. Each chapter comes with a detailed guide to the featured healing ingredients, making it easy to explore how they benefit the body. Start the journey to healthful eating with the flip of a switch!



Proteins in Food Processing

Proteins in Food Processing Author Rickey Y. Yada
ISBN-10 9780081007297
Release 2017-11-13
Pages 674
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Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products



Dietary Guidelines for Americans 2015 2020

Dietary Guidelines for Americans 2015 2020 Author HHS, Office of Disease Prevention and Health Promotion (U.S.)
ISBN-10 9780160934650
Release 2015-12-31
Pages 152
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Get your copy of this new and updated edition today! Provides authoritative advice about how good dietary habits can promote health and reduce risk for major chronic diseases. Gives action steps to reach achievable goals in weight control, stronger muscle and bones, and balanced nutrition to help prevent chronic diseases such as heart disease, diabetes and some cancers.



Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology Author Jaspreet Singh
ISBN-10 9780128005767
Release 2016-01-19
Pages 752
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Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science



International Encyclopedia of Public Health

International Encyclopedia of Public Health Author
ISBN-10 9780128037089
Release 2016-10-06
Pages 4470
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International Encyclopedia of Public Health, Second Edition is an authoritative and comprehensive guide to the major issues, challenges, methods, and approaches of global public health. Taking a multidisciplinary approach, this new edition combines complementary scientific fields of inquiry, linking biomedical research with the social and life sciences to address the three major themes of public health research, disease, health processes, and disciplines. This book helps readers solve real-world problems in global and local health through a multidisciplinary and comprehensive approach. Covering all dimensions of the field, from the details of specific diseases, to the organization of social insurance agencies, the articles included cover the fundamental research areas of health promotion, economics, and epidemiology, as well as specific diseases, such as cancer, cardiovascular diseases, diabetes, and reproductive health. Additional articles on the history of public health, global issues, research priorities, and health and human rights make this work an indispensable resource for students, health researchers, and practitioners alike. Provides the most comprehensive, high-level, internationally focused reference work available on public health Presents an invaluable resource for both researchers familiar with the field and non-experts requiring easy-to-find, relevant, global information and a greater understanding of the wider issues Contains interdisciplinary coverage across all aspects of public health Incorporates biomedical and health social science issues and perspectives Includes an international focus with contributions from global domain experts, providing a complete picture of public health issues



Health Promotion Programs

Health Promotion Programs Author Carl I. Fertman
ISBN-10 9781119163350
Release 2016-10-17
Pages 496
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Comprehensive coverage, real-world issues, and a focus on the practical aspects of health promotion Health Promotion Programs combines theory and practice to deliver a comprehensive introduction to the planning, implementation, and evaluation of health promotion programs. Presenting an overview of best practices from schools, health care organizations, workplaces, and communities, this book offers clear, practical guidance with an emphasis on hands-on learning. This new second edition has been updated to include discussion on today's important issues, including health equity, the Affordable Care Act, big data, E-health, funding, legislation, financing, and more. New coverage includes programs for underserved priority populations at a geographically-diverse variety of sites, and new practice and discussion questions promote engagement on highly-relevant topics. Public health is a critical aspect of any society, and health promotion programs play an important role. This book provides clear instruction, practical guidance, and multiple avenues to deeper investigation. Plan health promotion programs from the basis of health theory Gain in-depth insight on new issues and challenges in the field Apply what you're learning with hands-on activities Access digital learning aids and helpful templates, models, and suggestions Designed to promote engagement and emphasize action, this book stresses the importance of doing as a vital part of learning—yet each step of the process is directly traceable to health theory, which provides a firm foundation to support a robust health promotion program. Health Promotion Programs is the essential introductory text for practical, real-world understanding.



Nutrition for the Primary Care Provider

Nutrition for the Primary Care Provider Author D.M. Bier
ISBN-10 9783318026672
Release 2014-11-18
Pages 222
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Nutrition is an integral part of the prevention and management of the most prevalent conditions faced by today's primary care providers. This book is aimed at physicians around the world who treat patients from all walks of life. The first section is devoted to the basic principles of nutrition, covering the fundamentals of body composition, energy balance, and appetite, as well as the importance of the different macro- and micronutrients. The following section builds on the principles of the first by focusing on the special needs for specific circumstances, including pregnancy, exercise, food allergies and religion. The third part provides an overview of our latest understanding of various disease states and how they are influenced by nutrition. The final part on Food Policy takes a bird's eye view, offering perspectives on global sustainability, the rapidly changing face of malnutrition and the role played by the food industry in consumer health. This book is a practical reference source that will guide physicians on how to use nutrition as a tool to prevent and cure disease.



Health Promotion and Aging

Health Promotion and Aging Author David Haber
ISBN-10 9780826199171
Release 2013-03-26
Pages 536
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Print+CourseSmart



Mayo Clinic Diabetes Diet

Mayo Clinic Diabetes Diet Author Mayo Clinic
ISBN-10 9780795323362
Release 2011-10-26
Pages 270
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Perhaps you’ve had diabetes for years. Maybe your doctor only recently told you that you have diabetes. Or you’ve learned that you’re at risk of diabetes due to factors such as family history or being overweight. In any of these cases, you’re concerned about your future. Take a deep breath and relax. Yes, diabetes is a serious diagnosis, but it’s a disease you can control. Mayo Clinic has been studying diabetes, and successfully treating people with diabetes, for decades. Now we’re putting our top recommendation—the single most effective step you can take to improve your condition—directly into your hands. The Mayo Clinic Diabetes Diet is a weight-loss program designed to help you safely lose weight to improve and control your blood sugar. Many Mayo doctors and dietitians have lent their expertise toward helping you in the pages of this book. You’ll learn how to take advantage of these life-changing benefits, as thousands of Mayo Clinic patients are already doing... • Lose weight and improve your blood sugar in just days with a two-week quick-start plan. • Continue losing weight and keep it off with guidance from Mayo Clinic doctors and dietitians, plus the healthy cooking advice of the food and recipe experts at Good Books. • Learn the one trait that most people who lose over 30 pounds and keep it off for five years have in common. • Take advantage of page after page of meal planners, recipes, tips on overcoming challenges and much more. If your idea of having diabetes means going on a “restrictive diet,” you’ll especially like the positive approach of this book. While it’s true that having diabetes requires changes in your life, this book is all about adding good things to your life, not saddling you with restrictions and limitations. Download your copy today and put this good news to work in your life right away!



Strategies to Reduce Sodium Intake in the United States

Strategies to Reduce Sodium Intake in the United States Author Committee on Strategies to Reduce Sodium Intake
ISBN-10 9780309148054
Release 2010-10-14
Pages 506
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Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.



Family Nutrition Guide

Family Nutrition Guide Author Food and Agriculture Organization of the United Nations
ISBN-10 9251052336
Release 2018-05-11
Pages 126
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This practical guide contains information designed to improve the feeding and nutrition of families in developing countries, primarily written for health workers, nutritionists and other development workers involved in community education programmes. Topics cover basic nutrition, family food security, meal planning, food hygiene and the special feeding needs of children, women and men, old, sick and malnourished people.