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Nutrition For Dummies.

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O
nce upon a time people simply sat down to dinner, eating to fill up an
empty stomach or just for the pleasure of it. Nobody said, “Wow, that
cream soup is loaded with calories,” or asked whether the bread was a high-
fiber loaf or fretted about the chicken being served with the skin still on. No
longer. Today, the dinner table can be a battleground between health and
pleasure. You plan your meals with the precision of a major general moving
his troops into the front lines, and for most people, the fight to eat what’s
good for you rather than what tastes good has become a lifelong struggle.
This book is designed to end the war between your need for good nutrition
and your equally compelling need for tasty meals. In fact (listen up, here!),
what’s good for you can also be good to eat — and vice versa.

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Description

Introduction ………………………………………………………..1
Part I: The Basic Facts about Nutrition ……………………..7
Chapter 1: What’s Nutrition, Anyway?…………………………………………………………………..9
Chapter 2: Digestion: The 24-Hour Food Factory…………………………………………………19
Chapter 3: Calories: The Energizers…………………………………………………………………….29
Chapter 4: How Much Nutrition Do You Need? ……………………………………………………45
Chapter 5: A Supplemental Story ………………………………………………………………………..55
Part II: What You Get from Food…………………………….67
Chapter 6: Powerful Protein………………………………………………………………………………..69
Chapter 7: The Lowdown on Fat and Cholesterol………………………………………………..81
Chapter 8: Carbohydrates: A Complex Story……………………………………………………….97
Chapter 9: Alcohol: Another Form of Grape and Grain ………………………………………113
Chapter 10: Vigorous Vitamins ………………………………………………………………………….125
Chapter 11: Mighty Minerals……………………………………………………………………………..149
Chapter 12: Phabulous Phytochemicals…………………………………………………………….169
Chapter 13: Water Works …………………………………………………………………………………..175
Part III: Healthy Eating ……………………………………..185
Chapter 14: Why You Eat When You Eat…………………………………………………………….187
Chapter 15: Why You Like the Foods You Like …………………………………………………..197
Chapter 16: What Is a Healthful Diet? ………………………………………………………………..209
Chapter 17: Making Wise Food Choices …………………………………………………………….221
Chapter 18: Eating Smart When Eating Out ……………………………………………………….237
Part IV: Food Processing …………………………………….247
Chapter 19: What Is Food Processing? ………………………………………………………………249
Chapter 20: Cooking and Nutrition ……………………………………………………………………261
Chapter 21: What Happens When Food Is Frozen, Canned, Dried, or Zapped …….279
Chapter 22: Better Eating through Chemistry ……………………………………………………289

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