| Description |
xviii, 386 pages : illustrations ; 24 cm |
| Series |
--For dummies |
|
--For dummies.
|
| Contents |
Machine derived contents note: Introduction. -- Part I: The Basic Facts about Nutrition. -- Chapter 1: What?s Nutrition, Anyway? -- Chapter 2: Digestion: The 24-Hour Food Factory. -- Chapter 3: Calories: The Energizers. -- Chapter 4: How Much Nutrition Do You Need? -- Chapter 5: A Supplemental Story. -- Part II: What You Get from Food. -- Chapter 6: Powerful Protein. -- Chapter 7: The Lowdown on Fat and Cholesterol. -- Chapter 8: Carbohydrates: A Complex Story. -- Chapter 9: Alcohol: Another Form of Grape and Grain. -- Chapter 10: Vigorous Vitamins. -- Chapter 11: Mighty Minerals. -- Chapter 12: Phabulous Phytochemicals. -- Chapter 13: Water Works. -- Part III: Healthy Eating. -- Chapter 14: Why You Eat When You Eat. -- Chapter 15: Why You Like the Foods You Like. -- Chapter 16: What Is a Healthful Diet? -- Chapter 17: Making Wise Food Choices. -- Chapter 18: Eating Smart When Eating Out. -- Part IV: Food Processing. -- Chapter 19: What Is Food Processing? -- Chapter 20: Cooking and Nutrition. -- Chapter 21: What Happens When Food Is Frozen, Canned, Dried, or Zapped. -- Chapter 22: Better Eating through Chemistry. -- Part V: Food and Medicine. -- Chapter 23: When Food Gives You Hives. -- Chapter 24: Food and Mood. -- Chapter 25: Food and Drug Interactions. -- Chapter 26: Using Food as Medicine. -- Part VI: The Part of Tens. -- Chapter 27: Ten Nutrition Web Sites. -- Chapter 28: Ten Superstar Foods. -- Chapter 29: Ten Easy Ways to Cut Calories. -- Index |
| Summary |
Discusses basic facts about nutrition, healthy eating, food processing, and food and medicine |
| Notes |
Includes index |
| Subject |
Food -- Analysis.
|
|
Dietetics.
|
|
Diet.
|
|
Nutrition.
|
|
Food.
|
|
Nutritional Physiological Phenomena.
|
|
Nutrition
|
| Genre/Form |
Popular Work.
|
| LC no. |
2003114202 |
| ISBN |
0764540823 |
|
