nutrition

Describes the chemistry of food, digestion and nutrition, food production and processing with emphasis on new sources of food, the causes of the present food crisis, and what is being done to meet the needs of the world's increasing population.

Provides the calorie, carb, and fat counts for more than seven thousand popular foods, along with information on the amount of exercise it would take to burn off each item.

Presents an introduction to the new food pyramid, describing each level in detail, and discussing nutrition, serving sizes, snacking, and the benefits of healthy eating.

Discusses the achievement and maintenance of a healthy body weight, the relationship between body weight and health, biological factors, nutrition, ideal caloric intake, diets, and child and adolescent weight management.

Discusses social and emotional components of eating; describes normal and abnormal eating; presents overviews of anorexia nervosa, bulimia, and other eating disorders; and covers prevention and treatment.

Presents overviews of the components of nutrition, such as carbohydrates, fiber, and protein, explaining what they do for the body and discussing the effects of deficiencies, and describes a healthy diet.

A comprehensive reference guide to food and nutrition that provides information on daily intake recommendations, nutrients and other food substances, planning healthy meals, and the many different kinds of fruits, vegetables, dairy foods, and meats.

Introduces various careers in the field of nutrition, including dietitians and doctors.

Surveys fad foods, fast foods, and snack foods, with information on the psychology of junk food, their ingredients and nutritional values and their pleasures and dangers and evaluates hundreds of fast food and snack food products.

Contains over 300 food listings in alphabetical order which include eleven separate kinds of nutritional, medical, culinary, and consumer information.