Delicious Diabetic: Over 500 Yummy Recipes

Manufacturer: Chemical Publishing Company

The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and biochemistry to microbiology and engineering. Consequently many technical terms and abbreviations are involved. At the same time the rapidly growing interest in the subject is shared by specialists from many fields such as sociology, medicine, agriculture and commerce. The purpose of this dictionary is to assist the specialist from one field to understand the technical terms used by the variety ·of specialists in the food fields. Successive editions have become larger with the broadening scope of the subject matter, changes in policy such as the inclusion of proprietary names, the updating of information, and the introduction by official bodies of defined terminology. In the present edition the energy content of foods is expressed in both joules and calories,and vitamins are expressed, where appropriate, in both micrograms and international units.

Manufacturer: Academic Foundation

This report, based on secondary information analysis and a survey of 1,001 consumers across different states in India, tries to understand the production and availability of fruits and vegetables, consumption patterns, extent of shortfall in consumption, reasons for shortfall, implications of such shortfall for consumer health and well-being, among others. It also highlights policy issues related to food safety and standards, use of pesticides, organic products, food supply chain, foreign investment in retail, and food pricing, among others.

Manufacturer: Woodland Publishing

Manufacturer: Sullivan Street Press

V for Veg is a collection of the vegan food columns that Vance Lehmkuhl has written over the past years mainly for the Philadelphia Daily News. Filled with wit, humor and good information about the vegan/vegetarian plant-based community in Philadelphia, the book covers many of the events, personalities, restaurants, and industries that have grown up in and around Philadelphia. Combining healthful information with a sly, humorous style, Vance Lehmkuhl's book will stir up many a meat eater to explore the animal-free options now available for feeding all aspects of our lives.

Manufacturer: Simon & Schuster

A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 Named a Best Food Book of 2014 by Mother Jones Named one of Library Journal's Best Books of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma. With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dieta...

Manufacturer: Da Capo Press

Children's eating habits change often between infancy and preschool. Dr. Paula's Good Nutrition Guide for Babies, Toddlers, and Preschoolers provides nutrition guidelines for young children and gives parents confidence in this confusing and important area.Pediatrician Paula Elbirt discusses nutrition by age group. Breastfeeding, formula, solids, allergy issues, gas, and burping are issues for infants. Topics for toddlers include creating a healthful diet, snacks, whole versus skim milk, tantrums and food, and eating styles. Food issues change again for preschoolers, and include friends' influence on eating habits, what to do when a child is cranky from hunger, and much more. Sample recipes and menus are provided for each group.Dr. Elbirt describes important differences between emerging eating disorders and odd but harmless food preferences kids embrace briefly and then discard. Whether they have "fussy eaters" or are looking for better ways to provide their children with the best nutrition, Dr. Paula's Good Nutrition Guide for Babies, Toddlers, and Preschoolers has the information parents need.

Manufacturer: CreateSpace Independent Publishing Platform

* NEW REVISED EDITION * No Fads, Diets or Gimmicks! "Annette's Cookbook" contains over 500 family and friend tested healthy, delicious receipes from an accomplished cook who has prepared over 35,000 meals. Receipes plain and fancy, simple and elegant, from American and many other cuisines.

Manufacturer: Whitecap Books Ltd.

Every time we eat we are making a choice about what we support in the food industry and what we don't. Industrialized farming, additives and animal cruelty have led many people to become vegans and vegetarians but that's not the only alternative to ethical eating. Flex Appeal is all about the balancing our ethics with our tastebuds, and our vegetarian friends with our meat-eating ones. Reduced meat intake, organic vegetables, free range chickens, and drug-free animals humanely raised on small, mixed-crop farms are all alternative choices to the strictness of a vegan diet. Flex Appeal shows you how to make these choices for your family and how to ease-in even the staunchest meat and potatoes eater into eating healthier and more sustainably, without having to give up meat.   With friends and family all coming together from different backgrounds (and tastes) the one thing we all have in common is wanting to eat food that's delicious. Pat and Nettie have gone through their recipe rolodex to supply over 100 new and fresh ideas, most of which can be prepared in one hour or less. For those of us already trying to be healthy, these new recipes are a welcome addition to our repertoire and are sure to become family favourites in no time.   Flex Appeal is part vegetarian cookbook and part meat mastery. Many of the meals have flex appeal because they appeal to both vegetarians and meat eaters, with a delicious vegetarian base and an optional meat on the side. Plus tips on roasting chicken, fish and beef make this a necessary book for anyone cooking for a family with multiple tastes and needs. With Flex Appeal  dinner for four is now a snap.   Make your next meal have Flex Appeal with recipes like:   ·      Dilled Chevre Pops, with Shrimp flex appeal ·      Pinto Bean and Corn Salsa Tacos, with fish flex appeal ·      Spiced Papardelle Noodles with Feta ·      Zucchini Mushroom Moussaka, with ...

Manufacturer: Sterling Brand: Brand: Sterling

From the author of the bestselling Living the Low Carb Life (more than 100,000 copies sold) comes an indispensable reference to help dieters maintain their controlled-carbohydrate lifestyle-both in the kitchen and on the go.To stay on a low-carb regimen, dieters-and others just tying to eat healthily-need facts: what's a good side dish to have with that fish? Is it okay to order that delicious-sounding special at the restaurant? Certified nutrition specialist and bestselling author Jonny Bowden provides the information, in a handy, portable pocket guide to making smart carb-conscious food choices. It contains the net carb, calorie, protein, fat, and fiber counts for more than 2,000 foods, as well as nutritional data for the new low-carb products on the market. Plus, there's valuable information on sugar alcohols, essential Omega fats, the glycemic index and blood sugar levels, and Bowden's own expert individual food recommendations.Jonny Bowden, M.A., C.N.S., is a certified nutrition specialist, a former personal trainer, and the resident nutrition and weight loss expert on ivillage.com. Author of Living the Low-Carb Life, Bowden also makes frequent appearances on television and radio shows, runs a busy nutrition consulting practice in Los Angeles, and can be reached via his website, JonnyBowden.com.