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Nutrition For Dummies, 4th Edition
by Carol Ann Rinzler
You've been hearing it since you were a little kid: "You are what you eat." But unlike most of the adages you¡¯ve long since debunked, this wise saying is true! Good nutrition is the key to achieving and maintaining a healthy weight and lifelong good health¡ªno matter how you slice it.
This edition of Nutrition for Dummies has been updated with the latest revisions of the Dietary Guidelines for Americans, new recommended daily allowances for all the nutrients a healthy body needs, plus the real low-down on all the conflicting opinions about vitamins and minerals, protein, fats, and carbs.
You¡¯ll discover how to:
Interpret nutrition labels
Prepare delicious, healthy meals
Keep nutrients in food, even after cooking
Eat smart when eating out
Evaluate dietary supplements
Nutrition for Dummies, Fourth Edition, is a one-size-fits-all guide to nutrition for anyone who may have fallen asleep in health class, wants to brush up on what they already know, or is looking to keep up-to-speed on all the latest guidelines and research. It shows you how to manage your diet so you can get the most bang (nutrients) for your buck (calories) and gives you the skinny on how to put together a healthy shopping list, how to prepare foods that are good for the body and the soul, and ten easy ways you can cut calories.
An apple a day may not necessarily keep the doctor away, but with the simple guidance of Nutrition for Dummies, you can live happily¡ªand healthily¡ªever after.
Carol Ann Rinzler is a noted authority on health and nutrition and holds an MA from Columbia University. She has written a nutrition column for the New York Daily News and is the author of more than 20 health-related books, including Controlling Cholesterol For Dummies, Weight Loss Kit For Dummies, and the highly acclaimed Estrogen and Breast Cancer: A Warning to Women. Rinzler lives in New York with her husband, wine writer Perry Luntz, and their amiable cat, Kat.
TABLE OF CONENTS:
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 (Well, Okay, Twelve) Superstar Foods.
Chapter 29: Ten Easy Ways to Cut Calories.