The Oxford Book of Health Foods PDF Download
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Author: J. G. Vaughan
Publisher: OUP Oxford
ISBN: 0191647233
Category : Health & Fitness
Languages : en
Pages : 223
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Book Description
Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented throughout by beautifully drawn botanical illustrations.
Author: J. G. Vaughan
Publisher: OUP Oxford
ISBN: 0191647233
Category : Health & Fitness
Languages : en
Pages : 223
Get Book
Book Description
Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented throughout by beautifully drawn botanical illustrations.
Author: John Griffith Vaughan
Publisher:
ISBN: 9780191727306
Category : Dietary supplements
Languages : en
Pages : 188
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Book Description
This text begins with an account of modern concepts of human nutrition, followed by a series of over 100 accounts of individual health foods and dietary supplements. The evidence for the claimed therapeutic value of herbal medicines is given.
Author:
Publisher:
ISBN: 9781448709090
Category :
Languages : en
Pages : 0
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Book Description
Author: P.K. Newby
Publisher: Oxford University Press
ISBN: 0190846666
Category : Health & Fitness
Languages : en
Pages : 192
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Book Description
From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.
Author: David A. Bender
Publisher: OUP Oxford
ISBN: 0191579750
Category : Reference
Languages : en
Pages : 563
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Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Author: John Vaughan
Publisher: OUP Oxford
ISBN: 0191609498
Category : Science
Languages : en
Pages : 806
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Book Description
The Oxford Book of Food Plants is a beautifully illustrated compendium of facts about the plants we grow in our gardens and use in our cooking. Gorgeous botanical illustrations are accompanied by accessible yet authoritative descriptions of each plant, along with fascinating historical details and nutritive values. This is a new edition of a classic book — fully updated with the latest nutritional research, as well as beautiful new plates and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables — it is a must-have for anyone who loves good food, cooking, and gardening.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 936
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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
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Book Description
The final chapter in this section explores the uses of food in the classroom.
Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Author: Jennifer L. Pomeranz
Publisher: Food and Public Health
ISBN: 0190227257
Category : Medical
Languages : en
Pages : 225
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Book Description
"Food and its many aspects - production, consumption, marketing, labeling, procurement, safety - have become a mainstay of both popular discourse and the practice of public health. Food Law for Public Health is the first book on food law written specifically for a public health audience. It offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching"--Unedited summary from book cover.
