Download Encyclopedia of Foods: A Guide to Healthy Nutrition by Experts from Dole Food Company, Experts from The Mayo PDF

By Experts from Dole Food Company, Experts from The Mayo Clinic, Experts from UCLA Center for Human Nutrition

The Encyclopedia of meals: A advisor to fit foodstuff is a definitive source for what to devour for max overall healthiness as unique by way of clinical and dietary specialists. This e-book makes the relationship among overall healthiness, illness, and the nutrition we eat.
The Encyclopedia describes greater than one hundred forty meals, delivering details on their heritage, nutrient content material, and clinical makes use of.

The Encyclopedia additionally describes the "fit kitchen", together with the newest in foodstuff protection, gear and utensils for getting ready healthy meals, and how one can adjust favourite recipes to make sure wellbeing and fitness and style.

* info fit consuming guidance in response to the RDA nutrition pyramid
* offers clinical foundation and data for particular recommendations
* fantastically illustrated
* vast checklist of trustworthy nutrients resources
* Describes the healthy kitchen from the newest in foodstuff protection to gear and utensils for getting ready healthy meals to how you can alter favourite recipes to make sure future health and style

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Additional resources for Encyclopedia of Foods: A Guide to Healthy Nutrition

Sample text

The mineral iron forms the active part of hemoglobin, the protein in your blood that delivers oxygen to different sites in your body and picks up carbon dioxide. Although DRIs have been established for some of the trace minerals, those for which too little is known to establish precise DRIs have a recommended Adequate Intake (AI) (see the Appendix: A Quick Look—Minerals, Their Functions and Food Sources, page 432). Vitamins and Minerals as Antioxidants Several vitamins and minerals are considered antioxidants.

Trans-fatty acids are created by hydrogenation. An increase in consumption of these fats is a concern because they have been associated with an increased risk of coronary artery disease. Hydrogenated fat is a common ingredient in stick and tub margarine, commercial baked goods, snack foods, and other processed foods. Cholesterol is a waxy, fat-like substance that is a necessary constituent of cell membranes and serves as a precursor for bile acids (essential for digestion), vitamin D, and an important group of hormones (the steroid hormones).

Until recently, fat replacers always consisted of proteins or carbohydrates, such as starches or gels, but the kinds of foods that could be prepared with these fat replacers were limited by their inability to withstand the high temperatures of frying. In 1996, after a long period of development, safety testing, and governmental review, the first non-caloric fat, olestra, was approved by the FDA for use in the manufacture of savory (non-sweet) snacks (such as crackers and chips). Because olestra is a modified fat, it is the first heat-resistant fat substitute, which allows it to be used to make fried foods.

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