Strip away the flab with this accessible, jargon-free, guide to good nutrition served up in manageable bites.
If you only have 30 seconds, there is time - using this book - to easily learn how to eat well.
We're served a daily diet of food facts, fads and often far-fetched claims for what we put on our plates, which makes it difficult to distinguish healthy from harmful. With obesity, heart disease, diabetes and other life-threatening conditions rapidly rising, it pays to understand that we are very much what we eat and that good food - in the right proportions and portion sizes - is essential for our health and well-being. Strip away the flab with this accessible, jargon-free, guide to good nutrition served up in manageable bites. From fasting to fats, enzymes to E-numbers, if you have an appetite for expert advice on real food, this is the perfect book to dip into.
Author(s): Julie Lovegrove
Series: 30 Second
Publisher: Quarto UK / Ivy Press
Year: 2019
Language: English
Commentary: TRUE PDF
Pages: 163
Tags: Nutrition
Cover......Page 1
Half Title......Page 3
Title......Page 5
Copyright......Page 6
CONTENTS......Page 7
Introduction......Page 8
Nutrients: Life’s Essentials......Page 13
GLOSSARY......Page 14
Energy......Page 16
Protein......Page 18
Carbohydrates......Page 20
Fibre......Page 22
Fats......Page 24
Minerals......Page 26
Fat-soluble Vitamins......Page 28
Water-soluble Vitamins......Page 30
Profile: Sir Frederick Gowland Hopkins......Page 33
Nutrients: Consumption & Metabolism......Page 35
GLOSSARY......Page 36
Digestion & Absorption......Page 38
Metabolism......Page 40
Gut Microbiome......Page 42
Nutrient–Gene Interactions......Page 44
Profile: Elsie Widdowson......Page 47
Personalized versus Public Health Advice......Page 48
Dietary Assessment......Page 50
Foods & Health......Page 53
GLOSSARY......Page 54
Fruit & Vegetables......Page 56
Fish......Page 58
Milk & Dairy......Page 60
Eggs......Page 62
Nuts......Page 64
Grains & Gluten......Page 66
Vegan & Vegetarianism......Page 68
Mediterranean Diet......Page 70
Profile: Ancel Keys......Page 73
A Lifetime Of Nutrition......Page 75
GLOSSARY......Page 76
Babies, Infants & Children......Page 78
Adolescents......Page 80
Pregnancy & Lactation......Page 82
Postmenopausal Women......Page 84
The Elderly......Page 86
Overweight & Obesity......Page 88
Malnutrition......Page 90
Profile: John Boyd Orr......Page 93
Changing Eating Habits......Page 94
Foods & Disease Risk......Page 97
GLOSSARY......Page 98
Dietary Fats & Heart Disease......Page 100
Food Allergies & Intolerances......Page 102
Profile: John Yudkin......Page 105
Salt & Blood Pressure......Page 106
Sugars & Sugar Substitutes......Page 108
Alcohol......Page 110
Red & Processed Meat......Page 112
Potential Bioactives & Health......Page 115
GLOSSARY......Page 116
Flavonoids & Isoflavones......Page 118
Nitrate & Nitrite......Page 120
Isothiocyanates......Page 122
Omega-3 Fatty Acids......Page 124
Profile: Hugh Macdonald Sinclair......Page 127
Vitamin D & Calcium......Page 128
Probiotics & Prebiotics......Page 130
Food Processing & Production Systems......Page 133
GLOSSARY......Page 134
Cooking, Processing & Preserving......Page 136
Refining......Page 138
Additives......Page 140
Labels & Packaging......Page 142
Organic Foods......Page 144
Free-range & Intensively Farmed Foods......Page 146
GM Foods......Page 148
Food Sustainability......Page 150
Profile: Charles Glen King......Page 153
Appendices......Page 155
Resources......Page 156
Notes on Contributors......Page 158
H......Page 160
Y......Page 161
Acknowledgements......Page 162
