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Swartzberg, John E.; Margen, Sheldon ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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THE UC BERKELEY WELLNESS SELF-CARE HANDBOOK : THE EVERYDAY GUIDE TO HOME REMEDIES
Swartzberg, John E.; Margen, Sheldon
001126 Hard Cover. As Newt. 7- 1/2 x 9-1/2". ISBN:0929661427. 576 pages, index, easy-to-read format covers your health from childhood to maturity. Contents include: Wellness strategies; health care & self-care; ailments & disorders and an appendix featuring a directory of Health Information Organizations. The faculty of the School of Public Health at the University of California at Berkeley are involved in teaching, research, and practice in these areas. The main section of the book -- an A to Z compendium of ailments and disorderas -- covers VIRTUALLY every complaint that you can do something about on your own. Each entry will help you assess a health problem, decide what kind of attention it needs, guide you toward safely and effectively treating it yourself (or tellyou when that isn't possible), and much more. New York, NY, U.S.A.: Rebus, Incorporated, 1998
Price:
10.00 USD
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THE WELLNESS ENCYCLOPEDIA OF FOOD AND NUTRITION: HOW TO BUY, STORE, AND PREPARE EVERY FRESH FOOD
Margen, Sheldon
1992 30954 ABOUT THE BOOK The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Fresh Food ANNOTATION Describes varieties, shopping tips, storage, preparation, nutrients, serving suggestions. FROM THE PUBLISHER Eating right is the most crucial step that men and women of any age can take to protect their overall health. Yet most consumers remain confused about nutrition, and newspapers and magazines often get the facts wrong. How many carrots will supply your daily dose of beta carotene? How can you boost your iron intake without increasing the amount of red meat in your diet? Which has more vitamin C, an orange or a glass of orange juice? Are all shellfish high in cholesterol? Here are straightforward - and often surprising - answers to these and hundreds of other questions on how to choose and use foods for maximum taste and nutritional value. This comprehensive, quick-reference encyclopedia covers every type of whole, fresh food found in supermarkets, specialty shops, and health food stores. It also presents the latest information on what makes up a healthy diet and on the connection between diet and disease prevention. Each entry shows you how to select the freshest high-quality foods, and how to store and cook them (Did you know that thumping a melon is useless as a test for ripeness? Or that you should never store potatoes in the refrigerator?) Highlighted nutritional profiles display key nutrients at a glance. Throughout the book, you'll find charts and boxes filled with tips, advice, and fascinating facts. And there are literally hundreds of delicious serving suggestions for main dishes, snacks, desserts, and more - all proving that a healthy diet isn't a matter of limiting your choices, but of increasing the variety of foods you eat. Every fact draws on the expertise of the School of Public Health at the University of California at Berkeley - an institution at the forefront of examining the link between diet and health, and the authority behind the nation's leading health newsletter, the University of California at Berkeley Wellness Letter. The result is an up-to-date reference source that you can turn to with the utmost confidence. FROM THE CRITICS Library Journal Margen, nutrition researcher and chair of the editorial board of the University of California, Berkeley Wellness Letter , has compiled a unique reference source. Unlike such references as A.H. and M.E. Emsinger's Foods and Nutrition Encyclopedia (Pegus Pr . , 1983), which is geared to nutritionists, The Columbia Encyclopedia of Nutrition ( LJ 6/1/88) , which offers short articles on all aspects of nutrition but nothing on individual foods, or Nikki and David Goldbeck's The Supermarket Handbook ( LJ 10/15/73 ), which emphasizes the purchasing of foods, The Wellness Encyclopedia of Food and Nutrition combines the selection and storage of foods with nutritional information. This resource is well organized, easy to read, and nicely illustrated. Starting with a discussion of nutrition (fiber, fats, vitamins, etc . ), the text then concentrates on types of food (vegetables, fruits, grains, legumes, nuts and seeds, meats and poultry, fish and shellfish, dairy and eggs) , covering over 500 fresh and whole foods that the average American cook would use, although not all regional varieties are included. Accompanied by photographs, each food and its varieties are described with availability information, shopping tips, storage information, preparation ideas, and serving suggestions (although there are no actual recipes). Scattered throughout the text are inset boxes and tables of information, the most important being the nutritional profiles and those giving interesting factual tidbits, e.g., that diabetics who eat a substantial amount of beans need less insulin to control their blood sugar. The appendixes include a cooking terms glossary, fats and oils discussion, and herbs and spices dictionary. The index is useful, but it would have been nice to have had cross references. (When readers are looking for prickly pear pads , for instance..... Rebus, Incorporated 0-929661-03-6 / 9780929661032
Hardcover As New New York
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17.43 USD
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WELLNESS FOODS A TO Z
Margen, Sheldon
2002 45608 In entries arranged A-Z, this authoritative bible on the new nutrition spells oout the disease-fighting potential and other benefits of some 500 whole and fresh foods, and shows you how to choose foods and prepare them so you optimize their nutritional value and make them taste their best. This encyclopedic volume by the editors of the U. of California, Berkeley offers a nutritional and market profile of foods from almonds to yoghurt, with serving suggestions. It also provides information on eating for optimal health (without proselytizing for organic food); a guide to food groups, vitamins and minerals, and herbs and spices; how to read food labels; and a cooking glossary. Includes color illustrations. Lacks references. Distributed by National Book Network. Synopsis In entries arranged A-Z, this authoritative bible on the new nutrition spells oout the disease-fighting Published at FORTY DOLLARS. University Health Publishing 0-929661-70-2 / 9780929661704
Hardcover As New Condition New York
Price:
33.78 USD
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