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Author: Charlie Mason Publisher: Tilcan Group Limited ISBN: Category : Cooking Languages : en Pages : 56
Book Description
We all eat. We all know that some foods are better for us than others, and we all know that the foods we crave are usually not the foods that are good for us! Theory is great, but practice is better. This book is all about putting nutrition and food science theory to use in your life. Learn which foods to eat and which to avoid, and why. This book will help you understand food and nutrition science, and guide you through making the years of research work for you and your health. Practice makes perfect, routine is the best practice! This food guide will help you create food rules to live by and make a diet plan that's balanced, nutritious, and keeps you engaged. The book will explain how to ditch the added sugars and enjoy the natural flavors of food, and help you set up a food plan for a balanced, unprocessed life. It also details the use of fasting in your diet, and explains how mindfulness and mental rest can help you reach your goals. Best of all, this book doesn't just tell you to eat or avoid certain things, it gives you a detailed, scientific reason why you should or should not have certain foods and drinks in your meal plan. No more 'because I said so' or 'according to x blogger'. Everything in these pages is backed by food and nutrition science, explained simply and broken down to easily digestible bites. That's not to say the process is easy. You're training your own mind to enjoy the taste of unsweetened, unprocessed, untainted foods, and that takes time and energy. Everything will be explained in positive, simple steps you can take to better your life. This book is for the reader who wants to eat well and live better, but who wasn't sure where or how to start. This is the starting line. Get ready. Get set... Go!
Author: Charlie Mason Publisher: Tilcan Group Limited ISBN: Category : Cooking Languages : en Pages : 56
Book Description
We all eat. We all know that some foods are better for us than others, and we all know that the foods we crave are usually not the foods that are good for us! Theory is great, but practice is better. This book is all about putting nutrition and food science theory to use in your life. Learn which foods to eat and which to avoid, and why. This book will help you understand food and nutrition science, and guide you through making the years of research work for you and your health. Practice makes perfect, routine is the best practice! This food guide will help you create food rules to live by and make a diet plan that's balanced, nutritious, and keeps you engaged. The book will explain how to ditch the added sugars and enjoy the natural flavors of food, and help you set up a food plan for a balanced, unprocessed life. It also details the use of fasting in your diet, and explains how mindfulness and mental rest can help you reach your goals. Best of all, this book doesn't just tell you to eat or avoid certain things, it gives you a detailed, scientific reason why you should or should not have certain foods and drinks in your meal plan. No more 'because I said so' or 'according to x blogger'. Everything in these pages is backed by food and nutrition science, explained simply and broken down to easily digestible bites. That's not to say the process is easy. You're training your own mind to enjoy the taste of unsweetened, unprocessed, untainted foods, and that takes time and energy. Everything will be explained in positive, simple steps you can take to better your life. This book is for the reader who wants to eat well and live better, but who wasn't sure where or how to start. This is the starting line. Get ready. Get set... Go!
Author: Experts from Dole Food Experts from Dole Food Company Publisher: Elsevier ISBN: 0080530877 Category : Technology & Engineering Languages : en Pages : 529
Book Description
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. - Details healthy eating guidelines based on the RDA food pyramid - Provides scientific basis and knowledge for specific recommendations - Beautifully illustrated - Extensive list of reliable nutrition resources - Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Author: Charlie Mason Publisher: ISBN: 9781913796846 Category : Health & Fitness Languages : en Pages : 58
Book Description
We all eat. We all know that some foods are better for us than others, and we all know that the foods we crave are usually not the foods that are good for us! Theory is great, but practice is better. This book is all about putting nutrition and food science theory to use in your life. Learn which foods to eat and which to avoid, and why. This book will help you understand food and nutrition science, and guide you through making the years of research work for you and your health. Practice makes perfect, routine is the best practice! This food guide will help you create food rules to live by and make a diet plan that's balanced, nutritious, and keeps you engaged. The book will explain how to ditch the added sugars and enjoy the natural flavors of food, and help you set up a food plan for a balanced, unprocessed life. It also details the use of fasting in your diet, and explains how mindfulness and mental rest can help you reach your goals. Best of all, this book doesn't just tell you to eat or avoid certain things, it gives you a detailed, scientific reason why you should or should not have certain foods and drinks in your meal plan. No more 'because I said so' or 'according to x blogger'. Everything in these pages is backed by food and nutrition science, explained simply and broken down to easily digestible bites. That's not to say the process is easy. You're training your own mind to enjoy the taste of unsweetened, unprocessed, untainted foods, and that takes time and energy. Everything will be explained in positive, simple steps you can take to better your life. This book is for the reader who wants to eat well and live better, but who wasn't sure where or how to start. This is the starting line. Get ready. Get set... Go!
Author: Walter Willett Publisher: Simon and Schuster ISBN: 1501164775 Category : Cooking Languages : en Pages : 432
Book Description
In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.
Author: Mark Bittman Publisher: Harvest ISBN: 035812882X Category : Cooking Languages : en Pages : 255
Book Description
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article
Author: Charlie Mason Publisher: ISBN: 9781913540234 Category : Health & Fitness Languages : en Pages : 58
Book Description
The theory is great, but the practice is better. This book is all about putting nutrition and food science theory to use in your life. Learn which foods to eat and which to avoid, and why. This book will help you understand food and nutrition science, and guide you through making the years of research work for you and your health.
Author: Charlie Mason Publisher: ISBN: 9781795362139 Category : Languages : en Pages : 56
Book Description
*** SPECIAL BONUS INSIDE THE BOOK *** We all eat. We all know that some foods are better for us than others, and we all know that the foods we crave are usually not the foods that are good for us! Theory is great, but practice is better. This book is all about putting nutrition and food science theory to use in your life. Learn which foods to eat and which to avoid, and why. This book will help you understand food and nutrition science, and guide you through making the years of research work for you and your health. Practice makes perfect, routine is the best practice! This food guide will help you create food rules to live by and make a diet plan that's balanced, nutritious, and keeps you engaged. The book will explain how to ditch the added sugars and enjoy the natural flavors of food, and help you set up a food plan for a balanced, unprocessed life. It also details the use of fasting in your diet, and explains how mindfulness and mental rest can help you reach your goals. Best of all, this book doesn't just tell you to eat or avoid certain things, it gives you a detailed, scientific reason why you should or should not have certain foods and drinks in your meal plan. No more 'because I said so' or 'according to x blogger'. Everything in these pages is backed by food and nutrition science, explained simply and broken down to easily digestible bites. That's not to say the process is easy. You're training your own mind to enjoy the taste of unsweetened, unprocessed, untainted foods, and that takes time and energy. Everything will be explained in positive, simple steps you can take to better your life. This book is for the reader who wants to eat well and live better, but who wasn't sure where or how to start. This is the starting line. Get ready. Get set... Go! ----- food science food science and nutrition food science you can eat healthy eating books eating healthy healthy eating cookbook healthy eating recipe books healthy eating for lower cholesterol healthy eating for children healthy eating for diabetes healthy eating now we know about healthy eating family cookbook healthy eating guide healthy eating for beginners
Author: Altschul Publisher: CRC Press ISBN: 9780824788124 Category : Medical Languages : en Pages : 618
Book Description
This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
Author: Richard Owusu-Apenten Publisher: Springer Nature ISBN: 3030654338 Category : Technology & Engineering Languages : en Pages : 613
Book Description
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author: Management Association, Information Resources Publisher: IGI Global ISBN: 1522552081 Category : Medical Languages : en Pages : 511
Book Description
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Author: Charlie Mason 
Author: Charlie Mason 
Author: Experts from Dole Food Experts from Dole Food Company
Author: Charlie Mason
Author: Walter Willett
Author: Mark Bittman
Author: Charlie Mason
Author: Charlie Mason
Author: Altschul
Author: Richard Owusu-Apenten
Author: Management Association, Information Resources