Nutrition for Dummies

Author(s): Carol Ann Rinzler


You've been hearing it since you were a little kid: 'You are what you eat'. But unlike most of the adages you've long since debunked, this wise saying is true! Good nutrition is the key to achieving and maintaining a healthy weight and lifelong good health - no matter how you slice it. This edition of "Nutrition for Dummies" has been updated with the latest revisions of the Dietary Guidelines for Americans, new recommended daily allowances for all the nutrients a healthy body needs, plus the real low-down on all the conflicting opinions about vitamins and minerals, protein, fats, and carbs. You'll discover how to: interpret nutrition labels; prepare delicious, healthy meals; keep nutrients in food, even after cooking; eat smart when eating out; and, evaluate dietary supplements. "Nutrition for Dummies, Fourth Edition", is a one-size-fits-all guide to nutrition for anyone who may have fallen asleep in health class, wants to brush up on what they already know, or is looking to keep up-to-speed on all the latest guidelines and research.


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Introduction. Part I: The Basic Facts about Nutrition. Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory. Chapter 3: Calories: The Energizers. Chapter 4: How Much Nutrition Do You Need? Chapter 5: A Supplemental Story. Part II: What You Get from Food. Chapter 6: Powerful Protein. Chapter 7: The Lowdown on Fat and Cholesterol. Chapter 8: Carbohydrates: A Complex Story. Chapter 9: Alcohol: Another Form of Grape and Grain. Chapter 10: Vigorous Vitamins. Chapter 11: Mighty Minerals. Chapter 12: Phabulous Phytochemicals. Chapter 13: Water Works. Part III: Healthy Eating. Chapter 14: Why You Eat When You Eat. Chapter 15: Why You Like the Foods You Like. Chapter 16: What Is a Healthful Diet? Chapter 17: Making Wise Food Choices. Chapter 18: Eating Smart When Eating Out. Part IV: Food Processing. Chapter 19: What Is Food Processing? Chapter 20: Cooking and Nutrition. Chapter 21: What Happens When Food Is Frozen, Canned, Dried, or Zapped. Chapter 22: Better Eating through Chemistry. Part V: Food and Medicine. Chapter 23: When Food Gives You Hives. Chapter 24: Food and Mood. Chapter 25: Food and Drug Interactions. Chapter 26: Using Food as Medicine. Part VI: The Part of Tens. Chapter 27: Ten Nutrition Web Sites. Chapter 28: Ten (Well, Okay, Twelve) Superstar Foods. Chapter 29: Ten Easy Ways to Cut Calories. Index.

General Fields

  • : 9780471798682
  • : wiley
  • : wiley
  • : September 2006
  • : 233mm X 188mm X 23mm
  • : United States
  • : books

Special Fields

  • : Carol Ann Rinzler
  • : Paperback
  • : 4th Revised edition
  • : 613.2
  • : 408
  • : Illustrations