The New Complete Book of Food: A Nutritional Medical, and Culinary Guide - Softcover

Rinzler, Carol Ann

Softcover

ISBN 10: 0816039887 ISBN 13: 9780816039883

Publisher: Chelsea House Publishers, 1999

Synopsis

Praise for the previous edition:
"...an excellent quick-reference tool.”—Booklist

"A valuable book for those who want to understand the medical and physical makeup of food."—Making Scents

A completely updated edition of the popular food guide, The New Complete Book of Food, Second Edition provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. In more than 300 A-to-Z entries, this comprehensive resource catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and much, much more.

Each entry has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.

Each entry covers:

• Nutritional Profile
• About the Nutrients in This Food
• The Most Nutritious Way to Serve This Food
• Diets That May Restrict or Exclude This Food
• Buying This Food
• Storing This Food
• Preparing This Food
• What Happens When You Cook This Food
• How Other Kinds of Processing Affect This Food
• Medical Uses and/or Benefits
• Adverse Effects Associated with This Food
• Food/Drug Interactions.

About this edition

• Publisher: Chelsea House Publishers
• Publication date: 1999
• ISBN 10: 0816039887
• ISBN 13: 9780816039883
• Binding: Paperback
• Number of pages: 440