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The Handy Nutrition Answer Book , livre ebook

Visible Ink Press - Thomas E. Svarney , Patricia Barnes-Svarney

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269 pages

English

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Description

You are what you eat … and you should eat brilliantly! Your fitness, health, and well-being depend on food and proper nutrition.

Yet, knowing what is in the foods we eat, understanding the differences between good and bad fat, learning which foods are good sources of vitamins, keeping up on the latest scientific discoveries, or discerning the effectiveness of different diets can be challenging. To help answer these questions there's The Handy Nutrition Answer Book. Additionally, the book scrutinizes the pros, cons, and effectiveness of the biggest, most popular, and trendiest diets on the market today. From the newsworthy to the practical and from the medical to the historical, this entertaining and informative book brings the complexity of food and healthy nutrition into focus through the well-researched answers to nearly 900 common questions, such as …

How do our muscles obtain energy?

What is a calorie in terms of nutrition?

How are calories measured?

Why do vegetarians need to know about complementary proteins?

How does a person interpret how much fat to eat based on the daily calories they want to consume?

What is omega-9?

How have trans fats in foods changed in the past—and how might they change in the future?

Can dense carbohydrates that are high in fat and calories affect our sleep?

What are some “healthier” natural sweeteners?

What recent study indicated that red wine and dark chocolate are not as healthy as we think?

What are some of the worst ways to cook vegetables that destroy nutrients?

What is the Maillard reaction?

What recent study showed how beer can help grilled foods?

How does human taste work?

Does the percent of water in our system change as we age?

What’s the difference between gluten sensitivity, celiac disease, and wheat intolerance?

What “sugar” can act like a laxative?

What did the ancient Roman soldiers eat?

Why did so many men die from starvation during the American Civil War?

What does the word “natural” mean on a label?

Why will food labels change in the near future?

What are genetically modified organisms (GMOs)?

Is there a controversy concerning farmed fish versus wild-caught fish?

What is irradiation of food?

Why is high fructose corn syrup so controversial?

How can diet help with premenopausal symptoms in women?

Can soy products lower my cholesterol?

Why do some people seem to eat whatever they want—and still lose or maintain their weight?

This handy reference examines, explains, and traces the basics of nutrition, the value of vitamins, minerals, fats, proteins, the science behind food-processing, the modern food industry, nutritional misconceptions throughout history, and so much more! It explains how to read food labels, what to watch for in food additives, and it also includes a helpful bibliography and an extensive index, adding to its usefulness.

Sujets

Cuisine

La cuisine et son histoire

Santé et bien-être

Diététique

diététique

Nutrition

Fitness

Health

Antioxidant

Diet

Informations

Publié par	Visible Ink Press
Date de parution	23 février 2015
Nombre de lectures	1
EAN13	9781578595532
Langue	English
Poids de l'ouvrage	3 Mo

Informations légales : prix de location à la page 0,0950€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

About the Author

Patricia Barnes-Svarney is a science and science fiction writer. Over the past few decades, she has written or coauthored more than 30 books, including When the Earth Moves: Rogue Earthquakes, Tremors, and Aftershocks and Why Do Women Crave More Sex in the Summer?: 112 Questions That Women Keep Asking-and Keep Everyone Else Guessing ; and she is the editor/author of the award-winning New York Public Library Science Desk Reference. In her spare time, she is a New York Master Gardener and teaches cooking classes at local shops.
Thomas E. Svarney is a scientist and researcher who has written extensively about the natural world. His books, with Patricia Barnes-Svarney, include Visible Ink Press The Handy Dinosaur Answer Book, The Handy Math Answer Book, and The Handy Biology Answer Book, as well as Skies of Fury: Weather Weirdness around the World and The Oryx Guide to Natural History.
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Contents
A CKNOWLEDGMENTS
P HOTO C REDITS
I NTRODUCTION
THE BASICS OF NUTRITION: MICRONUTRIENTS
Nutrient Basics
Micronutrients
THE BASICS OF NUTRITION: MACRONUTRIENTS AND NON-NUTRIENTS
Macronutrients
Proteins
Fats and Fatty Acids
Carbohydrates
Antioxidants
Bioflavonoids (Flavonoids)
FOOD CHEMISTRY AND NUTRITION
Foods Defined
Inside Meats
Inside Vegetables, Fruits, and Legumes
Cooking Foods
Cooking Vegetables and Legumes
Cooking Meat
NUTRITION IN EATING AND DRINKING CHOICES
The Basics of Eating
Seeing, Chewing, and Tasting
Digestion
Is It Good for You?
Herbs, Spices, and Nutrition
Beverages and Nutrition
Water and Us
FOOD PRESERVATION AND NUTRITION
Early Food Preservation
Preserving Foods by Cold Storage and Freezing
Preserving Foods by Drying, Smoking, and Salting
Preserving Foods by Aging, Fermentation, Yeasts, Pickling, and Curdling
Preserving Foods by Canning
Other Food Preservation Methods
NUTRITION AND ALLERGIES, ILLNESSES, AND DISEASES
Nutrition and the Immune System
Food Allergies and Intolerances
Overweight Problems and Obesity
Foodborne Illnesses
Digestive Illnesses and Diseases
Cancer, Diabetes, and Other Illnesses
Nutrition and Your Organs
Nutrition and the Mouth
Foods and Certain Interactions
NUTRITION THROUGHOUT THE CENTURIES
The Food Chain
Early Human Ancestors and Food
Later Foods and Nutrition
Nutrition in Religion and Cultures
Nutrition and Crisis
MODERN NUTRITION
Food Safety
Food Labeling
Nutrition, Food, and the Future
CONTROVERSIES WITH FOOD, BEVERAGES, AND NUTRITION
Problems with Additives and Drugs in Food
Genetic Manipulation and Food
Major Controversies with Foods
Problems with Beverages
Water Controversies
Major Problems with Nutrients
Problems with Supplements
NUTRITION THROUGHOUT LIFE
General Nutrition
Nutrition for Infants and Pregnant and Lactating Women
Nutrition for Children, Teens, and Young Adults
Nutrition in Adulthood and Older
NUTRITION AND YOU
Your Nutrition, Health, and Numbers
You and Supplements
Nutrition and Food Myths or Not
How Foods Affect You
You, Nutrition, and the Internet

A PPENDIX 1: F OOD S AFETY W EBSITES
A PPENDIX 2: N UTRITION W EBSITES
A PPENDIX 3: C OMPARING D IETS
F URTHER R EADING
G LOSSARY
I NDEX
Acknowledgments
The authors would like to thank the many hard-working nutrition and food experts, health care providers, and our acquaintances and friends who helped us with this book-from the most recent scientific studies and some doctors experiences to the simple to sometimes complex questions from the general public. We d also like to acknowledge those people who struggle with the day-to-day balance of what they eat, especially those with a health concern-such as type 1 diabetes or celiac disease-who try to stay healthy. We also salute those of you who wish to eat better in order to live a healthier, happier, and longer life-and we hope this book will, in some way, help you and your family to maintain a nutritional balance.
As with all of our books in the Handy Answer series, there are many people behind the scenes: Above all, we d like to thank Roger J necke once again for all his help, consideration, patience, and especially for asking us to write this book; also thanks to page and cover designer Mary Claire Krzewinski, typesetter Marco Di Vita, indexer Larry Baker, and proofreaders Nancy Crompton and Barbara Lyon. As always, an extra (huge) special thank you to Kevin Hile, our outstanding editor for many of our Handy Answer books. And to our wonderful agent, Agnes Birnbaum-thanks for your friendship and for always being there for us.
Photo Credits
Jean-Paul Barbier: p. 142 .
Friedrich M ller: p. 218 .
Public domain: pp. 152 , 229 , 231 .
U.S. Food and Drug Administration: p. 235 .
U.S. Library of Congress: p. 11 .
U.S. National Library of Medicine: p. 20 .
All other photos were obtained from Shutterstock.
DISCLAIMER
In addition to facts about nutrition and the human body, The Handy Nutrition Answer Book contains information on diets, debates about certain foods and food supplements, information on food-related diseases, and text on other health issues. By including these entries in the book, the publisher and authors are in no way endorsing or recommending certain diets, foods, or medical treatments addressing any health issues that readers may have. Individuals who are experiencing medical problems should seek the advice and help of a qualified healthcare professional.
Introduction
Tell me what you eat and I will tell you what you are, was spoken many years ago. The most recent work in science confirms the fact that the kind of food an individual eats has much to do with his ability to work. If you would be well, strong, happy, and full of vim choose your food carefully.
-School and Home Cooking by Carlotta C. Greer, 1920
Food is one topic humans never seem to mind discussing-the eating, cooking, and even harvesting of what we eat. The reason is obvious: everyone needs nutritious food to stay healthy; and without it, we have little or no chance of survival.
And food is not about what tastes good to us-it s truly about the many nutritious components of the foods that keep us alive. If we don t consume certain nutrients, we can suffer from many illnesses (scurvy from lack of vitamin C comes to mind); and without certain non-nutrients, the same would happen (water comes to mind). Thus, our overall health, and the health of every other organism on the planet, is irrevocably tied to nutrients found in food.
For many people, choosing the most nutritious foods to eat can be hard, especially in the fast-paced world in which we live. In addition, the answers to all our nutrition questions are not always easy-after all, we are all physically and chemically different-from how we process foods and their nutrients in our system to which foods taste best to us. And although most of us know that eating a greasy burger is not as good for us as eating a vegetable-rich salad, sometimes it s hard to stay on track to stay h