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The Portfolio Diet for Cardiovascular Disease Risk Reduction

The Portfolio Diet for Cardiovascular Disease Risk Reduction
  • Author : Wendy Jenkins,Amy Jenkins,Alexandra Jenkins,Caroline Brydson
  • Publisher :Unknown
  • Release Date :2019-11-24
  • Total pages :236
  • ISBN : 9780128105115
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Summary : The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this recommended dietary approach to reduce cholesterol in addition to other risk factors for cardiovascular disease. With a thorough examination into the scientific rationale for the use of this diet, discussions are included on the experimental findings both for the diet as a whole, and its four principle food components: nuts and seeds, plant based protein, viscous fibers, and plant-sterol-enriched foods. Environmental and ethical considerations of the diet are also discussed, showing the ramifications of food choice on health and beyond. Referenced with data from the latest relevant publications and enhanced with practical details (including tips, dishes, and menus), the reader is enabled to meet the goals of cholesterol lowering and cardiovascular disease risk reduction while also taking the health of the planet into consideration. Provides the scientific basis for the selection of the foods included in the Dietary Portfolio and the experimental evidence demonstrating cholesterol lowering and cardiovascular risk factor reduction Provides an understanding of the current guidelines for lowering cholesterol and other risk factors of cardiovascular disease, explaining how the Dietary Portfolio effects these components and compares to other diet based approaches Provides a holistic view of the Dietary Portfolio by investigating issues of sustainability and ethics in the food system Allows readers to acquire the skills to successfully construct a potent cholesterol-lowering diet Includes tips, recipes and meal planning aids

Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems
  • Author : Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
  • Publisher :Unknown
  • Release Date :2020-04-15
  • Total pages :468
  • ISBN : 9783030386542
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Summary : This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Clinical Guide to Popular Diets

Clinical Guide to Popular Diets
  • Author : Caroline Apovian,Elizabeth Brouillard,Lorraine Young
  • Publisher :Unknown
  • Release Date :2018-01-29
  • Total pages :158
  • ISBN : 9781351211444
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Summary : It is no secret that the United States is facing an obesity epidemic with the obesity rates continuing to rise year after year. According to the Center for Disease Control, one third of Americans are now obese. It is no longer sufficient to simply point out the health risks of obesity to our patients as the reason to lose weight. Patients are seeking guidance in terms of what specific diet plan to follow and what foods should be eaten. There are thousands of diets on the market with new ones introduced daily. Not all diet plans have proven results, nor will they work for every patient. More importantly, not all diets marketed to the public are safe to follow for an extended timeframe. In fact, research shows us that diet composition is not the key to long term success, but compliance to a calorie deficient diet is the solution. So how does one choose which diet plan to recommend to patients? Finally, a book for clinicians is here to help answer this question. This book provides information to help patients understand several different research proven diets on the market today including: the Atkins diet, the DASH (Dietary Approaches to Stop Hypertension) diet, the I diet, the Mediterranean diet, Paleo Diets, South Beach, Vegetarian diets, Weight Watchers, and the Zone diet. Each diet is carefully and thoroughly reviewed in this book by some of America’s top obesity medicine and weight management specialists to provide health practitioners a knowledge of the diet composition, current research evaluating the diet, typical weight loss results, the pros and cons of the diet as well as which patients would most benefit from each diet plan. This book provides the necessary tools for clinicians to feel comfortable discussing several of the more popular and scientifically researched diets with patients. This book offers solid information to advise patients, based on their specific health history, on which diet will afford the greatest chance for success.

Sodium Intake in Populations

Sodium Intake in Populations
  • Author : Institute of Medicine,Board on Population Health and Public Health Practice,Food and Nutrition Board,Committee on the Consequences of Sodium Reduction in Populations
  • Publisher :Unknown
  • Release Date :2013-08-27
  • Total pages :224
  • ISBN : 9780309282987
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Summary : Despite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51 years of age and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease. A substantial body of evidence supports these efforts to reduce sodium intake. This evidence links excessive dietary sodium to high blood pressure, a surrogate marker for cardiovascular disease (CVD), stroke, and cardiac-related mortality. However, concerns have been raised that a low sodium intake may adversely affect certain risk factors, including blood lipids and insulin resistance, and thus potentially increase risk of heart disease and stroke. In fact, several recent reports have challenged sodium reduction in the population as a strategy to reduce this risk. Sodium Intake in Populations recognizes the limitations of the available evidence, and explains that there is no consistent evidence to support an association between sodium intake and either a beneficial or adverse effect on most direct health outcomes other than some CVD outcomes (including stroke and CVD mortality) and all-cause mortality. Some evidence suggested that decreasing sodium intake could possibly reduce the risk of gastric cancer. However, the evidence was too limited to conclude the converse-that higher sodium intake could possibly increase the risk of gastric cancer. Interpreting these findings was particularly challenging because most studies were conducted outside the United States in populations consuming much higher levels of sodium than those consumed in this country. Sodium Intake in Populations is a summary of the findings and conclusions on evidence for associations between sodium intake and risk of CVD-related events and mortality.

Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease
  • Author : Ann M. Coulston,Carol J. Boushey,Mario Ferruzzi,Linda Delahanty
  • Publisher :Unknown
  • Release Date :2017-04-28
  • Total pages :1072
  • ISBN : 9780128029473
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Summary : Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding. Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process. A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle. Includes all major "omics" – the exposome, metabolomics, genomics, and the gut microbiome. Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health

Global Atlas on Cardiovascular Disease Prevention and Control

Global Atlas on Cardiovascular Disease Prevention and Control
  • Author : Shanthi Mendis,Pekka Puska,Bo Norrving,World Health Organization
  • Publisher :Unknown
  • Release Date :2011
  • Total pages :155
  • ISBN : 9241564377
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Summary : "As the magnitude of cardiovascular diseases (CVDs) continue to accelerate globally, the pressing need for increased awareness and for stronger and more focused international and country responses is increasingly recognized. This atlas on cardiovascular disease prevention and control is part of the response to this need. It documents the magnitude of the problem, using global cardiovascular mortality and morbidity data. It demonstrates the inequities in access to protection, exposure to risk, and access to care as the cause of major inequalities between countries and populations in the occurrence and outcome of CVDs. The report has graphs showing mortality rates of CVDs by age, by country/region, and is divided into three main sections: Section A: Cardiovascular diseases due to atherosclerosis -- Section B: Other cardiovascular diseases -- Section C: Prevention and control of CVDs: Policies, strategies and interventions."--Provided by publisher.

The State of Food Security and Nutrition in the World 2018

The State of Food Security and Nutrition in the World 2018
  • Author : Food and Agriculture Organization of the United Nations,United Nations International Children's Emergency Fund,World Health Organization ,World Food Programme ,International Fund for Agriculture Development
  • Publisher :Unknown
  • Release Date :2018-09-12
  • Total pages :202
  • ISBN : 9789251305713
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Summary : New evidence this year corroborates the rise in world hunger observed in this report last year, sending a warning that more action is needed if we aspire to end world hunger and malnutrition in all its forms by 2030. Updated estimates show the number of people who suffer from hunger has been growing over the past three years, returning to prevailing levels from almost a decade ago. Although progress continues to be made in reducing child stunting, over 22 percent of children under five years of age are still affected. Other forms of malnutrition are also growing: adult obesity continues to increase in countries irrespective of their income levels, and many countries are coping with multiple forms of malnutrition at the same time – overweight and obesity, as well as anaemia in women, and child stunting and wasting. Last year’s report showed that the failure to reduce world hunger is closely associated with the increase in conflict and violence in several parts of the world. In some countries, initial evidence showed climate-related events were also undermining food security and nutrition. This year’s report goes further to show that climate variability and extremes – even without conflict – are key drivers behind the recent rise in global hunger and one of the leading causes of severe food crises and their impact on people’s nutrition and health. Climate variability and exposure to more complex, frequent and intense climate extremes are threatening to erode and reverse gains in ending hunger and malnutrition. Furthermore, hunger is significantly worse in countries where agriculture systems are highly sensitive to rainfall, temperature and severe drought, and where the livelihood of a high proportion of the population depends on agriculture. The findings of this report reveal new challenges to ending hunger, food insecurity and all forms of malnutrition. There is an urgent need to accelerate and scale up actions that strengthen resilience and adaptive capacity of people and their livelihoods to climate variability and extremes. These and other findings are detailed in the 2018 edition of The State of Food Security and Nutrition in the World.

Wildlife and Emerging Zoonotic Diseases: The Biology, Circumstances and Consequences of Cross-Species Transmission

Wildlife and Emerging Zoonotic Diseases: The Biology, Circumstances and Consequences of Cross-Species Transmission
  • Author : James E. Childs,John S. Mackenzie,Jürgen A.. Richt
  • Publisher :Unknown
  • Release Date :2007-07-23
  • Total pages :524
  • ISBN : 9783540709626
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Summary : This volume offers an overview of the processes of zoonotic viral emergence, the intricacies of host/virus interactions, and the role of biological transitions and modifying factors. The themes introduced here are amplified and explored in detail by the contributing authors, who explore the mechanisms and unique circumstances by which evolution, biology, history, and current context have contrived to drive the emergence of different zoonotic agents by a series of related events.

Sustainable healthy diets

Sustainable healthy diets
  • Author : Food and Agriculture Organization of the United Nations,World Health Organization
  • Publisher :Unknown
  • Release Date :2019-10-15
  • Total pages :44
  • ISBN : 9789251318751
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Summary : Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

Strategies to Reduce Sodium Intake in the United States

Strategies to Reduce Sodium Intake in the United States
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Strategies to Reduce Sodium Intake
  • Publisher :Unknown
  • Release Date :2010-11-14
  • Total pages :506
  • ISBN : 9780309148054
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Summary : Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Canadian Guidelines for Body Weight Classification in Adults

Canadian Guidelines for Body Weight Classification in Adults
  • Author : Canada. Health Canada
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :40
  • ISBN : UIUC:30112064347229
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Summary : This technical report describes a body weight classification system for Canadian adults, including the development, uses, interpretations, and limitations of the system. The weight classification system can be used to identify weight-related health risks in the population & in individuals age 18 or over. It provides a scheme for categorizing health risk according to body weight as measured by the body mass index and waist circumference. Information is included on how to calculate the body mass index, the cut-off points for the different weight categories, and the rationale & justification for changes made to update the system.

Nutrition Guide for Physicians

Nutrition Guide for Physicians
  • Author : Ted Wilson,George A. Bray,Norman J. Temple,Maria Boyle Struble
  • Publisher :Unknown
  • Release Date :2010-01-08
  • Total pages :444
  • ISBN : 9781603274319
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Summary : Nutrition Guide for Physicians is a desktop reference guide on nutrition and its clinical implications for health and disease through the lifecycle. Presented in a new softcover format and user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians in their daily practice. Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians. Part Two covers nutrition through the lifecycle and optimal nutrition patterns through all stages of development. Part Three covers diet and its role in prevention, cause and treatment of disease. All chapters include figures and tables that provide useful descriptive and visual reviews. "Key points" and succinct "conclusions" are also provided for each topic. Nutrition Guide for Physicians provides a wide perspective of the impact that nutrition has upon medical practice and will be am indispensable resource for primary care physicians and other medical professionals.

Disaster risk reduction in school curricula: case studies from thirty countries

Disaster risk reduction in school curricula: case studies from thirty countries
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2021
  • Total pages :229
  • ISBN : 9789230010874
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Summary :

Beans

Beans
  • Author : Ken Albala
  • Publisher :Unknown
  • Release Date :2017-03-09
  • Total pages :240
  • ISBN : 9781350026124
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Summary : This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

Evidence-Based Approach to Phytochemicals and Other Dietary Factors

Evidence-Based Approach to Phytochemicals and Other Dietary Factors
  • Author : Jane Higdon,Victoria J. Drake
  • Publisher :Unknown
  • Release Date :2012-07-18
  • Total pages :368
  • ISBN : 9783131697127
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Summary : From Reviews of the First Edition: Dr. Higdonhas given the healthcare providers, especially dietitians, nurses, physicians, and researchers who seek to understand phytochemicals an authoritative yet easy to use book.-- Phytomedicine: International Journal of Phytotherapy & Phytopharmacology I highly recommend this monograph for physicians, dietitians, and other health practitioners as well as the health-aware public. It captures what you need to know in a succinct but comprehensive fashion. -- American Journal of Lifestyle Medicine Now in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to informationbegins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book; but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms Concisely synthesizing a huge amount of epidemiological and clinical researchand emphasizing the importance of a phytochemical-rich diet over dietary supplements, this book is ideal for nutritionists, dieticians, nurses, and other health care professionals who need to educate patients about sound food choices. Students in graduate programs in nutrition, food science, pharmacy, and allied health fields will also find the abundance of rigorous, scientifically accurate information essential in their studies.

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher :Unknown
  • Release Date :2013-04-15
  • Total pages :660
  • ISBN : 9780123918833
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Summary : Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Cholesterol Down

Cholesterol Down
  • Author : Janet Bond Brill, PhD, RD, LDN
  • Publisher :Unknown
  • Release Date :2009-01-21
  • Total pages :336
  • ISBN : 9780307494467
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Summary : Take control of your cholesterol with this 10-point plan from nutrition and fitness expert Dr. Janet Brill—without using drugs. If you are one of the nearly 100 million Americans struggling with high cholesterol, then Dr. Janet Brill offers you a revolutionary new plan for taking control of your health—without the risks of statin drugs. With Dr. Brill’s breakthrough Cholesterol Down Plan, you simply add nine “miracle foods” to your regular diet and thirty minutes of walking to your daily routine. That’s all. This straightforward and easy-to-follow program can lower your LDL (“bad”) cholesterol by as much as 47 percent in just four weeks. Cholesterol Down explains Dr. Brill’s ten-point plan as well as the science behind it. You’ll learn how each miracle food affects LDL cholesterol and how the foods work together for maximum effect, as well as: • How eating whole grains helps reduce LDL cholesterol in your bloodstream • Why antioxidants keep plaque from building up in your arteries • How certain steps change the structure of LDL cholesterol particles (and why it’s best for them to be large and fluffy) • Why walking just thirty minutes a day lowers “bad” cholesterol and cuts dangerous belly fat With everything you need to stay focused on the plan, including a daily checklist, a six-month chart for racking LDL cholesterol changes, tools for assessing your risk level for cardiovascular disease, sample weekly menus, and even heart-healthy recipes, Cholesterol Down is the safe and effective alternative or complement to statin drugs.

Improving Diets and Nutrition

Improving Diets and Nutrition
  • Author : Brian Thompson,Leslie Amoroso
  • Publisher :Unknown
  • Release Date :2014-04-28
  • Total pages :408
  • ISBN : 9781780642994
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Summary : Nutrition-sensitive, food-based approaches towards hunger and malnutrition are effective, sustainable and long-term solutions. This book discusses the policy, strategic, methodological, technical and programmatic issues associated with such approaches, proposes “best practices” for the design, targeting, implementation and evaluation of specific nutrition-sensitive, food-based interventions and for improved methodologies for evaluating their efficacy and cost-effectiveness, and provides practical lessons for advancing nutrition-sensitive food-based approaches for improving nutrition at policy and programme level.

The End of Heart Disease

The End of Heart Disease
  • Author : Joel Fuhrman, M.D.
  • Publisher :Unknown
  • Release Date :2016-04-05
  • Total pages :448
  • ISBN : 9780062249371
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Summary : The New York Times bestselling author of Eat to Live, Super Immunity, The End of Diabetes, and The End of Dieting presents a scientifically proven, practical program to prevent and reverse heart disease, the leading cause of death in America—coinciding with the author’s new medical study revealing headline-making findings. Dr. Joel Fuhrman, one of the country’s leading experts on preventative medicine, offers his science-backed nutritional plan that addresses the leading cause of death in America: heart disease. An expert in the science of food, Dr. Fuhrman speaks directly to readers who want to take control of their health and avoid taking medication or undergoing complicated, expensive surgery, the two standard treatments prescribed today. Following the model of his previous programs that have successfully tackled conditions from diabetes to dieting, Dr. Fuhrman’s plan begins with the food we eat. He focuses on a high nutrient per calorie ratio, with a range of options for different needs and conditions. He shows us what to remove and what to add to our diets for optimum heart health, provides menu plans and recipes for heart-healthy meals and snacks, and includes helpful questions for doctors and patients. By understanding heart disease and its triggers, Dr. Fuhrman gives us the knowledge to counter-attack this widespread epidemic and lead longer, healthier lives.

Interactive Learning Guide for Students for Nutrition Now

Interactive Learning Guide for Students for Nutrition Now
  • Author : Judith E. Brown,Jennifer Koslo
  • Publisher :Unknown
  • Release Date :2008
  • Total pages :218
  • ISBN : CORNELL:31924097792588
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Summary : This unique student "Interactive Learning Manual" includes a variety of assignable activities and worksheets that students can fill-out to apply and assess their nutrition knowledge. Topics include "Putting Together a Family Tree Health History," "Genetics of Taste," "Portion Size Exercise," "Checking Out 'Low Carb' Food Labels," "Anthropometry Lab," "Bottled Water Taste Test."

Cholesterol Protection for Life

Cholesterol Protection for Life
  • Author : Joel Fuhrman
  • Publisher :Unknown
  • Release Date :2006-01-01
  • Total pages :160
  • ISBN : 0974463329
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Summary : Lowering your LDL cholesterol below 100 offers powerful protection against heart disease. Heart attacks, which kill half of all Americans, are preventable and reversible through aggressive nutritional intervention and cholesterol-lowering supplements. Dr. Fuhrman's comprehensive approach to lowering cholesterol and preventing heart disease presented here is the most protective and effective program ever.