Product Description

“Do you want fries with that?”

You probably know the right answer to that question from a nutritional standpoint. In fact, if you’re among the 60% of Americans who are overweight, you probably know that you should forgo the burger, too. But good nutrition isn’t just about eating less—it’s about eating right, whether you weigh in at 95 or 295. A perennial favorite, Nutrition for Dummies, 3^rd Edition is packed with practical, sensible advice on healthy eating, cutting calories, and finding a good nutritional balance. Balance is the key word. This book helps you make wise food choices and maintain a healthy weight and lifestyle. You’ll discover how to:

• Interpret nutritional labels and distinguish “good” fat from “bad”
• Preserve nutrients when cooking
• Meet your nutritional needs if you are a vegetarian or a vegan
• Eat smart when you’re eating out
• Select a weight loss plan that works

Written by Carol Ann Rinzler, the author of 20 books on food and health, including Nutrition for Dummies and Controlling Cholesterol For Dummies, this classic guide has been extensively updated; over 25% of the material is new and covers the latest information on nutrition, including:

• The lowdown on fat and cholesterol
• New information on genetically engineered foods and biotechnology
• Clarified Dietary Guidelines for Americans, including an updated list of the Recommended Dietary Allowances (RDAs)
• The scoop on energy drinks and trans fats

Complete with a list of superstar foods, ten easy ways to cut calories, and great Web sites loaded with nutritional information, Nutrition for Dummies, 3^rd Edition tells you what you need to know to eat healthier at home or on the go.

Product Details

• Amazon Sales Rank: #652582 in Books
• Published on: 2003-11-07
• Original language: English
• Binding: Paperback
• 408 pages

From Amazon.com
Butter or margarine? Regular or decaf? Wanna supersize those fries? Each of us makes dozens of dietary decisions a day and consumes 1,500 pounds of food a year, but nutrition is one of those topics in which many people--including the majority of physicians--are not well versed. Fortunately, reading Nutrition for Dummies is like watching That's Incredible!: there's no shortage of fascinating tidbits. Read it if you've ever popped a multivitamin and figured it would compensate for not getting your five fruits and veggies.

Longtime health journalist Carol Ann Rinzler clearly walks you through the anatomy of the digestive system (including the difference between a duodenal and a peptic ulcer), the roles of the six basic groups of nutrients, the highs and unfortunate lows of metabolism, and the links between diet, aging, and disease. While these topics could be dry and dull, she spices them up with clear charts and illustrations, lively writing, and fascinating facts: "Megadoses of vitamin A {as retinol} may cause symptoms that make you think you have a brain tumor"; "Fluoride levels higher than 6 milligrams a day are considered hazardous"; the mineral copper "prevents your hair from turning gray prematurely"; oysters are correctly reputed to be aphrodisiacs, as they're high in zinc, which helps produce testosterone.

Rinzler then covers food processing, how cooking affects nutrition (yes, cooking in an iron pan will add iron to your food), how to read food labels and choose supplements, and how to cope with food allergies and intolerances. She also lists common food-drug interactions (taking aspirin increases your folate and iron requirements). There's plenty in here that will benefit dieters--a food listed as "fat-free!" for example, can still contain up to half a gram of fat. Rinzler also lists her top 10s: Web sites, superstar foods, and easy ways to cut calories. An appendix listing nutritional information for hundreds of common foods is also included. --Erica Jorgensen

Ingram
This handy guide puts an end to the confusing messages about nutrition and makes healthy eating easier for everyone. Nutrition For Dummies shows readers how to improve their current eating habits with calorie and nutrition charts for over 200 foods.

Book Info
Consumer text presents how to interpret nutrition labels, distinguish good fat from bad fat, prepare healthy meals, select a weight-loss plan that works, preserve nutrients when cooking food, and eat smart when dining out. Softcover.