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LEADER 00000cam  2200337Ma 4500 
001    224845161 
003    OCoLC 
005    20100325120939.0 
008    060814s2006    njua          001 0 eng d 
020    0471798681 (pbk.) 
020    9780471798682 (pbk.) 
035    (OCoLC)224845161 
040    AU@|beng|cAU@ 
082 04 613.2|222 
100 1  Rinzler, Carol Ann. 
245 10 Nutrition for dummies /|cby Carol Ann Rinzler. 
250    4th ed. 
260    Hoboken, NJ :|bWiley,|cc2006. 
300    xx, 383 p. :|bill. ;|c24 cm. 
440  2 --For dummies 
500    Previous ed.: Wiley, 2004. 
500    Includes index. 
505 0  Part I. The Basic Facts about Nutrition -- Chapter 1. 
       What's Nutrition, Anyway? -- Nutrition Equals Life -- 
       Finding Nutrition Facts -- Chapter 2. Digestion: The 24-
       Hour Food Factory -- Introducing the Digestive System -- 
       Understanding How Your Body Digests Food -- Chapter 3. 
       Calories: The Energizers -- Counting the Calories in Food 
       -- How Many Calories Do You Need? -- How Much Should You 
       Weigh? -- Chapter 4. How Much Nutrition Do You Need? -- 
       RDAs: Guidelines for Good Nutrition -- AIs: The 
       Nutritional Numbers Formerly Known as ESADDIs -- DRI: A 
       Newer Nutrition Guide -- No Sale Ever Is Final -- Chapter 
       5. A Supplemental Story -- Introducing Dietary Supplements
       -- Examining Why People Use Dietary Supplements -- 
       Supplement Safety: An Iffy Proposition -- Choosing the 
       Most Effective Supplements -- Good Reasons for Getting 
       Nutrients from Food Rather Than Supplements -- Part II. 
       What You Get from Food -- Chapter 6. Powerful Protein -- 
       Looking Inside and Out: Where Your Body Puts Protein -- 
       Putting Protein to Work: How Your Body Uses Protein -- 
       Packing Back the Protein: What Happens to the Proteins You
       Eat -- Examining Protein Types: Not All Proteins Are 
       Created Equal -- Deciding How Much Protein You Need -- 
       Chapter 7. The Lowdown on Fat and Cholesterol -- Finding 
       the Facts about Fat Stuff -- Considering Cholesterol and 
       You -- Chapter 8. Carbohydrates: A Complex Story -- 
       Checking Out Carbohydrates -- Dietary Fiber: The Non-
       Nutrient in Carbohydrate Foods -- Chapter 9. Alcohol: 
       Another Form of Grape and Grain -- Revealing the Many 
       Faces of Alcohol -- Examining How Alcohol Beverages Are 
       Made -- How Much Alcohol Is in That Bottle? -- Moving 
       Alcohol through Your Body -- Alcohol and Health -- Heeding
       Advice from the Sages: Moderation -- Chapter 10. Vigorous 
       Vitamins -- Taking a Look at the Vitamins Your Body Needs 
       -- Get Your Vitamins Here -- Too Much or Too Little: 
       Avoiding Two Ways to Go Wrong with Vitamins -- Exceeding 
       the RDAs: Taking Extra Vitamins as Needed -- Chapter 11. 
       Mighty Minerals -- Taking Inventory of the Minerals You 
       Need -- Getting the Minerals You Need -- Overdoses and 
       Underdoses: Too Much and Too Little -- Exceeding the RDAs:
       People who need extra minerals -- Chapter 12. Phabulous 
       Phytochemicals -- Phytochemicals Are Everywhere -- 
       Perusing the Different Kinds of Phytochemicals -- 
       Phorecasting the Phuture of Phytochemicals -- Chapter 13. 
       Water Works -- Investigating the Many Ways Your Body Uses 
       Water -- Maintaining the Right Amount of Water in Your 
       Body -- Getting the Water You Need -- Taking in Extra 
       Water and Electrolytes As Needed -- Part III. Healthy 
       Eating -- Chapter 14. Why You Eat When You Eat -- 
       Understanding the Difference between Hunger and Appetite -
       - Refueling: The Cycle of Hunger and Satiety -- Responding
       to Your Environment on a Gut Level -- When Your Appetite 
       Goes Haywire: Eating Disorders -- Chapter 15. Why You Like
       the Foods You Like -- Tackling Taste: How Your Brain and 
       Tongue Work Together -- Determining Deliciousness -- 
       Changing the Menu: Adapting to Exotic Foods -- Chapter 16.
       What Is a Healthful Diet? -- What Are Dietary Guidelines 
       for Americans? -- Controlling Your Weight -- Making Smart 
       Food Choices -- Keeping Food Safe to Eat -- Okay, Now 
       Relax -- Chapter 17. Making Wise Food Choices -- Playing 
       with Blocks: Basics of the Food Pyramids -- Building your 
       own pyramid -- Understanding the Nutrition Facts Labels --
       Choosing Foods with MyPyramid and the Nutrition Facts 
       Label -- The Final Word on Diagrams and Stats -- Chapter 
       18. Eating Smart When Eating Out -- Interpreting a 
       Restaurant Menu -- Making Smart Menu Choices -- 
       Discovering the Healthful Side of Fast Food -- Part IV. 
       Food Processing -- Chapter 19. What Is Food Processing? --
       Preserving Food: Five Methods of Processing -- Making Food
       Better and Better for You -- Faking It: Alternative Foods 
       -- A Last Word: Follow That Bird -- Chapter 20. Cooking 
       and Nutrition -- What's Cooking? -- Making Changes: How 
       Cooking Affects Food -- Choosing Cookware: How Pots and 
       Pans Affect Food -- Protecting the Nutrients in Cooked 
       Foods -- Chapter 21. What Happens When Food Is Frozen, 
       Canned, Dried, or Zapped -- Cold Comfort: Chilling and 
       Freezing -- Canned Food: Keeping Out Contaminants -- Dried
       Food: No Life without Water -- Irradiation: A Hot Topic --
       Chapter 22. Better Eating through Chemistry -- Exploring 
       the Nature (and Science) of Food Additives -- Determining 
       the Safety of Food Additives -- Looking Beyond Additives: 
       Foods Nature Never Made -- Part V. Food and Medicine -- 
       Chapter 23. When Food Gives You Hives -- Finding Out More 
       about Food Allergies -- Considering Foods Most Likely to 
       Cause Allergic Reactions -- Testing, Testing: Identifying 
       Food Allergies -- Coping with Food Allergies -- 
       Recognizing Other Body Reactions to Food -- Chapter 24. 
       Food and Mood -- How Chemicals Alter Mood -- How Food 
       Affects Mood -- Using Food to Manage Mood -- Chapter 25. 
       Food and Drug Interactions -- How a Food and Drug 
       Interaction Happens -- Food Fights: Drugs versus Nutrients
       versus Drugs -- Avoiding Adverse Food and Drug 
       Interactions -- Using Food to Improve a Drug's Performance
       -- Chapter 26. Using Food as Medicine -- Defining Food as 
       Medicine -- Examining Diets with Absolutely, Positively 
       Beneficial Medical Effects -- Using Food to Prevent 
       Disease -- Eating for a Better Body (and Brain) -- 
       Delivering Meds with Dinner -- The Last Word on Food 
       versus Medicine -- Part VI. The Part of Tens -- Chapter 
       27. Ten Nutrition Web Sites -- U.S. Department of 
       Agriculture Nutrient Database -- USDA Food and Nutrition 
       Information Center (FNIC) -- U.S. Food and Drug 
       Administration -- American Dietetic Association -- The 
       American Heart Association -- The American Cancer Society 
       -- The Food Allergy and Anaphylaxis Network -- 
       International Food Information Council (IFIC) -- American 
       Council on Science and Health (ACSH) and the Center for 
       Science in the Public Interest (CSPI) -- Tufts University 
       Nutrition Navigator -- Chapter 28. Ten (Well, Okay, 
       Twelve) Superstar Foods -- Alcohol -- Beans -- Berries -- 
       Bison -- Breast Milk -- Chocolate -- Coffee -- Fish -- 
       Nuts -- White Tea -- Whole Grains -- Yogurt -- Chapter 29.
       Ten Easy Ways to Cut Calories -- Switching to Low-Fat or 
       No-Fat Dairy Products -- Substituting Sugar Substitutes --
       Serving Stew Instead of Steak -- Choosing Low-Fat Desserts
       -- Peeling the Poultry -- Not Oiling the Salad -- Making 
       One-Slice Sandwiches -- Eliminating the High-Fat 
       Ingredient -- Seasoning the Veggies instead of Drowning 
       Them in Butter -- Washing the Chopped Meat. 
520 1  "Good nutrition is the key to a healthy weight and 
       lifelong good health. But with more and more food choices 
       available in today's supermarkets and restaurants, how do 
       you make sure you and your family are eating right? Now 
       updated to cover the latest guidelines and research, this 
       friendly guide is just what you need to make the right 
       food choices every day. Book jacket."--BOOK JACKET. 
650  0 Nutrition. 
650  0 Food|xAnalysis. 
650  0 Dietetics.