Encyclopedia of Foods: A Guide to Healthy Nutrition Book

Pt. I	A Guide to Healthy Nutrition	2
Ch. 1	Optimizing Health	5
	The Dietary Reference Intakes (DRIs)	5
	America's Health Goals	6
	The Dietary Guidelines for Americans	8
	The Power of the Food Guide Pyramid	11
	Other Voices: Guidelines of Health Organizations	14
	The Bottom Line: Optimizing Health	15
Ch. 2	The Nutrients and Other Food Substances	17
	The Macronutrients: Carbohydrates, Proteins, and Fats	18
	Carbohydrates	18
	Protein	23
	Fats	26
	The Micronutrients: Vitamins and Minerals	29
	Water	33
	On the Nutrient Horizon: Phytochemicals	33
	Supplements: Foods, or Functional Foods?	34
	Nutrition and Your Stage of Life	39
Ch. 3	The Food-Health Connection	47
	Obesity	47
	High Blood Pressure	53
	Diabetes Mellitus	57
	Coronary Artery Disease	61
	Osteoporosis	67
	Cancer	73
Ch. 4	Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus	79
	Plan to "Eat Well"	79
	Eat Breakfast	80
	What's for Lunch?	81
	Snack Time	83
	What's for Supper?	84
	Grocery Shopping: Another Key to Healthful Meals	88
	Foods and Issues You May Have Wondered About	90
	Two Weeks of Menus	95
Ch. 5	Preparing Healthful Meals	125
	Change Is Good	125
	Creating Healthful Menus	128
	Food Safety	148
	Serving Safely	149
	Refrigerating or Freezing Food	149
	Clean It	149
	The Bottom Line on Food Safety	149
Pt. II	Encyclopedia of Foods	150
	Fruits	153
	Vegetables	211
	Grains	269
	High-Protein Foods	291
	Dairy Foods	345
	Herbs & Spices	363
	Beverages	377
	Fats, Oils & Sweeteners	389
	Glossary	407
	Reading List	417
	Appendix	421
	Index	501