Burn the Fat, Feed the Muscle

Tom Venuto stresses the importance of some principles such as no quick fixes, weight loss is not the same as fat loss and that the book is not even just about fat loss but more about making people healthier

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Encyclopedia of Foods

Encyclopedia of Foods
A Guide to Healthy Nutrition
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the “fit kitchen”, including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste

Audience
The health conscious, educated adult looking for a comprehensive nutritional guide and the relationship between health and disease
Contents
Part I: A Guide to Healthy Nutrition:
Chapter 1: Optimizing Health:
The Dietary Reference Intakes (DRI’s) America’s Health Goals The Dietary Guidelines for Americans The Power of the Food Guide Pyramid Other Voices: Guidelines of Health Organizations The Bottom Line: Optimizing Health
Chapter 2: The Nutrients and Other Food Substances:
The Macronutrients: Carbohydrates, Proteins, and Fats Carbohydrates Protein Fats The Micronutrients: Vitamins and Minerals Water On the Nutrient Horizon: Phytochemicals Supplements: Foods, or Functional Foods Nutrition and Your Stages of Life
Chapter 3: The Food-Health Connection:
Obesity High Blood Pressure Diabetes Mellitus Coronary Artery Disease Osteoporosis Cancer
Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus:
Plan to “Eat Well” Eat Breakfast What’s For Lunch? Snack Time What’s For Supper? Dining out Grocery Shopping: Another Key to Healthy Meals Foods and Issues You May Have Wondered About Two Weeks of Menus
Chapter 5: Preparing Healthful Meals:
Change Is God Creating Healthy Menus Food Safety Serving Safety Refrigerating or Freezing Food Clean It The Bottom Line on Food Safety
Part II: Encyclopedia of Foods:
Fruits:
Vegetables:
Grains:
Bread Cereals Pasta Rice
Dairy Foods:
Milk Yogurt Cheese
Meat & Other High-Protein Foods:
Meat Poultry Eggs Fish & Shellfish Legumes Nuts & Seeds
Fats, Oils, & Sweets:
Others:
Beverages Herbs & Spices
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