PDF Download The Nutrition Bible: The Comprehensive, No-Nonsense Guide to Foods, Nutrients, Additives, Preservatives, Pollutants, and Everything Else We Eat and, by Jean Anderson
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The Nutrition Bible: The Comprehensive, No-Nonsense Guide to Foods, Nutrients, Additives, Preservatives, Pollutants, and Everything Else We Eat and, by Jean Anderson
PDF Download The Nutrition Bible: The Comprehensive, No-Nonsense Guide to Foods, Nutrients, Additives, Preservatives, Pollutants, and Everything Else We Eat and, by Jean Anderson
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From Publishers Weekly
Food writer Anderson (The Food of Portugal) and University of Pittsburgh nutritionist Deskins team up to produce an alphabetical encyclopedia that tells, with professionalism and panache, a little bit about a lot of things, including food-related disorders, cooking techniques, diets, brand names and food-labeling terminology. The briefest entries (e.g., Calorie, Ileitis, Xanthan Gum) offer clear, jargon-free definitions. Others may also contain a bit of folklore or colorful history, perhaps a cooking tip, sometimes a warning. Major topics such as Bacteria, Fast Food, Fat, Heart Health and Sugars get the most complete coverage and contain cross references to other entries. Scattered throughout are dozens of low-fat, low-cholesterol, fairly simple recipes (all with nutritional analyses) such as that for Almost Fat-Free Chocolate-Beet Bundt Cake, included with the Beets entry. This comprehensive work has something to offer both the serious researcher and the casual browser. Copyright 1995 Reed Business Information, Inc.
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From Library Journal
It can be dangerous to call your book a bible; the term implies a comprehensiveness and authority that may best be conferred by others. Compiled by Anderson, who holds a B.S. in food and nutrition and is the author of numerous cookbooks, and Deskins, an associate professor of clinical dietetics and nutrition (Univ. of Pittsburgh), this reference has much to recommend it, although it has shortcomings as well. First the good news: there are entries here-bee pollen, bovine somatropin, free-range poultry, and many others-not found in similar encyclopedias. Some entries, such as the one for "Bacon," are also more complete than in other references. A nice feature is the inclusion of numerous reduced fat and sugar recipes for standard menu items, such as meatloaf and milk shakes, and for less standard ones as well. Nutrient contents are given for all foods and recipes. Next the bad news: there are some glaring omissions (no entries for cooking spray or melatonin, for example), a bias in some of the entries, and missing cross references. For example, the entry for "Free-Range Poultry and Other Animals" has no cross references from the entries for poultry or other farm-raised food animals. While the definition of "free-range" is adequate, the text implies that superior flavor is the only reason for purchasing free-range meat, when concern for the humane treatment of food animals is a primary consideration for many consumers. No mention is made of free-range eggs, and the entry ends with a sneer at "health food stores and boutique butchers." Ultimately, this book is not a "bible" that can stand alone. It is a useful complement to Audrey H. Ensminger's Foods and Nutrition Encyclopedia (CRC Pr., 1994. 2d ed.), which contains much longer essays under some entries but which also contains some bias.Carol Cubberley, Univ. of Southern Mississippi, HattiesburgCopyright 1995 Reed Business Information, Inc.
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Product details
Hardcover: 192 pages
Publisher: William Morrow & Co; 1st edition (October 1, 1995)
Language: English
ISBN-10: 0688116191
ISBN-13: 978-0688116194
Product Dimensions:
9 x 1.2 x 11.5 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#1,877,207 in Books (See Top 100 in Books)
I bought this book for someone. I haven't read the book myself. The recipient really seems to appreciate the information.
So informative.
I reviewed this book for Library Journal nearly 20 years ago and recommended it. I still have my review copy and refer to it frequently. Now that my husband has kidney disease it really helps with following his diet. It provided much more information than is available on food labels. They don't provide phosphorous content, and often not potassium content. I am often surprised to find food I wasn't really expecting to be listed - it's very thorough.
The book can be helpful as a resource on numerous foods. It is particularly useful if one is interested in the history of the food's origin. However, if your main objective is to determine a food's nutritional value, the book is cumbersome in its often lengthy narratives of the food's origin, on what ship it came to North America, which king first popularized it in what continent, what was historically quoted about it, and in which country it is now popular (etc, etc). Mention of food value is of course included in the narrative, but it is inconsistent and often missing. Nutrient content tables are also included for many foods, however, without any comparable reference, how are we to know that 0.14 mg of thiamin or 175 mg of potassium is considered to be neglible or plentiful amounts of the nutrient? The book could be significantly improved if the historical narratives are minimized, and if comparative nutrient content is included.
a book to have; very helpful
I can reccomend this book . It has never let me down when I wanted to see the value of a certain food.
This is a gift and it will be there in a while,
My go to resource book for years. Have purchased two copies to give away. I wish there was a second edition that listed magnesium in the nutrient list for all the foods. Wonderful reference.
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