Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide.
Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculating—and without sacrificing favorite foods.
Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind).
The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States.
Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way.
Alternative Selection, Quality Paperback Book Club
- EAT FOR LIFE
- Copyright
- An Editorial Note
- Contents
- CHAPTER 1 INTRODUCTION
- DEVELOPING NUTRITIONAL GUIDELINES
- AN EATING PATTERN FOR LIFE–NOT A “DIET”
- CHAPTER 2 GUIDELINES FOR A NEW EATING PATTERN
- THE NINE DIETARY GUIDELINES
- HOW THESE GUIDELINES STACK UP AGAINST OTHERS
- YOU BENEFIT, THE NATION BENEFITS
- DIETARY TERMS
- Chapter 3 The Food We Eat
- WHAT'S IN FOOD?
- Food Energy
- Carbohydrates
- Fats
- Cholesterol
- Protein
- Vitamins
- Minerals
- HOW DIET HAS CHANGED OVER TIME
- Chapter 4 Diet And Chronic Disease In The United States
- ATHEROSCLEROSIS (HARDENING OF THE ARTERIES)
- HEART DISEASE
- PERIPHERAL ARTERY DISEASE
- STROKE
- HIGH BLOOD PRESSURE (HYPERTENSION)
- CANCER
- DIABETES
- OBESITY
- OSTEOPOROSIS
- GALLSTONES
- CIRRHOSIS OF THE LIVER
- DENTAL CARIES (CAVITIES)
- Chapter 5 Calories, Energy Balance, And Chronic Diseases
- FUELING UP AND BURNING IT OFF
- WEIGHT AND CHRONIC ILLNESS
- Heart Disease
- High Blood Pressure
- Diabetes
- Gallstones
- Cancer
- THE DIETING CYCLE
- Chapter 6 Fats, Cholesterol, And Chronic Diseases
- HEART DISEASE
- The Case for Lower Serum Cholesterol
- The Effects of Fatty Acids (Saturated, Monounsaturated, and Polyunsaturated) and Cholesterol in the Diet
- Saturated Fatty Acids and Heart Disease
- HIGH BLOOD PRESSURE
- CANCER
- OTHER CHRONIC DEGENERATIVE DISEASES
- CHILDREN: A SPECIAL CASE?
- Chapter 7 Protein, Carbohydrates, And Chronic Diseases
- PROTEIN
- Heart Disease
- Cancer
- Osteoporosis
- CARBOHYDRATES
- Dental Caries
- Noninsulin-Dependent Diabetes
- FIBER
- Heart Disease
- Cancer
- Other Chronic Diseases
- Can Too Much Fiber Be Bad?
- Chapter 8 Vitamins, Minerals, And Chronic Diseases
- VITAMINS
- Vitamin A
- Vitamin C
- Vitamin D
- Vitamin E
- Riboflavin
- Vitamins and Alcoholism
- MINERALS
- Calcium
- Fluoride
- Iron
- Potassium
- Sodium
- VITAMIN AND MINERAL SUPPLEMENTS
- Chapter 9 Alcohol, Other Food Substances, And Chronic Diseases
- ALCOHOL
- Liver Disease
- Cancer
- Stroke and Heart Disease
- Obesity
- Nervous System Diseases
- Pregnancy
- COFFEE AND TEA
- Cancer
- Heart Disease
- Pregnancy
- OTHER FOOD ADDITIVES
- Chapter 10 Making The Change To The New Eating Pattern
- WHAT FOODS SHOULD I EAT? SOME GENERAL GUIDELINES
- PLANNING A MENU
- SHOPPING
- Fruits and Vegetables
- Grain Products
- Legumes
- Dairy Products
- Meats and Poultry
- Seafood
- Vegetable Oils
- Packaged Meats
- Packaged Goods
- Frozen Food
- COOKING
- Methods and Equipment
- Substitutions
- EATING OUT
- TAKING THE NEXT STEPS
- Appendix A U.S. Recommended Daily Allowances
- Appendix B Resources
- Appendix C Committee On Diet And Health
- Adviser
- Food and Nutrition Board Liaison
- Food and Nutrition Board Staff
- FOOD AND NUTRITION BOARD
- Index
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