Additional information
by Diane Kraft (Author)
Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include:
- Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information
- Scientific findings on the physiological effects of foods, food groups, and food constituents
- Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals
- Safety highlights, such as nutrient Tolerable Upper Intake Levels
A health professional's comprehensive nutrition handbook that includes all nutrients, nutrient functions, "good" and "excellent" sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals.
New to the Second Edition:
- Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases
- Focus on practical recommendations for health maintenance and disease prevention, including tables, insets, and updated scientific findings on more than a dozen new foods
- Accompanying teaching aids and lesson plans available online at http: //www.crcpress.com
Features:
- Dictionary-style summaries of the physiological effects of foods, food groups, nutrients, and phytochemicals alphabetically listed for quick access
- Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies, classes of phytochemicals, and medicinal aspects of foods and of a plant-based diet
- Over 1,000 scientific references from peer-reviewed sources, including The Academy of Nutrition and Dietetics Evidence Analysis Library, and position statements of major health organizations
Author Biography
Diane Woznicki Kraft, MS, RDN, LDN, is a biology instructor at Alvernia University in Reading, Pennsylvania and a clinical nutritionist. She holds a Master of Science degree in nutrition from New York University and a Bachelor of Science degree in Nutrition from Penn State University. She and her co-author created the first edition of this handbook as a reference for health care professionals to access scientific findings on the health aspects of foods, food groups, nutrients, and phytochemicals to assist clients educationally on diet and nutrition. She has also authored consumer and professional articles on nutrition for The American Council on Science and Health and The American Academy of Nutrition and Dietetics.
