Good nutrition is important for a healthy, long, and productive life. To function properly, the body must take in a balanced diet rich in carbohydrates, triglyceride lipids (like fats and oils), and proteins. Healthy Eating: A Guide to Nutrition provides people of all ages with guidance on choosing and maintaining a healthy diet, and explores how nutrition plays a role in areas such as sports, weight loss, disease prevention, and human development. With fully up-to-date content - including the new USDA MyPlate nutritional guidelines - this new set provides readers with the information they need to make smart choices for a healthy lifestyle. Researchers will appreciate the appendixes, which include BMI charts and recommended daily intakes. Suggestions for further resources, a glossary, and an index round out these informative titles.
Learn the secrets of effective weight management! (1) Nutritional Balance. (2) Low Glycemic Impact. (3) Low Energy Density. (4) Regular Exercise. Follow the author on his own journey to success!
This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.
The vitamins are a chemically disparate group of compounds whose only common feature is that they are dietary essentials that are required in small amounts for the normal functioning of the body and maintenance of metabolic integrity. Metabolically they have diverse function, as coenzymes, hormones, antioxidants, mediators of cell signaling and regulators of cell and tissue growth and differentiation. This book explores the known biochemical functions of the vitamins, the extent to which we can explain the effects of deficiency or excess and the scientific basis for reference intakes for the prevention of deficiency and promotion of optimum health and well-being. It also highlights areas where our knowledge is lacking and further research is required. It provides a compact and authoritative reference volume of value to students and specialists alike in the field of nutritional biochemistry, and indeed all who are concerned with vitamin nutrition, deficiency and metabolism.
The prevention of eating disorders is a relatively young field but one that is gaining momentum. The growing interest in prevention relates to the increased incidence of individuals suffering from eating disorders and the severe complications associated with these disorders. Moreover, eating difficulties and extreme preoccupation with weight and shape, which do not fit the complete diagnostic criteria for anorexia nervosa or bulimia nervosa, occur in even larger numbers.
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