- Table View
- List View
Neris and India's Idiot-Proof Diet Cookbook
by Bee Rawlinson India Knight Neris ThomasIn Neris and India's Idiot-Proof Diet Cookbook India Knight and Neris Thomas enlist the help of Bee Rawlinson to create over a hundred low-carb recipes to help you get 'from pig to twig'.Low-carb cooking: a lot of meat with a side order of cream, right? Wrong. How about onion bhajias, sesame stir-fried duck and fabulously retro Black Forest Trifle for pudding? (Yes! Pudding!)Neris & India's Idiot-Proof Diet Cookbook is the least diety diet cookbook you've ever seen. Over a hundred quick-and-easy recipes (including some that need just five ingredients) cover every occasion. Each recipe fits perfectly into the Idiot-Proof Diet and will not only inspire and delight you, but - best of all - will make you shrink like you wouldn't believe.'The "Nigella of low-carb" . . . recipes you'll want to gorge on, whether you're following their low-carb plan or not' Scotland on Sunday'A practical and easy to follow collection of idiot-proof recipes that will inspire you to keep on track with your diet. You'll find recipes for breakfasts, snacks, soups, main meals, treats and desserts. Treat yourself' Easyfood'An easy-to-follow low-carb diet that doesn't mean eating meat three times a day' Woman & HomeIndia Knight is the author of four novels: My Life on a Plate, Don't You Want Me, Comfort and Joy and Mutton. Her non-fiction books include The Shops, the bestselling diet book Neris and India's Idiot-Proof Diet, the accompanying bestselling cookbook Neris and India's Idiot-Proof Diet Cookbook and The Thrift Book. India is a columnist for the Sunday Times and lives in London with her three children.Follow India on Twitter @indiaknight or on her blog at http://indiaknight.tumblr.com. Neris Thomas is a film producer and artist, she lives in London and is married with one daughter. Bee Rawlinson is a mother of four from Devon who came to Neris and India's attention through her delicious recipes on the Pig2Twig forum, the Diet's website.
The New England Clam Shack Cookbook, 2nd Edition
by Brooke DojnyPart travelogue, part cookbook, this colorful collection captures the unique charm of New England&’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you&’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you&’ll find everything you need in this deliciously salty collection.
New Flavours of the Jewish Table (New Flavours Ser.)
by Denise PhillipsFood has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews, but has been a strong but unseen culinary influence all over the world. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food.With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed Aubergine with cous cous to delectable desserts like Chocolate macaroon cake and Dutch apple pie. Informed by Denise's skills as a cookery teacher, this charming book provides easy-to-cook and elegantly simple dishes that will entice everyone - from Jews who follow a strict Kosher diet, to anyone wanting tasty and healthy food.
Nutrition: A Handbook for Nurses (Wiley Series in Nursing #22)
by Carolyn BestThis book provides a comprehensive look at all aspects of nutrition from roles and responsibilities to caring for a patient with specific nutritional needs. It is aimed primarily at nurses and addresses some of the issues they will encounter when caring for patients nutritional needs in a hospital setting. It also highlights the benefits of a hospital based Nutrition Team providing a multidisciplinary approach to nutrition. It includes a number of case studies to clarify some of the issues discussed and concludes by examining issues that need to be considered before discharging a patient home from hospital into the community.
Nutrition: Food, Health and Spiritual Development
by Rudolf SteinerOur instinctive knowledge of which foods are helpful and which are harmful appears increasingly to be fading. We are bombarded with advice, information and prescriptions as to what we should eat and drink, but the issues surrounding nutrition - questions of health, diet, taste, even ecology and sustainability - remain largely unresolved.Unlike most commentators on this subject, Rudolf Steiner tackles the theme of nutrition in a refreshingly open way. At no point does he try to tell us what we should or should not be putting into our bodies - whether with regard to an omnivorous or vegetarian diet, smoking, drinking alcohol, and so on. The job of the scientist, he says, is to explain how things act and what effect they have; what people do with that information is up to them. However, he emphasizes that our diet not only determines our physical wellbeing, but can also promote or hinder our inner spiritual development.In this carefully collated anthology, with an introduction, commentary and notes by Christian von Arnim, Rudolf Steiner considers nutrition in the light of his spiritual-scientific research. He explains the impact of raw food, vegetarian and meat diets, the effects of protein, fats, carbohydrates and salts, individual foodstuffs such as potatoes, beetroots and radishes, as well as the impact of alcohol and nicotine. His insights are vital to anybody with a serious interest in health, diet and spiritual development.
Nutrition and Health
by Tanya Carr Koen DescheemaekerContinuing accumulation of scientific evidence demonstrates that nutrition is one of the most important determinants of health for the individual, and that specific nutrition habits of various populations can significantly decrease the overall risk of several chronic diseases. This landmark publication, which contains papers presented at the 1st Nutrition and Health conference, covers the major topics relating to nutritional aspects of health. Chapters within this important book cover vital health issues, including details of the links between diet and cardiovascular disease, obesity, cancer, diabetes and osteoporosis. Further chapters within Nutrition and Health cover important nutritional issues, for example managing the human gut flora, vegetarianism and the role of phytoprotectants. Each chapter has been written by a well-known expert, and the whole has been drawn together and carefully edited, providing an important reference resource for the future. All health professionals interested or involved in nutrition and the impact of nutrition on health should have a copy of this book on their shelves, as should libraries in all medical schools, and universities and research establishments where nutrition, dietetics and food science are studied and taught. Also available from Blackwell Publishing A major series of textbooks from the Nutrition Society Introduction to Human Nutrition (0 632 05624 X) Nutrition and Metabolism (0 632 05625 8) Clinical Nutrition (0 632 05626 6) Public Health Nutrition (0 632 05627 4) Nutrition Bulletin (Journal) Published quarterly ISSN: 0141 9684 Adverse Reactions to Foods Edited by J. Buttriss (BNF) 0 632 055472 Principles of Human Nutrition Second edition M. Eastwood 0 632 05811 0
Nutrition and Health in Developing Countries (Nutrition and Health)
by Richard D. Semba Martin W. BloemThis updated and expanded book was written with the underlying conviction that global health and nutrition problems can only be solved through a firm understanding of the different levels of causality and the interactions between the various determinants. This volume provides policy makers, nutritionists, students, scientists, and professionals with the most recent and up-to-date knowledge regarding major health and nutritional problems in developing countries.
Nutrition and Rheumatic Disease (Nutrition and Health)
by Laura A. Coleman R. RoubenoffIn this book, experts provide a comprehensive review of current knowledge regarding nutrition and dietary management for the complex set of rheumatic conditions. Within the disease-specific chapters, the authors present a historical perspective, a discussion of the major clinical features, current management and treatment, a review of the literature related to nutritional status and diet, and dietary recommendations, based on current scientific evidence. The field of rheumatic diseases includes a wide variety of pathologic processes. This book will greatly benefit physicians specializing in internal medicine, family practice, and rheumatology.
Nutrition and Stroke: Prevention and Treatment
by Salah GariballaStroke is a common and devasting event, which often results in death or major loss of independence, with immense human and financial costs. In the developed world stroke accounts for around 10 per cent of all deaths and is the most important single cause of severe disability among western people living in their own homes. Futhermore, in the next 30 years, the burden of stroke will grow substantially in most developing nations. There is now substantial evidence that dietary habits not only influence the prevalence of stroke, but also its course and outcome once it has occurred. The author, Salah Gariballa, who has many years’ experience working in this area, carefully presents and reviews this information in a user-friendly and accessible manner. The book is divided into three major sections. Section I covers nutrition and ageing and includes chapters on the challenge of stroke, ageing changes and nutrition, macro- and micronutrient intake in elderly people and the diagnosis of protein-energy undernutrition. Section II deals with nutritional factors and the risk of stroke, and includes details of the role of dietary and nutritional factors in stroke prevention, antioxidants and risk from ischaemic stroke, homocysteine and endothelial dysfunction. The final section of the book covers nutrition factors following stroke, including cerebral ischaemia, protein-energy undernutrition and the nutritional status and support of stroke and special stroke patients. A final chapter looks at probable future directions, including important recommendations. Nutrition and stroke is essential reading for nutritionists, dietitians and many other groups of health professionals, including general practitioners, gerontologists, occupational therapists and nursing staff. Personnel in pharmaceutical and food companies involved in the formulation of dietary supplements and nutraceuticals will find much of interest within the book’s covers. Those dealing with the prevention and treatment of stroke around the world should read this book, and copies should be available in libraries of universities and medical schools worldwide.
Nutrition For Canadians For Dummies
by Carol Ann Rinzler Doug CookContains the latest information from Canada's Food Guide Get the facts on good nutrition, slim down, and feel great Good nutrition is the key to a healthy weight and lifelong good health. But with more and more food choices available in today's grocery stores and restaurants, how do you make sure you and your family are eating right? With information from the latest guidelines and research, this friendly guide is just what you need to make the right food choices every day. Discover how to: Interpret nutrition labels Prepare delicious, healthy meals Keep portion sizes under control Eat smart when eating out Evaluate natural health supplements
Nutrition For Canadians For Dummies
by Carol Ann Rinzler Doug CookContains the latest information from Canada's Food Guide Get the facts on good nutrition, slim down, and feel great Good nutrition is the key to a healthy weight and lifelong good health. But with more and more food choices available in today's grocery stores and restaurants, how do you make sure you and your family are eating right? With information from the latest guidelines and research, this friendly guide is just what you need to make the right food choices every day. Discover how to: Interpret nutrition labels Prepare delicious, healthy meals Keep portion sizes under control Eat smart when eating out Evaluate natural health supplements
Nutrition in Kidney Disease (Nutrition and Health)
by Jerrilynn D. Burrowes Glenn M. Chertow Laura D. Byham-GrayThe field of kidney disease has evolved over the years to encompass a broad and sophisticated knowledge base. This book provides a comprehensive perspective of the emerging science in nutrition in kidney disease. It is written by a collaborative group of distinguished dietitians and physicians who have devoted their careers to the care of patients with kidney disease. At the end of key chapters, case studies assess knowledge of the subject within the context of didactic curriculums. Appendices comprise an extensive and carefully selected list of resources.
The Nutritional Trace Metals
by Conor ReillyThe Nutritional Trace Metals covers the roles played by trace metals in human metabolism, a relatively neglected area of human metabolism and nutrition. The book focuses its attention on the vital roles played by the relatively small number of trace metal nutrients as components of a wide range of functional proteins. Its structure and content are largely based on the approach adopted by the author, Professor Conor Reilly, during more than 30 years of teaching nutrition to a wide range of undergraduate and postgraduate students. The introductory chapter covers the roles of metals in life processes, the metal content of living systems and metals in food and diets. This is followed by chapters, each dealing with an individual trace metal. Those discussed are iron, zinc, copper, selenium, chromium, manganese, molybdenum, nickel, boron, vanadium, cobalt, silicon and arsenic. In each case attention is given to the metal's chemistry and metabolic roles, including absorption, transport, losses, status and essentiality, as well as the consequences both of deficiency and excess. The Nutritional Trace Metals is essential reading for nutritionists, dietitians and other health professionals, including physicians, who wish to know more about these vital components of the diet. The book will also be of value to food scientists, especially those involved in food fortification and pharmaceutical product formulation. It will be an invaluable reference volume in libraries of universities and research establishments involved in nutrition teaching and research. Conor Reilly is Emeritus Professor of Public Health at the Queensland University of Technology, Brisbane, Australia, and is also Visiting Professor of Nutrition at Oxford Brookes University, Oxford, U.K.
Olive: 101 Comfort Food Classics
by Janine RatcliffeSometimes you just need something comforting to raise your spirits, to de-stress or indulge. 101 Comfort Food Classics has plenty of uplifting ideas from familiar favourites like Beef in ale with horseradish dumplings, Easiest-ever chocolate fudge cake and Steamed treacle pudding to more exotic, but equally cheering, combinations like creamy Prawn and harissa stew with couscous and Fluffy coconut and lime cake. With speedy suggestions for a quick comfort fix, bowl food to enjoy in front of the TV, meals for relaxed entertaining with friends, and ideas for when only something sweet will do, this book is the perfect companion.olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.
Olive: 101 Easy Entertaining Ideas
by Janine RatcliffeWhen you're short on time and ideas, hosting an impressive dinner party or making lunch for family and friends can seem like a stressful task. In 101 Easy Entertaining Ideas, olive magazine has inspiration for even the most daunting occasions. Including modern classics like Sugar-cured salmon and Fillet of beef with shallots and mushrooms to more unusual ideas like Crisp noodle wrapped prawns with tomato jam and Roast goose with sour cherry and red wine sauce, there are plenty of starters, mains and sides to wow. There are also lots of meat-free suggestions for vegetarian dining, and some delicious desserts to complete the meal.olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.
On Digestion (On Series)
by Gay Bilson'In the kitchen, via the garden, I am often torn between theory and praxis, when surely the latter is all that matters here. Yet the largest bench, the one dividing the dining area from the kitchen itself, is never used for culinary preparation. It is this surface which many Australian kitchens, including mine, feel they need, the one piled with books and journals, notepaper and pens, the surface where we are reinventing ourselves, constructing a different, self-conscious culinary tradition. It is at this metaphorical bench that I think about food.'With her trademark elegance and erudition, Gay Bilson embarks on a lively journey through cooking, recipes and home, considering food developments both digestible and not; on chefs domestic and professional; on the substance of everyday life. An unmissable treat from the bestselling author of Plenty.
Optimizing Women's Health through Nutrition
by Lilian U. Thompson Wendy E. WardIt is no surprise that women and men experience biological and physiological differences fundamentally and throughout the lifecycle. What is surprising is that faced with such a self-evident truth, there should be so little consideration to date of how these differences affect susceptibility to disease and metabolic response to dietary treatment. U
Optimum Nutrition Made Easy: The simple way to achieve optimum health
by Susannah Lawson Susannah Campos Patrick Holford BSc, DipION, FBAAre you rarely ill? Do you have abundant energy, clear skin and a happy outlook? If not, this book can help you achieve this and much more. Optimum nutrition is a revolution in health care. It means giving yourself the best possible intake of nutrients to allow your body to be as healthy as it possibly can. In the bestselling OPTIMUM NUTRITION BIBLE Patrick Holford revealed precisely how to achieve optimum nutrition. In OPTIMUM NUTRITION MADE EASY, he distills the essence of his unique approach to health and presents it in an easy-to-follow, accessible format. It includes the basics of optimum nutrition, including what to eat, what to avoid and which supplements to take, as well as advice on superfoods and meal planning. The author also provides a simple programme for achieveing optimum health and, through a series of questionnaires, allows you to develop a nutrition programme that is right for you.
Our Grannies Recipes: Favourite Irish Dishes
by Eoin Purcell*Paperback edition of a bestselling title*Features recipes from the four corners of Ireland submitted mainly via ourgranniesrecipes.com*Of interest to both the tourist and nostalgia markets
Oxidative Stress and Inflammatory Mechanisms in Obesity, Diabetes, and the Metabolic Syndrome
by Helmut SiesCharacterized by obesity, insulin resistance, dyslipidemia, and hypertension, metabolic syndrome is associated with the risks of type 2 diabetes mellitus and cardiovascular disease. Obesity, which increases the incidence of atherosclerotic cardiovascular disease and subsequently leads to increased stress and inflammation, appears to play a central
Perfect: Anorexia and me
by Emily HalbanEmily Halban developed anorexia in her final year at school. She went on to university at Oxford where her disease took on a powerful dimension and by her final year she was so debilitated that she had to sit her exams in a separate room where she could be fed continuously throughout each one. With heartbreaking candour and poignant intimacy, Emily vividly chronicles the complexities and inner struggles of living with anorexia. Two years on, she traces her disease from its elusive origins, through its darkest moments of deprivation, guilt and self-loathing, and finally recounts her journey towards recovery. Emily allows us to understand what it's really like to suffer from anorexia, exposing its secrets and dispelling some of the myths that shroud it. Alive with self-awareness, but never self-pity, Perfect is an inspiring read that will help those battling with the horrors of anorexia find a way out, and those on the outside to understand more.
Personalized Nutrition: Principles and Applications
by Frans Kok Laura Bouwman Frank DesiereFrom one person to the next, optimal health is governed by a huge array of minor genetic differences. When modulated by a variety of food bioiactives, these differences result in changes in gene expression and subsequent phenotypic expression. Combining biomedical and social science with contributions from leaders in both fields, Personalized Nutri
The Philadelphia Cookbook
by Philadelphia UkEveryone adores cool, creamy Philadelphia, and it's not just for spreading in a bagel - it's an incredibly versatile cooking ingredient. Here for the first time are 110 fabulous recipes from the Philly team, from Party bites, Breads and bagels, Soups and light lunches, to Salads, Pasta, Fish and seafood dishes, Chicken, Rice and Risotto, and of course lots of Sweet treats and Divine cheesecakes. Every single recipe has a handy Top Tip, and there are easy-to-follow, step-by-step instructions for Philly novices and cooking experts alike. Packed with beautiful colour photography throughout, The Philadelphia Cookbook makes an invaluable addition to any kitchen.
Phytochemicals: Aging and Health
by Mark S. Meskin Wayne R. Bidlack R. Keith RandolphThe fastest growing demographic in both developed and developing societies around the world, the elderly bring unique medical and financial health-care burdens. In response to this phenomenon, a large and growing body of research is directed toward the science of healthy aging. A substantial amount of observational data points to the consumption o
Plants: Diet and Health
by Gail GoldbergReport of the British Nutrition Foundation’s Task Force Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation’s Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease. This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised. The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues. Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.