Food and Nutrition by
In Food and Nutrition, young readers will learn about the role of food in the development of the human race and about the changing nature of food production on Earth. Exploring nutrition and types of food, continuing changes in diet and agriculture, and the problem of world hunger, Food and Nutrition provides a fascinating, far-ranging look at some vital resources. Book jacket.
Be Healthy! It's a Girl Thing: Food, Fitness, and Feeling Great by
Mavis Jukes is here to help girls learn how to be healthy so they can stay healthy. In this newly updated edition, Jukes and co-author Lilian Cheung, D.Sc., R.D. target what girls need to know in order to achieve an active lifestyle and how to avoid the pitfalls of body image issues. Readers will find basic nutritional information; ideas for safe exercising; tips on how to eat right no matter where they are; and lots of other kid-specific information on food, fitness and feeling great.
The Oxford Book of Health Foods by
Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines,functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values.The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines,the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts.The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading.
Going Vegetarian by
Vegetarian food is good for you and for the planet. But if you're thinking of revolutionizing your diet, you need to get the facts first. Learn about the benefits and challenges of a diet that does not include red meat, poultry, or fish. Helpful tips, delicious vegetarian recipes, and how tos will make the switch so much easier. Want to change the world? Now you can, one plate at a time.
Going Vegan by
Vegan food is good for you and for the planet. But if you're thinking of revolutionizing your diet, you need to get the facts first. Learn about the benefits and challenges of a diet that does not include meat or animal products such as eggs and dairy. Helpful tips, delicious vegan recipes, and how tos will make the switch so much easier. Want to change the world? Now you can, one plate at a time.
Bowls by
Want to cook healthier low-stress dinners, improve your lunch game, and find meals that can be prepped mostly in advance? Bowls are for you! The beauty of building a meal in a bowl is its versatility, and this book helps you compose 75 interesting bowls that incorporate a multitude of flavors and textures, from a Harvest Bowl to a Pork Mojo Quinoa Bowl, all while streamlining prep work to keep them casual and fun. Where to start? Choose your base--we've got chapters based on grains, noodles, greens, and broths--and then peruse options as diverse as Seared Tuna Poke Bowl, Green Fried Rice Bowl, Indian-Spiced Chicken Zoodle Bowl, and Vietnamese Beef Pho. Components within recipes are frequently interchangeable, so if you've got pre-cooked grains on hand, or a rotisserie chicken, you can easily swap these foods in. (Lunch Most bowl components can also be made the day before and transported.)
Whole Bowls by
From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals. Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good abou
Paleo Power Bowls by
"Eat your way to health with a packed, wholesome, customizable paleo bowl. Quick, healthful, and comfortingly delicious, the bowl food trend is the busy person's answer to jump-starting the ultimate paleo lifestyle! Build your own bowl with unprocessed, anti-inflammatory whole foods and nourish your body with one hundred gluten-free, dairy-free, and refined-sugar-free bowl recipes for a hearty breakfast, lunch, and dinner. A tremendous holistic resource, Paleo Power Bowls, filled with more than 100 gorgeous photos, is not only an essential guide to the paleo diet. It also promotes the concept of food as medicine and personalized nutrition--customizing what foods work for you based on your personal nutritional needs and gut biome. Mueller shows how to build a well-balanced bowl tailored to specific diets and restrictions, whether it is AIP, low-FODMAP, Whole30, vegetarian, or vegan. If you suffer from autoimmune disease or allergies, the book includes instructions for a thirty-day elimination diet. Paleo Power Bowls also features one-pot, slow cooker, and thirty-minute meals--including sides, condiments, and desserts--that can be assembled any night of the week. Learn to prepare: Spaghetti Squash with Broccoli & Pumpkin Seed Pesto Fluffy Poppy Seed Pancakes with Caramelized Figs All-the-Good-Veggies Detox Salad with Lemon-Parsley Dressing Chicken Tikka Masala with Cauliflower Rice Quick-and-Easy Turkey Meatballs with Zoodles Pumpkin Spice Chia Seed Pudding And more!
Plants vs. Meats by
No one can live without food, but what you eat is a personal decision. In the tweny-first century, many people are choosing to eat more vegetables and fruits and less meat. But is all meat bad for you? What does science say? And what about sugar and trans fats, which are linked to diabetes and heart disease? In addition to health concerns, people make food choices for ethical and religious reasons. Some ancient religions asserted that killing animals was wrong, a belief that persists among modern vegetarians and vegans. Some twenty-first century consumers shun meat from factory farms-- where animals are crowded into stalls and fattened up with antibiotics and hormones. An increasing number of people seek out foods grown locally, especially those raised without chemical pesticides, using agricultural methods that keep the soil healthy and do not waste water. As the Earth's population grows, chefs, nutritionists, and scientists are considering how to feed the world. The future of food includes insects-based foods, 3D-printed meals, and crops that can grow inside buildings. What do you choose to eat and why? This book will helps you make decisions to support your values.
The King Arthur Baking School by
"King Arthur's expert teacher-bakers share the secrets of baking bread, pie, pastry, cake, cookies, and more. The King Arthur Baking School has welcomed thousands of students through its doors. The curriculum has evolved over the years, but many of the original instructors remain, becoming experts not just at baking, but at teaching baking. Now they've brought those lessons to these pages, illustrated throughout with stunning color photography. The chapters in The Baking School Cookbook are organized to flow best through lessons and techniques, from Yeast Breads to Sourdough; Laminated Pastries to Pies & Tarts; Cookies to Cake. So much of the magic of baking is in seeing how ingredients interact, seeing how a dough changes as you knead it or a buttercream comes together. Baking is at once both incredibly precise and incredibly loose. So many variables, from kitchen temperature to the types of ingredients, affects the results. In this way, the school-and this cookbook--aim to empower students with the knowledge and confidence to make baking their own. The instructors at King Arthur focus on the "how" and "why," not just following directions. By understanding what's happening as each ingredient is combined in a certain way, bakers are better equipped to achieve success and gain comfort at each step, knowing what's happening, how to tweak, troubleshoot, customize recipes, and more. This is a special book for bakers of all levels"-- Provided by publisher.
