New Practical Nutrition Book

  • Want to know how to quickly read food labels to determine whether a certain food is truly healthy?
  • Would you like to learn how to use your hands as visual cues for portion size?
  • Ever wonder exactly how vitamins bring about health benefits?
  • Do you know how to tell whether a trendy diet is effective before you try it?

These and many other issues are addressed in American Dietetic Association Complete Food & Nutrition Guide, 4th edition (which is now available at the Culinary Branch).

Written by registered dietician Roberta Larson Duyff, the Complete Food & Nutrition Guide serves as an excellent manual for healthy cooking and eating. Although it has a wealth of nutrition information, it is well organized and written in a very approachable style.

For example, in the section on phytonutrients, Duyff clearly conveys the basic concept behind these exceptional food components in just one sentence:

“Phyto” means plant. Think fight for “phyto,” since they appear to promote health by sparking body processes that fight, or reduce the risk for, the development of some diseases. (p. 153)

Highly recommended by Culinary Institute nutrition instructor Denise Porter, the American Dietetic Association Complete Food & Nutrition Guide is definitely worth checking out. So, check it out or request it from the Culinary Branch today!


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