MARC record from Internet Archive

LEADER: 03035cam 2200553 a 4500
001 ocm36878703
003 OCoLC
005 20190106233707.0
008 970331s1997 caua 001 0 eng d
010 $a 97070747
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019 $a36874340$a999580342
020 $a0764550322$q(pbk.)
020 $a9780764550324$q(pbk.)
024 10 $a8555555032
024 30 $a780764550324$d51999
035 $a(OCoLC)36878703$z(OCoLC)36874340$z(OCoLC)999580342
042 $alccopycat
050 00 $aTX355$b.R535 1997
060 4 $aQU 145 R584 1997
070 0 $aTX355.R56$b1997
072 0 $aT100
082 00 $a613.2$221
100 1 $aRinzler, Carol Ann.
245 10 $aNutrition for dummies /$cby Carol Ann Rinzler.
260 $aFoster City, Calif. :$bIDG Books,$c℗♭1997.
300 $axxii, 410 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $a--For dummies
500 $aIncludes index.
505 0 $aWhat's nutrition, anyway? -- Digestion: the 24-hour food factory -- Calories: the energizers -- How much nutrition do you need? -- Powerful protein -- The lowdown on fat and cholesterol -- Carbohydrates: a complex story -- Alcohol: another form of grape and grain -- Vigorous vitamins --Mighty minerals -- Other nutrients in food -- Water works -- Why you eat when you eat -- Why you like the foods you like -- What is a healthful diet? -- Making wise food choices -- Eating smart when eating out -- What is food processing? -- Cooking and nutrition -- What happens when food is frozen, canned, dried, or zapped -- Safer eating through chemistry.
505 0 $aWhen food gives you hives -- Food and mood -- Food and drug interactions -- Using food as medicine -- Ten myths about nutrition -- Ten magic foods -- Ten ways to keep food safe -- Ten easy ways to cut calories.
520 $aPacked with sensible advice on eating and savvy cooking tips, th is friendly guide answers many food-related questions -- and serves up a full menu of information to help you decide what to have for dinner tonight, such as how to prepare quick meals, how to use nutrition charts to improve eating habits, how to understand why some diets work and others don't, how to interpret nutritional lables, how to distinguish "good" fat from bad, and much more!
650 0 $aNutrition.
650 0 $aFood.
650 2 $aNutritional Physiological Phenomena.
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aNutrition.$2fast$0(OCoLC)fst01042187
655 2 $aPopular Work.
830 0 $a--For dummies.
938 $aBaker and Taylor$bBTCP$n97070747
938 $aYBP Library Services$bYANK$n1372372
029 1 $aAU@$b000013303981
029 1 $aNZ1$b2718820
029 1 $aYDXCP$b1372372
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 252 OTHER HOLDINGS