The collaborative effort of Marjolijn Bijlefeld and Sharon K. Zoumbaris, Encyclopedia Of Diet Fads is a solid, 242-page alphabetically arranged reference to the health fads and fashions of 200 years. Studying a wide variety of nutrition plans ranging in effect from healthy and feasible to downright harmful, the alphabetized entries succinctly present facts, research, and the latest knowledge on everything from aerobic activity and amphetamines to Overeaters Anonymous, the Scarsdale Diet, the vegetarian diet, yo-yo dieting and more. A detailed and easy-to-use resource for readers of all backgrounds, the Encyclopedia Of Diet Fads is especially recommended for academic and community library Health/Medicine reference and resource collections.

A multicourse repast on good eating habits, this book covers everything from basic nutrition to vegetarianism, fast food, exercise, weight loss, and eating disorders. An entire chapter is devoted to special diets prompted by various types of digestive disorders. Savvy consumer advice and culinary skills and safety receive ample attention, and the authors even include a chapter on the dangers of smoking, alcohol, and drugs. The consistent context for such a smorgasbord is the need to make good choices for one's overall health and well being. The information is presented matter-of-factly and clearly, with the occasional graph or table providing the only illustration for the text. This "white bread" presentation is the only real drawback to an otherwise fine volume; readers may be put off by the lack of visual appeal for such a sensory subject. Of special value are the extensive appendixes that include a lengthy glossary, list of healthy substitutions for junk foods, list of RDAs, sample menus for different levels of caloric intake, suggestions for a well-stocked pantry, and nutrition Web sites. Karen Bellenir's Diet Information for Teens (Omnigraphics, 2001) is similar in scope and approach, but includes sidebars that enhance the visual friendliness. Nonetheless, Food and You is a valuable addition for reports and general readers.

Coffee is good for you—or it's not. Eggs raise cholesterol, but lower blood pressure. High-fructose corn syrup is "fine in moderation." Cheerios—or yogurt—can change your life. The news is filled with claims and counterclaims about miracle diets, foods, and dietary supplements. What should the consumer believe?

Despite the abundance of advice on food and diet, more Americans are obese than ever before, diabetes rates are skyrocketing, and more foods are recalled due to contamination. It is high-time for non-biased answers to the question of what is healthy and safe to eat. Nutrition provides those answers.

This book explains basic guidelines for healthy eating, along with the government's role in nutrition. It examines the issues of food safety and technology and the debates about genetically modified foods, organic foods, and vegetarian dining. Food bans, such as those on transfats are discussed, as are vitamins and supplements. After tracing the history of the study of nutrition and identifying principal researchers, the book examines seven major controversies in nutrition today. This basic guide to healthy eating will give both students and adults the tools they need to choose a diet that is healthy and safe.