Healthcare providers receive questions from patients on ways to improve health conditions and diet through proper nutrition. Continuing the tradition of its predecessor, this new edition provides a quick dictionary-style reference of hundreds of foods, food groups, phytochemicals, and nutrients they contain. It provides nutrient definitions and common uses, dosage, health benefits, and safe intakes. It summarizes research findings from over 1,000 scientific articles and uses the conclusions and recommendations of peer-reviewed sources. This edition contains new entries including almond and coconut milk, blackberry, chia, kefir, kimchee, pluots, saffron, yogurt, wheat grass and wine.
Diane Woznicki Kraft, MS, RDN, LDN, is a biology instructor at Alvernia University in Reading, Pennsylvania and a clinical nutritionist. She holds a Master of Science degree in nutrition from New York University and a Bachelor of Science degree in Nutrition from Penn State University. She and her co-author created the first edition of this handbook as a reference for health care professionals to access scientific findings on the health aspects of foods, food groups, nutrients, and phytochemicals to assist clients educationally on diet and nutrition. She has also authored consumer and professional articles on nutrition for The American Council on Science and Health and The American Academy of Nutrition and Dietetics.
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