Food Medicine

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 23 May 2008

235

Citation

Oliver, S. (2008), "Food Medicine", Nutrition & Food Science, Vol. 38 No. 3, pp. 299-300. https://doi.org/10.1108/nfs.2008.38.3.299.5

Publisher

:

Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited


The book is a useful and inexpensive text for the book shelf, it gives an overview on foods as medicine. It contains four parts plus an appendix as part 5.

Part 1: Food power

  • the principles of a healthy diet;

  • bacterial balance;

  • food and mood;

  • changing dietary needs;

  • how nutritious is the food we eat? and

  • genetics – the new frontier.

Part 2: A‐Z of superfoods

An alphabetical directory of superfoods from apples to yoghurts

  • over 50 entries;

  • highlights the positive chemicals in each food type;

  • explains what each food type is useful for;

  • culinary herbs and spices; and

  • healthy food preparation methods.

Part 3: A‐Z of common conditions and dietary approaches

Over 130 entries including:

Acne, cancer prevention, dental and gum health, eye health, hay fever, IBS, mood swings, pregnancy, skin, hair, nails, smoking cessation, stress, weight loss and weight gain.

Part 4: A‐Z of nutrients, signs of insufficiency and food sources

A directory of minerals and vitamins

  • possible signs of insufficiency and

  • food sources to rectify insufficiency.

Part 5: Appendix

  • sugar, sweeteners and Glycaemic Index;

  • salt – reducing intake/fibre – increasing intake; and

  • supplement safety/travel advice.

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