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
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the principles of a healthy diet;
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bacterial balance;
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food and mood;
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changing dietary needs;
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how nutritious is the food we eat? and
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genetics – the new frontier.
Part 2: A‐Z of superfoods
An alphabetical directory of superfoods from apples to yoghurts
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over 50 entries;
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highlights the positive chemicals in each food type;
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explains what each food type is useful for;
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culinary herbs and spices; and
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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
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possible signs of insufficiency and
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food sources to rectify insufficiency.
Part 5: Appendix
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sugar, sweeteners and Glycaemic Index;
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salt – reducing intake/fibre – increasing intake; and
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supplement safety/travel advice.