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The Schwarzbein Principle Cookbook
by Dr. Diana Schwarzbein Nancy Deville Evelyn Jacob JaffeDr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn’t have to be difficult, boring or fat-free! With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken saté with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut. Take a look at the also!
The Schwarzbein Principle II, "Transition": A Regeneration Program to Prevent and Reverse Accelerated Aging
by Dr. Diana SchwarzbeinIn her very successful book, The Schwarzbein Principle, renowned endocrinologist Diana Schwarzbein introduced her scientifically proven conclusion that degenerative diseases are not genetic, but acquired. Many studies have supported this, proving that life expectancy is 75 to 90 percent due to habits and only 10 to 25 percent due to genetics. This means that someone who is genetically destined to die at age 100 may not live past age 60 because of poor habits and lifestyle choices that cause accelerated aging and premature death. Conversely, a person can live to 100 and be functionally healthy. In this highly anticipated follow-up, Diana Schwarzbein, M.D., goes beyond the diet she introduced in her first book—which literally helped thousands of people lose weight—and offers a personalized anti-aging program for readers to heal their metabolisms and stop advanced aging in its tracks. Weaving in groundbreaking research and provocative case studies—including her own regeneration and that of her clients—she leads readers through a series of eye-opening questionnaires, which identify where they are on their path to either accelerated or healthy aging. Based on readers’ answers, she leads them to the “how-to” sections, which explain, in easy-to-follow and personalized detail, the steps they need to take to restore healthy functioning. For each unique situation, she covers five areas: Nutrition , Hormone Replacement Therapy (if needed), Tapering Off Toxic Chemicals or Avoiding Them Completely , Cross-Training Exercises and Stress Management. The Schwarzbein Principle II is sure to follow the success of the first book and will help people live a more healthful lifestyle by embracing a regeneration process to prevent and reverse accelerated aging.
The Schwarzbein Principle, Program: Losing Weight the Healthy Way
by Dr. Diana SchwarzbeinIn The Schwarzbein Principle, which has sold more than 250,000 copies, Dr. Diana Schwarzbein laid out her revolutionary secret to long-term health and weight control: balance your metabolism to re-energize your immune system. Her optimal health program included steps to: Balance a low-carb/low-fat diet Reduce stress through calming exercises Taper off chemical dependency to tobacco, alcohol, and caffeine Eliminate cardio exercise in favor of resistance training and stretching Now, for the first time, Dr. Schwarzbein gives readers what they have been asking for: week-by-week steps they can use to implement this system into their lives. The pay-off for making the switch? A renewed metabolic system that creates long-term health, vitality, energy, slower aging, and the ideal body. While other diet programs promise little more than a temporary crash weight loss regimen, Dr. Schwarzbein’s plan offers something much better: a permanent body change and an end to yo-yo dieting. "For any of you who have read any of my books on Somersizing, you know what an important role Dr. Schwarzbein plays in my life. She is an awesome doctor." Suzanne Somers, #1 New York Times bestselling author of The Sexy Years "Don’t count calories. Fix your metabolism instead." Fortune Small Business Key Features Thousands of followers of The Schwarzbein Principle have been asking for this book—the perfect complement to her breakthrough program. A perfect model for today that incorporates both the low-carb and low-fat approaches. The anti-aging component is a hot-button for the baby boomer generation. The workbook format offers questions and fill-in spaces that make it user friendly.
The Schwarzbein Principle Vegetarian Cookbook
by Dr. Diana Schwarzbein Nancy Deville Evelyn Jacob JaffeFor the millions of readers who have adopted a vegetarian lifestyle, this cookbook contains 371 healthful and delicious recipes. Sample items include: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and peanuts, tempeh tacos, mealtess moussaka, quesadillas, tofu enchilladas and artichoke chowder. If you still eat meat, take a look at Dr. Schwarzbein's other .
Science and Cooking: Physics Meets Food, From Homemade To Haute Cuisine
by Michael Brenner Pia Sörensen David WeitzBased on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Science Experiments You Can Eat
by Vicki Cobb Tad CarpenterWith revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day--just by cooking. And once readers have tested their theories and completed their experiments, they can feast on the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Science Experiments You Can Eat
by Vicki Cobb Peter LippmanExperiments with food demonstrate various scientific principles and produce an eatable result. Includes fruit drinks, grape jelly, muffins, chop suey, yogurt, and junket.
Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
by Murtha Baca Luigi Ballerini Pellegrino ArtusiFirst published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
The Science Of Baking: (Ada Twist, Scientist: The Why Files #3) (Questioneers)
by Andrea Beaty Theanne GriffithFrom the New York Times bestselling creator of the Questioneers, Andrea Beaty, and author Theanne Griffithcomes The Science of Baking (Ada Twist, Scientist: The Why Files), a nonfiction early-reader book based on the Netflix series! <P><P> How does a cake bake? What’s the difference between baking soda and baking powder? And why is it so important to measure the different ingredients in a recipe? Ada Twist, Scientist: The Why Files is the perfect nonfiction resource for all these questions and more. Based on the bestselling series and the Netflix show, this nonfiction series is perfect for the youngest scientists of tomorrow as they learn along with Ada. Designed in a scrapbook format, these books combine art from the show, illustrations, and photography to bring simple science concepts to life.
The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture (Studies In Medical Philosophy Ser. #3)
by Donald Phillip VereneThe Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius (the first known cookbook), the cookbook of Artusi (the seminal cookbook of Italian cooking), Brillat-Savarin’s Physiology of Taste, Plutarch’s “Dinner of the Seven Wise Men,” and Athenaeus’ work on the Learned Banqueters (the Deipnosophists). These discussions are joined with contemporary observations on the importance of the traditions of home cooking and dining with friends as essential to the promotion of human well-being.
The Science Of Cooking: Every Question Answered To Prefect Your Cooking
by Dorling Kindersley Publishing Staff Stuart FarrimondGet answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
The Science of Cooking: Every Question Answered to Perfect Your Cooking
by Dr. Stuart FarrimondEvery question you&’ve ever had about everyday cooking and the science behind it — answered.How do I cook the perfect steak? How does citrus juice cook raw fish? Why does garlic make your breath smell? This fascinating science-based cookbook sheds light on questions that have puzzled generations of cooks!Discover a recipe book like no other from TV personality, food scientist and bestselling author Dr. Stuart Farrimond. Inside, you&’ll discover: • Dynamic, full-color visuals make complex scientific concepts compelling and easy to understand. • Engaging question-and-answer format makes the science relevant to everyday cooking. • User-friendly book structure, with scientific concepts organized by food group and ingredient. • Step-by-step techniques — which demonstrate and underpin key concepts — add core, practical cooking instruction. Discover the techniques behind cookingA good recipe goes a long way, but if you can master the science behind it, you&’ll be one step ahead. The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen. It gives you all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp, and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook!Hungry for more?Don&’t stop with The Science of Cooking - there are more books to discover! This series from DK is designed to help you perfect your cooking with practical instruction and understand what&’s going on behind the scenes as you cook! Explore the science behind the art of making incredible spice blends to help you release the flavor in your dishes with The Science of Spice.
The Science of Good Cooking
by The Editor's at America's Test KitchenMaster 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Responsibly for Health and Happiness
by Rhiannon LambertIs a vegan diet healthier? Should I try going low-carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving?Science of Nutrition cuts through the noise of conflicting diet advice with clear answers backed up by the very latest research.Recognizing that there is no one-size-fits-all when it comes to nutrition, this ground-breaking book has the answers to all your food-related questions, covering every conceivable topic—from gut bacteria to weight management, to heart health and immune support, to vegan diets and intermittent fasting, and everything in between.With an accessible Q&A approach and informative graphics, this nutrition book will debunk popular food myths and diets, redefine nutrition in the modern world, and enable you to make informed decisions that are best suited to you, about what, when, and how to eat.The book's easily digestible and evidence-based advice empowers you to explore the benefits and importance of nutrition, alongside the downright misleading when it comes to the world of food and diet, and to equip yourself with the knowledge and confidence to assess and enhance your approach to nutrition.
The Science of Plant-based Nutrition: How to Enhance the Power of Plants for Optimal Health
by Rhiannon LambertWith an overwhelming weight of evidence suggesting that plant-based eating is the way forward for both the planet and people, there are a wealth of misconceptions and unanswered questions that need to be addressed to help support not just the health of the population, but the health of the planet, too.In The Science of Plant-Based Nutrition, leading nutritionist Rhiannon Lambert is here to equip you with everything you need to know about plant-based diets, separating fact from fiction to help you and your family understand the importance of nutrition on our health while minimizing the impact we have on the environment. As with any diet, when you change what you eat, you also have to change the way you eat and how you think about food. This is simple, flexible, and nutritionally approved advice to help you navigate a plant-based diet without compromising on health. It's more important than ever to execute this way of eating correctly and to equip you all with the need-to-know nutritional basics.Covering every conceivable topic—from vegan and plant-based diets, sustainability, physical and mental health outcomes, and nutrition across the lifespan, to individual nutrients and supplements (and everything in between)—this book offers clear answers with informative graphics, making it easy to understand in order to enable you to make informed decisions that are best suited to your lifestyles about what, when, and how to eat responsibly for our own and the planet's health and happiness.
The Science of Skinny: Start Understanding Your Body's Chemistry -- and Stop Dieting Forever
by Dee MccaffreyWith scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them "health foods," a sad admission that we've compromised our health for the sake of convenience. The Science of Skinny aims to create a space for change--to educate and enlighten readers on the value of proper nutrition so that they can find a healthier and more life-affirming relationship with their bodies and the food they eat.Offering serial dieters a healthy and lifelong way to shed pounds--and keep them off-- The Science of Skinny includes: kick-start plans; guidelines for family- and kid-friendly meals; quick and delicious menus and more than 50 recipes; shopping lists and eating-on-the-go tips; easy fitness routines; and more.
The Science of Skinny Cookbook: 175 Healthy Recipes to Help You Stop Dieting -- and Eat for Life!
by Dee MccaffreyThe Science of Skinny Cookbook offers a quick primer on the eating plan and the shares 125 easy, delicious, healthy recipes using the SOS principles.
The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
by Dr. Stuart FarrimondTransform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices.It&’s time to spice up your home cooking!Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Sure to get your tastebuds tingling, you can explore: - 52 exciting recipes from around the world which showcase each spice blend- An explanation of what spices are and how they're produced- Which countries favor which spices and a bit of the history behind it- Dozens of spice blends you can make and what you can use it for- A reference guide where you can conveniently look up each spice to understand how to use it- Various color-coded charts to help you learn the chemical compound that make up the flavors- Instructions on how to design your own spice blends- Beautiful photographs of spices and foodGreat cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you&’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.At DK, we believe in the power of discovery. So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!
Science of Strength Training: Understand the anatomy and physiology to transform your body
by Austin CurrentIs it time to lose weight, gain muscle, and speed up your metabolism? Discover the hard science needed to perfect each exercise and build your strongest body – at home or in the gymPacked with research that supports the notion that bodyweight exercises help you reach your weight and fitness goals, this simple to follow guide also gives you valuable insight into how nutrition and exercise can improve your health.Inside the pages of this strength training book, you&’ll discover: • The physiology and benefits of strength training • Workout plans for beginners, enthusiasts, and personal trainers • The hard dietary science that debunks common myths and important information to properly fuel your body • Depictions of 33 exercises: how to do them, common mistakes, and the benefits of each Work towards your strength goalsIn this book, Author Austin Current takes readers through the science of strength training, weight loss, nutrition, and overall health. The book looks at why many people fear strength training, why they shouldn&’t, and how they can incorporate it into their daily lives. Filled with CGI artwork and science-backed information, this exercise book will help you transform your body and improve your well-being. Not only that, but this title also includes full workout plans and over 100 individual exercises. You&’ll learn how your muscles engage at each stage, how to do movements properly and without injury, and it shows you different variations for home and gym. This book is also packed with nutritional information and includes dietary advice for vegans and vegetarians. Discover more in the series DK's Science of series dives into the science of various types of exercises such as weight training, running, and yoga. Each book discusses the benefits of the specific type of workout and how you can transform your outlook about health and fitness. How The Book WorksThe first section — human physiology — introduces you to the wonder that is skeletal muscle and the mechanisms that underpin strength training&’s demands on the body. It will help you understand how muscles work and grow, and how the resistance work stimulates muscles to develop strength and size, alongside its positive impacts on bones and connective tissue. It also explains how the body powers muscular work and shows you how to calculate your own daily macronutrient requirements. Lastly, you&’re given an overview of the benefits to the brain, and the crucial role it plays in attitude and mental health.The second section — strength exercises — is devoted to a comprehensive collection of strength training exercises to perform, along with many variations offered to compliment your available training equipment, personal preferences, and level of challenge — at home or in the gym. Each exercise displays the muscles being used throughout the movement with detailed instruction on how to achieve proper form and technique; common mistakes are covered, too.The third section — preventing injury — explores common injuries related to resistance training, with explanations on how to avoid them and how to return to training if you do suffer an injury. A consistent and structured routine, including a proper warm-up, prepares the body for work, and the various mobility exercises and stretches given will help you tune in to how your body is responding to the training.The final section — how to train — outlines everything you need to know about the variables of effective strength training, such as training volume and fatigue management. Whether you want to build muscle, strength, or endurance, you&’ll find an easy-to-follow program to suit, as well as alternatives for those wanting to
The Science of the Oven
by Herv This Jody GladdingMayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé ThisMayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Science You Can Eat: 20 Activities that Put Food Under the Microscope
by Stefan GatesDiscover the incredible, edible science that happens every time you cook, bake, or eat with this children's ebook that is part-cookbook, part-science reference.This exciting kids' ebook tackles all the tasty science questions you have about food - plus plenty more that you hadn't even thought of! Science You Can Eat will transform your kitchen into an awesome lab through 20 fun food experiments.This quest of gastronomic wonder is so much more than just another science ebook for kids! It explores the science of food by asking questions you're hungry to know the answers to and putting them to the test through fun experiments.Cooking is just delicious chemistry, and the science experiments in this adorable kids cookbook will prove it. Once you understand science, you understand food. Find out why popcorn goes "pop" as you test it out for yourself. Explore how taste is affected by smell, know if carrots really can turn you orange, and finally discover whether eating insects is the future of food.There is a fantastic mix of fun facts and knowledge, context, and science experiments for kids in this educational ebook. The experiments are easy to execute at home with things you have around the kitchen. The instructions are detailed but easy to understand, so some kids could even adventure solo through its pages.Enjoy the delightful weirdness of tricking your taste buds, making slime taste delicious, investigating some of the strangest flavors around, and extracting iron from your cereal! Science You Can Eat helps your little one understand what's happening with their food and why. Each page is guaranteed to leave you hungry for more - we'd wager even adults will learn a thing or two from this culinary escapade.Explore, Experiment, And Learn!Explore the world of weird, mind-blowing, and often gloriously revolting (but tasty) science behind the food we eat; from why onions make us cry to the sticky science of chewing gum.Packed with activities for kids that allow you to use the power of science in the most delicious way. You'll concoct color-changing potions, make scrumptious ice-cream in an instant, and much, much more.Embark on this incredible edible adventure with TV presenter Stefan Gates AKA &“The Gastronaut&” and turn the things we eat from the ordinary into the extraordinary. Some of food fueled science you'll learn about:- Unusual foods- The world's smelliest fruit- Salt and other marvelous minerals- Ways of cooking- Drinks that glow and so much more!
Scientific American: Nutrition for a Changing World
by Jamie Pope Steve NizielskiNutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science. Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
Scientific American Nutrition for a Changing World: Dietary Guidelines for Americans 2020-2025 & Digital Update
by Jamie Pope Steven NizielskiWritten and illustrated in the style of Scientific American magazine, Nutrition in a Changing World, this update includes the latest U.S. dietary guidelines.
Scientific Criteria to Ensure Safe Food
by National Research CouncilFood safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety—including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.