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What Can We Learn from Nutrition Impact Evaluations?
by Martha AinsworthWhat Can We Learn from Nutrition Impact Evaluations? High levels of child malnutrition in developing countries contribute to mortality and have long-term consequences for children's cognitive development and earnings as adults. Recent impact evaluations show that many different interventions have had an impact on children's anthropometric outcomes (height, weight, and birth weight), but there is no simple answer to the question "What works?" to address the problem. Similar interventions have widely different results in different settings, owing to differences in local context, the causes and severity of malnutrition, and the capacity for program implementation. Impact evaluations of programs supported by the Bank, which are generally large-scale, complex interventions in low-capacity settings, show equally variable results. The findings confirm that it should not be assumed that an intervention found effective in a randomized medical setting will have the same effects when implemented under field conditions. There are many robust experimental and quasi-experimental methods for assessing impact under difficult circumstances often found in field settings. The relevance and impact of nutrition impact evaluations could be enhanced by collecting data on service delivery, demand-side behavioral outcomes, and implementation processes to better understand the causal chain and what part of the chain is weak, in parallel with impact evaluations. It is also important to understand better the distribution of impacts, particularly among the poor, and to document better the costs and effectiveness of interventions. High levels of child malnutrition in developing countries are contributing to mortality and present long-term consequences for the survivors. An estimated 178 million children under age 5 in developing countries are stunted (low height for age) and 55 million are wasted (low weight for height). Malnutrition makes children more susceptible to illness and strongly affects child mortality. Beyond the mortality risk in the short run, the developmental delays caused by undernutrition affect children's cognitive outcomes and productive potential as adults. Micronutrient deficiencies-vitamin A, iron, zinc, iodine, for example-are also common and have significant consequences. Progress in reducing malnutrition has been slow: More than half of countries are not on track to achieve the Millennium Development Goal of halving the share of children who are malnourished (low weight for age) by 2015. The food price and financial crises are making achievement of this goal even more elusive. The World Bank has recently taken steps to expand its support for nutrition in response to the underlying need and the increased urgency due to the crises.
What Color is Your Smoothie?: From Red Berry Roundup to Super Smart Purple Tart--300 Recipes for Vibrant Health
by Britt Allen BrandonEating the recommended five servings of fruits and vegetables isn't always easy. Even if you do, you still might not be getting the wide range of vitamins and minerals you need. Each color group of fruits and vegetables offers different beneficial effects, so to get these essential nutrients, you have to eat the rainbow! What Color Is Your Smoothie? helps you do just that. Inside, you'll find delicious, easy-to-make recipes, such as: Sparkling Strawberry Smoothie-bright red strawberries are packed with vitamin C. They also contain heart-healthy omega-3 fatty acids and belly-filling fiber.Clever Carrots and Spice-orange carrots are full of beta-carotene, which helps prevent cancer, arthritis, and cardiovascular diseasePineapple Banana Cream-yellow bananas are rich in carotenoids, which can decrease the likelihood of lung cancerSpicy Spinach Smoothie-dark green veggies contain phytochemicals, which can protect your eyes by keeping your retinas strongBlueberry Blastoff Smoothie-blue and purple foods contain flavonoids, which help prevent short-term memory loss With more than 300 colorful, vitamin-packed smoothies to choose from, you'll blend, smooth, and shake your way to a healthy new you!
What Color is Your Smoothie?
by Britt Allen Brandon Nicole CormierEating the recommended five servings of fruits and vegetables isn't always easy. Even if you do, you still might not be getting the wide range of vitamins and minerals you need. Each color group of fruits and vegetables offers different beneficial effects, so to get these essential nutrients, you have to eat the rainbow! What Color Is Your Smoothie? helps you do just that. Inside, you'll find delicious, easy-to-make recipes, such as: Sparkling Strawberry Smoothie-bright red strawberries are packed with vitamin C. They also contain heart-healthy omega-3 fatty acids and belly-filling fiber. Clever Carrots and Spice-orange carrots are full of beta-carotene, which helps prevent cancer, arthritis, and cardiovascular disease Pineapple Banana Cream-yellow bananas are rich in carotenoids, which can decrease the likelihood of lung cancer Spicy Spinach Smoothie-dark green veggies contain phytochemicals, which can protect your eyes by keeping your retinas strong Blueberry Blastoff Smoothie-blue and purple foods contain flavonoids, which help prevent short-term memory loss With more than 300 colorful, vitamin-packed smoothies to choose from, you'll blend, smooth, and shake your way to a healthy new you!
What Color is Your Smoothie?
by Britt Allen Brandon Nicole CormierEating the recommended five servings of fruits and vegetables isn't always easy. Even if you do, you still might not be getting the wide range of vitamins and minerals you need. Each color group of fruits and vegetables offers different beneficial effects, so to get these essential nutrients, you have to eat the rainbow!What Color Is Your Smoothie?helps you do just that. Inside, you'll find delicious, easy-to-make recipes, such as: Sparkling Strawberry Smoothie-bright red strawberries are packed with vitamin C. They also contain heart-healthy omega-3 fatty acids and belly-filling fiber. Clever Carrots and Spice-orange carrots are full of beta-carotene, which helps prevent cancer, arthritis, and cardiovascular disease Pineapple Banana Cream-yellow bananas are rich in carotenoids, which can decrease the likelihood of lung cancer Spicy Spinach Smoothie-dark green veggies contain phytochemicals, which can protect your eyes by keeping your retinas strong Blueberry Blastoff Smoothie-blue and purple foods contain flavonoids, which help prevent short-term memory loss With more than 300 colorful, vitamin-packed smoothies to choose from, you'll blend, smooth, and shake your way to a healthy new you!
What Do I Eat Now?
by M.S. Patti Geil R.D. Tami A. RossWhat Do I Eat Now? is the single best resource for people with diabetes to learn how to eat right and eat healthy with diabetes. Each chapter explains a vital concept of diabetes nutrition in easy-to-understand language. "Tell Me What to Eat" meal plans and recipes at the end of each chapter get readers started on a lifetime of healthy eating. Don't waste time trying to figure everything out from scratch when What Do I Eat Now? gives readers a step-by-step plan for understanding how to eat right. Learn as you go by cooking healthy, nutritious, and flavorful diabetic meals!
What Do We Eat?: How Humans Find, Grow and Share Food (Orca Timeline #7)
by Megan ClendenanEvery day, no matter where we are or where we need to go, humans need food. Imagine carrying meals with you as you parachute into a war zone. Or trying to stay well fed while building the pyramids. People have always found ways to work together to put a meal on the table. What Do We Eat? is a delicious celebration of human creativity and cooperation, wrapped up in bite-sized slices of history, with a look at what scientists and inventors are cooking for the future. We are gobbling up Earth’s resources, and food is not shared equally. But today there's a magic tree transforming the dry African plains, food “ambulances” on the move and cities that have declared access to food a human right. Hungry to find out more? Let’s roll up our sleeves and find out what’s for dinner. The epub edition of this title is fully accessible.
What Doctors Eat: Tips, Recipes, and the Ultimate Eating Plan for Lasting Weight Loss and Perfect Health
by Tasneem Bhatia The Editors of PreventionThe biggest misconception people have about doctors? That they know nothing about food and nutrition. The fact is food has become an important part of medicine. Studies have shown that a healthy diet and other good lifestyle habits can reduce your odds of developing a serious illness by 82 percent!What Doctors Eat brings together the collective dietary wisdom of 65 leading physicians and other health experts. They share the eating, exercise, and stress management advice they give to their patients and follow in their own lives along with their favorite healthy recipes. These dishes are packed with healing foods that are completely delicious.Nutrition expert and holistic physician Tasneem Bhatia, MD, compiled all the dietary advice and delicious recipes into one amazingly powerful 30-day diet plan. What Doctors Eat will help you drop pounds and put you on the road to a lifetime of perfect health. It's like having a healthy eating coach on call 24/7.
What Does Eating Disorder Recovery Look Like?: Answers to Your Questions about Therapy and Recovery
by Lucia Giombini Sophie NesbittDo you have questions about eating disorders that you are afraid to ask? How about questions you did ask, but couldn't get an answer to?From the causes of eating disorders to the most effective treatment approaches, this guide offers honest answers to difficult questions. Drawing on their experience supporting young people and adults with eating disorders, the authors provide insight into treatment and share information about recovery that is often harder to find.Ideal for individuals and families at every stage of the recovery process, this book is relevant and sensitive to all types of eating disorder and has been developed to include insights from first-hand experience, alongside expert guidance. It also acknowledges the specific questions families, carers and non-medical professionals might have, helping them to understand the recovery process and better support others.
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
by Marlene Parrish Robert L. Wolke"All you have to do is ask 'why' and open to any page. Good luck putting it down." --Alton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke"Wolke is Martha Stewart with a PhD."--?American Scientist? "Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."--?Publishers Weekly?
What Einstein Told His Cook 2: Further Adventures in Kitchen Science
by Robert L. Wolke Marlene ParrishThe scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods--from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
What Every Woman Needs to Know About Her Gut: The FLAT GUT Diet Plan
by Barbara Ryan Elaine McGowan* Digestive problems* Bloating* Diarrhoea* Constipation* PainDo you identify with these symptoms? Does your digestive system feel like your enemy? Is your unpredictable gut a source of embarrassment or fear, or is it holding you back?If you're a woman who's answered 'yes' to any of the above, you're not alone. More than two-thirds of people with IBS are female; other gut problems are also more common in women. And your needs are very specific.YOU NEED: Clear, accessible information about and insight into what female hormones can do to gut healthYOU NEED: Expert guidance from a consultant gastroenterologist and a clinical dietitian and nutritionistYOU NEED: Stepped, manageable strategies to take control of your troublesome gutYOU NEED: A diet plan that focuses on your specific requirements, which is flexible, achieveable and sustainableYOU NEED: Easy-to-follow recipes that are gut-friendly, delicious and restore your digestive healthYOU NEED THIS BOOK!Professor Barbara Ryan and Elaine McGowan, RD, are The Gut Experts (@thegutexperts and www.thegutexperts.com) and have treated over 60,000 patients with every kind of digestive condition and nutritional requirement. They are bringing their expertise and insights to you in this easy-to-digest book.
What Every Woman Needs to Know About Her Gut: The FLAT GUT Diet Plan
by Barbara Ryan Elaine McGowan* Digestive problems* Bloating* Diarrhoea* Constipation* PainDo you identify with these symptoms? Does your digestive system feel like your enemy? Is your unpredictable gut a source of embarrassment or fear, or is it holding you back?If you're a woman who's answered 'yes' to any of the above, you're not alone. More than two-thirds of people with IBS are female; other gut problems are also more common in women. And your needs are very specific.YOU NEED: Clear, accessible information about and insight into what female hormones can do to gut healthYOU NEED: Expert guidance from a consultant gastroenterologist and a clinical dietitian and nutritionistYOU NEED: Stepped, manageable strategies to take control of your troublesome gutYOU NEED: A diet plan that focuses on your specific requirements, which is flexible, achieveable and sustainableYOU NEED: Easy-to-follow recipes that are gut-friendly, delicious and restore your digestive healthYOU NEED THIS BOOK!Professor Barbara Ryan and Elaine McGowan, RD, are The Gut Experts (@thegutexperts and www.thegutexperts.com) and have treated over 60,000 patients with every kind of digestive condition and nutritional requirement. They are bringing their expertise and insights to you in this easy-to-digest book.
What Explains the Rise in Food Price Volatility?
by Shaun K. RoacheA report from the International Monetary Fund.
What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook
by The Editors at America's Test KitchenAfter more than 20 years of obsessive research and testing, America's Test Kitchen has literally written the book on how to master your kitchen. Logically organized and packed with step photography, this will be the ultimate one-stop resource for both shopping and cooking. Have you ever wished that your kitchen came with instructions? Let the experts at America's most trusted test kitchen show you the ropes in this new illustrated compendium of techniques, tips, tricks, recipes, and reviews for the home cook. This is a handbook for everyone, beginner to expert, that is not only useful but also entertaining, thought-provoking, and utterly unique. It will appeal to longtime fans of the magazine who want to see behind the scenes as well as to novice cooks who want to get everything right in the kitchen from the beginning. Never before has America's Test Kitchen revealed the secrets behind our extensive testing procedures and exacting recipe development process; in this new book, come behind the scenes to see how we pick the best equipment and ingredients and create the most foolproof recipes out there. With dozens of equipment recommendations, hundreds of ingredient entries, mini lessons on basic cooking skills and useful kitchen science, plus illustrated step-by-step instructions for 50 of our most essential recipes.
What Happens At A Bakery? (Where People Work)
by Kathleen Pohl Susan NationsDescribes what Mr. Lopez the baker does when he makes a birthday cake for a customer.
What Happens to a Hamburger? (Let's-Read-and-Find-Out Science 2)
by Paul ShowersRead and find out about your digestive system in this colorfully illustrated nonfiction picture book.What happens to food when you eat it? Read and find out about your digestive system and how it turns food into energy your body can use.This is a clear and appealing science book for early elementary age kids, both at home and in the classroom. It's a Level 2 Let's-Read-and-Find-Out, which means the book explores more challenging concepts for children in the primary grades. The 100+ titles in this leading nonfiction series are:hands-on and visualacclaimed and trustedgreat for classroomsTop 10 reasons to love LRFOs:Entertain and educate at the same timeHave appealing, child-centered topicsDevelopmentally appropriate for emerging readersFocused; answering questions instead of using survey approachEmploy engaging picture book quality illustrationsUse simple charts and graphics to improve visual literacy skillsFeature hands-on activities to engage young scientistsMeet national science education standardsWritten/illustrated by award-winning authors/illustrators & vetted by an expert in the fieldOver 130 titles in print, meeting a wide range of kids' scientific interestsBooks in this series support the Common Core Learning Standards, Next Generation Science Standards, and the Science, Technology, Engineering, and Math (STEM) standards. Let's-Read-and-Find-Out is the winner of the American Association for the Advancement of Science/Subaru Science Books & Films Prize for Outstanding Science Series.
What I Ate in One Year: (and related thoughts)
by Stanley TucciFrom Stanley Tucci, award-winning actor and New York Times bestselling author, a deliciously unique memoir chronicling a year&’s worth of meals. &“Sharing food is one of the purest human acts.&” Food has always been an integral part of Stanley Tucci&’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year Tucci records twelve months of eating—in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable to the comfortingly domestic and to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks—and mourns—the passing of time, the loss of loved ones, and steels himself for what is to come. Whether it&’s duck a l&’orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbequed at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and add emotional richness to his days. What I Ate in One Year is a funny, poignant, heartfelt, and deeply satisfying serving of memories and meals and an irresistible celebration of the profound role that food plays in all our lives.
What I Eat: Around the World in 80 Diets
by Faith D'AluisioA stunning photographic collection featuring portraits of 80 people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. <p><p>Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. <p><p>Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.
What Is Veganism For? (What Is It For?)
by Catherine OliverAcross the world, an increasing number of people are turning to veganism, changing not just their diets, but completely removing animal products from their lives. For some, this is prompted by concerns over animal ethics; for others, it’s a response to the part played by animal agriculture in the climate crisis or an attempt to improve their own health. Catherine Oliver shows why the veganism movement has become a powerful social, political and environmental force, taking an honest look at how we live and eat. She discusses the health and environmental benefits of veganism, explores the practical and social impacts of the shift to eating plants, and explains why veganism is not just a diet, but a way of life.
What Makes a Wine Worth Drinking: In Praise of the Sublime
by Terry TheiseA paean to authentic wines, describing their fundamental qualities and their power to improve and enrich our lives, from “one of the wine world’s most intriguing personalities” (New York Times).What makes a wine worth drinking? As celebrated wine writer Terry Theise explains in this gem of a book, answering that seemingly simple question requires us to look beyond what’s in our glass to consider much bigger questions about beauty, harmony, soulfulness, and the values we hold dear. Most of all, Theise shows, what makes a wine worth drinking is its authenticity. When we choose small-scale, family-produced wine over the industrially produced stuff, or when we opt for subtle, companionable wines over noisy, vulgar ones, we not only experience their origins with the greatest possible clarity and detail—we also gain a new perspective on ourselves and the world we inhabit. In this way, artisanal wine is not only the key to good drinking; it is also the key to a good life. An unforgettable literary journey into the heart and soul of wine, What Makes a Wine Worth Drinking is a gift to be cherished from a writer “whose id is directly connected to his mouth” (Eric Asimov, New York Times).
What Mummy Makes: Cook just once for you and your baby (What Mummy Makes Ser.)
by Rebecca Wilson130+ recipes all suitable from 6 months oldWean your baby and feed your family at the same time by cooking just one meal in under 30 minutes that everyone will enjoy!Say goodbye to cooking multiple meals every day and the nuisances of making special little spoonfuls for your baby, plainer dishes for fussy older siblings, and something different again for the grown-ups.With this ingenious new way to introduce solid food to your baby, you'll cook a single meal and eat it together as a family where the baby will learn how to eat from watching you. Each recipe is quick to prepare and easy to adapt for different ages and dietary requirements.So forget 'baby food' and make light work of weaning with What Mommy Makes!
What She Ate: Six Remarkable Women and the Food That Tells Their Stories
by Laura Shapiro"A collection of deft portraits in which food supplies an added facet to the whole.”—Slate“Mouthwatering.”—Eater.com A beloved culinary historian’s short takes on six famous women through the lens of food and cooking—what they ate and how their attitudes toward food offer surprising new insights into their lives.Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
What Should I Eat?: A Complete Guide to the New Food Pyramid
by Tershia D'ElginThe must-have guide to the first revision of the food pyramid in over 13 years! For the first time in more than a decade, the U.S. Department of Agriculture has revised the Food Pyramid-the government's official recommendations concerning the nutrients our bodies require and the proportion of each we need to stay healthy. The new guidelines, called My Pyramid, have been significantly adjusted to reflect the latest scientific research on nutrition. They are also very confusing! What Should I Eat? helps clarify My Pyramid's vast and complicated information and tells you exactly what you need to know in order to benefit from the new nutritional guidelines. Moreover, this essential manual will show you how to tailor My Pyramid for your specific health and fitness needs. You will learn how to* Best meet the requirements of each food group* Eyeball portion sizes (What does an ounce look like?)* Gauge nutrition requirements for both women and men* Pack maximum nutrition into every meal* Make smart choices in restaurants* Incorporate exercise into your busy scheduleWith tips for shopping, storage, and cooking, and suggestions for seeking nutritional supplements and professional care, What Should I Eat? is your ultimate roadmap to a long and healthy life.From the Trade Paperback edition.
What Should I Eat?: Solve Diabetes, Lose Weight, and Live Healthy
by Rick MystromWhat Should I Eat is based on 80,000 blood tests taken after nearly every meal the author's eaten for the past 34 years. What Should I Eat will be life changing if: you're aTYPE2 DiABETiC who wants to lower your blood sugar and lose weight, or you're a PREDiABETiC or BoRDERliNE DiABETiC who wants to avoid ever getting diabetes, or you're a TYPE 1 DiABETiC who wants to improve blood sugar control and live a long, healthy life, or you're one of the two thirds of American adults who want to Lose Weight!