Please see Book Preview for full Table of Contents
Foreword
Preface
Acknowledgments
Author
Chapter A
Chapter B
Chapter C
Chapter D
Chapter E
Chapter F
Chapter G
Chapter H
Chapter I
Chapter J
Chapter K
Chapter L
Chapter M
Chapter N
Chapter O
Chapter P
Chapter Q
Chapter R
Chapter S
Chapter T
Chapter U
Chapter V
Chapter W
Chapter X
Chapter Y
Chapter Z
Appendix 1: Major Phytochemical Groups and Specific Phytochemicals Addressed in The A-Z Guide to Food as Medicine, 2nd ed
Appendix 2: Reference Daily Intakes Used to Calculate % DVs in The A-Z Guide to Food as Medicine, 2nd ed
Appendix 3: Definitions of Drug Terms Used in The A-Z Guide to Food as Medicine, 2nd ed
Index
Biography
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.
"This book can be used as a filter for ‘junk science,’ which clutters many information resources and causes a lot of confusion among the public…the guide is a "go to" resource when trying to sort fact from fiction in response to the burgeoning nutrition information that is everywhere."　
-Penny M. Kris-Etherton, PhD, Distinguished Professor of Nutrition, The Pennsylvania State University
"This is a nice reference for lay people and clinicians alike to have as
a starting point for researching certain foods for their impact on health.-Amy Hess Fischl, MS RDN LDN BC-ADM CDE(University of Chicago Medical Center)
