Description
Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention.
Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples.
Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value.
Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods.
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