Making healthy food choices isn’t always easy. Whether you want to pro-vide healthy meals and snacks for your busy life...or stay fit to feel great, look good, and reduce your chances of a health issue...or simply sort through the latest nutrition news to find sound advice...this book is for you.Now in its fifth edition, the Academy of Nutrition and Dietetics Complete Food and Nutrition Guide reflects the latest food and nutrition research; the 2015–2020 Dietary Guidelines for Americans; and many of today’s food, culinary, and lifestyle trends. But it’s much more! Since its first edition, this resource has provided positive advice that’s backed by sound, current science. It continues to be filled with practical (and often great-tasting) “can-do” ways to eat healthier and be more physically active, one step at a time.What’s new in this edition? It’s all about food first—and your over-all food and beverage choices over time, not a single food, meal, or snack. As a complete resource on healthy eating, it covers:llA healthy eating plan—flexible for your health needs, lifestyle, and food preferences...and how to judge food and drinks by their full powerhouse of nutrients. As a complete resource on healthy eating, it covers:llToday’s food marketplace from farm to table—food farming and processing, food shopping and labeling updates, food safety, nourishing and appealing meals and snacks prepared at home, and healthy, flavorful meals enjoyed away.llHealthy eating advice for every age and stage of life—from feeding an infant, child, or teen, to the unique food and nutrition needs of women and of men (a new chapter), and the special challenges of aging
More organic foods and more foods marketed as “GMO-free,” “pesticide-free,” or “hormone-free.” See “Today’s Agriculture” in chapter 5, page 113.llMore food marketed as environmentally friendly. Increasingly, environmental responsibility from farm to store is part of the business bottom line. You’re likely to see more marketing that deems the food “clean” or “sustainable” these days—although there’s no regulated definition for either term.llMore varieties of vegetables and fruits. Produce departments, as well as the grocery and frozen-food aisles—stock a greater variety year-round, including exotics, tropicals, and different varietals. For example, a potato isn’t just a potato anymore; it may be a Yukon Gold, a purple, or a fingerling. Depending on the season, a peach may be a Babcock, a doughnut, or a Honey Baby, and a water-melon may be an icebox Sugar Baby, a seedless Crimson, or a picnic Jubilee. See “Vegetables: Have You Tried These” and “Fruit: What’s New to You?” in chapter 2, pages 36 and 39.llMore grain varieties (including whole, ancient, and sprouted grains, nuts, and seeds. For example, bread choices have shifted to more coarse-textured and dense whole-grain breads made with ancient grains. Breakfast cereals are made with amaranth, barley, kamut, and more, not just corn, oats, or wheat; pasta may be made with farro, quinoa, or spelt. And chia seeds, flaxseeds, and hemp seeds are finding their way into many food products. See “Grains, Grains, and More Grains” in chapter 2, page 31.llMore fish options: Fresh and frozen, wild-caught and farm-raised fish have found their way to supermarkets and specialty stores.Today’s Supermarkets: What’s in Store?No matter where you shop for food or what matters most to you, qualities of excellence matter:llA store or market with clean display cases, grocery shelves, and floorsllProduce, meat, poultry, fish, and dairy foods with qualities of freshnessllRefrigerated cases that are cold, and freezer compartments that contain solidly frozen foodsllSalad bars, bulk bins, and other self-serve areas that are clean and properly coveredllWorkers handling raw, deli, and other unpackaged foods who wear disposable gloves and change them after handling non-food items and again after handling raw food
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