Description

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3 is a comprehensive and authoritative reference work that delves deeply into the science, history, and practical aspects of human nutrition and dietetics. Compiled by Eugene Christian, this third volume continues the exhaustive exploration of dietary principles, food values, and the impact of nutrition on health and disease. The book presents a wealth of information on the composition and preparation of foods, the physiological effects of various diets, and the role of nutrition in the prevention and treatment of illness. It covers a wide range of topics, including the nutritional value of fruits, vegetables, grains, meats, and dairy products, as well as the importance of proper food combinations and the dangers of adulterated or improperly prepared foods. With detailed discussions on the dietary needs of different age groups, occupations, and health conditions, the volume serves as a practical guide for individuals seeking to improve their health through informed food choices. It also addresses contemporary debates and misconceptions about diet, offering evidence-based recommendations and debunking popular myths. Richly illustrated and meticulously researched, Encyclopedia of Diet, Vol. 3 is an invaluable resource for health professionals, students, and anyone interested in the science of nutrition. Its accessible language and thorough coverage make it both a scholarly reference and a practical manual for everyday living, reflecting the early 20th-century movement toward scientific and holistic approaches to diet and well-being.