Description

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5 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 fifth 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, dietary requirements for various ages and conditions, and the therapeutic uses of specific diets in the prevention and treatment of illness. Richly detailed and meticulously researched, this volume covers a wide array of topics, including the physiological effects of different food groups, the role of vitamins and minerals, and the importance of balanced meals. It also addresses contemporary dietary controversies and misconceptions, offering clear, evidence-based guidance for both lay readers and professionals. The text is supplemented with practical advice, meal plans, and recipes designed to promote optimal health and well-being. With its accessible language and systematic organization, Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5 serves as an invaluable resource for anyone interested in the science of nutrition, from students and educators to healthcare practitioners and individuals seeking to improve their dietary habits. This volume stands as a testament to the enduring importance of informed dietary choices and remains a significant contribution to the literature on health and nutrition.