Poor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions. Features: 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. This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals. It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.

This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the body, and why they are essential for optimal health. It highlights the Mediterranean diet's effectiveness in weight management and prevention and treatment of various chronic diseases.

WINNER “Best in the World” Gourmand World Cookbook Awards, Best Health and Nutrition Book​ Anxiety, asthma, dementia, depression, diabetes, emphysema, MS, Parkinson’s disease . . . the latest scientific research is showing plant-based diets can reduce risks or better manage chronic diseases—and more. Food as Medicine is more than a cookbook, it is a blueprint for eating your way to good health. Featuring 150 plant-based recipes developed for their health-promoting properties, as well as their amazing taste appeal, it guides users toward safer cooking methods (reducing the formation of toxic chemicals), showcases everyday medicinal ingredients, and reveals how to set up a wellness kitchen to make it easier to eat well at home. Each recipe includes a “per serving” nutritional analysis, as well as descriptions of interesting health-promoting effects to motivate better food choices. Sue Radd has long known what the rest of us are finally catching onto: it’s possible to eat for both pleasure and longevity. Food as Medicine shows us how to put into practice the latest medical research findings by cooking meals the whole family can enjoy. Sue’s recipes are not only beneficial for your health, they are delicious and designed for the home cook. This long-awaited book shares secrets from her acclaimed culinary medicine cookshops. As well as a health professional and scientist, Sue Radd is a food-lover and cook, with a lifelong interest in discovering simple and healthy recipe ideas from all over the world. Her culinary research has taken her to countries whose traditional diets have been associated with reduced chronic disease risks, from the Mediterranean—think Greece, Spain, Italy, Croatia, and Lebanon—to Asia (including China, Vietnam, South Korea, and India). Partnered with her professional interest in reviewing hundreds of scientific research papers, these experiences have confirmed the benefits of eating more unrefined plant-based meals as was common in olden days, when people mostly cooked what could they could grow in their garden.

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Healthy Meals and Snacks from Morning to Night from the Creator of Prevention RD, one of Healthline.com’s “Best Weight Loss Blogs of the Year 2015”! Since 2009, registered dietitian Nicole Morrissey has been posting light and healthy recipes on her blog. Throughout the years, she has shared recipes that work for all types of home cooks, from chocolate addicts to breakfast-food fiends, and even budget shoppers. In Prevention RD’s Everyday Healthy Cooking, Morrissey presents one hundred well-balanced recipes that promise to be both healthy and delicious. True to Morrissey’s mission, each recipe includes complete nutritional facts and serving suggestions. In this book, you will find recipes for: Sweet and savory breakfast dishes Easy appetizers and starters Hearty soups, salads, and chilies Complete main courses featuring poultry, meat, and seafood Appetizing vegetarian sides and entrées Classic pasta dishes Healthy, guilt-free desserts Whether you’re making buffalo wing hummus, Cajun chicken pasta, or mini honey cheesecakes with raspberry swirls, you’ll always know the number of calories, carbohydrates, sugars, fats, and more thanks to the nutrition information Morrissey provides for every recipe. Learn about adjusting portion sizes and making recipes “light” through the Cook’s Comments, Fun Facts, and Nutrition Notes spread throughout the more than two hundred pages of this collection. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

An essential guide to disease prevention, weight loss, and lifelong health includes four hundred recipes with curative power. (Health & Medicine).

Almost daily, research is linking certain diets, foods, and food components to disease prevention. Eating the right foods-and excluding certain foods-can significantly help you reduce the risk of disease and stay healthy, active, and energetic for life. Leading nutritionist Leslie Beck explains which foods to eat-how often, in what amounts, and how to add them to your diet in easy and delicious ways. Foods That Fight Disease will help you discover power foods-nutrient-packed, whole foods that have been demonstrated in scientific studies to lower the risk of many chronic diseases. Foods That Fight Disease is an invaluable guide to help you boost the nutritional quality of your diet and includes: Everything you need to know about power foods-which vegetables, fruits, whole grains, protein foods, dairy foods, fats and oils, and beverages are disease-fighting stars, Tips for buying, storing, preparing, and incorporating power foods into your meals and snacks, A nutrition primer on carbohydrates, protein, fat, vitamins, minerals, and phytochemicals, Over 100 delicious and easy-to-prepare power food recipes. Book jacket.