A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer's famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it's difficult to stick to a diet for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations.

Isn’t your desire to overeat really spiritual hunger? “I can stop in the middle of a candy bar and have no desire to eat the second half if my stomach is not calling for it.” - Gwen Shamblin Do you eat and eat and never feel full? Rise above the magnetic pull of the refrigerator and turn to the bounty offered to thousands who have embraced a liberating weight-reduction program in churches across America. The Weigh Down Diet gives new hope to millions who have failed on conventional diets and guides readers to the richer satisfaction that comes not from food, but from faith. Gwen Shamblin’s The Weigh Down Diet is a groundbreaking approach to weight loss. People who have known no end to their hunger and who have no control over their late-night binges have learned through the Weigh Down Workshop that they can remove the irresistible desire for food. This is not a diet like others, because it is not food-focused. It contains chapters such as “It’s Not Genetics or Your Mother’s Fault,” “I Feel Hungry All the Time,” and “How to Eat Potato Chips and Chocolate.” So, as you can see, here is a very different approach to weight loss. Weigh Down gives back hope to dieters who will learn that God did not put chocolate or lasagna on Earth to torture us – but rather for our enjoyment!

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.

One of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts. "Sustainable Diets" is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices.

Diet and athletic performance -- new aspects Diet significantly affects athletic performance, and adoption of a dietary strategy that meets an athlete's nutrition goals will maximize the possibility of competitive success. Over the years, the focus has shifted from a high intake of (animal) protein to the role of carbohydrate and water. Today, there is a growing recognition that the primary role of sports nutrition may be to promote the adaptations taking place in muscle and other tissues in response to the training stimulus. There is also much interest in the implications of manipulation of the fat and carbohydrate content of the diet. This publication contains the proceedings of the 69th Nestl Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance. Papers cover the three macronutrients carbohydrate, fat and protein, plus an additional chapter on water, together with the accompanying discussions.

A guide to personal finance that will help teach budgeting skills, stocking a budget-friendly kitchen, talking to friends about money, investing, and more.