Everyone's Guide to Better Food and Nutrition

Organized alphabetically, from almonds to zucchini, this handy volume provides a reader-friendly description of almost every basic food found in retail markets and discusses its nutritional content, including protein, fat, sodium, carbohydrates, sugar, vitamins, minerals, and cholesterol.

Barbara B. Deskins received a B.S. in Foods and Nutrition from Cornell University, an M.S. in Experimental Foods from the University of Wisconsin, and a Ph.D. in Medical Geography and Nutrition from Michigan State University. She has taught foods and nutrition at Ohio State University, Michigan State University, and Pennsylvania State University. A member of the Society for Nutrition Education, she was author of Laboratory Manual for Introductory Food Preparation and a contributor to Completely Cheese: The Cheeselover's Companion.