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. This title, originally published in 1975, is available on-demand only.

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. She is a member of the Society for Nutrition Education and the author of Laboratory Manual for Introductory Food Preparation and a contributor to Completely Cheese: The Cheeselover’s Companion.