1st Ed. HC The Wellness Encyclopedia of Food and Nutrition, Sheldon Margen, M.D

Margen, nutrition researcher and chair of the editorial board of the University of California, Berkeley Wellness Letter , has compiled a unique reference source. Unlike such references as A.H. and M.E. Emsinger's Foods and Nutrition Encyclopedia (Pegus Pr. , 1983), which is geared to nutritionists, The Columbia Encyclopedia of Nutrition ( LJ 6/1/88) , which offers short articles on all aspects of nutrition but nothing on individual foods, or Nikki and David Goldbeck's The Supermarket Handbook ( LJ 10/15/73 ), which emphasizes the purchasing of foods, The Wellness Encyclopedia of Food and Nutrition combines the selection and storage of foods with nutritional information. This resource is well organized, easy to read, and nicely illustrated. Starting with a discussion of nutrition (fiber, fats, vitamins, etc. ), the text then concentrates on types of food (vegetables, fruits, grains, legumes, nuts and seeds, meats and poultry, fish and shellfish, dairy and eggs) , covering over 500 fresh and whole foods that the average American cook would use, although not all regional varieties are included. Accompanied by photographs, each food and its varieties are described with availability information, shopping tips, storage information, preparation ideas, and serving suggestions (although there are no actual recipes).   Smoke & pet free home.