Eating on the Wild Side
One of the best books you will ever read on the science and practical advice on how to increase the phytonutrients in your diet from fruits and vegetables. Pearls of wisdom are listed under each fruit or vegetable. For example, canned artichoke heart are among the most nutritious vegetables in the supermarket, or tearing romaine lettuce the day before you use it doubles its antioxidant content, or cooked carrots have twice as much beta-carotene as raw carrots, or red cherry tomatoes have up to twelve times more lycopene than red beefsteak tomatoes.
“Highly recommended reading for all who are health conscious.” –Andrew Weil, MD
“Only Michael Pollan would come close to her superbly researched work.” –Bill Kurtis, TV Journalist
- (2000) Science of food and nutrition
- (2010) Botanicals, phytochemicals
- (2020) Composition of foods, nutrient analysis
- (2030) Food preservation, additives, irradiation
- (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
- (2080) Microbiology, food toxicology
- (2090) Micronutrients: vitamins, minerals
- (4000) Wellness and public health
- (4040) Disease prevention
- (5000) Medical Nutrition Therapy
- (5220) Gastrointestinal disorders
- (5280) Nutrient deficiencies, Failure to thrive
- (5290) Metabolic disorders, Inborn errors
- (5300) Neurological: stroke, Alzheimer's, dementia, Parkinson's spinal cord injuries
- (5370) Weight management, obesity
- (8000) Food Service Systems and Culinary Arts
- (8018) Environmental, agricultural and technologic influences on food systems
Level 2 CPE
Suggested Performance Indicators: 2.1.3, 4.1.1, 8.1.1, 8.4.5
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon successful completion, the users will be able to:
1. Discuss three ways wild grown varieties of fruits and vegetables are very different in nutritional content when compared to man-selected or man-made varieties.
2. Identify five ways to better store and prepare fruits or vegetables currently available in the grocery store, to greatly increase the phytonutrient content.
3. Give more accurate individualized nutritional care to patients and clients on how to improve their diets through choosing more nutritious fruit and vegetable varieties.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional
When a food or nutrition book comes along that is this highly regarded, I have to take a look. I was excited to see such a credible resource that explained and explored the nutritional changes that have taken place over the centuries, which species are still available or the closest relative, and comparisons of the readily available options in the local farmers’ markets or groceries. Beyond the innate nutritional content, the author takes us through the preparation and storage options that increase or destroy phytonutrients in the various fruits and vegetables—one method is not recommended for all.