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Eating on the Wild Side - Front Cover

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Eating on the Wild Side

The Missing Link to Optimum Health, 1st Edition

Jo Robinson
Course Expiration Date: Jan-31-2018
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.

“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 learn more...

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Availability: In stock

Product Name Price
Book Only (140)
$16.00
15 CE Hrs. - Paper Test Only (141)
$114.00
25 CE Hrs. - Paper Test Only (142)
$144.00
15 CE Hrs. - Book & Paper Test (143)
$125.00
25 CE Hrs. - Book & Paper Test (144)
$155.00
15 CE Hrs. - Online Test Only (W141)
$104.00
25 CE Hrs. - Online Test Only (W142)
$134.00
15 CE Hrs. - Book & Online Test (W143)
$115.00
25 CE Hrs. - Book & Online Test (W144)
$145.00

Description

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

Course Objectives

Suggested Performance Indicators: 2.1.3, 4.1.1, 8.1.1, 8.4.5

 

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.

Learning Codes

  • (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

Recommended for...

  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Registered Nurse (RN)
  • Integrative & Functional Nutrition Academy Professional

Book Details

Author Jo Robinson
Year Published 2013
Edition 1st Edition
Publisher Little, Brown, and Company
ISBN 978-0-316-22794-0
Format Paperback
Page Count 408

Product Instructions

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Why we chose this book

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.

About the Author

Jo Robinson has authored or coauthored fourteen nonfiction books that have sold over two million copies. She is a health writer and food activist best known for her research on raising livestock on pasture instead of feedlots. With this book, she establishes her expertise in bringing the nutrient values of fruits and vegetables to the reader.