Written by members of the Diabetes DPG. With the incidence of diabetes growing and our demographics changing, healthcare practitioners will need more competence in working with various cultures. This interesting book covers 15 different cultures.
Cynthia M. Goody, PhD, MBA, RD and Lorena Drago, MS, RD, CDN, CDE, eds.
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
Insightful, updated monograph on nutrition intervention in the hospice, long-term care, and home settings. Discussion is on ethics, culture, providing emotional support, patient’s last wishes, palliative nutrition care, and what to expect as a person dies.
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Very interesting book, evidence-based discussion on the earliest influences on how we learn to eat and why we choose and love the foods that we do. Important for counselors who want to understand and affect food choices of their clients and patients.
Winner of Julia Child & James Beard Awards! Recipes and stories, ingredients, techniques, and history, show the breadth of black cooking from slavery, home cooks, chef writers, entrepreneurs, and restaurateurs.
Can you tell when someone smells sick or a food has spoiled? Take a deep dive into the world of smells around us—from the ordinary smell of formaldehyde from our keyboard to the delights of spice, floral, and cooking foods. The author familiarizes us with the bits of matter that trigger our perceptions like the citrusy smells of coriander and beer, and the medicinal smells of daffodils and sea urchins.
New York Times Best Seller! Chosen Best Culinary Book of 2017 by over 19 publications. Learn how to master four simple elements to determine flavor, texture, and to balance flavor in order to make food delicious.
From Registered Dietitian, author, video cooking instructor, and clinician, Madhu Gadia, offers wonderful, healthy Indian recipes with cultural context, nutritional analysis, history, and serving suggestions.
James Beard Award Winner! Exploring more than 150 rare and important black cookbooks, the author honors culture, culinary, and nutritional history by those who nourished generations of Americans. Written by the first black food writer for a major newspaper.
Eater and Food & Wine Best Cookbooks! Chef, author, TV star, Samuelsson celebrates contemporary Black Chefs and cuisines from Africa, Caribbean, and US. He shares stories, history, plus every day and celebration cooking.
Chef Marcus Samuelsson, Osayi Endolyn, and Yewande Komolafe
Winner of NPR, Smithsonian, & James Beard’s Best American Cookbook! Chef Sherman celebrates healthy locally sourced, native, wild caught, and seasonal foods—not European staples like wheat flour, dairy, and sugar.
Easily compared to Pollan’s The Omnivore’s Dilemma. Today’s optimistic farm-to-table food culture has a dark secret: the local food movement, so far, has failed to change how we eat. Chef Barber studied the soil, land, sea, and seed to see how best to promote, grow, and eat a diet that is in harmony with the earth—sustainable production.
An essential reference on going vegan, for the pregnant vegan mom, or for the nutrition counselor who wants the most current vegan guidelines for clients. Charts help identify best food sources of most at-risk nutrients.