Eating on the Wild Side

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

It was the most informative test on selection, storage, and preparation of plant-based foods for maximum nutrition that I have ever read! – Dagmar B. 2/22

I think this book should be required reading for RD students! - 2/2021

I love this book and consider it my ‘food bible.’ I have been referring to it as I go grocery shopping and use it to figure out how to store and prepare my fresh produce. This will also be helpful when I educate patients on healthy diet and choices. - 5/2020 

I did not know there was such wide difference of nutrients in the varieties of fruits and that the way it is selected, stored, & cooked can improve or decrease nutrient values. - AM 2020

My favorite CE course. It was such an interesting topic. The book was extremely well written as well as the test. - AZ  6/2020

This is the best book I’ve read for CE hours in years! - GB  6/2020

Appreciated detail & depth of questions to maximize learning from the book. - CK 5/2020

I enjoyed this book very much. It taught me a lot more about fruits and vegetables than I ever learned in school. - 1/2021

Jo Robinson
Course Expiration Date: Nov-09-2026
Course Performance Indicators: 2.1.3, 4.1.2, 4.2.7, 8.1.2, 8.3.7
Product Name

Book Only (140)

Regular price $16.00 $16.00

15 CE Online Test Only (W2061)

Regular price $124.00

25 CE Online Test Only (W2062)

Regular price $154.00

15 CE Book & Online Test (W2063)

Regular price $135.00

25 CE Book & Online Test (W2064)

Regular price $165.00

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
CDR Activity Numbers
  • 15 CE Online Test Only: 179731
  • 25 CE Online Test Only: 179730
  • 15 CE Book & Online Test: 179731
  • 25 CE Book & Online Test: 179730

Course Objectives

Level 2 CPE

CPE Type: 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 man­selected or man-made varieties.

2. Identify four ways to better store and prepare fruits and vegetables currently available in the grocery store, to increase or maintain phytonutrient content.

3. Explain why the color of a fruit or vegetable or the location where it is grown on the plant or tree may make a difference in its nutritional content.

4. Identify the salad oil that increases the absorption of nutrients from salad greens.

5. List three medicinal benefits of alliums and name four vegetables in this category.

6. Name four nutrients found in white potatoes and explain how to prepare potatoes to greatly lower their glycemic level.

7. Review why the ripening process is so important to the nutritional value of most fruits and vegetables.

8. Discuss one benefit or detriment of each preparation method for retaining the nutritional value of fruits and vegetables: fresh and raw--only washed, boiled, grilled, steamed, microwaved, or pressure cooked.

9. Identify two most nutritious ways each to serve/prepare apples and berries.

10. Discuss one medicinal use of fresh cranberries and sour cherries.

11. Identify a fruit or vegetable that is an excellent source of: lycopene, naringin, beta-carotene, sodium nitrate, vitamin C, flavonoids, and antioxidants.

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Certified Diabetes Care & Education Specialists (CDCES)
Registered Nurse (RN)
Integrative & Functional Nutrition Academy Professional
American College of Sports Medicine

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.