Skip to Main Content
Have library access? Log in through your library
Everywoman’s Guide to Nutrition

Everywoman’s Guide to Nutrition

Copyright Date: 1991
Edition: NED - New edition
Pages: 382
  • Cite this Item
  • Book Info
    Everywoman’s Guide to Nutrition
    Book Description:

    Everywoman’s Guide to Nutrition was first published in 1991. This comprehensive, practical book, based on Judith Brown’s considerable experience as a nutrition counselor, teacher, and researcher, is a resource women can turn to with confidence for information on nutrition and healthy eating. The author has talked extensively with women to identify the nutrition information they are looking for, and has tailored this book to meet their needs. Fertility, pregnancy, and breast-feeding are discussed, as are the prevention and treatment of obesity, heart disease, cancer, PMS, osteoporosis, and other health problems. Special attention has been given to the results of studies conducted with women. Unique features are a section of tasty, low-fat recipes developed for the book and a self-assessment exercise that helps identify the strengths and weaknesses of your current diet.

    eISBN: 978-0-8166-5544-1
    Subjects: Health Sciences

Table of Contents

Export Selected Citations Export to NoodleTools Export to RefWorks Export to EasyBib Export a RIS file (For EndNote, ProCite, Reference Manager, Zotero, Mendeley...) Export a Text file (For BibTex)
  1. Front Matter
    (pp. i-vi)
  2. Table of Contents
    (pp. vii-viii)
  3. Acknowledgments
    (pp. ix-x)
  4. Preface: The “Healthier” Sex
    (pp. xi-2)
  5. Chapter 1 Health and the U.S. Diet
    (pp. 3-12)

    Well-maintained bodies, like well-maintained cars, last longer and need fewer repairs than bodies or cars that are neglected. Healthy eating is a requirement for body maintenance and extends the warranty on your health that was awarded to you at birth. The number-one advantage of a good diet is that it helps keep you healthy. Good diets benefit your health in many ways.

    It has been known for a hundred years that what we eat is related to the development of vitamin and mineral deficiency diseases, to compromised growth and mental development in children, and to our ability to fight off...

  6. Chapter 2 The Nutrition Test
    (pp. 13-26)

    The snapshot of Senator Humphrey’s diet was enough to know he wasn’t eating the breakfast of champions. But then, it’s hard to know if your diet is on the right track if you haven’t checked it out. This chapter gives you a chance to evaluate your diet and other factors linked to health such as body size, vitamin and mineral supplement use, and levels of physical activity and stress. PLEASE, AVOID ANY TEMPTATION TO GLOSS OVER THIS CHAPTER! Thank you. You may find you’re in for some pleasant surprises. Even if you

    aren’t, you’ll identify your starting point. It will...

  7. Chapter 3 The Inside Story of Nutrition
    (pp. 27-56)

    The sort of nutrition information available to most people comes in confusing bits and pieces—the kind that raises more questions than it answers. Should I take a calcium supplement? Do I have enough iron in my diet? What is a balanced diet, anyway? Are irradiated foods safe? Bits and pieces of information don’t help much when you want answers to questions like these, so you know what action to take. For Marilyn, it meant taking a college course to get the facts. For you, it may mean “enrolling” in the crash nutrition course presented in this and the following...

  8. Chapter 4 Healthy Eating: Achieving the Balance between What Tastes Good and What Is Good for You
    (pp. 57-66)

    Eating right has to mean eating foods you enjoy. If it doesn’t, if it’s too much of a struggle, good diets don’t last. Healthy diets are those that people can live with and enjoy for a lifetime. The trick to getting one going that will last is planning. In return for up-front planning, you can end up eating right with foods and meals you like that don’t take long to prepare.

    For most of us, it isn’t a dislike of good-for-you foods that keeps us from a healthy diet. It’s a lack of time to shop for food and prepare...

  9. Chapter 5 A Look at Carbohydrates, Proteins, and Fats
    (pp. 67-92)

    Food is one of the greatest pleasures of humankind. It provides relief from hunger and a feeling of comfort and security, and it makes the taste buds smile. The pleasure and relief provided by food are strong incentives for eating. The body has developed these “eating reward systems” for one main purpose. It is only through eating that the body has a chance of getting the energy and nutrients it needs to stay alive and well.

    The first and foremost need of the body is for energy, or thecaloriessupplied in food. Calories are a unit of measure for...

  10. Chapter 6 Basic Truths about Vitamins and Minerals
    (pp. 93-150)

    Vitamins and minerals are referred to astrace nutrients. It is true that they are needed by humans in very small amounts, but the titletracemay convey the wrong impression. Very small amounts of these essential substances have profound effects on body functions. The amount of vitamins and minerals we need is way out of proportion with the magnitude of their effects on body processes.

    Today, concerns about vitamin and mineral intake center on marginal deficiencies and toxicity diseases. Habitually low intake of certain vitamins and minerals has been related to cancer, osteoporosis, depression, poor growth, and other disorders....

  11. Chapter 7 Nutrition and the Prevention and Management of Disease throughout Life
    (pp. 151-188)

    Perhaps in no other area representing such importance to health have decision makers like Joyce been provided with so little reliable and helpful information. The role of nutrition in the development, prevention, and management of eight conditions of primary concern to women are presented in this chapter. The conditions are osteoporosis, heart disease, hypertension, cancer, diabetes, hypoglycemia, obesity, and lactose intolerance. (Relationships between nutrition and other conditions are discussed in the book; refer to the index.) You can read more about food sources and other information regarding the nutrients discussed here by referring back to chapters 4 through 6.


  12. Chapter 8 What Works for Weight Control
    (pp. 189-204)

    Does this conversation have the ring of reality? Women are surrounded by popular weight-loss books, articles, and advice. But the vast majority of the revolutionary-breakthrough-really-works diets are missing the one crucial element: they don’t help you keep the weight off.

    Any approach to weight loss (and some get pretty spectacular) that calls for a reduction in caloric intake can produce weight loss. It’s not the gimmicks, the special fat-burning or appetitesuppressing foods that are allowed, or the herbal tablets that cause weight to be lost. It’s the low-calorie diet that’s hidden behind the gimmicks. The approaches crumble under the burden...

  13. Chapter 9 Women Sweat: Nutrition, Physical Fitness, and Performance
    (pp. 205-214)

    Women sweat. Thank goodness, it’s in fashion. Exercise and sweating are good for women at all ages and stages. It’s one of the most important things we can do to take care of ourselves, yet it is as likely to take the form of a good intention as reality. This chapter aims to charge the batteries of women who are sitting on the fence. For the seasoned athlete, the chapter attempts to provide facts and figures that will broaden current understanding of nutrition, fitness, and performance. It looks at the benefits of nutrition, fitness, and performance. It looks at the...

  14. Chapter 10 When Slimness Is Everything: Eating Disorders
    (pp. 215-222)

    Twenty years ago, many nutrition books devoted no more than a paragraph to the subject of eating disorders. Although they have been known to have serious side effects on health for some time, these disorders were considered rare and of passing interest. This is no longer the case. Anorexia nervosa and bulimia, the two major eating disorders, are becoming increasingly common in the United States.² It is estimated that one in two hundred teenage girls have anorexia nervosa, and one in twenty teenage and young adult females have bulimia.2,3Between 30 and 40 percent of people with anorexia nervosa also...

  15. Chapter 11 Nutrition and Reproduction
    (pp. 223-252)

    The influence of nutrition on reproduction is broad and starts before pregnancy. Nutrition affects fertility, or the biological ability to conceive and maintain a pregnancy. It influences a woman’s health during pregnancy and her ability to breast-feed. There is no

    other phase in a woman’s life during which a larger return is given for nutrition investments than when creating new life.

    That was advice given to restore fertility in the last century. As you will read, “restoring the flesh” remains a basic component of the

    advice given to some infertile women today.

    Infertility is a problem of major proportions. One...

  16. Chapter 12 Diagnosing Nutrition Misinformation
    (pp. 253-260)

    Nutrition misinformation: it gets you coming and going. There’s probably more of it around (like the preceding false statements) than there is good information. If you have heard of any of these pieces of nutrition “myth-information,” then it has been around you too.

    Nutrition information and products represent big business in this country and others. For the price of a book, vitamin supplements, “organic” foods, or other products, it is claimed we can nourish our heart, brain, and libido; or we can lengthen our life. Whether you want to lower your weight, raise your child’s IQ, or protect yourself from...

  17. Chapter 13 Recipes for Good Eating
    (pp. 261-302)

    What sort of recipes do you keep on file or tucked inside your favorite cookbook? Are they delicious as well as nutritious? If you have an insufficient assortment of such recipes, try these. They have been designed and tested by the nutritionists at Nutrition Plus, Inc., of Minneapolis, Minnesota. Both menus with recipes and single recipes for every course and social occasion are included. Full disclosure about their nutrient contributions is also provided. Your enjoyment of the products of these recipes and your labor need not be lessened by a feeling of guilt about what is in them!



  18. Postscript
    (pp. 303-304)

    It is far easier to start a book on nutrition than to end one. Results of new research on diet and health relationships are reported daily. The constant flow of information makes it difficult to call a halt to writing so the book can be sent to press. Although the nutrition principles presented aren’t likely to change much, some of the conclusions about diet and health will, and new, important relationships will be identified. Holding on to all of the conclusions presented will guarantee that your knowledge about nutrition and health will become outdated. To stay informed, stay tuned and...

  19. Appendix A: Glossary
    (pp. 307-321)
  20. Appendix B: Reliable Sources of Nutrition Information
    (pp. 322-324)
  21. Appendix C: Shopping for a Balanced Diet
    (pp. 325-328)
  22. Appendix D: Weight and Measure Equivalents
    (pp. 329-330)
  23. References
    (pp. 331-350)
  24. Index
    (pp. 351-364)
  25. Back Matter
    (pp. 365-367)