Scientists now know that diet and lifestyle can have a positive effect on type 2 diabetes! Dr. Tom Barnard and Brenda Davis, RD, (the author of several books on diet and health) offer real hope by showing how your health can be vastly improved or, in some cases, completely restored by making lifestyle changes.

This book offers the practical steps you need to take to construct a diet and lifestyle that really works.

The diet that works best to defeat diabetes is based on simple, whole foods. Included are meal menus using whole grains and legumes, nutrition content of selected foods, long with basic shopping list sa and over 50 delicious recipes to get you started.

Also includes a daily self-care checklist that addresses the essentials of living well: physical fitness, sleep, sexual fitness, and emotional health.

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.