"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948

Used in moderation, many oils can be beneficial to one's diet and lifestyle. This book presents accurate information on more than two dozen oils, examining the health claims associated with popular oils along with the clinical research findings. In the past, consumers were warned to avoid eating foods made with coconut oil, but more recently opinions about this oil have shifted. Many people now consider olive oil to be the most healthful-but is there truth behind this idea? Today's consumers are constantly bombarded with claims regarding consumption of oils, yet references to the scientific studies assumedly behind these statements are rare. This book dispels the common myths about oils, examines the health claims associated with popular oils and fats, and presents useful information backed by scientific findings. The book's 47 entries cover common oils such as canola and olive oil to less commonly used oils, such as argan, avocado, and krill oil. The research results are gathered from international, peer-reviewed journals, providing readers with information from credible sources. An ideal resource for nutritionists, nutrition students, and anyone seeking scientifically backed information about the health benefits of oils, Healthy Oils: Fact versus Fiction serves as an indispensible tool for making informed health decisions. Presents an easy-to-read, broad introduction to the entire field of healthy edible oils Provides up-to-date information derived from the latest research that will empower readers to make wise choices about including moderate amounts of oils in their diet Includes endnotes, online and print references and resources, and a glossary of key terms

Great-Tasting Food for People with Diabetes and their Families
Revised and updated to reflect the latest recommendations from The American Diabetes Association and The American Dietetic Association, "The New Family Cookbook for People with Diabetes "remains the most authoritative and comprehensive resource available for people with diabetes and their families.
With more than 370 healthful and flavorful recipes accompanied by complete nutritional analysis, this book makes it easy to prepare satisfying and delicious meals that the whole family will enjoy.
RECIPES INCLUDE:
Whole Wheat Blueberry Rice Pancakes - Baked Orange French Toast
Black Bean and Cilantro Spread - Honey-Mustard Chicken Wings
Curried Chicken Salad - Marinated Skirt Steak with Vegetable Chutney
Lamb Over Minted Couscous - Italian Turkey Sausage with Peppers and Onions
Baked Salmon with Horseradish Mayonnaise - Sugar Snap Peas with Basil and Lemon
Baked Potato Skins - Rum Baked Black Beans - Apple Raspberry Crisp
Port-Poached Pears - New York Cheesecake - Raisin Rice Pudding