The Encyclopedia of Nutrition & Good Health

Dr. Robert Ronzio has drawn from a vast well of nutritional expertise, professional experience, and deep personal conviction to research and write The Encyclopedia of Nutrition and Good Health. His 30-year career as a biochemist has closely followed the arc of discovery and innovation in the field of nutrition, including recent breakthroughs in understanding how the human body is optimally fueled and maintained. Containing over 2,500 entries written in clear, concise language, extensive cross-references, and a comprehensive index, The Encyclopedia of Nutrition and Good Health is a detailed, thoroughly researched reference work that renders the current, and often confusing, explosion of nutritional information accessible and manageable. It effectively describes food ingredients such as vitamins, minerals, fats, carbohydrates, vegetables, fruits, proteins, and herbs; foods and related health benefits; causes of degenerative diseases and conditions related to poor nutrition; processed foods, food additives, and their possible side effects; the link between certain foods, cancer, and cancer prevention; food allergies, eating disorders, aging, and more. With The Encyclopedia of Nutrition and Good Health, Dr. Ronzio has anticipated the fusion of preventive, holistic health care and traditional medicine and placed readers at the forefront of the movement toward good health through informed nutrition.