Research Catalog

Title

The Surgeon General's report on nutrition & health / U.S. Department of Health and Human Services ; introduction by Marion Nestle ; with recipes, menu plans, and important diet tips by Patricia Hausman and Judith Benn Hurley for the American Nutritionists Association.

Author

United States. Public Health Service. Office of the Surgeon General

Publication

New York, NY : Warner Books, ©1989.

Items in the Library & Off-site

Details

Additional Authors

• Child, Julia
• Hausman, Patricia
• Hurley, Judith Benn
• United States. Department of Health and Human Services. Nutrition Policy Board

Description

xvi, 171 pages; 21 cm

Summary

From Books Back Cover: This report reviews the scientific evidence that relates dietary excess and imbalances to chronic disease. The weight of this evidence and the magnitude of the problems at hand indicate that it is now time to take action. This special edition of the Surgeon General's report on Nutrition and health shows you why America was stunned by its findings. The report reveals how our diets play a crucial role in this nation's leading causes of death heart disease, cancer, stroke, and diabetes.

Alternative Title

Nutrition & health

Subjects

• Nutritional Physiological Phenomena
• Health Promotion
• United States
• Nutritionally induced diseases > Prevention
• Politique alimentaire > États-Unis
• Maladies d'origine nutritionnelle > États-Unis > Prévention
• Nutrition policy > United States
• Nutritionally induced diseases > United States > Prevention

Note

• Prepared under the general editorship of the Dept. of Health and Human Services' Nutrition Policy Board.

Processing Action (note)

• committed to retain

Contents

Message from the Surgeon General -- Foreword -- Preface -- Introduction / Marion Nestle, PhD, M P H -- 1: Summary And Recommendations -- A: Key findings and recommendations -- a: Fats and cholesterol -- Finding fat in the animal kingdom -- Cutting fat, but not flavor -- b: Energy and weight control -- c: Complex carbohydrates and fiber -- Getting your fill of fiber -- Fiber content of foods -- d: Sodium -- Sodium: from low to high -- Ten ways to shake the salt habit -- Sodium content of food -- e: Alcohol -- f: Fluoride -- g: Sugars -- h: Calcium -- Food sources of calcium -- Cooking with calcium in mind -- i: Iron -- Keeping an eye out for iron -- Food sources of iron -- B: Educating the American consumer -- 2: Implications For Public Health Policy -- A: Coronary heart disease -- B: High blood pressure -- C: Cancer -- D: Diabetes -- E: Obesity -- F: Skeletal diseases -- G: Dental diseases -- H: Kidney diseases -- I: Gastrointestinal diseases -- J: Infections and immunity -- K: Anemia -- L: Neurologic disorders -- M: Behavior -- N: Maternal and child nutrition -- O: Aging -- P: Alcohol -- Q: Drug-nutrient interactions -- R: Dietary fads and frauds -- 3: Seven-Day Meal Plans -- A: About the low-fat meal plan -- B: About the low-sodium meal plan -- C: About the calcium-rich meal plan -- D: About the iron-rich meal plan -- 4: Recipes -- Breakfast recipes -- Appetizers -- Soups and salads -- Main dishes -- Side dishes -- Desserts -- Nutrition policy board -- Acknowledgments.

ISBN

• 0446390615
• 9780446390613

LCCN

^^^89005559^

OCLC

19324289

Owning Institutions

Harvard Library