Nutrition - A Beginner's Guide

Informationen zum Autor Dr Sarah Brewer is a licensed medical doctor and registered nutritionist and nutritional therapist. She has authored over 50 popular health books, and is a former Health Journalist of the Year, having worked as a columnist for a number of UK newspapers and magazines, including, the Daily Telegraph , the Daily Mirror  and Prima . She currently lives in the UK. Klappentext Strap: A no-nonsense guide to the science of what we eat and how it affects our health Description: Shocking obesity rates, the rise of eating disorders, killer food allergies, super foods that cure cancer: as the headlines shout every week, we have never been more engaged, or struggled so hard, with what we put in our mouths. Separating fact from fiction, award-winning health journalist and nutritionist Dr Sarah Brewer combines the latest science with practical advice on what really matters to explain exactly how food influences our health and well-being. Zusammenfassung A no-nonsense guide to the science of what we eat and how it affects our health

Product details

• Authors: Dr. Sarah Brewer, Sarah Brewer
• Publisher: Oneworld
• Languages: English
• Product format: Paperback
• Released: 04.07.2013
• EAN: 9781851689248
• ISBN: 978-1-85168-924-8
• No. of pages: 192
• Dimensions: 130 mm x 200 mm x 15 mm
• Series: Beginner's Guide; Beginner's Guides; Beginner's Guide; Beginner's Guides; Beginner's Guide
• Subjects: Guides > Health; Natural sciences, medicine, IT, technology > Medicine > General; COOKING / General, HEALTH & FITNESS / General, COOKING / Health & Healing / General, Health & wholefood cookery, COOKING / Specific Ingredients / Natural Foods, MEDICAL / Nutrition, HEALTH & FITNESS / Diet & Nutrition / Diets, HEALTH & FITNESS / Diet & Nutrition / Nutrition, Dietetics & nutrition, Fitness & diet, Cookery / food & drink etc, Cookery for specific diets & conditions, Cookery for specific diets and conditions, Fitness and diet, Dietetics and nutrition, Health and wholefood cookery, Educational: Sciences, General Science, Cookery / food and drink / food writing