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Books Located in CCGA Library
Creative Fitness by Biller integrates research about exercise, nutrition, and health within an applied developmental psychological framework. Readers are presented with ways of making fitness an enjoyable and positive force in their daily lives. Although a major focus is on how to get in shape, Biller's primary mission is to encourage a healthy lifestyle that enriches self-awareness and personal growth. The goal is not just to facilitate physical fitness, but to enhance overall life satisfaction. The book's uniqueness, accordingly, lies in its ability to help individuals develop a creative, playful approach to fitness in all spheres of their lives. While some readers are just beginning to think about fitness because of a desire to lose weight and improve their appearance, others are more interested in refining their athletic skills or achieving a greater balance in their daily activities. Dedicated exercisers often are striving for new routines and ways to prevent burnout. Many parents, moreover, are searching for activities to help their children, as well as themselves, become more fit. Older individuals are especially likely to be concerned about staying healthy and avoiding physical dependence as they age. Biller speaks to all these concerns--and all these groups--by providing an approach to getting in shape that enriches self-understanding and mental vitality.
Call Number: RA781.B488 2002
Publication Date: 2002-05-30
How Should Obesity Be Treated? by
Call Number: RC628 .H69 2009
Publication Date: 2009-07-31
Presents a diversity of opinions on obesity and demonstrates that there is no consensus to this significant public health issue.
Eat and Lose Weight by
Call Number: RM 222.2 .C749 2000
Publication Date: 2000-12-22
Containing a month's worth of 1,200 calorie per day menus, plus nutrition charts, this healthy eating guide allows you to set reasonable, healthy weight-loss goals while enjoying such dishes as cinnamon-raisin French toast, Italian roast pork tenderloin and frosty margarita pie.
Eat Carbs, Lose Weight by
Call Number: RM222.2 .A88 2005
Publication Date: 2005-08-15
Yes, you can have the carbs you love and lose weight--and it's healthier for you, too! Just follow this revolutionary, satisfying eating plan from beloved fitness guru Denise Austin. If you love carbs, you've looked at the low-carb diets that are all the rage and despaired of ever finding a program that works for you. Denise knows the feeling. As an active person, Denise knew she had to keep carbs in her life--they gave her power and endurance for her demanding days. Daunted by low-carb diets, she searched for a diet that would allow her to eat carbs and not gain weight. Instead, she discovered a diet that helped her lose weight. In her first diet book ever, Denise Austin teams up with Joslin Clinic nutritionist Amy Campbell to produce a sound, nourishing, truly delicious eating plan that allows readers to welcome their favorite foods--like real bread, hearty pasta dishes, and even potatoes--back onto the table, and still lose all the pounds they want, this time for good! Denise offers a 4-week program--based on her own diet and her 9 Rules of Weight Loss--that will guide carb-lovers to a healthful way of enjoying their savory, crunchy, energy-giving fare. Find out: o What really causes carbohydrate addiction and how to avoid it without "cutting" carbs o What foods set you off and how to satisfy your cravings without bingeing o Which carbs help you look and feel younger Enjoy the more than 100 mouthwatering all-new recipes--and discover an eating plan you can honestly imagine staying on for life! You can have your carbs--and lose weight, too!
Weight control by
Call Number: RM222.2 .C6475 1992
Publication Date: 1991-10-01
In the developed world the number of obese people is increasing rapidly. In many countries more than one third of the adult population is overweight or obese. Not surprisingly, the subject of weight control is of enormous interest, both from a scientific perspective in the medical profession and practically among the general population. Although there has been much research into the mechanisms of controlling body weight, in the past there has been little success in stemming or reversing this trend. However, the advent of techniques for measuring energy expenditure together with approaches to the assessment of the various influences on eating behaviour, has led to progress. We now have a clearer understanding of the aetiology of obesity and consequently better approaches to treatment and prevention of this condition are being devised. This text outlines the current state of research in the area and provides pointers to the future.
Controversies in Food and Nutrition by
Call Number: TX 355.5 .G65 2002
Publication Date: 2002-12-30
You can never have too many vitamins, until they kill you. Eat meat, but avoid beef, chicken, turkey, and pork. Packaged foods are more efficiently preserved than they were 100 years ago--but should we actually eat the stuff? Consumers are besieged with conflicting messages about food and nutrition, making it difficult for the average customer to know what to believe. Is anything safe at McDonald's? Do carbohydrates cause obesity? This provocative new resource explores 15 common controversies in the field of food and nutrition. The authors explain the varying opinions and underlying issues that surround these debates, shedding new light on tensions over popular diets, fast food, and vegetarianism. Readers will gain a better understanding of these arguments and learn of the controversies surrounding lesser known topics as well, such as food irradiation, organic and imported food, vitamin supplementation, animal growth hormones, and more. Hot topics such as mad cow disease, high-protein diets, food allergies, and genetic modifications are clearly presented. This resource is perfect for high school and college students, as well as the general public.
Call Number: RA445 .H335 2009
Publication Date: 2009-08-18
A series of essays that expresses various perspectives on the twenty-first century risks to human health, such as cancer and cardiovascular disease, the role of new treatments and technology, and America's health care system.
Techniques of Healthy Cooking by
Call Number: TX820 .T384 2008
Publication Date: 2007-11-19
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today?s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
Simple and Healthy Cooking by
Call Number: TX714 .P458 1994
Publication Date: 1994-12-15
"Healthy cooking should taste good, & Jacques has done it in this very attractive new book full of good ideas."-Pierre Franey, author ofCooking in France& host of the television series of the same name "It is with the greatest pleasure...that I recommend this delightful book of Jacques Pepin to anybody who wants to cook, live, & eat well."-Barbara Kafka, author ofParty Food, columnist forGourmetmagazine, & television personality "This book is a definite must for those who enjoy cooking & eating simple & delicious food."-Martin Yan, author ofYan Can Cook& host of the television series of the same name "...recipes that anyone can make & that everyone will savor."-McNaughton Book Service
The Oxford Book of Health Foods by
Call Number: TX369 .V38 2003
Publication Date: 2003-08-07
The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information on these products is available to validate their actual therapeutic and nutritional value. The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this new resource offers not only the claims associated with each food, but also the scientific truths behind these claims. Written in elegant and accessible prose by two leading experts in botany and nutrition, the books begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry for each type of food provides full information on its origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support--or refute--these claims. Beautifully illustrated throughout with botanical drawings, electron micrograph scans, and photographs (all in full color), the text is further supplemented by a glossary explaining the more technical terms and a bibliography listing sources for further reading. A straightforward and authoritative reference, The Oxford Book of Health Foods is a must-have for all who are interested in general health and nutrition.
E-Books (Off-campus access requires current GALILEO password)
Food, Diet and Obesity by
Publication Date: 2005-10-14
The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world's leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control. After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity. With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity. Summarises key research which links diet and obesity Trends in obesity are examined Contributory factors to obesity are investigated, including lifestyle and genetics
Nutritional Management of Digestive Disorders by
Publication Date: 2010-08-16
Thanks to new tools of research and the heightened scientific rigor with which they are applied, medical science has reached a far more heightened understanding of nutrition s complex relation with digestive disease. Nutritional Management of Digestive Disorders bring together the contributions of leading experts in nutrition and digestion to provide readers with a concise yet thorough record of the advances made in this area of research. In addition to discussing traditional areas of nutrition, it presents essential findings on more recent and novel therapies. Specific Therapeutic Approaches to Specific Digestive Concerns Among the specific topics, it describes celiac disease and eosinophilic esophagitis and their management through diet. It considers the role of nutrition in treating acute pancreatitis and liver disease, the role of macro- and micronutrients in preventing colon cancer, and the role of nutrition and dietary supplements in inflammatory bowel disease. Among emerging topics, it considers Guidelines for the use of probiotics to ease irritable bowel syndrome and antibiotic-associated diarrhea Bariatric surgery for the treatment of obesity Short bowel syndrome and small intestinal transplantation Expanding metal stents used to overcome malignant obstructions of the upper gastrointestinal (GI) tract Nutrition s role in treating acute pancreatitis and liver disease Chapters in the book are dedicated to modern approaches to nutritional assessment, parenteral nutrition, and home nutritional support. Putting those recent developments into perspective, the book begins with a chapter that recounts the history of nutritional therapy in gastrointestinal disorders. Offering a cutting edge look at the field, Nutritional Management of Digestive Disorders provides researchers with critical data needed to conduct further research, while also providing clinicians with a look at new approaches to effective treatment."
The Industrial Diet by
Publication Date: 2013-06-05
The Industrial Diet chronicles the long-term transformation of food from a natural resource into an edible commodity that far too often fails to nourish us. Anthony Winson reveals how a combination of technological changes, population growth, and political and economic factors helped constitute and transform mass dietary regimes from the nineteenth century to the present day, and he offers new evidence linking broad-based dietary changes with negative health effects. With its focus on the degradation of food and the emergent struggle for healthful eating, this book encourages us to reflect on the state of our food environments and to create realistic and innovative strategies that can lead to a healthier future.
Front-of-package Nutrition Rating Systems and Symbols : Promoting Healthier Choices
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness.
Healthy Foods by
Publication Date: 2010-08-01
This book presents research findings about 50 foods that are commonly touted as healthy and educates readers about the medical problems they purportedly alleviate or help prevent. * Includes 50 topics covering the most popular health foods, such as blueberries, buckwheat, and capers * Comprises the exhaustive research of a physician and an acclaimed independent scholar and writer * 50 photographs are provided to illustrate each type of food * A glossary containing hundreds of entries explains common terms such as "protein" and "antioxidant" as well as medical terminology like "gastric dysrhythmia"
4 Weeks to Healthy Digestion by
Publication Date: 2009-03-26
Get permanent relief from digestive problems without expensive tests and medications-in just one month! Your medicine cabinet is brimming with antacids, gas relievers, and digestive aids of every description. You may have tried lightening up on rich foods or spending money on tests and pricey medication. But your suffering has only gotten worse. Maybe it's not another pill you need but a good dose of common sense-that and a man with a plan for making you better. Harvard Medical School's Dr. Norton Greenberger has devoted his career to understanding digestive problems and bringing relief to the people who suffer from them. 4 Weeks to Healthy Digestion clearly explains what causes most common digestive disorders and gives an easy-to-follow, nutrition-based plan for curing what ails you. In just four weeks you'll: Beat diarrhea, constipation, heartburn, bloating, gas, dyspepsia, and more Identify the food, drink, and drug culprits making you sick Learn about how when, where, and how much you eat influences your health Eat your way to good digestive health with the delicious recipes included
Absolute Beginner's Guide to a Lite and Healthy Lifestyle by
Publication Date: 2005-01-03
Get off the scale and get to the bookstore! Absolute Beginner's Guide to a Lite and Healthy Lifestyle is your how-to-guide for a way-of-life makeover. Written by registered dietician Nicole Haywood and endorsed by the National Institute for Fitness and Sport, ABG to a Lite and Healthy Lifestyle ignores fad diets and focuses on helping you make the lifestyle changes necessary for successful weight management. The author won't suggest radical changes, either. Instead, she concentrates on showing you how to make daily modifications to your diet and activities to build the foundation for a greater lifestyle change. Get back to the basics and improve your overall health and fitness and achieve long-lasting results!
Bragg Healthy Lifestyle by
Publication Date: 1999-03-09
Learn the Bragg Healthy Lifestyle that can keep you ageless. Their proven system of body purification, toxicless diet and healthy habits helps cleanse your body of toxins to strengthen nerves, increase energy, enhance mental clarity and promote longevity. This book inspires super health and youthfulness!