The Encyclopedia of Nutrition and Good Health, Second Edition is the authoritative A-to-Z guide to all aspects of nutrition and maintaining a healthy diet. Thoroughly updated, it examines the latest advances in the field, including revised government guidelines and requirements - like the new folate enrichment laws - and new research - for example, the discovery of a link between colon cancer and preserved meats but not fresh meats. Concise and extensively cross-referenced, It is the perfect one-stop guide to the often-confusing mass of nutritional information available today. More than 2,500 entries provide the essential information readers will want to know about nutrition and good health. Covering food ingredients such as vitamins, minerals, fats, carbohydrates, and proteins; the health benefits and dangers of foods; diseases and health disorders related to nutrition; processed foods and their side effects; the link between certain foods and cancer; food allergies; eating disorders; and much more, this edition is comprised of approximately 30 percent of new material, including several new appendixes.