The Oxford Book of Health Foods »

J.G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants.
Dr. P.A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.

An authoritative, updated encyclopedia covering a selection of over 100 foods associated with good health. The authors provide the common and scientific names, and then discuss each material's origin, cultivation (if a plant), appearance, culinary and nutritional value, claims and folklore, and the scientific evidence (or paucity thereof) for its use. Fine, detailed, color illustrations support the text. Annotation ©2003 Book News, Inc., Portland, OR

Library Journal

A cross between a coffee-table book and a serious work on nutrition, this work provides scientific information on herbs, dietary supplements, vitamins, nuts, cereals, and other foods "commonly found in health food stores." After an introduction summarizing current nutritional principles, entries on individual products include the substance's origin, a description of it, claims and folklore about each plant or food, and a review of the scientific evidence for the claims. No references are given after the individual entries, although an annotated bibliography lists general sources. The best feature of this book is that it is beautifully illustrated with botanical drawings and colorful photographs. Although academic libraries will need books that give more detailed information on supplements and herbs, this work is recommended for public libraries.-Natalie Kupferberg, Biological Sciences/Pharmacy Lib., Columbus, OH Copyright 2003 Reed Business Information.

Foreword