Becoming Vegan, Express Edition: The Everyday Guide to Plant-Based Nutrition

Book Publishing Company
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The completely revised edition of a seminal classic offers fresh insights on the treatment of animals in food production and other industries, the latest findings on the health benefits of a vegan diet, expanded information on phytochemicals, and a thoroughly updated food guide.
This streamlined "express" version is extensive in scope, yet manageable for anyone who wants to easily understand how to construct a nutritionally balanced plant-based diet.
 

Here are the latest findings on: using plant foods to protect against cancer, heart disease, and other chronic illnesses; obtaining essential protein without meat, eggs, or dairy products; discovering "good" fats and where to find them; meeting dietary needs for calcium without dairy products; understanding the importance of vitamin B12; designing balanced vegan diets for infants, children, and seniors; and making the most of vegan pregnancy and breast-feeding.  

Readers will find a sound blueprint to follow for better health for themselves and the planet.

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About the author

Brenda Davis is a registered dietitian in private practice and co-author of the The New Becoming Vegetarian, Becoming Raw and Defeating Diabetes. A recognized leader in her field and an internationally acclaimed speaker, Brenda specializes in essential fatty acid nutrition and diabetes health. She has published numerous articles on these and other topics relating to vegetarian nutrition.

Vesanto Melina is a registered dietitian and co-author of The Food Allergy Survival Guide, New Becoming Vegetarian, Cooking Vegan and Raising Vegetarian Children. She co-authored the joint position paper on vegetarian diets for the Academy of Nutrition and Dietetics and Dietitians of Canada.Vesanto is also a consultant to the government of British Columbia.

Vesanto Melina is a registered dietitian and co-author of The Food Allergy Survival Guide, New Becoming Vegetarian, and Raising Vegetarian Children. She co-authored the most recent Position Paper on Vegetarian Diets and coordinated the vegetarian section of the Manual of Clinical Dietetics, 6th Edition, both joint projects of the American Dietetic Association and Dietitians of Canada.

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Additional Information

Publisher
Book Publishing Company
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Published on
Aug 12, 2013
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Pages
228
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ISBN
9781570679032
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Language
English
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Genres
Social Science / Agriculture & Food
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Sub-Saharan Africa is the only developing region in the world where food insecurity has worsened instead of improved in recent decades. In this discussion paper, Mark W. Rosegrant, Sarah A. Cline, Weibo Li, Timothy B. Sulser, and Rowena A. Valmonte-Santos show that this discouraging trend need not be a blueprint for the future. The research contained in this discussion paper was conducted in preparation for the IFPRI 2020 Africa conference “Assuring Food and Nutrition Security in Africa by 2020: Prioritizing Actions, Strengthening Actors, and Facilitating Partnerships,” held in Kampala, Uganda, April 1-3, 2004.
The authors examine the implications of several different policy scenarios based onIFPRI’s International Model for Policy Analysis of Agricultural Commodities and Trade (IMPACT). This model, developed at IFPRI in the early 1990s, has been continually updated to incorporate more food sectors and geographic regions. In this paper, the authors use IMPACT to assess the consequences of a wide range of policy and investment choices for Africa, including a business as usual scenario (continuation of current policy and investment trends through 2025), a pessimistic scenario (declining trends in key investments and in agricultural productivity), and a vision scenario (improving trends in investments and hence in agricultural productivity and human capital), as well as scenarios for more effective use of rainfall in agriculture, reduced marketing margins, and three different scenarios for trade liberalization. The wide variation in results reveals how much these choices will matter. For example, the number of malnourished children under five years old in Sub-Saharan Africa in 2025 is projected to be 38.3 million under business as usual, 55.1 million under the pessimistic scenario, and 9.4 million under the vision scenario. It is our hope that this research will clarify the steps needed to help stimulate the actions contributing to approaching the vision scenario.
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. 

Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. 

In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
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