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Beyond the Mediterranean Diet: European Secrets of the Super-Healthy

Autor Layne Lieberman Judith A. Gilbride
en Limba Engleză Paperback – 8 dec 2013
It is true You can become slender and healthy while enjoying pasta, chocolate, cheese, bread and wine Internationally recognised nutrition Expert Layne Lieberman, MS, RD, CDN, shows you how in this exciting book. Award-winning registered dietician Layne Lieberman discovered that three European countries were leaders in longevity, with very low rates of heart disease, obesity and diabetes. And yet, these countries -- Italy, France and Switzerland -- boast some of the worlds most decadent foods. Layne travelled to Europe to learn first-hand just how these countries could combine superb food, a relaxed lifestyle and exceptional health. Now, she shares her findings with readers who face the daily temptations of processed foods loaded with fat, sugar and salt. To help readers avoid becoming part of the world-wide obesity epidemic, Layne has written this book. In it, she reveals how to make Europes health secrets work for you -- wherever you live Includes 50 mouth-watering and nutritious recipes with nutritional analysis.
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Specificații

ISBN-13: 9780989181211
ISBN-10: 0989181219
Pagini: 270
Ilustrații: colour illus
Dimensiuni: 191 x 237 x 16 mm
Greutate: 0.79 kg
Editura: Worldrd LLC

Notă biografică

Layne Lieberman, MS, RD, CDN, is an award-winning registered dietitian and member of the Academy of Nutrition and Dietetics. She is a consumer advocate and innovator in the food, supermarket, restaurant and health industries. For 20 years, Layne has been a pioneering nutritionist guiding conventional supermarkets into selling organic and natural foods as mainstream offerings. Recently, she spent two years abroad to study food, health and the dietary habits of other countries. Collaborating with European chefs and locals, Layne discovered a way to prevent obesity and boost health without giving up the pleasure of enjoying the finest food. Layne holds a Bachelor of Science degree in Nutritional Biochemistry from Cornell University and a Master of Science degree in Clinical Nutrition from New York University. She completed both an internship and fellowship at the Albert Einstein College of Medicine and trained at the Culinary Institute of America. Judith A Gilbride, PhD, RD, FADA is Professor of Nutrition, NYU, Past President of the Academy of Nutrition and Dietetics.