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A Guide to Vegan Nutrition


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Table of Contents

Introduction Study Units (Information Summaries followed by Practice Tests) Protein: Quality Protein: Quantity Carbohydrates Fiber Lipids (Fats & Oils) Digestion & Absorption Weight Control Fat-Soluble Vitamins Water-Soluble Vitamins Major Minerals I Major Minerals II & Water Trace Minerals Vegan Foods I Vegan Foods II Diet-Related Chronic Disease I Diet-Related Chronic Disease II Life Cycle & Veganism Summary of Risks & Benefits of Vegan Diets Practice Test Answer Keys Obtaining a Certificate for Completing This Course Appendix 1 - Dr. Michael Greger's Recommendations for Optimum Vegan Nutrition Appendix 2 - Breast Cancer, Prostate Cancer & Consumption of Animal Foods Appendix 3 - Dairy Products & Ovarian Cancer Risk

About the Author

George Eisman, director of nutrition for the Coalition for Cancer Prevention Through Plant-Based Eating, has been a registered dietitian for over thirty years. He has taught nutrition at Florida State University and Miami-Dade College (where he founded a certificate program in Vegetarian Studies), as well as at Broward College. Eisman has worked as a dietitian at Miami Children's Hospital and Mount Sinai Medical Center in Miami, as an assistant food service director at Wesley Woods Nursing Home in Atlanta, and as a public health nutritionist for the state health departments of Florida, Georgia, and North Carolina. He is the author of two other books, The Most Noble Diet and Food Choices and Cancer: How Your Diet Affects Risk.

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