The Portfolio Diet for Cardiovascular Disease Risk Reduction
An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption
(Sprache: Englisch)
The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this recommended dietary approach to reduce cholesterol in addition to other risk factors...
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The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this recommended dietary approach to reduce cholesterol in addition to other risk factors for cardiovascular disease. With a thorough examination into the scientific rationale for the use of this diet, discussions are included on the experimental findings both for the diet as a whole, and its four principle food components: nuts and seeds, plant based protein, viscous fibers, and plant-sterol-enriched foods. Environmental and ethical considerations of the diet are also discussed, showing the ramifications of food choice on health and beyond. Referenced with data from the latest relevant publications and enhanced with practical details (including tips, dishes, and menus), the reader is enabled to meet the goals of cholesterol lowering and cardiovascular disease risk reduction while also taking the health of the planet into consideration.
Inhaltsverzeichnis zu „The Portfolio Diet for Cardiovascular Disease Risk Reduction “
1. Foreword 2. Introduction and Implications for Effective Cholesterol Lowering 3. Complementary Mechanisms for CVD 4. Reducing Cholesterol and overall CVD risk 5. Soy and lowered CVD risk 6. Nuts and lowered CVD risk 7. Plant Sterols and lowered CVD risk 8. Viscous Fibers and lowered CVD risk 9. Practical Advice 10. Tips, Menus, and Recipes
Autoren-Porträt von Wendy Jenkins, Amy Jenkins, Alexandra Jenkins
Wendy Jenkins, BSc, and MSc candidate, has worked extensively to merge the fields of nutrition and environmental science. She has done this primarily through her study of the interaction between diet, health and environmental sustainability. Her work has led her to the promotion of plant based foods in both an academic setting and through recipe development. In her previous studies at the University of Guelph in the Environmental Biology honors program in Canada and her current postgraduate studies in nutrition at Wageningen University, The Netherlands, she has worked with the aim of maximizing both health and sustainability of dietary decisions. She has also worked under the guidance of chef Sara Harrel, owner of Veg Company and developer of the certificate in Vegetarian Culinary Arts at George Brown College Centre for Culinary Arts, Toronto, Canada. Through this work Wendy has been able to further develop her skills in plant based cuisine and recipe development, providing the tools to create healthy, sustainable and enjoyable food.
Bibliographische Angaben
- Autoren: Wendy Jenkins , Amy Jenkins , Alexandra Jenkins
- 2019, 236 Seiten, Maße: 18,8 x 23,2 cm, Kartoniert (TB), Englisch
- Verlag: Academic Press
- ISBN-10: 0128105100
- ISBN-13: 9780128105108
- Erscheinungsdatum: 28.11.2019
Sprache:
Englisch
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