Duyff - The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide

Nutrition is a confusing and ever-changing science. This book is a terrific guide, as Roberta Duyff boils down some of the most complicated issues into clear, concise, and easy-to-digest nuggets. From weight loss to healthy eating to physical activity, this book gives readers a bottom line thats solid, practical, realistic, and evidence-based. Its a trustworthy referenceand it has definitely secured a permanent spot on my bookshelf.

Joy Bauer, MS, RDN, health and nutritition expert for NBCs TODAY show, best-selling author of From Junk Food to Joy Food, founder of Nourish Snacks

Jam-packed with practical eating and food safety tips.

USA Today

Of the five books closest to my keyboard, this guide is one of the most frequently used. A dynamite resource!

Antonia Allegra, CCP, executive director, Symposium for Professional Food Writers; food, wine, and travel author

Bottom line, this is the best consumer nutrition book out. Its user-friendly, and its complete. From a tidbit to a chapter, if it matters in nutrition, Roberta Duyff has included it. This book is worth its weight in gold.

Keith Ayoob, EdD, RD, Associate Professor of Pediatrics, Albert Einstein College of Medicine

If you question what to eat, please dont surf the Internet. Youll end up confused and overwhelmed by too much information. Instead, trust this well-indexed resource for valid answers to any and all of your food and nutrition questions from brain health to gut health, infancy to aging, sports nutrition to mindful eatingapples to zucchini!

Nancy Clark, MS, RD, CSSD, author, Nancy Clarks Sports Nutrition Guidebook

Sorting out the constantly changing world of nutrition information, diets, and weight loss fads can be tricky, but this book provides all the facts in an easy-to-read format.

Connie Diekman, MEd, RD, Director of University Nutrition, Washington University

Brimming with tips from baby food to eating for healthy aging.

Shape magazine

[The book] may be the ultimate healthy-eating primer. How often can it be said of a book that it may extend your life?

Fitness magazine

Duyff really covers nutrition and healthy eating from all angles... without overusing the d word [dont].

Tufts University Health & Nutrition Letter

Brings healthy eating and the family table together.

Art Smith, chef, author, Back to the Table: Reunion of Food and Family

Tackles most of the nutritional issues that concern Americans today... up-to-date and helpful.

Seattle Times

In short, its a winner!

Washington Post

Excellent and thorough... includes solid, science-based content on many nutrition topics, up-to-date eating guidance and ways to evaluate current nutrition research.

Johanna Dwyer, DSc, RD, professor, School of Nutrition and Medicine, Tufts University, Director of Frances Stern Nutrition Center

Solid all-around guide to nutrition thats fun just to pick up and peruse... clear, straight-forward language... sure to become dog-eared over time.

Environmental Nutrition

[An] easy-to-follow, masterful guide covering virtually everything you need to know about eating for optimal health. If you have only one food and nutrition book in your library, make sure that its this one.

Sharon Palmer, RDN, editor, Environmental Nutrition, author, Plant-Powered for Life

Roberta Duyff has once again done an excellent job of combing through the voluminous nutrition-related scientific research to update this indispensable resource... tried and true, belongs on everyones book shelf.

Kathleen M. Zelman, MPH, RDN, Director of Nutrition, WebMD

[Its] no doubt my go-to resource for food and nutrition information I can trust for years to come. Written in straightforward, easy-to-understand language, this evidence-based reference is a must-have for both consumers and professionals.

Regina Ragone, MS, RDN, Food Director, Family Circle

[An] invaluable resource for navigating through the complex world of food and health... important guidance for evaluating current nutrition research, critical given todays scientific and media environment.

Sylvia Rowe, Chair, Health and Medicine Division (Institute of Medicine) Food Forum, Adjunct Professor, University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy