STARRED REVIEW “This attractive encyclopedia is suited to middle through high-school-age researchers. The 224 alphabetically arranged entries cover a wide range of topics related to food, nutrition, and health, including such subjects as Baking, Bovine growth hormones, Corn, diabetes, Energy drinks, Liposuction, Macrobiotic eating, and Marketing. Articles that cover cuisines of different cultures and regions of the world and categories of food such as Appetizers and Desserts include sample recipes. Article text is supplemented by boxed facts, tables, charts, maps, and colorful photos; and each article concludes with cross-references and lists of further reading in the form of books, articles, and Web sites. Most of the print material was published between 2002 and 2007. Most of the Web sites are quite useful expansions of the encyclopedia articles and come from a mix of commercial, governmental, and educational sources that not only should have permanent presence on the Web but are likely to be updated.

The articles offer succinct, basic coverage of each topic. Antibiotics in foods, for example, provides a very good summation of the history of the reasons for the use of antibiotics in animals and how and why their use has declined. Volume I contains an alphabetical and thematic table of contents. The final volume contains a glossary, a categorized list of “Resources for Further Research,” and comprehensive and thematic indexes. An appendix lists the nutritional values of common foods. There are also appendixes with detailed statistical information for the U.S. and somewhat less-detailed statistics for other countries on nutrition, food expenditure, and health

This would be an excellent source for students doing research for science projects or papers on the relationships between food, health, and nutrition. Highly recommended for school and public libraries.”

“This eight-volume reference work for young adults contains 224 alphabetical entries providing information on different aspects of food and nutrition. Thematically, they cover topics relating to cooking and eating, cuisines, cultural and social aspects of food, food safety, foods and drinks, foods and health, nutrition, production and business of food, and weight and weight loss. Examples of specific topics discussed include allergies, antioxidants, body image, caffeine, cancer, carbohydrates, cooking oils and fats, energy drinks, fatty acids, gastric bypass surgery, grains, ice cream, legislation and food, pasteurization, phytonutrients, pizza, raw foods, school meals, scurvy, sustainable agriculture, and weight-based discrimination. Entries include brief guides to further reading in print and on the Web and frequently include color illustrations. Appendixes provide additional information on nutritional data, US statistics, and international statistics. Also included are a glossary, guide to further research resources, a thematic index, and comprehensive index.”

“The 225 entries cover cooking and eating, cuisines, and foods and health, and are accompanied by sidebars, recipes, tables, and well-chosen and -captioned photographs. There are also entries on cultural and social aspects such as diet fads, fashion, and religion and food. Many entries relate to the production and business of what we eat and a number of articles discuss weight and weight-loss topics. An introduction provides an overview of each of these general themes, and the last volume closes with a comprehensive index and appendixes that provide nutritional data and both U.S. and international statistics, and an extensive list of print and Web resources for further research. Students who come to the encyclopedia in search of information for assignments will be drawn in by the accessible format and well-written entries. This well-crafted resource is about so much more than its title implies.”

“Many children in the United States are overweight. Lack of exercise and poor food choices are major reasons for this. A resource that helps children learn about food, nutrition, cooking, and health is both useful and welcome. Food and Nutrition, a new encyclopedia from Marshall Cavendish, provides basic information for children in middle and high schools. The editors of this eight-volume set are a nutrition educator and a food writer. The work has 224 alphabetic entries covering all aspects of food and nutrition.

The entries include specific foods (e.g., beef, cheese), nutrients (e.g., amino acids, vitamins), cooking techniques (e.g., baking, grilling), various cuisines (e.g., Ethiopian Cuisine, Moroccan Cuisine), and health issues (e.g., allergies, body image). There are also articles about issues such as branding, food irradiation, and kitchen safety. The cultural aspects of cuisine (e.g., halal, kosher foods, holidays) and political issues (e.g., agricultural subsidy, food security, legislation and food) are covered as well. All of the articles have resource lists as well as color illustrations, charts, and tables. Many include recipes as well. Volume 8 has appendixes with statistics from the United States as well as from other countries. It also has a glossary and a comprehensive resource list of books, articles, and Websites, including resources about food-related careers.

This is an excellent resource for school and public libraries with sufficient funds. It packs a great deal of information into concise articles that are easy to read.”