Synopsis
The Fat Gram Counter Judith Zimmer, Editor Randi AaRon, M.A., Nutritional Consultant Softcover book published by Berkley Books, Revised Edition, March 1991, 12th printing
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The Fat Gram Counter
Published by
Berkley, New York, 1991
ISBN 10: 0425099164
ISBN 13: 9780425099162
Used
Mass Market Paperback
Seller: P Peterson Bookseller, Osseo, WI, U.S.A.
Seller rating 5 out of 5 stars
Mass Market Paperback. Condition: Good. No Jacket. The pages are tanned, but clean. 101 pages. Seller Inventory # 031988
Stock Image
The Fat Gram Counter
Published by
Berkley Books, New York, 1987
ISBN 10: 0425099164
ISBN 13: 9780425099162
Used
Mass market paperback
Seller: Ground Zero Books, Ltd., Silver Spring, MD, U.S.A.
Seller rating 5 out of 5 stars
Mass market paperback. Condition: Fair. 95, [1] pages. Cover worn and torn. Some early pages have creases and minor edge tears. This is an increasingly scarce item. Judith Zimmer wrote articles for magazines and newspapers, including The New York Times, The Daily News Magazine, Essence, Fitness, Health, Self, Good Housekeeping, Penthouse, Psychology Today, Redbook, Vogue, Thirdage, and Medscape. The theme of this work is that monitoring/managing the intake of fat can enable one to enjoy a health(ier) diet. This reflects the state of knowledge and the state of practice in the last quarter of the Twentieth Century. In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipidâ"any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents. In this sense, besides the triglycerides, the term would include several other types of compounds like mono- and diglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), and free fatty acids, which are usually present in human diet in smaller amounts. Fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions in most living beings, including energy storage, waterproofing, and thermal insulation. The human body can produce the fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble. Berkley Edition, Second Printing [Stated]. Seller Inventory # 87673