Diet for the MIND: The Latest Science on What to Eat to Prevent Alzheimer's and Cognitive Decline -- From the Creator of the MIND Diet

Morris, Dr. Martha Clare

ISBN 10: 0316441155 / ISBN 13: 9780316441155

Published by Little, Brown Spark, 2017

About this Item

Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZBV.0316441155.VG

Bibliographic Details

• Title: Diet for the MIND: The Latest Science on What to Eat to Prevent Alzheimer's and Cognitive Decline -- From the Creator of the MIND Diet
• Publisher: Little, Brown Spark
• Publication Date: 2017
• Language: English
• ISBN 10: 0316441155
• ISBN 13: 9780316441155
• Binding: Hardcover
• Condition: very_good

About this title

Synopsis

From the creator of the MIND diet, the authoritative guide to eating for a healthy brain and optimal cognitive function.

Several factors play into whether you will suffer from cognitive decline and develop Alzheimer's disease—lifestyle, health conditions, environment, and genetics, for example. But now there is scientific evidence indicating that diet plays a bigger role in brain health than we ever thought before.

In Diet for the MIND, one of the leaders in this research provides an easy, non-invasive, and effective way to prevent cognitive decline and reduce the risk of Alzheimer's disease through diet and lifestyle. There are specific foods and nutrients that are important for keeping the brain functioning optimally, and also foods to limit because they can cause brain injury. With 80 delicious recipes for every occasion, Diet for the MIND is your roadmap to a healthy brain—for life.

About the Author

Dr. Martha Clare Morris is the Assistant Provost for Community Research and the Director of the Rush Institute for Healthy Aging and the MIND Center for Brain Health at Rush University in Chicago. She received her doctorate in epidemiology from the Harvard T.H. Chan School of Public Health and is the Principal Investigator of multiple studies that investigate dietary risk factors for the development of Alzheimer's disease, cognitive decline, and other common chronic conditions of older people.