Nutrition
Basics of nutrition and healthy eating — References and further reading
References
1 Olsson, M., et al. 2006. Antioxidant levels and inhibition of cancer cell proliferation in vitro by extracts from organically and conventionally cultivated strawberries. J. Agric. Food Chem., 54 (4), 1248–1255.
Rich, D. (March 25, 2006). Organic fruits and vegetables work harder for their nutrients. Produce has been losing vitamins and minerals over the past half-century. San Francisco Chronicle. URL: http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/03/25/HOG3BHSDPG1.DTL
Davis, D. 2005. Trade-offs in agriculture and nutrition. Food Technology, 59 (3), 120. See the following URL for graph illustrating the nutrient declines described in article, "Trends in 43 Garden Crops, USDA Data, 1950–1999": www.organic-center.org/reportfiles/Davis_ppt.pdf
Worthington, V. 2001. Nutritional quality of organic versus conventional fruits, vegetables and grains. J. Alt. & Comp. Med., 7 (2), 161–173.
Mayer, A-M. 1997. Historical changes in the mineral content of fruits and vegetables. Brit. Food J., 99 (6), 207–211.
Smith, B. 1993. A comparison of organic and conventional food for trace and toxic element status. Am. J. Clin. Nutr., 32 (3), 87–93.
2 Fraser, G., et al. 1992. A possible protective effect of nut consumption on risk of coronary heart disease: The Adventist Health Study. Arch. Int. Med., 152, 1416–1424.
Hu, F., et al. (1998). Frequent nut consumption and risk of coronary heart disease in women. Brit. Med. J., 317, 1341–1345.
Prineas, R., et al. 1993. Walnuts and serum lipids. NEJM, 328, 603–607.
Books
Lipski, L., & J. Bland. 2000. Digestive wellness. Lincolnwood, IL: Keats.
Return to:
Nutritional basics
Last Modified: 02/16/2010