A modern and concise encyclopedia that presents the latest research on food science, nutrition, and dietetics. Almost 700 foods from the 5 continents are described; around 300 recipes with the practical application, in the kitchen, of nutrition science. The advantages and disadvantages of all kinds of foods are studied in detail. The composition and the preventive and healing value of foods and recipes are analysed in depth. The foods with the greatest healing power are grouped according to the organ, or part of the body, which they benefit the most. Almost 150 diseases are studied along with foods whose consumption is advisable to increase or decrease in each case. Many charts show how the foods affect our health and wellbeing. All information based on the latest investigations of the main universities and research centers of Europe, America and other continents.