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2025Diets at a glance
Everything worth knowing about losing weight
by Bernd Küllenberg
For decades, magazines, countless self-help books and advertisements have been filled with promises for a quick convenient and, above all, effortless weight loss. Yet even experts often find it difficult to determine the benefits and, more importantly, the potential harm of the multitude of strategies, programmes and products on offer It usually takes a great deal of time to fully understand and examine the methods from all angles and to critically analyse them. However, this compact guide will quickly bring readers up to speed. The author, a qualified nutritionist and dietician, systemati cally compares the 100 most popular weight-loss diets using monographs and evaluates them objectively and neutrally according to all the key criteria. The general section features a helpful bonus guide: ‘Which diet is right for me?’ The book is aimed at nutritionists, other professionals and anyone, who wants to help themselves or others lose weight in a healthy and sustainable way. A trusty companion for losing weight safely and effectively Target group: Pharmacists, physicians, dieticians and other nutrition professionals, nutritionists, interested laymen
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2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
