Following on from the phenomenal success of The CSIRO Total Wellbeing Diet, comes Book 2 of the diet. This companion volume provides everything you need to keep on track with your healthy new lifestyle: a summary of the essential principles of the diet; over 80 delicious new recipes, together with healthy ideas for taking your lunch to work and tips on eating out; and a simple, 'do anywhere' exercise program.
As with any complete wellbeing program, exercise is a key factor. Book 2 introduces an exercise program designed to assist and encourage the most resistant people off the couch, with simple and easy-to-follow exercises. Answering all the questions from Book 1's success including how appropriate is the diet for me and can certain foods be substituted to accommodate personal taste.
About The Authors
Dr. Manny Noakes is the stream leader for the Diet and Lifestyle Program at CSIRO Food and Nutritional Sciences. With her team, she also manages clinical trials that provide scientific evidence for the efficacy of diet and exercise programs on health. Manny has published over 100 scientific papers, with a major emphasis on diet composition, weight-loss and cardiovascular health. Dr. Peter Clifton is the laboratory head of Nutritional Interventions at the Baker IDI Heart and Diabetes Institute. He is also Professor of Medicine at the University of Adelaide, and practises as an endocrinologist at the Royal Adelaide Hospital and the Flinders Medical Centre. Peter is a frequent and sought-after speaker at national and international conferences, and is also widely published in the areas of diet, functional foods and heart health. His personal research interests lie in the areas of diet, obesity and cardiovascular disease, and optimal diets for people with insulin resistance and diabetes. He is the co-author of The CSIRO Total Wellbeing Diet, The CSIRO Total Wellbeing Diet Book 2 and The CSIRO Healthy Heart Program.
Reviewed by 1 customer
Number Of Pages: 240
Published: October 2006
Dimensions (cm): 22.3 x 21.0
Weight (kg): 22.3