There’s no shortage of food and nutrition books out there! Here’s a sampling of my favourites over the years.
Mindless Eating: Why We Eat More than We Think
By: Brian Wansink, Ph.D., 2006
Hands down, this is one of my all-time favourite nutrition books! Wansink shares his entertaining, real-life research from Cornell University which sheds light on the “invisible” cues that make us eat more that we really need. The book is filled with easy, practical tips for eating more mindfully, such including using smaller plates, taking “pause points”, and super-sharing instead of super-sizing.
10 Habits that Mess up a Woman’s Diet: Simple Strategies to Eat Right, Lose Weight, and Reclaim Your Health
By: Elizabeth Somer, M.A., RD, 2006
Somer shares common scenarios that promote overeating, such as nibbling while cooking, and finishing off your kids’ plate of food. Many of us can easily identify with these habits. You’ll find great insights from a dietitian and expert advice to help you reach your weight loss goals.
Healthy Starts Here! 140 Recipes that Will Make You Feel Great
By: Mairlyn Smith, PHEc., 2011
Not only is Mairyln Smith one of the funniest gals I know, but she also knows how to create delicious recipes that are absolutely no fail. Smith gives the 101 on must-have kitchen toys as well as a glossary of cooking terms in case, as she notes, you missed grade 8 Home Ec class. From apples and beans to shallots and yogurt, this book offers easy everyday recipes that will wow your family and guests.
GO unDIET – 50 small actions for lasting weight loss
By: Gloria Tsang, RD, 2010
Leave it to Gloria to write a book that is so easy to read and understand! Tsang offers practical tips for weight loss and answers common questions about fat, carbs and artificial sweeteners. This is a great go-to nutrition book for anyone who wants to lose weight and eat better.
Cook!
By: Mary Sue Waisman, MSc., RD and Dietitians of Canada, 2011
With over 275 recipes, this cookbook is perfect for the beginner and advanced cook. Waisman, a dietitian and trained chef, compiled this collection of recipes which were submitted by dietitians using home grown Canadian ingredients. Look for my Baked Salmon with Maple Syrup, and Couscous Primavera recipes, as well as my daughter’s delightful Piggy Pancakes.
Foods that Fight Cancer: Preventing Cancer through Diet
By: Richard Béliveau, Ph.D., and Denis Gringas, Ph.D., 2006
Two cancer experts share their passion for cancer prevention. Referencing the scientific literature, Béliveau and Gringas detail the benefits of various foods including garlic, green tea, berries and chocolate. At times, the content is reminiscent of my university chemistry classes, but the photography is stunning. Be sure to try the recipes in their follow up book called Cooking with Foods that Fight Cancer, 2006.
In Defense of Food
By: Michael Pollan, 2008
Fans of Pollan’s widely acclaimed book The Omnivore’s Dilemma (2006) will not be disappointed by this book. On the first page, Pollan sums his advice in seven simple words: Eat food. Not too much. Mostly plants. Pollan promotes whole foods and values eating based on tradition, common sense, and the wisdom of our mothers and grandmothers. There are a few nutrition inaccuracies in this book, but all in all, a great read. Food Rules: An Eater’s Manual (2009) is the Reader’s Digest version of the book.
It’s not always easy to find a nutrition book that’s easy to read and backed by credible research. But Sygo does just that. In Unmasking Superfoods, Sygo separates the truth from the hype behind some of today’s superfoods such as acai, noni, quinoa and the increasingly popular coconut oil. She also gives a shout out to kiwi, pistachios and mussels, calling them underappreciated superfoods. In another chapter of the book, Sygo offers a sound perspective on beef, eggs, potatoes and other foods which she feels have been given a bad rap. 
