Trade Paper: 7 1/2″ x 10″, 212 pp.
ISBN: 1-59663-756-0, $16.95
This timely and carefully delineated book touches on a subject that could hardly be more topical or more useful. The risks of heart disease have been thoroughly documented for all segments of the population, and though this work deals with a very specific target group, the lessons to be gleaned from it are universal, and the popularity of the culinary styles of Southeast Asia guarantees its applicability to us all.
In the first section of the book, Dr. Kaul examines the root causes of heart disease, both inherited and environmental; in a fashion that is both concise enough to hold the layman’s focus and detailed enough to allow all of us regardless of our scientific background (or lack thereof) to understand. She narrows the focus to South Asian Americans and shows how their genetic profile raises their susceptibility to cardiovascular disease. Coupled with the increased availability of fatty foods and their own broadly increasing prosperity, special efforts are needed to maintain their cardiovascular health. She moves on into a very detailed yet succinct “recipe” for a healthy heart that applies to all of us, regardless of our ethnic makeup.
Dr. Kaul also profiles the dangers inherent in four popular cooking styles: Chinese, Mexican, Indian/Pakistani and Fast food. If you enjoy any or all of the above foods, she offers examples of both the healthiest and most dangerous items on the menu. Among other things, this book includes a risk profile questionnaire; detailed tables listing the Calories, Fat grams and Cholesterol of a wide variety of specific foods; similar breakdowns for dishes from fast food restaurants; lists of high fiber foods; and a Glossary that includes weights and measures, a number of south Asian ingredients and spices and the medical terminology pertinent to heart disease and diet. For anyone interested in further research, the reference section is a gold mine.
Multidisciplinary Approach To The Management Of Obesity: Handbook for Physicians and Health Care Professionals
by Lalita Kaul, Joseph J. Nidiry, Henry W. Williams
Paperback – 2005
Publisher: Medical and Engineering Publishers (2005)
Product Dimensions: 8.9 x 5.9 x 0.7 inches
This book conveys information for patients, physicians and the community health family. This book gives an economical breakdown of statistics of obesity in various ethnic groups, from infancy to senior age groups, behavior modification strategies and how the treatments with the management of obesity can increase a healthy lifestyle.
The book states “A sedentary lifestyle and the variety of tasty, rich, and cheap foods available in the United States make Americans particularly vulnerable to weight gain. It is now clear that obesity is to some extent biologically determined and that approximately 25% to 40% of the tendency toward obesity is caused by genetics. This leaves a great portion of the variance attributable to environment, and therefore, much can be done to improve this condition.”
Dr. Kaul and her colleagues informs us that “nutritionists have identified core competencies in nutrition that should be mastered by the medical practitioner. It is believed that some of the barriers to physician-delivered dietary intervention can be addressed with an effective and efficient educational program that builds counseling skills and incorporates the use of reminders and easily used dietary assessment tools.”
Diet, Nutrition and Cancer Causes, Prevention and Treatment
by Lalita Kaul, PhD, RD, LD, LN & Robert H. Williams, M.D.,
Department of Community and Family Medicine College of Medicine Howard University
Dr. Kaul has helped the community in various ways, but this manual was a gifted creation to improve our diet, healthy lifestyle and to prevent others from the devastating disease cancer. This manual focuses on several medical areas. A few of those areas would be a healthy diet filled with nutrition, the prevention of cancer and the cancer causing foods, and explain how to live a healthy life, while utilizing the nutritional guidelines for undergoing cancer treatment. The causes of cancer, the diet-cancer relationship, cancer risks, preservatives, additives, pesticides, the food and drug interaction in the cancer patient information is also included.
Dr. Kaul suggests effective ways to have a healthier lifestyle. Even the patients whom are recovering from cancer surgery, radiation therapy, receiving chemotherapy and requires knowledge in the food pyramid preparation areas are included and spoken to in this manual. She reaches out to assist with managing side effects of cancer treatment and the cancer’s entirety.