This reference guide aims to provide information about basic foodstuffs and how much of a contribution each food makes to our daily recommended diet. Compiled by a food writer living in New York, it details the nutritional value of over 100 main foods, advises on the most nutritional ways of serving them and gives examples of diets which may restrict or exclude certain foods. It also includes information on preparation, storage, medical uses and/or benefits and the possible effects of processing. Additionally each entry notes any adverse effects such as possible allergic reactions and major drug interactions with the food.