Food For the Soul
Traditional Jewish Wisdom for Healthy Eating By Chana Rubin, RD
Food for the Soul: Traditional Jewish Wisdom for Healthy Eating addresses nutrition and health from a Jewish perspective... More Below
Availability: In Stock Ships to continental United States from Gefen Books, Lynbrook Ny usually within 24 hours, everywhere else from Israel within 3-7 business days.
You May Also Like
Food For the Soul
Product Sub Title:
Traditional Jewish Wisdom for Healthy Eating
Chana Rubin, RD
Gefen Publishing House
With the information included in this book, you will be well equipped to make healthy food choices and prepare nutritious meals for you and your family. Food for the Soul: Traditional Jewish Wisdom for Healthy Eating addresses nutrition and health from a Jewish perspective. The nutrition information is universal, but tailored to the Jewish population’s specific needs – kashrut, lifestyle, Shabbat and holidays, fast days and the unique Jewish culture of food.
About the Author: Chana Rubin, RD earned her degree in dietetics at Oregon State University. She has worked in dietetics at a Jewish nursing home, hospitals, schools, and as a consultant to physicians. She currently resides in Be’er Sheba, Israel, where she teaches nutrition, sensible eating, and healthy, tasty cooking.
Reader Reviews: 'Chana Rubin proves that Jewish food, based on eating foods that are tasty and good, can be healthy and delicious.' Gil Marks Author of the James Beard Award-Winning Olive Trees and Honey and The World of Jewish Cooking
'I hope this book will serve as a guide for all of us who wish to consume a healthy and nutritious diet. I applaud the great work made by Chana Rubin in compiling this comprehensive guide to healthy nutrition.” Yaakov Henkin, MD Dept. of Cardiology Soroka Univ. Medical Center
'Chana Rubin provides kosher and sound dietary advice in bite-size tasty nuggets. This book gives excellent science-based nutritional counsel in a way that improves your health while enriching your soul. I heartily recommend it.' Meir Stampfer MD Professor of Epidemiology and Nutrition, Harvard School of Public Health