The Modern Nutritional Diseases: and How to Prevent Them (Second Edition)
The authors are both public health scientists who, prior to retirement, had worked for many years investigating and preventing diseases in population groups.  Over these years, they learned that diseases do not "just happen."  Every disease has a cause and, once the cause is known, prevention is often a very reasonable and proper step.Alice earned a BA in chemistry from the University of Texas, Austin, and a PhD in comparative biochemistry from the University of California, Davis.  Her professional carreer focused on nutritional biochemistry and the toxicity of food contaminants and additives.  She is the author of an earlier book, "The Dose Makes the Poison," a plain language guide to toxicology for lay people.Fred earned a BS in chemical engineering from Stanford University and a Masters Degree in Public Health and a PhD in Environmental Health Sciences from the University of California, Berkeley.  His primary professional interest was the prevention of diseases caused by toxic materials and harmful physical agents in the work environment.  He is the author of a previous book, "Korea Between the Wars: A Soldier's Story," which describes his experiences as a soldier during the American occupation of South Korea in the period immediately after World War Two.--This text refers to an out of print or unavailable edition of this title.