See what’s different and easily access nutritional information

According to an article on health in The Washington Post45 million Americans go on a diet each year. One of the challenges in living and eating healthier is sorting through the multitude of nutritional information and diet plans that are out there. That’s where the third edition of The Gale Encyclopedia of Diets can make a difference. This resource presents detailed, yet easy-to-read information on 318 topics covering diet and nutrition.

Entries include special and popular diets, dietary treatments, nutrition basics, and health-related concerns. Diet entries focus on the development and history of a diet, its basic principles, key figures that influenced its practice, any established benefits, risks and precautions, and relevant research. Information is provided across all age groups—from infants to the elderly.

ISBN: 9781410388308 (eBook), 9781410388278 (print)
2 volumes/~1500 Pages
Original Copyright 2018 


See What’s Different:

  • Features content written by subject matter experts in collaboration with an advisory board comprised of nutrition scholars and scientists. 
  • Contains 320 total entries, both new and updated. 
  • Nearly 300 full-color photos, illustrations, graphs, and maps.
  • Has an appendix of nutrition and health organizations.
  • Comes with a glossary of terms (compiled of the entry-specific Key Terms lists).
  • Offers a general index to access places, subjects, titles, and proper names mentioned within the text.
  • Includes new articles on coconut oil, fertility diet, food insecurity, gut microbiota, plant-based eating, and Whole30.


Learn more about the Gale eBooks platform, or browse our full catalog.

Reviews & Testimonials

"Suitable for high-school, college, and public libraries, especially those with a focus on consumer health information."
— Susan Maguire, published by Booklist 

"This award-winning reference continues to provide "authoritative and balanced information" (xiii) on a wide array of diets, basic nutrition, diseases associated with nutrition, and vitamins and supplements. . . . The text is uniformly well written and enhanced with color photos, tables, charts, and diagrams, making this the go-to resource for comparative information on diets and nutrition. Libraries that do not own the second edition should acquire this easy-to-use, attractive resource, suitable for both ready reference and the general public. Highly recommended."
— Cynthia Knight, retired reference librarian 

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