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OVERVIEW: Many of us eat a beige and white diet heavy on potatoes, rice and flour. But Heber, director of the UCLA Center for Human Nutrition, and Bowerman, a UCLA dietitian, say we could all be healthier by following this simple rule: Eat foods from all the colors of the rainbow.

WHAT WORKS: This is a multipurpose book. Part I focuses on how to eat better, providing menus, recipes, tips and explanations (for example, the red-purple group, which includes berries, contains powerful antioxidants that may inhibit clotting of blood in the heart).

Part II focuses on theory and education, such as explaining how DNA damage leads to disease. Part III explains the biochemistry of eating and getting fat, how eating has changed over the ages, and how economics and politics drive what gets to our dinner tables.