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Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 2
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 2
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 2
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 2
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Book Description
Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Xaq Frohlich
Publisher: Univ of California Press
ISBN: 0520298810
Category : History
Languages : en
Pages : 312
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Book Description
"How did the Nutrition Facts label come to appear on millions of everyday American household products? As Xaq Frohlich unearths, this legal, scientific, and seemingly innocuous strip of information is in fact a prism through which to view the high-stakes political battles and development of scientific ideas that shaped the realms of American health, nutrition, and public communication. From Label to Table tells the biography of the food label. By tracing policy debates at the U.S. Food and Drug Administration (FDA), Frohlich describes the emergence of our present information age in food and diet markets and how powerful government offices inform the public about what they consume. From the early years of FDA food standards, with concerns about consumer protection, up to present-day efforts to modernize the Nutrition Facts panel, Frohlich explores the evolving popular ideas about food, diet, and responsibility for health that inform what goes on the label and who gets to decide that"--
Author:
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ISBN:
Category : Food
Languages : ko
Pages : 9
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 12
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Book Description
Contains information on healthy eating, how to use the new food label, what some of the terms found the front of packages mean (e.g., "low fat," "high fiber," "lean," "sodium free," "low calorie," "light"), etc.
Author: Bonnie Taub-Dix
Publisher: Penguin
ISBN: 1101458976
Category : Health & Fitness
Languages : en
Pages : 296
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Book Description
A nationally recognized nutrition expert tells shoppers exactly what should be going into their carts. The whole foods movement explained how to shop healthfully at the farmers market, but how can families shop smart at Wal-Mart? There is a wealth of information on labels, but most people have no idea that products labeled "trans-fat free" can contain trans-fats or that "all natural" is a meaningless phrase. Readers can bring this handy guide to the supermarket to help them interpret labels like a pro. How much sodium is too much? Are all carbs the kiss of death? And what does "organic" really mean? Renowned nutritionist Bonnie Taub-Dix clears up the confusion by showing readers how to make sense of the labels and sidestep tricky marketing ploys. She walks them through a typical grocery store and points out the best food choices to make in every aisle.
Author: Washington State Office of Health Education
Publisher:
ISBN:
Category : Conservation of natural resources
Languages : en
Pages : 398
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Book Description
Author: Stephen Halliday
Publisher: The History Press
ISBN: 0752496271
Category : Cooking
Languages : en
Pages : 317
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Book Description
For millennia the normal, natural and pleasurable activity of eating has been surrounded by fear and anxiety. Religious traditions have long decreed what foods are right for their followers to eat, but secularisation and scientific progress have not made the situation easier. Our present obsession with health, obesity, ethics and science has seemingly developed from a society that is over-supplied with the necessities of life. For the first time, social historian Stephen Halliday looks at the history of our fascinating relationship with food, from Galen in the first century AD declaring that fruit was the worst kind of food to eat, to John Kellogg's belief that eating wholegrain cereals would prevent masturbation and bring people closer to God. Through modern fears and food scares such as mad cow disease to our current fascination with superfoods, 'friendly' bacteria and organic farming, Our Troubles with Food is a thorough analysis of our changing attitudes towards food and a reminder that we are not so very different from our forbears after all.
