Scientific American Nutrition for a Changing World Media and Dietary Guidelines Update PDF Download
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Author: Jamie Pope
Publisher:
ISBN: 9781319335823
Category :
Languages : en
Pages :
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Book Description
Author: Jamie Pope
Publisher:
ISBN: 9781319335823
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Jamie Pope
Publisher: Macmillan Higher Education
ISBN: 1319422950
Category : Health & Fitness
Languages : en
Pages : 1892
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Book Description
Written and illustrated in the style of Scientific American magazine, Nutrition in a Changing World, this update includes the latest U.S. dietary guidelines.
Author: Jamie Pope
Publisher:
ISBN: 9781319422936
Category :
Languages : en
Pages :
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Book Description
Author: Jamie|Nizielski Pope (Steven)
Publisher:
ISBN: 9781319498290
Category :
Languages : en
Pages : 0
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Book Description
Author: Jamie Pope
Publisher: Macmillan Higher Education
ISBN: 1319213308
Category : Health & Fitness
Languages : en
Pages : 1800
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Book Description
Nutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science. Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 030946482X
Category : Medical
Languages : en
Pages : 287
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Book Description
What foods should Americans eat to promote their health, and in what amounts? What is the scientific evidence that supports specific recommendations for dietary intake to reduce the risk of multifactorial chronic disease? These questions are critically important because dietary intake has been recognized to have a role as a key determinant of health. As the primary federal source of consistent, evidence-based information on dietary practices for optimal nutrition, the Dietary Guidelines for Americans (DGA) have the promise to empower Americans to make informed decisions about what and how much they eat to improve health and reduce the risk of chronic disease. The adoption and widespread translation of the DGA requires that they be universally viewed as valid, evidence-based, and free of bias and conflicts of interest to the extent possible. However, this has not routinely been the case. A first short report meant to inform the 2020 review cycle explored how the advisory committee selection process can be improved to provide more transparency, eliminate bias, and include committee members with a range of viewpoints. This second and final report recommends changes to the DGA process to reduce and manage sources of bias and conflicts of interest, improve timely opportunities for engagement by all interested parties, enhance transparency, and strengthen the science base of the process.
Author: Kathleen Green
Publisher: Bedford/St. Martin's
ISBN: 9781319035969
Category : Language Arts & Disciplines
Languages : en
Pages : 0
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Book Description
Read, Write, Connect provides integrated instruction in reading and writing paragraphs and essays with a thematic reader full of high-interest selections students will want to read and write about. The text begins with a walk-through of the reading and writing processes and then moves on to a series of workshop chapters that provide in-depth coverage of key topics like finding main ideas and drafting and organizing an essay. Throughout, the text demonstrates that academic processes are recursive, and the structure of the text reflects this recursivity: as students move from the early chapters to the workshop chapters, they build upon earlier learning, digging deeper into the material and gaining confidence along the way. The second edition offers new chapters and new features devoted to stronger, more integrated coverage of reading; expanded coverage of research and grammar; and exciting new readings, class-tested by the authors. Read, Write, Connect, Second Edition, can be packaged with LaunchPad Solo for Readers and Writers, allowing you to more efficiently track students’ progress with reading, writing, and grammar skills in an active learning arc that complements the book.
Author: Marion Nestle
Publisher: Univ of California Press
ISBN: 0520955064
Category : Cooking
Languages : en
Pages : 537
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Book Description
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
Author: Brian Switek
Publisher: Macmillan + ORM
ISBN: 1466836768
Category : Science
Languages : en
Pages : 240
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Book Description
A Hudson Booksellers Staff Pick for the Best Books of 2013 One of Publishers Weekly's Top Ten Spring Science Books A Bookshop Santa Cruz Staff Pick Dinosaurs, with their awe-inspiring size, terrifying claws and teeth, and otherworldly abilities, occupy a sacred place in our childhoods. They loom over museum halls, thunder through movies, and are a fundamental part of our collective imagination. In My Beloved Brontosaurus, the dinosaur fanatic Brian Switek enriches the childlike sense of wonder these amazing creatures instill in us. Investigating the latest discoveries in paleontology, he breathes new life into old bones. Switek reunites us with these mysterious creatures as he visits desolate excavation sites and hallowed museum vaults, exploring everything from the sex life of Apatosaurus and T. rex's feather-laden body to just why dinosaurs vanished. (And of course, on his journey, he celebrates the book's titular hero, "Brontosaurus"—who suffered a second extinction when we learned he never existed at all—as a symbol of scientific progress.) With infectious enthusiasm, Switek questions what we've long held to be true about these beasts, weaving in stories from his obsession with dinosaurs, which started when he was just knee-high to a Stegosaurus. Endearing, surprising, and essential to our understanding of our own evolution and our place on Earth, My Beloved Brontosaurus is a book that dinosaur fans and anyone interested in scientific progress will cherish for years to come.
Author: Jane Ziegelman
Publisher: HarperCollins
ISBN: 0062216430
Category : Cooking
Languages : en
Pages : 236
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Book Description
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.
