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Author: Marion Nestle
Publisher: North Point Press
ISBN: 1429934476
Category : Health & Fitness
Languages : en
Pages : 624
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Book Description
What to Eat is a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today). Since its publication in 2006, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch). How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.
Author: Marion Nestle
Publisher: North Point Press
ISBN: 1429934476
Category : Health & Fitness
Languages : en
Pages : 624
Get Book Here
Book Description
What to Eat is a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today). Since its publication in 2006, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch). How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.
Author: National Academy of Sciences
Publisher: National Academies Press
ISBN: 0309040493
Category : Medical
Languages : en
Pages : 190
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Book Description
Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Author: Rachel Herz
Publisher: W. W. Norton & Company
ISBN: 039324332X
Category : Science
Languages : en
Pages : 304
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Book Description
“In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —Nature How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.
Author: Scot Ritchie
Publisher: Kids Can Press Ltd
ISBN: 1771389478
Category : Juvenile Nonfiction
Languages : en
Pages : 35
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Book Description
Learn where fresh food comes from and why healthy eating matters. Yulee and her four friends are taking a trip to her auntÍs farm to pick apples and make an apple crisp for a potluck harvest dinner. Yum! But first, Aunt Sara gives them a tour of the farm, where each stop introduces a different food group. Along the way, they learn about what it means to eat balanced meals, why eating local food matters and all that goes into getting food from farm to table. Kids will want to dig right in to this easy-to-digest introduction to healthy eating!
Author: Harvey Levenstein
Publisher: University of Chicago Press
ISBN: 0226473740
Category : Cooking
Languages : en
Pages : 230
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Book Description
These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209
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Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
Author: Katy Duffield
Publisher: Carson-Dellosa Publishing
ISBN: 1641562978
Category : Juvenile Nonfiction
Languages : en
Pages : 16
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Book Description
What we eat depends on where we live. People eat different things in different parts of the world. Find out about the different types of food people enjoy eating. Paired to the fiction title Eating Around the World.
Author: Sally Smallwood
Publisher: Zero to Ten
ISBN: 1840895675
Category : Juvenile Nonfiction
Languages : en
Pages : 48
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Book Description
Introduces young readers to the basics of healthy eating, while making them aware of their five senses.
Author: Paco Underhill
Publisher: Simon and Schuster
ISBN: 1982127120
Category : Business & Economics
Languages : en
Pages : 233
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Book Description
An “eye-opening” (Kirkus Reviews) and timely exploration of how our food—from where it’s grown to how we buy it—is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy. Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill—hailed by the San Francisco Chronicle as “a Sherlock Holmes for retailers”—reveals where our eating and drinking lives are heading in his “delectable” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat. In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future. Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more.
Author: Luise Light
Publisher: McGraw Hill Professional
ISBN: 0071483314
Category : Medical
Languages : en
Pages : 290
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Book Description
Eating for optimum health and longevity is easier--and tastier--than you ever imagined! With all the conflicting information about what and how to eat for good health, is it any wonder that the majority of us are both overweight and undernourished? In What to Eat, internationally respected nutrition expert Dr. Luise Light cuts through the confusion created by misleading advertising, fad diet doctors, and the big food lobbies to answer all your nutrition-related questions. Even more important, she arms you with a simple, research-based eating plan guaranteed to help you look and feel better than ever--without having to sacrifice taste or turn your life upside down. A no-nonsense nutrition guide, What to Eat supplies you with: Ten simple rules for healthy eating--customizable for your tastes and lifestyle A new, simplified food pyramid A step-by-step eating plan Guidelines for eating out Fast, easy, and delicious menus, meals, and recipes Surefire strategies for making kids want to eat healthy foods "From her experiences inside the USDA, Dr. Light brings new insights on how powerful agricultural and political forces have created the recipe for our national diet. Readers who care about their health will find much to learn within these covers." --Walter Willett, M.D., Dr.P.H., Chair, Department of Nutrition, Harvard School of Public Health, and author of Eat, Drink, and Be Healthy
