Food and nutrition : what everyone needs to know / P.K. Newby, ScD, MPH, MS.

ISBN:

9780190846633

Title:

Author:

Newby, P. K., author.

Personal Author:

Newby, P. K., author.

Physical Description:

xx, 293 pages ; 21 cm.

Series:

What everyone needs to know

Contents:

Machine generated contents note: -- Foreword -- PART I. From Farm to Fork: Why What We Eat Matters -- Chapter 1. Introduction: Framing Today's Food and Nutrition Issues -- Chapter 2. Global Food and Nutrition Challenges -- PART II. Dining Throughout Human History: Science, Technology, Eater, Environment -- Chapter 3. Paleo to Present: How Revolutions, Discoveries, and Inventions Shape our Diet -- Chapter 4. Contemporary Food Production, Nutrition Buzzwords, and Implications for Health: Fact or Fiction? -- Chapter 5. Diets Today: Why We Eat the Way We Do -- PART III. Essential Food and Nutrition: Separating Science from Junk Science -- Chapter 6. Nutrition: A Brief History of Scientific Discoveries and Public Health Interventions -- Chapter 7. Small and Mighty: Vitamins, Minerals, and Phytonutrients -- Chapter 8. The Foundation of Nutrition: Carbohydrate, Fat, and Protein -- Part IV. Food, Glorious Food -- Chapter 9. Vegetables, Fruits, and Health -- Chapter 10. The Whole (Grain) Truth -- Chapter 11. Beans and Peas, Legumes and Pulses, Nuts and Seeds -- Chapter 12. Terrestrial Animals and Animal-based Foods, Farm to Fork -- Chapter 13. Water Dwellers: Fish and Seafood -- Chapter 14. Water: Drink (and Eat) Up -- Chapter 15. Coffee and Tea: Impacts on Health and Environment -- Chapter 16. Alcohol and Health: Cheers!? -- Chapter 17. Sweet Drinks: Fruit Juice, Sugar-sweetened Beverages, and Diet Soda (Pop) -- PART V. Today and Tomorrow: Diets for Optimal Health, Longevity, and Sustainability -- Chapter 18. Putting it All Together: Creating a Health-giving Diet That Works for You -- Chapter 19. Nutrition in Action: Making Health-Giving Diets a Habit, for Life -- Chapter 20. Conclusion -- Afterword.

Subject Term:

Nutrition.

Food.

Health.

Nutrition -- Popular works.

Food -- Popular works.

Health -- Popular works.

Format:

Books

Publication Date:

2018

Publication Information:

New York, NY :

Oxford University Press,

[2018]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
613.2 NEW	Week loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

From cleanses and raw veganism to the clean eating and paleo diets, it seems that every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer. Some of this information propels temporary food or diet fads, some of it is subsequently discredited, and some becomes staid wisdom of healthy eating. It structures the way we eat and consume, the research agendas of food scientists, and the ways in which food companies market their products, and therefore the ways in which the global food system is built. It also affects the environment, food and animal ethics, political and social movements, public policy, and, of course, our health. Food and Nutrition: What Everyone Needs to Know® looks at food systems globally and historically to explain how food production, diets, and nutrition science have changed across time. It will begin with chapters on contemporary diets and nutritional problems, food revolutions (from the birth of agriculture to genetic food technologies), basic concepts in nutrition science, food choices and the evolution of human taste preferences, the politics of food environments, modern food production and its effects on human health, and the environmental costs of food production. The book will then dive into the nutrition and ethics of animal-based diets, beverages, plant-based diets, nutrition guidelines and food labels, and food technologies. Ultimately this book provides an overview of the contemporary relationship between humans, land, and food, and explores the sustainability of consumption patterns on our health.

Author Notes

PK Newby is Adjunct Associate Professor of Nutrition at Harvard University. She is the author of Superfoods: Eat Your Way to Health and Longevity and Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet.

Reviews (1)

Choice Review

This fully annotated work is effectively organized according to commonly asked food and nutrition questions ("What is gluten?"; "What are legumes, and how are they unique?"; "How does 'wild-caught' salmon compare to 'farmed?'"). Newby is a nutrition scientist and professor at Harvard. Supported by relevant and up-to-date research so voluminous that all 79 pages of citations are accessible via a web link, her explanations are easily understood, encompassing both sides of issues that are scientifically unresolved. The chapters can be read in any order, according to interest. Particularly important sections describe the pros and cons of alcohol, the "blue zones," fish and seafood, and various popular diets. Complex biochemical information is summarized in succinct, uncomplicated narratives. This clarity is accomplished even without the aid of tables or other graphics. The concluding chapter presents a fascinating, thought-provoking look at the future of technology, genetic engineering, personalized nutrition, and challenges to sustainability. This is a timely, well-written, highly-informative, and reader-friendly resource--ideal for both individual consumers and students in formal educational programs. Summing Up: Highly recommended. Undergraduates and general readers. --Janet M. Lacey, West Chester University of Pennsylvania