Food and nutrition :: what everyone needs to know /
"From gluten-free to pile-on-the-meat Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether headlines from the latest scientific study or anecdotes from celebrities and food bloggers promulgating today's diet du jour, we are bombarded by "superfoods"...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY :
Oxford University Press,
[2018]
|
| Schriftenreihe: | What everyone needs to know
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "From gluten-free to pile-on-the-meat Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether headlines from the latest scientific study or anecdotes from celebrities and food bloggers promulgating today's diet du jour, we are bombarded by "superfoods" and "best ever" diets promising to help us be healthier, smarter, happier, fight disease, lose weight, or live longer. At the same time, we live in an over-crowded food environment filled with tasty, convenient, and cheap fare that makes it easy to eat, all the time. The result is an epidemic of chronic disease amid a culture of nutrition confusion-and copious food choices that challenge everyday eaters trying to eat a healthy meal. While some controversies do exist in nutrition, as in any discipline, we know an astounding amount about how food impacts our health. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes such as diet, which is the single largest contributing factor. At the same time, we are producing food in a way that is degrading our individual communities and shared planet. But there is hope: a plant-based diet promotes health and longevity and prevents disease-and uses far fewer natural resources to bring dinner to your table. Change is possible, and one size (diet) doesn't fit all. And sorting nutrition science from nonsense and food fact from fiction is the key. In Food and Nutrition: What Everyone Needs to Know®, nutrition scientist and gastronome Dr. P.K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. What are today's major global nutrition problems-and are they preventable? Is it possible to retrain the palate to prefer healthier foods? How exactly do our dietary choices impact the land, water, and air that surround us? And what's the best way to live to 100, and beyond? In 147 stand-alone questions spanning 20 chapters, Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, ingenuity, and engineering to help create healthier, more sustainable diets for everyday eaters and students of nutrition alike."-- "It seems that practically 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. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalized diets, 3D printing of food, the food supply, and the future of hunger)"-- |
| Beschreibung: | 1 online resource (xx, 293 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780190846664 0190846666 9780190846657 0190846658 |
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| 490 | 0 | |a What everyone needs to know | |
| 505 | 0 | |a Part I. Why What We Eat Matters: Farm to Fork -- Part II. Dining Throughout Human History: Science, Technology, Eater, Environment -- Part III. Essential Food and Nutrition: Separating Science from Junk Science -- Part IV. Glorious Food -- Part V. Diets for Optimal Health, Longevity, and Sustainability: Today and Tomorrow | |
| 520 | |a "From gluten-free to pile-on-the-meat Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether headlines from the latest scientific study or anecdotes from celebrities and food bloggers promulgating today's diet du jour, we are bombarded by "superfoods" and "best ever" diets promising to help us be healthier, smarter, happier, fight disease, lose weight, or live longer. At the same time, we live in an over-crowded food environment filled with tasty, convenient, and cheap fare that makes it easy to eat, all the time. The result is an epidemic of chronic disease amid a culture of nutrition confusion-and copious food choices that challenge everyday eaters trying to eat a healthy meal. While some controversies do exist in nutrition, as in any discipline, we know an astounding amount about how food impacts our health. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes such as diet, which is the single largest contributing factor. At the same time, we are producing food in a way that is degrading our individual communities and shared planet. But there is hope: a plant-based diet promotes health and longevity and prevents disease-and uses far fewer natural resources to bring dinner to your table. Change is possible, and one size (diet) doesn't fit all. And sorting nutrition science from nonsense and food fact from fiction is the key. In Food and Nutrition: What Everyone Needs to Know®, nutrition scientist and gastronome Dr. P.K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. What are today's major global nutrition problems-and are they preventable? Is it possible to retrain the palate to prefer healthier foods? How exactly do our dietary choices impact the land, water, and air that surround us? And what's the best way to live to 100, and beyond? In 147 stand-alone questions spanning 20 chapters, Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, ingenuity, and engineering to help create healthier, more sustainable diets for everyday eaters and students of nutrition alike."-- |c Provided by publisher. | ||
| 520 | |a "It seems that practically 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. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalized diets, 3D printing of food, the food supply, and the future of hunger)"-- |c Provided by publisher. | ||
| 504 | |a Includes bibliographical references and index. | ||
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| contents | Part I. Why What We Eat Matters: Farm to Fork -- Part II. Dining Throughout Human History: Science, Technology, Eater, Environment -- Part III. Essential Food and Nutrition: Separating Science from Junk Science -- Part IV. Glorious Food -- Part V. Diets for Optimal Health, Longevity, and Sustainability: Today and Tomorrow |
| ctrlnum | (OCoLC)1030444976 |
| dewey-full | 613.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.2 |
| dewey-search | 613.2 |
| dewey-sort | 3613.2 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| genre | Popular works fast |
| genre_facet | Popular works |
| id | ZDB-4-EBA-on1030444976 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:28:17Z |
| institution | BVB |
| isbn | 9780190846664 0190846666 9780190846657 0190846658 |
| language | English |
| lccn | 2018015508 |
| oclc_num | 1030444976 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xx, 293 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Oxford University Press, |
| record_format | marc |
| series2 | What everyone needs to know |
| spelling | Newby, P. K., author. Food and nutrition : what everyone needs to know / P.K. Newby. New York, NY : Oxford University Press, [2018] 1 online resource (xx, 293 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier What everyone needs to know Part I. Why What We Eat Matters: Farm to Fork -- Part II. Dining Throughout Human History: Science, Technology, Eater, Environment -- Part III. Essential Food and Nutrition: Separating Science from Junk Science -- Part IV. Glorious Food -- Part V. Diets for Optimal Health, Longevity, and Sustainability: Today and Tomorrow "From gluten-free to pile-on-the-meat Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether headlines from the latest scientific study or anecdotes from celebrities and food bloggers promulgating today's diet du jour, we are bombarded by "superfoods" and "best ever" diets promising to help us be healthier, smarter, happier, fight disease, lose weight, or live longer. At the same time, we live in an over-crowded food environment filled with tasty, convenient, and cheap fare that makes it easy to eat, all the time. The result is an epidemic of chronic disease amid a culture of nutrition confusion-and copious food choices that challenge everyday eaters trying to eat a healthy meal. While some controversies do exist in nutrition, as in any discipline, we know an astounding amount about how food impacts our health. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes such as diet, which is the single largest contributing factor. At the same time, we are producing food in a way that is degrading our individual communities and shared planet. But there is hope: a plant-based diet promotes health and longevity and prevents disease-and uses far fewer natural resources to bring dinner to your table. Change is possible, and one size (diet) doesn't fit all. And sorting nutrition science from nonsense and food fact from fiction is the key. In Food and Nutrition: What Everyone Needs to Know®, nutrition scientist and gastronome Dr. P.K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. What are today's major global nutrition problems-and are they preventable? Is it possible to retrain the palate to prefer healthier foods? How exactly do our dietary choices impact the land, water, and air that surround us? And what's the best way to live to 100, and beyond? In 147 stand-alone questions spanning 20 chapters, Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, ingenuity, and engineering to help create healthier, more sustainable diets for everyday eaters and students of nutrition alike."-- Provided by publisher. "It seems that practically 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. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalized diets, 3D printing of food, the food supply, and the future of hunger)"-- Provided by publisher. Includes bibliographical references and index. Print version record and CIP data provided by publisher; resource not viewed. Nutrition Popular works. Food Popular works. Health Popular works. Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition Requirements. http://id.loc.gov/authorities/subjects/sh85093463 Food Nutritional Requirements Nutrition Ouvrages de vulgarisation. Aliments Ouvrages de vulgarisation. Santé Ouvrages de vulgarisation. Aliments. Alimentation Besoins. food. aat MEDICAL General. bisacsh COOKING General. bisacsh HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Nutrition Requirements fast Food fast Health fast Nutrition fast Popular works fast has work: Food and nutrition (Text) https://id.oclc.org/worldcat/entity/E39PCGm8v7qKbXhCj3WpB74FGb https://id.oclc.org/worldcat/ontology/hasWork Print version: Newby, P.K. Food and nutrition. New York, NY : Oxford University Press, [2018] 9780190846633 (DLC) 2018013010 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1857407 Volltext |
| spellingShingle | Newby, P. K. Food and nutrition : what everyone needs to know / Part I. Why What We Eat Matters: Farm to Fork -- Part II. Dining Throughout Human History: Science, Technology, Eater, Environment -- Part III. Essential Food and Nutrition: Separating Science from Junk Science -- Part IV. Glorious Food -- Part V. Diets for Optimal Health, Longevity, and Sustainability: Today and Tomorrow Nutrition Popular works. Food Popular works. Health Popular works. Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition Requirements. http://id.loc.gov/authorities/subjects/sh85093463 Food Nutritional Requirements Nutrition Ouvrages de vulgarisation. Aliments Ouvrages de vulgarisation. Santé Ouvrages de vulgarisation. Aliments. Alimentation Besoins. food. aat MEDICAL General. bisacsh COOKING General. bisacsh HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Nutrition Requirements fast Food fast Health fast Nutrition fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050184 http://id.loc.gov/authorities/subjects/sh85093463 |
| title | Food and nutrition : what everyone needs to know / |
| title_auth | Food and nutrition : what everyone needs to know / |
| title_exact_search | Food and nutrition : what everyone needs to know / |
| title_full | Food and nutrition : what everyone needs to know / P.K. Newby. |
| title_fullStr | Food and nutrition : what everyone needs to know / P.K. Newby. |
| title_full_unstemmed | Food and nutrition : what everyone needs to know / P.K. Newby. |
| title_short | Food and nutrition : |
| title_sort | food and nutrition what everyone needs to know |
| title_sub | what everyone needs to know / |
| topic | Nutrition Popular works. Food Popular works. Health Popular works. Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition Requirements. http://id.loc.gov/authorities/subjects/sh85093463 Food Nutritional Requirements Nutrition Ouvrages de vulgarisation. Aliments Ouvrages de vulgarisation. Santé Ouvrages de vulgarisation. Aliments. Alimentation Besoins. food. aat MEDICAL General. bisacsh COOKING General. bisacsh HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Nutrition Requirements fast Food fast Health fast Nutrition fast |
| topic_facet | Nutrition Popular works. Food Popular works. Health Popular works. Food. Nutrition Requirements. Food Nutritional Requirements Nutrition Ouvrages de vulgarisation. Aliments Ouvrages de vulgarisation. Santé Ouvrages de vulgarisation. Aliments. Alimentation Besoins. food. MEDICAL General. COOKING General. HEALTH & FITNESS Healthy Living. HEALTH & FITNESS Holism. HEALTH & FITNESS Reference. MEDICAL Preventive Medicine. Nutrition Requirements Health Nutrition Popular works |
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