skip to content
Food and nutrition : what everyone needs to know Preview this item
ClosePreview this item
Checking...

Food and nutrition : what everyone needs to know

Author: P K Newby
Publisher: New York, NY : Oxford University Press, [2018] ©2018
Series: What everyone needs to know.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Popular works
Popular Work
Additional Physical Format: Online version:
Newby, P.K.
Food and nutrition.
New York, NY : Oxford University Press, [2018]
(DLC) 2018015508
Document Type: Book
All Authors / Contributors: P K Newby
ISBN: 9780190846633 0190846631 9780190846640 019084664X
OCLC Number: 1005107023
Description: xx, 293 pages ; 21 cm.
Contents: Part I. Why what we eat matters : farm to fork. Framing today's food and nutrition issues ; Global food and nutrition challenges : people and planet --
Part II. Dining throughout human history : science, technology, eater, environment. How revolutions, discoveries, and inventions shape our diet : paleo to present ; Contemporary food production, nutrition buzzwords, and pop nutrition : fact or fiction? ; Diets and food environments today : why we eat the way we do --
Part III. Essential food and nutrition : separating science from junk science. A brief history of nutrition : scientific discoveries and applications ; Small and mighty : vitamins, minerals, and phytonutrients ; The foundation of nutrition : carbohydrate, fat, and protein --
Part IV. Food, glorious food. Creating a colorful plate : vegetables and fruits ; Whole grains, refined grains, and gluten ; Plant protein power : beans and peas, legumes and pulses, nuts and seeds ; Land animals and animal-based foods ; Water dwellers : fish and seafood ; Water, coffee, and tea : impacts on health and environment ; Alcohol and health : cheers!? ; Sweet drinks : fruit juice, sugar-sweetened beverages, and diet soda (pop) --
Part V. Diets for optimal health, longevity, and sustainability : today and tomorrow. Putting it all together : creating a health-giving diet that works for you, for life ; The future of food and nutrition.
Series Title: What everyone needs to know.
Responsibility: P.K. Newby.

Abstract:

"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)"--

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/1005107023> # Food and nutrition : what everyone needs to know
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "1005107023" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/nutrition_requirements> ; # Nutrition--Requirements
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/health> ; # Health
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/food> ; # Food
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/medical_general> ; # MEDICAL--General
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/cooking_general> ; # COOKING--General
    schema:about <http://dewey.info/class/613.2/e23/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/4904983855#Topic/nutrition> ; # Nutrition
    schema:author <http://experiment.worldcat.org/entity/work/data/4904983855#Person/newby_p_k> ; # P. K. Newby
    schema:bookFormat bgn:PrintBook ;
    schema:copyrightYear "2018" ;
    schema:datePublished "2018" ;
    schema:description ""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)"--"@en ;
    schema:description "Part I. Why what we eat matters : farm to fork. Framing today's food and nutrition issues ; Global food and nutrition challenges : people and planet -- Part II. Dining throughout human history : science, technology, eater, environment. How revolutions, discoveries, and inventions shape our diet : paleo to present ; Contemporary food production, nutrition buzzwords, and pop nutrition : fact or fiction? ; Diets and food environments today : why we eat the way we do -- Part III. Essential food and nutrition : separating science from junk science. A brief history of nutrition : scientific discoveries and applications ; Small and mighty : vitamins, minerals, and phytonutrients ; The foundation of nutrition : carbohydrate, fat, and protein -- Part IV. Food, glorious food. Creating a colorful plate : vegetables and fruits ; Whole grains, refined grains, and gluten ; Plant protein power : beans and peas, legumes and pulses, nuts and seeds ; Land animals and animal-based foods ; Water dwellers : fish and seafood ; Water, coffee, and tea : impacts on health and environment ; Alcohol and health : cheers!? ; Sweet drinks : fruit juice, sugar-sweetened beverages, and diet soda (pop) -- Part V. Diets for optimal health, longevity, and sustainability : today and tomorrow. Putting it all together : creating a health-giving diet that works for you, for life ; The future of food and nutrition."@en ;
    schema:description ""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."--"@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/4904983855> ;
    schema:genre "Popular Work"@en ;
    schema:genre "Popular works"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/4904983855#Series/what_everyone_needs_to_know> ; # What everyone needs to know.
    schema:isSimilarTo <http://worldcat.org/entity/work/data/4904983855#CreativeWork/food_and_nutrition> ;
    schema:name "Food and nutrition : what everyone needs to know"@en ;
    schema:productID "1005107023" ;
    schema:workExample <http://worldcat.org/isbn/9780190846640> ;
    schema:workExample <http://worldcat.org/isbn/9780190846633> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/1005107023> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/4904983855#Person/newby_p_k> # P. K. Newby
    a schema:Person ;
    schema:familyName "Newby" ;
    schema:givenName "P. K." ;
    schema:name "P. K. Newby" ;
    .

<http://experiment.worldcat.org/entity/work/data/4904983855#Series/what_everyone_needs_to_know> # What everyone needs to know.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/1005107023> ; # Food and nutrition : what everyone needs to know
    schema:name "What everyone needs to know." ;
    schema:name "What everyone needs to know" ;
    .

<http://experiment.worldcat.org/entity/work/data/4904983855#Topic/nutrition_requirements> # Nutrition--Requirements
    a schema:Intangible ;
    schema:name "Nutrition--Requirements"@en ;
    .

<http://worldcat.org/entity/work/data/4904983855#CreativeWork/food_and_nutrition>
    a schema:CreativeWork ;
    rdfs:label "Food and nutrition." ;
    schema:description "Online version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/1005107023> ; # Food and nutrition : what everyone needs to know
    .

<http://worldcat.org/isbn/9780190846633>
    a schema:ProductModel ;
    schema:isbn "0190846631" ;
    schema:isbn "9780190846633" ;
    .

<http://worldcat.org/isbn/9780190846640>
    a schema:ProductModel ;
    schema:isbn "019084664X" ;
    schema:isbn "9780190846640" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.