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010 2018015508
020 9780190846664|q(electronic book)
020 0190846666|q(electronic book)
020 9780190846657|q(electronic book)
020 0190846658|q(electronic book)
020 |z9780190846633|q(paperback)
020 |z9780190846640
035 (OCoLC)1030444976
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100 1 Newby, P. K.,|0https://id.loc.gov/authorities/names/
no2014169253|eauthor.
245 10 Food and nutrition :|bwhat everyone needs to know /|cP.K.
Newby.
264 1 New York, NY :|bOxford University Press,|c[2018]
300 1 online resource (xx, 293 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
490 1 What everyone needs to know
504 Includes bibliographical references and index.
505 0 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 "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."--|cProvided by publisher.
520 "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)"--|cProvided by publisher.
588 0 Print version record and CIP data provided by publisher;
resource not viewed.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Nutrition|vPopular works.|0https://id.loc.gov/authorities/
subjects/sh2008108544
650 0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
|vPopular works.|0https://id.loc.gov/authorities/subjects/
sh99001720
650 0 Health|vPopular works.|0https://id.loc.gov/authorities/
subjects/sh2008105534
650 0 Food.|0https://id.loc.gov/authorities/subjects/sh85050184
650 0 Nutrition|xRequirements.|0https://id.loc.gov/authorities/
subjects/sh85093463
650 7 Nutrition.|2fast|0https://id.worldcat.org/fast/1042187
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 Health.|2fast|0https://id.worldcat.org/fast/952743
650 7 Nutrition|xRequirements.|2fast|0https://id.worldcat.org/
fast/1042237
650 7 food.|2aat
650 7 MEDICAL|xGeneral.|2bisacsh
650 7 COOKING|xGeneral.|2bisacsh
650 7 HEALTH & FITNESS|xHealthy Living.|2bisacsh
650 7 HEALTH & FITNESS|xHolism.|2bisacsh
650 7 HEALTH & FITNESS|xReference.|2bisacsh
650 7 MEDICAL|xPreventive Medicine.|2bisacsh
655 4 Electronic books.
655 7 Popular works.|2fast|0https://id.worldcat.org/fast/1423846
776 08 |iPrint version:|aNewby, P.K.|tFood and nutrition.|dNew
York, NY : Oxford University Press, [2018]|z9780190846633
|w(DLC) 2018013010
830 0 What everyone needs to know.|0https://id.loc.gov/
authorities/names/no2011177964
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1857407|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20230203|cEBSCO|tEBSCOebooksacademic NEW 6073 Quarterly
|lridw
994 92|bRID
