MARC details
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07384cam a22004338i 4500 |
| 001 - CONTROL NUMBER |
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20423411 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240920160425.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
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m |o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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180329s2018 nyu ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2018015508 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780190846657 (Updf) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780190846664 (Epub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Cancelled/invalid ISBN |
9780190846633 (paperback) |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
RA784 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
612 |
| Edition number |
23 |
| Item number |
NEW-F |
| 084 ## - OTHER CLASSIFICATION NUMBER |
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| Classification number |
MED000000 |
| -- |
CKB000000 |
| Source of number |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Newby, P. K., |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Food and nutrition : |
| Remainder of title |
what everyone needs to know / |
| Statement of responsibility, etc |
P.K. Newby. |
| 263 ## - PROJECTED PUBLICATION DATE |
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| Projected publication date |
1809 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource. |
| 490 0# - SERIES STATEMENT |
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| Series statement |
What everyone needs to know |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 505 8# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
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. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
" 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. "-- |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
"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)"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Nutrition |
| Form subdivision |
Popular works. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| Form subdivision |
Popular works. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Health |
| Form subdivision |
Popular works. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
MEDICAL / General. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
COOKING / General. |
| Source of heading or term |
bisacsh |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Display text |
Print version: |
| Main entry heading |
Newby, P. K., author. |
| Title |
Food and nutrition |
| Place, publisher, and date of publication |
New York, NY : Oxford University Press, [2018] |
| International Standard Book Number |
9780190846633 |
| Record control number |
(DLC) 2018013010 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
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| a |
7 |
| b |
cbc |
| c |
origcop |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
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| Koha item type |
Books |
