TY  - BOOK
AU  - Newby,P.K.
TI  - Food and nutrition: what everyone needs to know 
T2  - What everyone needs to know
SN  - 9780190846657 (Updf)
AV  - RA784 
U1  - 612 23
KW  - Nutrition
KW  - Popular works
KW  - Food
KW  - Health
KW  - MEDICAL / General
KW  - bisacsh
KW  - COOKING / General
N1  - Includes bibliographical references and index; 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
N2  - " 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)"--
ER  -