Taking the Fear out of Eating

AvCharlette Gallagher,John Allred

Häftad, Engelska, 1992

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Beskrivning

Nutrition has become a hot topic, in the media as well at the market place. But how much of the information given to the consumer is hype and how much is accurate? In Taking the Fear out of Eating, published in 1993, two established scientists have distilled the information from thousands of scientific studies into a succinct, easily read description of what is known, what is merely suspected and, equally important, what is not known, about nutrition and how food choices might affect health. The book takes a hard look at both sides of the controversy about the connection between food and health, with particular emphasis on diet and the chronic diseases of cancer and heart disease. Food is, of course, essential to our survival but our food supply is often portrayed as dangerous - loaded with additives, pesticides, salt, sugar, fat and cholesterol. Taking the Fear out of Eating puts these topics into perspective in an authoritative and entertaining manner. It is not intended as a 'self-help' book but rather as a means to make the reader a participating partner with health professionals.

Produktinformation

Utgivningsdatum:1992-09-25
Mått:154 x 229 x 20 mm
Vikt:425 g
Format:Häftad
Språk:Engelska
Antal sidor:312
Förlag:Cambridge University Press
ISBN:9780521437288

Utforska kategorier

Folkhälsa och hälsopedagogik inom Medicin
Ätstörningar inom Medicin
Människans biologi inom Naturvetenskap och teknik

Recensioner i media

'This book is bound to enrage self-styled health gurus and the 'food police' who will see the authors as apologists for the food industry. However, other readers may well appreciate the message that there is little scientific evidence to suggest that guilt, fear and suspicion ought to shape our attitudes to food.' Susan Aldridge, New Scientist

Innehållsförteckning

Preface; Introduction 'What are we supposed to eat?'; Part I. Deciding What to Have for Dinner: 1. Meeting nutrient needs from food: the simple nutrition truths; 2. Alternative eating styles - the vegetarian diet; Part II. The Nutrients: What They Do: 3. Extracting nutrients from food: digestion and absorption; 4. The major nutrients - carbohydrate, fat and protein; 5. Vitamins; 6. Minerals; 7. Fiber: a nutritional enigma; Part III. Foods: 8. Conventional versus 'organic' food production methods: assessment of cost-to-benefit ratio; 9. Food laws: avoiding the chicanery of yesteryears; 10. Food processing and additives: between farm and table; 11. Foods with reputations - the good, the bad and the ugly; Part IV. Nutrition and Health: 12. What nutrition can and cannot do for you; 13. Weight control; 14. Diet and heart disease; 15. Diet and cancer; 16. Nutrition, chronic diseases and the quality of life; Index.