Taking the Fear out of Eating

ISBN-13: 9780521431248 / Angielski / Twarda / 1992 / 312 str.

Charlette Gallagher (Ohio State University);John Allred (Ohio State University)

Opis

Nutrition is a hot topic in the media as well as in 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, 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, importantly, 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. This is a book that everyone will find relevant to their current eating habits.

Recenzje

'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

Spis treści

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.