Food and Nutrition
Food and Nutrition
What Everyone Needs to Know (R)
Newby, P.K.
Oxford University Press Inc
11/2018
320
Mole
Inglês
9780190846633
15 a 20 dias
336
Descrição não disponível.
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
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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
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