Download or read book Terrors of the Table written by Walter Gratzer and published by OUP Oxford. This book was released on 2006-11-22 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Terrors of the Table is an absorbing account of the struggle to find the necessary ingredients of a healthy diet, and the fads and quackery that have always waylaid the unwary and the foolish when it comes to the matter of food and health. Walter Gratzer tells the tale of nutrition's heroes, heroines and charlatans with characteristic crispness and verve. We find an array of colourful personalities, from the distinguished but quarrelsome Liebig, to the enterprising Lydia Pinkham. But we also find the slow recognition that the lack of vital ingredients can cause terrible illnesses - scurvy, rickets, beriberi. These diseases stalked the poor in the West even into the 20th century, and scandalously remain in poorer parts of the world today. The narrative stretches from classical times to the modern day and gives a valuable historical perspective to our current understanding. It also highlights some of the problems faced by the developed world regarding health today - in particular diabetes and obesity. And despite our far greater understanding of what our body needs, there are still many who would fall for fads and fancy diets - some dangerous, others just daft. Of course, the story of nutrition does not end there. We have discovered the key vitamins and minerals our body needs, but research continues on the connections between diet, health and disease. The body's biochemistry is complex, and there are no easy answers, no magic formula, that applies to all individuals. The safest and most rational course would seem to be a sensible, moderate, and varied diet, not forgetting that 'a little of what you fancy does you good'.

Download or read book Front of Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Download or read book History of Food and Nutrition Toxicology written by Esther Haugabrooks and published by Academic Press. This book was released on 2023-08-25 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. Offers thought-provoking, forward thinking end-of-chapter questions Provides illustrations of historical products, individuals and processes Discusses case studies that help provide historical perspectives

Download or read book The Backbone of History written by Richard H. Steckel and published by Cambridge University Press. This book was released on 2002-08-26 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher Description

Download or read book Nutrition for Healthy Hair written by Ralph M. Trüeb and published by Springer Nature. This book was released on 2020-11-22 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: The quantity and quality of the hair are closely related to the nutritional state of an individual. And yet, there is hardly another field with so much prejudice, misconception, and debate as diet and health, let alone hair health. Pharmacy aisles and Internet drugstores are full of nutritional supplements promising full, thick, luscious hair for prices that range from suspiciously cheap to dishearteningly exorbitant. Since there lies an important commercial interest in the nutritional value of various nutritional supplements, a central question that arises is whether increasing the content of an already adequate diet with nutrients may further promote hair growth and quality. This book aims at distinguishing facts from fiction, and at providing a sound scientific basis for nutrition-based strategies for healthy hair, at the same time acknowledging the problems and limitations of our current understanding and practice.

Download or read book A History of Nutrition written by Elmer Verner McCollum and published by . This book was released on 1957 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Feast and Famine written by Leslie Clarkson and published by OUP Oxford. This book was released on 2001-11-15 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.

Download or read book Measured Meals written by Jessica J. Mudry and published by State University of New York Press. This book was released on 2009-02-18 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.

Download or read book The Future of Nutrition written by T. Colin Campbell and published by BenBella Books. This book was released on 2020-12-15 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the coauthor of The China Study and author of the New York Times bestselling follow-up, Whole Despite extensive research and overwhelming public information on nutrition and health science, we are more confused than ever—about the foods we eat, what good nutrition looks like, and what it can do for our health. In The Future of Nutrition, T. Colin Campbell cuts through the noise with an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future—both for individual health and society as a whole. In these pages, Campbell takes on the institution of nutrition itself, unpacking: • Why the institutional emphasis on individual nutrients (instead of whole foods) as a means to explain nutrition has had catastrophic consequences • How our reverence for "high quality" animal protein has distorted our understanding of cholesterol, saturated fat, unsaturated fat, environmental carcinogens, and more • Why mainstream food and nutrient recommendations and public policy favor corporate interests over that of personal and planetary health • How we can ensure that public nutrition literacy can prevent and treat personal illness more effectively and economically The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition—with implications both for our health and for the practice of science itself.

Download or read book Food in Medieval England written by C. M. Woolgar and published by Oxford University Press on Demand. This book was released on 2006-07-06 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human remains, & plants from archaeological sites.

Download or read book Food and Nutrition written by P.K. Newby and published by Oxford University Press. This book was released on 2018-08-07 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging 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, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.

Download or read book Nutrition Education in U S Medical Schools written by National Research Council and published by National Academies Press. This book was released on 1985-02-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the general public has become more aware of advances in nutrition, consumer demands for advice on matters of diet and disease have grown. This book offers recommendations to upgrade what were found to be largely inadequate nutrition programs in U.S. medical schools in order that health professionals be better qualified to advise and treat their patients. A comprehensive study of one-third of American 4-year undergraduate medical schools provided information on the current status of nutrition programs at each school. Conclusions were drawn and recommendations made from analysis of this gathered information. Questions examined in this volume include: Has medical education kept pace with advances in nutrition science? Are medical students equipped to convey sound nutritional advice to their patients? What strategies are needed to initiate and sustain adequate teaching of nutrition in medical schools?

Download or read book Nutritionism written by Gyorgy Scrinis and published by Columbia University Press. This book was released on 2013-06-18 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Download or read book Paradox of Plenty written by Harvey Levenstein and published by Univ of California Press. This book was released on 2003-05-30 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs.

Download or read book Food and Nutrition Throughout Life written by Sue Shepherd and published by Routledge. This book was released on 2020-07-16 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional requirements vary greatly according to age and lifestyle. This evidence-based, comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods, and diet to achieve optimum health. Chapters systematically examine the nutritional issues for individuals from preconception, pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups, athletes and the disadvantaged. Throughout the text, key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions. With chapters from leading nutrition researchers and educators in Australia, New Zealand and Asia, this is an excellent introduction to nutrition through the lifespan. 'A comprehensive overview and detailed discussion of food and nutrition topics for all ages and stages of life.' - Robynne Snell, Curtin University

Download or read book Eating Right in the Renaissance written by Ken Albala and published by Univ of California Press. This book was released on 2002-02 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages

Download or read book Food and Western Disease written by Staffan Lindeberg and published by John Wiley & Sons. This book was released on 2010-01-11 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.