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Food and nutrition : what everyone needs to know / P.K. Newby.

by Newby, P. K.

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Oxford University Press, 2018.

Nutrition. -- Requirements.

What everyone needs to know.

9780190846640 (hc.)

xx, 293 p. ; 21 cm.

Includes bibliographical references and index.

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.

"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)"--From publisher.

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