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Author
Description
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because most of what we're consuming today is not food, and how we're consuming it - in the car, in front of the TV, and increasingly alone - is not really eating. Instead of food, we're consuming "edible foodlike substances" - no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first...
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Formats
Description
What should we have for dinner? Tracing from source to table each of the food chains that sustain us--whether industrial or organic, alternative or processed--he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.
Author
Pub. Date
2020.
Formats
Description
"What is the "best" diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Food writer and cook Mark Bittman and health expert David Katz, MD, answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article in Grub Street--one of New York magazine's most popular and most-shared articles--here Bittman and Katz share their clear, no-nonsense perspective...
Author
Formats
Description
Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensible handbook lays out a set of straightforward, memorable rules for eating wisely.
Author
Accelerated Reader
IL: UG - BL: 10.2 - AR Pts: 26
Formats
Description
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
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Description
Nothing compares with making your own baby food: It's fresh and unprocessed, you choose what goes into it, and it is a delicious way to introduce your child to a world of flavors. In Real Baby Food, Jenna Helwig helps you fit this loving act into a busy day's routine by making the process easy, fast, and flexible with 100 meals to begin a lifetime of healthy eating--from the moment your baby takes her first bite of solid food through her toddler years...
9) The smart girl's guide to going vegetarian: how to look great, feel fabulous, and be a better you
Author
Formats
Description
Presents information on vegetarianism and veganism, including how to eliminate meat and animal products from one's diet, find healthy vegetarian alternatives, and eating vegetarian away from home. Includes recipes.
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Description
This work is an examination of what makes us fat. In his book Good Calories, Bad Calories, the author, an acclaimed science writer argues that certain kinds of carbohydrates, not fats and not simply excess calories, have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience. With fresh evidence for his claim, this book makes his critical argument newly accessible. He reveals the bad nutritional science...
20) I eat well
Author
Series
Pub. Date
[2017]
Accelerated Reader
IL: LG - BL: 1 - AR Pts: 1
Description
Learning to eat well is a tough job! Carefully leveled text allows the youngest readers to read independently and learn all about eating well.