Taking the Fear out of Eating
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15 689 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number New ed
- Publisher Cambridge University Press
- Date of Publication 25 September 1992
- ISBN 9780521437288
- Binding Paperback
- No. of pages312 pages
- Size 229x154x20 mm
- Weight 425 g
- Language English
- Illustrations 20 b/w illus. 9 tables 0
Categories
Short description:
An authoritative, scientifically-based guide for anyone who wants to find out the truth about food and nutrition.
MoreLong description:
Nutrition has become a hot topic, in the media as well at 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, published in 1993, 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, equally important, 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. It is not intended as a 'self-help' book but rather as a means to make the reader a participating partner with health professionals.
'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
Table of Contents:
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.
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