What to Eat

ISBN-10: 0865477388

ISBN-13: 9780865477384

Edition: 2007

Authors: Marion Nestle

List price: $18.00 Buy it from $3.00
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Since its publication in hardcover last year, Marion Nestle's "What to Eat "has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in "The New York Times Book Review "and "accessible, reliable and comprehensive" in "The Washington Post," "What to Eat "is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" ("St. Louis Post-Dispatch"). How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of "What to Eat "has been praised as welcome relief. As Nestle takes us through each supermarket section--produce, dairy, meat, fish--she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices--and are inspired to eat sensibly and nutritiously. Now in paperback, "What to Eat "is already a classic--"the perfect guidebook to help navigate through the confusion of which foods are good for us" ("USA Today").
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Book details

List price: $18.00
Copyright year: 2007
Publisher: Farrar, Straus & Giroux
Publication date: 4/17/2007
Binding: Paperback
Pages: 624
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.826
Language: English

Marion Nestleis Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She is the author ofWhat to Eatand, from UC Press,Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; andPet Food Politics: The Chihuahua in the Coal Mine. Malden Nesheim is Professor Emeritus of Nutritional Sciences at Cornell University. He is coauthor (with Marion Nestle) ofFeed Your Pet Right: The Authoritative Guide to Feeding Your Dog and Catand (with Ann L. Yaktine) of the Institute of Medicine reportSeafood Choices: Balancing Benefits and Risks.

The Supermarket: Prime Real Estate
The Produce Section
Fruits and Vegetables: The Price of Fresh
Organics: Hype or Hope
Produce: Safe at Any Price
Genetically Modified, Irradiated, and Politicized
The Dairy Section
Milk and More Milk
Milk: Subject to Debate
Dairy Foods: The Raw and the Cooked
Yogurt: Health Food or Dessert
The Dairy Substitutes
Margarine: Accept No Substitutes
Margarine: You Can Believe It's Not Butter
Soy Milk: Panacea, or Just Another Food
The Meat Section
A Range of Meaty Issues
Meat: Questions of Safety
Meat: Organic Versus "Natural"
The Fish Counter
Fish: Dilemmas and Quandaries
Fish: The Methylmercury Dilemma
The Fish-Farming Dilemma
The Fish-Labeling Quandaries
More Seafood Dilemmas: Safety and Sustainability
The Center Aisles: Cool and Frozen
Eggs: The "Incredible" Edibles
Eggs and the Salmonella Problem
Frozen Foods: Decoding Ingredient Lists
A Digression into Calories and Diets
Frozen Foods: Reading Nutrition Facts
The Center Aisles: Processed
Processed Foods: Wheat Flour and the Glycemic Index
Cereals: Sweet and Supposedly Healthy
Packaged Foods: Health Endorsements
Snack Foods: Sweet, Salty, and Caloric
Foods Just for Kids
Oils: Fat and More Fat
The Beverage Aisles
Water, Water Everywhere: Bottled and Not
"Healthy" Drinks: Sugared and Artificially Sweetened
Teas and Coffees: Caffeine to Eco-Labels
The Special Sections
Infant Formula and Baby Food
Supplements and Health Food
Bread: The Bakery
Prepared Foods: Salads and More
Conclusion: Taking Action
Food Measures: Conversion Factors
Terms Used to Describe Fats and Oils in Foods
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