Description
Bad Foods
Changing Attitudes About What We Eat
Author: Oakes Michael E.
Language: EnglishSubject for Bad Foods:
Keywords
Plaster Of Paris; John Yudkin; Michael E; Oakes; Transfatty Acids; Trans-fatty Acids; Swill Milk; Glycemic Index; High Carbohydrate Low Fat Diets; Food Healthfulness; Reputable Foods; Church’s Food Values; Nutrient Description; Limiting Salt Intake; Omega-3 Fatty Acids; Soft Drink Consumption; Nutritional Authorities; Dash Diet; Dietary Fat; Health Reporters; Salt Intake; Dash Study; Decrease Hdl Cholesterol; Wholegrain Flour; Non-dietary Factors; Salt Consumption; Dietary Fat Consumption
164.74 €
Subject to availability at the publisher.
Add to cart the print on demand of Oakes Michael E.Publication date: 04-2003
Support: Print on demand
Publication date: 01-2018
· 15.2x22.9 cm · Paperback
Description
/li>Contents
/li>Biography
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Bad Foods demonstrates how a variety of historical or political events and personalities have shaped our current views of good nutrition. On several occasions in American history concerns have arisen over the safety of our food supply (e.g., harmful ingredients in processed foods) and the potential that processing might deplete foods of their nutrients. These concerns help explain how food characteristics such as freshness, natural, organic, and unprocessed have become important to Americans.
Bad Foods traces how the food nutrients fat, salt, and sugar have acquired negative reputations for health as well as any controversies and outright misconceptions of the dangers of these nutrients. Bad Foods also explores confusion that can in part be attributed to biased media coverage about foods. Modern Americans are routinely bombarded with information about the health value of certain foods and the dangers of others. Frequently, health information about certain nutrients receives exaggerated coverage (e.g., dietary fat) while the importance of other nutrients gets ignored (e.g., vitamins and minerals). Moreover, health information about foods is often perceived as contradictory.
While some readers may be startled by what they perceive to be a challenge to sacred beliefs about foods, others will see the honesty in both the research and the writing and recognize the social benefits of examining our beliefs about foods. Bad Foods will be of interest to sociologists, food science specialists, and social historians.
Acknowledgments
1. What's in a Name?
2. We Are What We Eat
3. The Fat is in the Fire
4. The Worth of One's Salt
5. Sowing Sugar's Bitter Harvest
6. Four of America's Legendary Favorites
Conclusion
Index