nutrition

Discusses the many risks to our food and water supplies, such as bacterial contaminants, pesticides, food additives, allergens, and industrial chemicals, as well as the shared responsibility of farmers, food processors, retailers, government regulators, and consumers to ensure a safe food supply for everyone.

Examines sixteen food and nutrition controversies, including fast food, genetically modified foods, organic foods, and vegetarian diets, and presents evidence for and against, and discussion topics.

Provides an overview of the digestive system and offers information on nutrition, discussing major nutrients, absorption, chewing, swallowing, elimination, health problems, and other related topics.

The author shares his professional findings of the chemicals and antioxidants found in many foods considered to be nutritional, and explores the myths and misconceptions surrounding the obsessions with diets and weight.

Discusses the twenty-first-century issues surrounding food supply, and includes how large scale food production has reached the point of diminishing returns, factories are responsible for food-borne illnesses, and how food seems to be increasingly lacking in nutrients.

Presents practical tips for eating more healthily, explaining what to look for on food labels, how to easily get more nutrients, how to change bad eating habits, and what to choose at restaurants; and includes simple recipes and a pantry list.

Lists the nutritional values of over eight thousand general, brand name, and fast foods, covering calories, fat, water, protein, cholesterol, carbohydrates, dietary fiber, and major vitamins, and also includes a bibliography and a list of food name synonyms and cross references.