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What to Eat
An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating
Marion Nestle, Ph.D., R.D.
30 CPEU or CE hours
Course: $188
Includes book & CE exam
CE exam only: $168
"Download on demand" available
An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating
Marion Nestle, Ph.D., R.D.
30 CPEU or CE hours
Course: $188
Includes book & CE exam
CE exam only: $168
"Download on demand" available
Description
How do we decide what foods to eat? In recent years, this simple question has become complicated beyond belief—as supermarkets have grown to warehouse size, and as the old advice to eat foods from four food groups has been overrun by questions about organic foods, hormones, pesticides, carbohydrates, trans fats, omega-3s, supplements, health claims, extreme diets, and, above all, obesity.
Fortunately, Marion Nestle is here to tell us what's what—to give us the facts we need to make sensible choices from the bewildering array of foods available to us. With What to Eat, this renowned nutritionist takes us on a guided tour of the supermarket, explaining the issues with verve and wit as well as a scientist's expertise and a food lover's experience.
Today's supermarket is ground zero for the food industry, a place where the giants of agribusiness compete for sales with profits—not nutrition or health—in mind. Nestle walks us through the supermarket, section by section: produce, dairy, meat, fish, packaged foods, breads, juices, bottled waters, and more. Along the way, she untangles the issues, decodes the labels, clarifies the health claims, and debunks the sales hype. She tells us how to make sensible choices based on freshness, taste, nutrition, health, effects on the environment, and, of course, price. With Nestle as our guide, we learn what it takes to make wise food choices and are inspired to act with confidence on that knowledge.
What to Eat is the guide to healthy eating today: comprehensive, provocative, revealing, rich in common sense, informative, and a pleasure to read.
Level: Intermediate
ISBN: 0865477043
ISBN-13: 9780865477049
Format: Hardcover, 624pp
Publisher: North Point Press
Pub date: 2006
Content
Introduction
1. The Supermarket: Prime Real Estate The Produce Section
2. Fruits and Vegetables: The Price of Fresh
3. Organics: Hype or Hope
4. Produce: Safe at Any Price
5. Genetically Modified, Irradiated, and Politicized The Dairy Section
6. Milk and More Milk
7. Milk: Subject to Debate
8. Dairy Foods: The Raw and The Cooked
9. Yogurt: Health Food or Dessert The Dairy Substitutes
10. Margarine: Accept No Substitutes
11. Margarine: You Can Believe It’s Not Butter
12. Soy Milk: Panacea, or Just Another Food The Meat Section
13. A Range of Meaty Issues
14. Meat: Questions of Safety
15. Meat: Organic Versus “Natural” The Fish Counter
16. Fish: Dilemmas and Quandaries
17. Fish: The Methylmercury Dilemma
18. The Fish-Farming Dilemma
19. The Fish-Labeling Quandaries
20. More Seafood Dilemmas: Safety and Sustainability The Center Aisles: Cool and Frozen
21. Eggs: The “Incredible” Edibles
22. Eggs and the Salmonella Problem
23. Frozen Foods: Decoding Ingredient Lists
24. A Digression into Calories and Diets
25. Frozen Foods: Reading Nutrition Facts The Center Aisles: Processed
26. Processed Foods: Wheat Flour and the Glycemic Index
27. Sugar(s)
28. Cereals: Sweet and Supposedly Healthy
29. Packaged Foods: Health Endorsements
30. Snack Foods: Sweet, Salty, and Caloric
31. Foods Just for Kids
32. Oils: Fats and More Fat The Beverage Aisles
33. Water, Water Everywhere: Bottled and Not
34. “Healthy” Drinks: Sugared and Artificially Sweetened
35. Teas and Coffees: Caffeine to Eco-Labels The Special Sections
36. Infant Formula and Baby Food
37. Supplements and Health Food
38. Bread: The Bakery
39. Prepared Foods: Salads and More
40. Conclusion: Taking Action
Appendix 1: Food Measures: Conversion Factors
Appendix 2: Terms Used to Describe Fats and Oils in Foods
Notes
Acknowledgments
Index
Book author
Praised by Marian Burros of the New York Times for “her ability to look at issues as both a scientist and consumer," Marion Nestle has received a Lifetime Achievement Award from the James Beard Foundation—the food world’s highest honor—as well as the Foundation’s book prize. She is the author of Food Politics (2002) and Safe Food (2003) and was featured in the movie Super Size Me. A native New Yorker, she raised her family in California and now lives in Greenwich Village, where she teachers at New York University.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
1080 Legislation, public policy
2040 Food science, genetically modified food
4000 Wellness and public health
4040 Disease prevention
4180 Women's health
5000 Medical Nutrition Therapy
5370 Weight management, obesity
8018 Environmental, agricultural and technologic influences on food systems
8070 Food production, quantity purchasing
8080 Food styling and food presentation
How do we decide what foods to eat? In recent years, this simple question has become complicated beyond belief—as supermarkets have grown to warehouse size, and as the old advice to eat foods from four food groups has been overrun by questions about organic foods, hormones, pesticides, carbohydrates, trans fats, omega-3s, supplements, health claims, extreme diets, and, above all, obesity.
Fortunately, Marion Nestle is here to tell us what's what—to give us the facts we need to make sensible choices from the bewildering array of foods available to us. With What to Eat, this renowned nutritionist takes us on a guided tour of the supermarket, explaining the issues with verve and wit as well as a scientist's expertise and a food lover's experience.
Today's supermarket is ground zero for the food industry, a place where the giants of agribusiness compete for sales with profits—not nutrition or health—in mind. Nestle walks us through the supermarket, section by section: produce, dairy, meat, fish, packaged foods, breads, juices, bottled waters, and more. Along the way, she untangles the issues, decodes the labels, clarifies the health claims, and debunks the sales hype. She tells us how to make sensible choices based on freshness, taste, nutrition, health, effects on the environment, and, of course, price. With Nestle as our guide, we learn what it takes to make wise food choices and are inspired to act with confidence on that knowledge.
What to Eat is the guide to healthy eating today: comprehensive, provocative, revealing, rich in common sense, informative, and a pleasure to read.
Level: Intermediate
ISBN: 0865477043
ISBN-13: 9780865477049
Format: Hardcover, 624pp
Publisher: North Point Press
Pub date: 2006
Content
Introduction
1. The Supermarket: Prime Real Estate The Produce Section
2. Fruits and Vegetables: The Price of Fresh
3. Organics: Hype or Hope
4. Produce: Safe at Any Price
5. Genetically Modified, Irradiated, and Politicized The Dairy Section
6. Milk and More Milk
7. Milk: Subject to Debate
8. Dairy Foods: The Raw and The Cooked
9. Yogurt: Health Food or Dessert The Dairy Substitutes
10. Margarine: Accept No Substitutes
11. Margarine: You Can Believe It’s Not Butter
12. Soy Milk: Panacea, or Just Another Food The Meat Section
13. A Range of Meaty Issues
14. Meat: Questions of Safety
15. Meat: Organic Versus “Natural” The Fish Counter
16. Fish: Dilemmas and Quandaries
17. Fish: The Methylmercury Dilemma
18. The Fish-Farming Dilemma
19. The Fish-Labeling Quandaries
20. More Seafood Dilemmas: Safety and Sustainability The Center Aisles: Cool and Frozen
21. Eggs: The “Incredible” Edibles
22. Eggs and the Salmonella Problem
23. Frozen Foods: Decoding Ingredient Lists
24. A Digression into Calories and Diets
25. Frozen Foods: Reading Nutrition Facts The Center Aisles: Processed
26. Processed Foods: Wheat Flour and the Glycemic Index
27. Sugar(s)
28. Cereals: Sweet and Supposedly Healthy
29. Packaged Foods: Health Endorsements
30. Snack Foods: Sweet, Salty, and Caloric
31. Foods Just for Kids
32. Oils: Fats and More Fat The Beverage Aisles
33. Water, Water Everywhere: Bottled and Not
34. “Healthy” Drinks: Sugared and Artificially Sweetened
35. Teas and Coffees: Caffeine to Eco-Labels The Special Sections
36. Infant Formula and Baby Food
37. Supplements and Health Food
38. Bread: The Bakery
39. Prepared Foods: Salads and More
40. Conclusion: Taking Action
Appendix 1: Food Measures: Conversion Factors
Appendix 2: Terms Used to Describe Fats and Oils in Foods
Notes
Acknowledgments
Index
Book author
Praised by Marian Burros of the New York Times for “her ability to look at issues as both a scientist and consumer," Marion Nestle has received a Lifetime Achievement Award from the James Beard Foundation—the food world’s highest honor—as well as the Foundation’s book prize. She is the author of Food Politics (2002) and Safe Food (2003) and was featured in the movie Super Size Me. A native New Yorker, she raised her family in California and now lives in Greenwich Village, where she teachers at New York University.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
1080 Legislation, public policy
2040 Food science, genetically modified food
4000 Wellness and public health
4040 Disease prevention
4180 Women's health
5000 Medical Nutrition Therapy
5370 Weight management, obesity
8018 Environmental, agricultural and technologic influences on food systems
8070 Food production, quantity purchasing
8080 Food styling and food presentation
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