On the Shelf from CCBC Libraries
Loose Leaf for Wardlaw's Perspectives in Nutrition by
Wardlaw's Perspectives in Nutrition has the richly-deserved reputation of providing an accurate, current, in-depth, and thoughtful introduction to the dynamic field of nutrition, and the eleventh edition has been enhanced for both students and instructors. This edition continues the tradition of presenting scientific content that is reliable, accurate, and up-to-date, and it incorporates coverage of recent nutrition research, as well as the recent updates to consumer guidelines and tools -- Dietary Guidelines for Americans, MyPlate, Healthy People 2020, and the new Nutrition Facts panel. It also retains the in-depth coverage students need to fully understand and appreciate the role of nutrition in overall health and to build the scientific knowledge base needed to pursue health-related careers or simply live healthier lives. To enhance these strengths and promote greater comprehension, new research findings and peer-reviewed references are incorporated and artwork is enhanced to further complement the discussions. The presentation of complex concepts was scrutinized to increase clarity through the use of clear, streamlined, precise, and student-friendly language. Timely and intriguing examples, illustrative analogies, clinical insights, culinary perspectives, historical notes, future perspectives, and thought-provoking photos make the text enjoyable and interesting to students and instructors alike.
Call Number: QP141 .W38 2019
Deep Nutrition by
One of the Best Health and Wellness Books of 2017 --Sports Illustrated A self-published phenomenon examining the habits that kept our ancestors disease-free--now with a prescriptive plan for "The Human Diet" to help us all live long, vital, healthy lives. Physician and biochemist Cate Shanahan, M.D. examined diets around the world known to help people live longer, healthier lives--diets like the Mediterranean, Okinawa, and "Blue Zone"--and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. These four nutritional strategies--fresh food, fermented and sprouted foods, meat cooked on the bone, and organ meats--form the basis of what Dr. Cate calls "The Human Diet." Rooted in her experience as an elite athlete who used traditional foods to cure her own debilitating injuries, and combining her research with the latest discoveries in the field of epigenetics, Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children. Deep Nutrition offers a prescriptive plan for how anyone can begin eating The Human Diet to: *Improve mood *Eliminate cravings and the need to snack *Boost fertility and have healthier children *Sharpen cognition and memory *Eliminate allergies and disease *Build stronger bones and joints *Get younger, smoother skin Deep Nutrition cuts through today's culture of conflicting nutritional ideologies, showing how the habits of our ancestors can help us lead longer, healthier, more vital lives.
Call Number: RA784 .S5182 2018
A Doctor's Dozen by
Burnout affects a third of our population and over half of our health professionals. For the second group, the impact is magnified, as consequences play out not only on a personal level, but also on a societal level and lead to medical errors, suboptimal care, low levels of patient satisfaction, and poor clinical outcomes. Achieving wellbeing requires strategies for change. In this book, Dr. Pipas shares twelve lessons and strategies for improved health that she has learned from patients, students, and colleagues over her twenty years working as a family physician. Each lesson is based on observation and research, and begins with a story of an exemplary patient whose challenges and successes reflect the theme of the lesson. Along with the lessons, the author offers plans for action, which taken together create the framework for a healthy life. Each lesson concludes with resources and a "health challenge."
Call Number: RA773 .P57 2018
From Famine to Fast Food by
The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population. A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts. An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators. Provides concise, accessible information in a ready-reference format that covers most major countries as well as a variety of non-country populations Includes an introductory essay that creates a conceptual framework for students Presents dozens of recipes that provide various real-world examples of the types of traditional foods eaten in other regions of the world Supplies further readings at the end of each entry that guide readers to additional sources of information
Call Number: RA645.N87 F76 2014
Encyclopedia of Food and Culture
This new three-volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The "Encyclopedia's multidisciplinary articles--including "Comfort Food," "Ethnicity and Food," "Medieval Banquets" and "Nutrient Composition"--are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.
Call Number: GT2850 .E53 2003
Nutritional Calculators
Streaming Videos
- Global Eating
What can we learn from other cultures about food and nutrition? Some countries share our love for food yet manage to avoid our epidemic of obesity. How do they do it? By studying how other cultures eat, we can gain some useful (and tasty) ideas to adapt to our own needs.
Alt HealthWatch
Credo Topic Pages
Online from CCBC Libraries
Nutrition and Society by
A huge number of factors have influenced cultures throughout history, including food and nutrition. For centuries, cultures and civilizations have been changed by the kinds of food eaten and methods of preparing or raising food. Find out how food and nutrition have shaped the world we live in today, from our beliefs to our traditions. Learn about food from nations around the globe and the role that food plays in national culture. Discover the global food connections that tie our world together, from trade to politics to charity.
Publication Date: 2014-02-28
Eating Culture by
Humans have an appetite for food, and anthropology--as the study of human beings, their culture, and society--has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse--on gastronomy, nutrition, sustainability, and culinary skills--that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.
Publication Date: 2013-09-26
Food, Genes, and Culture by
Every diet seems to promise a one-size-fits-all solution to health. Butthey ignore the diversity of human genes and how they interact withwhat we eat. In Food, Genes, and Culture, renownedethnobotanist Gary Nabhan shows why the perfect diet for one personcould be disastrous for another. He traces food traditions around theworld, from Bali to Mexico, uncovering the links between ancestry andindividual responses to food. Readers will not only learn why diabetesis running rampant among Indigenous peoples and heart disease has risenamong those of northern European descent, but they may also find thepath to their own perfect diet.
Publication Date: 2013-09-24
Food Is Culture by
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Publication Date: 2006-11-21
Other Research Guides
- NutritionThis research guide has many helpful links and information.