Food and Nutrition

THIS IS A PRINT BOOK IN THE STACKS.
Humans have become much taller and heavier, and experience healthier and longer lives than ever before in human history. However it is only recently that historians, economists, human biologists and demographers have linked the changing size, shape and capability of the human body to economic and demographic change. This fascinating and groundbreaking book presents an accessible introduction to the field of anthropometric history, surveying the causes and consequences of changes in health and mortality, diet and the disease environment in Europe and the United States since 1700.
COMMENT BY A UWG STUDENT: Scholars provide information concerning how understandings of nutrition and human development have changed throughout the years.

In recent years, the ways in which food is produced, distributed, and consumed have emerged as prominent health and social issues. With rising concern about rates of obesity, food systems have attracted the attention of state actors, leading to both innovative and controversial public health interventions, such as citywide soda bans, "veggie prescription" initiatives, and farm-to-school programs. At the same time, social movement activism has emerged focused on issues related to food and health, including movements for food justice, food safety, farm worker's rights, and community control of land for agricultural production. Meanwhile, many individuals and families struggle to obtain food that is affordable, accessible, and meaningfully connected to their cultures. Volume 18 of Advances in Medical Sociology brings cutting-edge sociological research to bear on these multiple dimensions of food systems and their impacts on individual and population health. This volume will highlight how food systems matter for health policy, health politics, and the lived experiences and life chances of individuals and communities.
COMMENT BY A UWG STUDENT: This book concerns how food is packaged and distributed, contributing to severe health issues. It includes suggestions for improving these processes.

Modern societies appear to consume large amounts of convenience and fast food, and its growing popularity is clear. While the consumption of fresh foods has tended to decrease, fast foods are widely consumed as a regular of the habitual diet regularly, especially by older people who live alone, children and adolescents. This book discusses the consumption patterns of fast foods, as well as the role of globalisation and the health effects of fast food.
COMMENT BY UWG STUDENT: This would be a useful text for work on the health effects of fast foods.

This all-inclusive book covers everything from affordable options to reading ingredient labels. You will learn some basic healthy cooking techniques, the latest nutrition research, the low-down on all the most-talked about diets, and what kinds of foods will improve your college lifestyle.
COMMENT FROM A UWG STUDENT: Healthy cooking & Nutrition for College students provides information and well-formed ingredients to benefit students when it comes to building a well-formed diet. I recommended this book because it’s difficult for students to adjust to the college and even more complicated when it comes to eating healthy.

Bringing together key topics in basic science, clinical nutrition, and public health, Nutrition, Health and Disease is an easy-to-read, student-friendly textbook which clearly demonstrates how the body's demand for nutrients.
COMMENT BY A UWG STUDENT: The author elaborates on the body's need for nutrients throughout life. The book goes into depth about the increased need for nutrients as we age. It also speaks about dieting for students and adults.

Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.
COMMENT FROM A UWG STUDENT: Crosby believes chefs and people who cook should use cooking science because it could improve nutritional value in food. This books describes the perfect mix of cooking and science.

If you eat to help manage your emotions, you may have discovered that it doesn't work. Once you're done eating, you might even feel worse. Eating can all too easily become a strategy for coping with depression, anxiety, boredom, stress, and anger, and a reliable reward when it's time to celebrate. If you are ready to experience emotions without consuming them or being consumed by them, the mindfulness, acceptance, and dialectical behavior therapy (DBT) skills in End Emotional Eating can help.

There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema--all proven to be associated with dairy consumption. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health--without feeling like you're sacrificing a thing.

In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee: Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop.