000			05369cam a2200493 i 4500
001			on1078637114
003			OCoLC
005			20240726104804.0
008			181210s2018 enka ob 001 0 eng d
040			_aNT _beng _erda _epn _cNT _dNT _dYDX _dEBLCP _dUKMGB _dOCLCF _dNRC _dOCLCO _dUKAHL _dOCLCQ _dOCLCA _dOCLCQ _dELBRO _dOCLCQ _dOCLCO
015			_aGBB8O1957 _2bnb
016	7		_a019176830 _2Uk
020			_a9781527522831 _q((electronic)l(electronic)ctronic)
050	0	4	_aGT2850 _b.D956 2018
049			_aMAIN
100	1		_aTrevan, Michael D., _e1
245	1	0	_aDying to eat : _bhealth, heresy, and hysteria / _cby Michael David Trevan.
260			_aNewcastle upon Tyne, UK : _bCambridge Scholars Publishing, _c(c)2018.
300			_a1 online resource (xi, 610 pages) : _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
504			_a2
520	0		_a"If we fail to learn from history, we will repeat it. Our love for food is not different. Dr. Trevan challenges all of us to feed our curiosity and learn from food history ... an extraordinary and priceless story for anybody interested in what they eat!"Lone Jespersen PhDPrincipal, Cultivate"The book is a refreshing, up close glimpse at national/international developments that have shaped our current thinking about the healthfulness of foods. The crowning achievements are the insightful evaluations of simple and complex experimental undertakings and the author's measured assessment of food and health policy initiatives with their impact on what we should (not) eat to remain/become healthy. This is a book for the serious food science/nutrition student as well as those interested in better understanding the interface between science and policy development."Richard Holley, PhDDistinguished Professor Emeritus of Food Science, University of Manitoba"Professor Michael Trevan is a master narrator - he is one of the best scientific story tellers. This thought-provoking book will initiate debate and enthuse minds young and old for years to come. Anil de Sequeira, PhD, FIFST, FHEABath Spa University"--Publisher synopsis
505	0	0	_aIntro; Table of Contents; List of Illustrations; List of Tables; Acknowledgements; Chapter One; 1.1 Why this book was written and how it came to have its title; 1.2 Stuff you need to know: some biochemistry; The importance of carbon and water; What about sugars and carbohydrates?; Fats and lipids; Steroids; Other Fatty Stuff; Amino acids and Proteins; The genetic code, DNA and RNA; 1.3 The Trouble with Numbers; 1.4 How we assess risk; Chapter Two; 2.1 Diet and health in time and place; 2.2 Sir Charles Cameron and the beginnings of the science of dietetics; Chapter Three
505	0	0	_a3.1 I didn't order those!Polycyclic aromatic hydrocarbons (PAH); 3-MCPD (3-monochloropropane-1,2-diol); Nitrosamines; Advanced glycated end-products (AGE); Acrylamide; Heterocyclic aromatic amines (HCAs); Furan in heat treated foods; Caramel in soft drinks; Trans-fatty acids; Salt (and iodine); Naturally poisonous foods; 3.2 I'm allergic to that; 3.3 I'd quite like some of those; 3.4 The Importance of Onions; 3.5 An apple a day keeps the doctor away; Chapter Four; 4.1 HUFAs, PUFAs, MUFAs and NUFAs; 4.2 The point about Olive Oil and Oily Fish; Chapter Five; 5.1 Obesity, Banting and Bread
505	0	0	_a5.2 Come Sweet Death: the case against fructoseChapter Six; 6.1 Red meat, or is it fish, and the latest scientific opinion; 6.2 Mad Cow disease and how governments react to a crisis; Chapter Seven; 7.1 Gut instinct; 7.2 Hidden in plain sight; 7.3 Is it not what we eat but the way that we eat it?; The importance of regimen; The importance of timing; The importance of pleasure; Chapter Eight; 8.1 Why is official nutrition advice bad for science and health; 8.2 Who is to blame for misinformation; 8.3 So how safe is your food anyway?; Chapter Nine; 9.1 We know our ABC, but what about our D?
505	0	0	_aVitamin A (retinol)The B vitamins; Thiamine (B1); Riboflavin (B2); Niacin (nicotinamide/nicotinic acid, B3); Pantothenic Acid (B5); Pyridoxine (B6); Biotin (B7); Folate (Folic acid, B9); Cobalamin (B12); Other B vitamins; Ascorbic Acid (C); Cholecalciferol (D, calcidiol, calcitriol); Alpha-Tocopherol (Vitamin E); Vitamin K; Choline; Coenzyme Q, (CoQ, Co Q10, Ubiquinone); 9.2 The Perfect Tomato -- _twhy the fuss over GMOs?; The Good Enough Tomato; The economic cost of plant disease; Disease resistance in plants; Disease resistance from plants; So why modify plants?; What is genetic modification?
505	0	0	_aGM foods and the consumerConclusion; Chapter Ten; Appendix A; References; Index
530			_a2 _ub
650		0	_aFood habits _xPsychological aspects.
650		0	_aAppetite _xPhysiological aspects.
650		0	_aFood.
650		0	_aNutrition policy.
650	1	2	_aFeeding Behavior _xpsychology
650	2	2	_aFood
650	2	2	_aNutrition Policy
655		1	_aElectronic Books.
856	4	0	_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password. _uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1969225&site=eds-live&custid=s3260518
942			_cOB _D _eEB _hGT _m2018 _QOL _R _x _8NFIC _2LOC
994			_a92 _bNT
999			_c78293 _d78293
902			_a1 _bCynthia Snell _c1 _dCynthia Snell