Research Catalog

What to eat

Title

What to eat / Marion Nestle.

Author

Nestle, Marion.

Publication

New York : North Point Press, 2006.

Supplementary Content

Available Online

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Item details
Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.	Text	Use in library	JFE 08-2139	Schwarzman Building - Main Reading Room 315

Details

Description

ix, 611 p.; 24 cm.

Subject

Bibliography (note)

Includes bibliographical references (p. [533]-587) and index.

Contents

PRODUCE SECTION: Fruits & vegetables: the price of fresh -- Organics: hype or hope -- Produce: safe at any price -- Genetically modified, irradiated, and politicized -- DAIR SECTION: Milk and more milk: subject to debate -- Dairy foods: raw and cooked -- Yogurt: health food or dessert -- DAIRY SUBSTITUTES: Margarine: accept no substitutes -- You CAN believe it's not butter -- Soy milk: panacea or just another food -- MEAT SECTION: A range of meaty issues -- Questions of safety -- Organic vs. "natural" -- FISH COUNTER: Dilemmas and quandaries -- The methylmercury dilemma -- The fish-farming dilemma -- The fish-labeling dilemma -- Safely and sustainability -- CENTER AISLES: COOL AND FROZEN: Eggs: the "incredible" edibles -- Eggs and the salmonella problem -- Frozen foods: decoding ingredients -- A digression into calories and diets -- Frozen foods: reading nutrition facts -- CENTER AISLES: PROCESSED: Wheat flour and the glycemic index -- Sugars -- Cereals: sweet and supposedly healthy -- Packaged foods: health endorsements -- Snack foods: sweet, salty, and caloric -- Foods just for kids -- Oils: fat and more fat -- BEVEAGE AISLE: Water everywhere: bottled and not -- "Healthy" drinks: sugared and artificially sweetened -- Teas and coffees: caffeine to eco-labels -- SPECIAL SECTIONS: Infant formula and baby food -- Supplements & health food -- Bread: the bakery -- Prepared foods: salads and more -- Tacking action -- Conversion tables -- Terms used to describe fats in oils and foods.

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