BAD FOODS:CHANGING ATITUDES ABOUT WHAT WE EAT

Book ID/图书代码： 13149004B05533

English Summary/英文概要： Popular attitudes toward nutrition have been influenced by a variety of psychological, social, historical, and political factors. Foods frequently have reputations for health that have little to do with their nutrient content. Similarly, food nutrients (for example, dietary fat) often have reputations that are not in agreement with the established science concerning that particular nutrient. Bad Foods explores factors that influence our attitudes about healthy eating in the United States today. As Oakes demonstrates, a variety of historical or political events and personalities have shaped our current views of good nutrition. On several occasions in American history concerns have arisen over the safety of our food supply (e.g., harmful ingredients in processed foods) and the potential that processing might deplete foods of their nutrients. These concerns help explain how food characteristics such as freshness, natural, organic, and unprocessed have become important to Americans. Bad Foods traces how the food nutrients fat, salt, and sugar have acquired negative reputations for health as well as any controversies and outright misconceptions of the dangers of these nutrients. Bad Foo

Chinese Summary/中文概要： 哪些食物有营养，哪些食物没用处，哪些食物有利健康，哪些食物有害健康，看起来完全是一个科学问题，但实际上常常受到心理，社会，历史和政治因素的影响。作者分析了影响美国人对食物的态度的各种因素，以及为什么新鲜，自然，有机，未加工这些性质如今十分重要。

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About the Author/作者介绍： Michael E. Oakes received his Ph.D. in psychology from Northern Illinois University in 1994. Over the past ten years he has taught a variety of university-level courses including Drugs and Behavior and Behavioral Neuroscience. He has authored a dozen publications most of which explore the paychology of food and nutrition.

Format:HARDCOVER

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