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Amazon Price: $61.00 $23.13 You save: $37.87 (62%). (as of September 19, 2017 3:14 pm –
It is always in the best interest of those who market foods to make grandiose claims regarding their nutritional value, regardless of whether actual scientific proof exists to support such a claim. Even diligent and educated consumers often have difficulty discerning facts from mere theory or pure marketing hype.
As the incidence of childhood obesity in the United States continues to increase at an alarming rate and food costs skyrocket, this book arrives at a perfect time for health-conscious consumers, providing an authoritative reference for anyone looking to make wise eating decisions at home, work, school, or in restaurants. Healthy Foods: Fact versus Fiction is the result of a collaborative effort between a medical doctor and an award-winning journalist and author on nutrition. This book provides actual research findings to shed light on the true benefits of the most popular health foods—and in some cases, debunk misconceptions surrounding certain foods.
- Hardcover: 310 pages
- Publisher: Greenwood (September 2, 2010)
- Language: English
- ISBN-10: 0313380961
- ISBN-13: 978-0313380969
- Product Dimensions: 6.1 x 0.8 x 9.2 inches
- Shipping Weight: 1.4 pounds
Fun Read, but Poor Study Selection
This book was a fun read. It made you understand what are the “active ingredients” in different foods, and what their medicinal effects are.
Excellent reference, but maybe not for every home library
2 people found this helpful.
This is one of those books that should be in every public library; if it isn’t in yours, make the suggestion to your librarians to get it. The authors have provided heavily footnoted information on fifty foods often mentioned in discussions of what makes up a healthy diet.
Thoroughly ‘reader friendly’
One person found this helpful.
The concept that the food we eat has a direct bearing on our health is universal. Agreement as to what kinds of food we should be eating is not. There are a great many controversies on the subject ranging from issues such as organic vs. non-organic, to food manufacturer claims that are unsubstantiated by science or purposely exaggerated, to the proper and adequate labeling of foods sold in our supermarkets. That’s why “Healthy Foods: Fact versus Fiction” by Myrna and Mark Goldstein should be considered mandatory reading for anyone concerned with health issues and our food supply. A 306-page compendium of information and insight compiled and written by the team of independent scholar Myrna Chandler Goldstein and Mark A. Goldstein, M.D. (division chief of Adolescent and Young Adult Medicine, Massachusetts General Hospital, Boston). Each chapter is alphabetically devoted to dozens and dozens of particular foods ranging from Almonds to Eggs to Mushrooms to Sardines to Walnuts. Thoroughly ‘reader friendly’ and enhanced with the inclusion of a glossary and an index, “Healthy Foods: Fact versus Fiction” is ideal for both school and community Food & Nutritional Health instructional reference collections.