Kooperativer Bibliotheksverbund

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Format: 1 online resource : , ‹B›B&W Illus.: ‹/B›3

ISBN: 9780231527149

Series Statement: Arts and Traditions of the Table: Perspectives on Culinary History

Note: Frontmatter -- , Contents -- , List of Abbreviations -- , 1. A Clash of Nutritional Ideologies -- , 2. The Nutritionism Paradigm: Reductive Approaches to Nutrients, Food, and the Body -- , 3. The Era of Quantifying Nutritionism: Protective Nutrients, Caloric Reductionism, and Vitamania -- , 4. The Era of Good- and- Bad Nutritionism: Bad Nutrients and Nutricentric Dietary Guidelines -- , 5. The Macronutrient Diet Wars: From the Low- Fat Campaign to Low- Calorie, Low- Carb, and Low- GI Diets -- , 6. Margarine, Butter, and the Trans- Fats Fiasco -- , 7. The Era of Functional Nutritionism: Functional Nutrients, Superfoods, and Optimal Dietary Patterns -- , 8. Functional Foods: Nutritional Engineering, Nutritional Marketing, and Corporate Nutritionism -- , 9. The Food Quality Paradigm: Alternative Approaches to Food and the Body -- , 10. After Nutritionism -- , Acknowledgments -- , Appendix: The Nutritionism and Food Quality Lexicon -- , Notes -- , Index

Language: English

Keywords: Electronic books.

DOI: 10.7312/scri15656

URL: https://doi.org/10.7312/scri15656

URL: Click to View

UID:

Format: 1 online resource : , ‹B›B&W Illus.: ‹/B›3

ISBN: 9780231527149

Series Statement: Arts and Traditions of the Table: Perspectives on Culinary History

Note: Frontmatter -- , Contents -- , List of Abbreviations -- , 1. A Clash of Nutritional Ideologies -- , 2. The Nutritionism Paradigm: Reductive Approaches to Nutrients, Food, and the Body -- , 3. The Era of Quantifying Nutritionism: Protective Nutrients, Caloric Reductionism, and Vitamania -- , 4. The Era of Good- and- Bad Nutritionism: Bad Nutrients and Nutricentric Dietary Guidelines -- , 5. The Macronutrient Diet Wars: From the Low- Fat Campaign to Low- Calorie, Low- Carb, and Low- GI Diets -- , 6. Margarine, Butter, and the Trans- Fats Fiasco -- , 7. The Era of Functional Nutritionism: Functional Nutrients, Superfoods, and Optimal Dietary Patterns -- , 8. Functional Foods: Nutritional Engineering, Nutritional Marketing, and Corporate Nutritionism -- , 9. The Food Quality Paradigm: Alternative Approaches to Food and the Body -- , 10. After Nutritionism -- , Acknowledgments -- , Appendix: The Nutritionism and Food Quality Lexicon -- , Notes -- , Index

Language: English

DOI: 10.7312/scri15656

URL: https://doi.org/10.7312/scri15656

UID:

Format: 1 online resource (368 pages) : , illustrations (black and white).

ISBN: 9780231527149 (ebook) :

Series Statement: Arts and traditions of the table

Content: Popularized by Michael Pollan, Gyorgy Scrinis's 'Nutritionism' refers to the reductive understanding of nutrients as the key indicators of healthy food - an approach that now dominates nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed if not distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their 'good' or 'bad' nutrients.

Additional Edition: Print version : ISBN 9780231156578

Language: English

URL: Columbia scholarship online