May Weekend Reads: Food and Nutrition

Our health focus continues from our last Weekend Reads, but this time we’re taking a closer look at how nutrition science continues to develop. Pick these titles up at the library today!

Food Culture, Consumption and Society by Paolo Corvo

“This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.”

Setting Nutritional Standards: Theory, Policies, Practices by Elizabeth Neswald

“In the second half of the nineteenth century, ways of thinking about food changed as chemists and physiologists identified nutrients and bodily needs and as urbanization, industrialization, and colonial encounters challenged traditional dietary customs and assumptions.”

Food and Nutrition: What Everyone Needs to Know by PK Newby

“In 147 stand-alone questions spanning 20 chapters, Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging readers to “learn, unlearn, and relearn” the fundamentals of nutrition at the heart of a health-giving diet.”