图书简介

1. Introduction: What We Eat and Why It Matters; What exactly is food, and what does it represent?; What do today’s diets look like around the world?; Are there problems with today’s food system?; What are today’s major nutritional problems in the world?; Are there solutions to today’s food problems?; Is there currently a food revolution?; 2. Hunter-Gatherers to Twenty-First Century Humans: How Revolutions,; Discoveries, and Inventions Shape our Diet; Hunter-gatherers: How did early humans eat during the Paleolithic era?; The discovery of fire: How does cooking impact food and health?; The birth of agriculture: How did humans eat and produce food during the Neolithic Revolution?; What other food practices arose globally during the course of early human history?; What is the nutrition transition?; How and why did the Industrial Revolution impact food production?; What is the Green Revolution, and how did it impact human health and the environment?; What is the genetic revolution, and how does it impact food production?; How have the digital and information revolutions impacted what and how we eat?; Food technology: What major food inventions have shaped how we eat throughout human; history?; 3. Essential Nutrition: Science, History, and Health; What is nutrition, and what makes nutrition a science?; Nutrition basics: What are macronutrients, micronutrients, and phytonutrients?; Fats, proteins, and carbohydrates: How are they different, and why is it important?; Nutrition history: Undernutrition, vitamin discoveries, and synthesis; Nutrification: How has nutrition knowledge been applied to create healthier foods?; Twentieth century nutrition: Overnutrition, modern diets, and chronic diseases; Beyond single nutrients and foods: The whole (diet) is greater than the sum of its parts; New directions in nutrition: Personalized nutrition, genetics, and lifestyle; New directions in nutrition: Nutritional ecology and food systems; Nutrition confusion: Why are there so many different opinions on what to eat for health?; How can eaters distinguish between evidence-based nutrition science and junk science?; 4. Food Choice: Why We Eat What We Do; What are the major factors influencing peoples’ food choices?; What are the five dominant tastes humans can detect?; Do humans innately prefer sweet, salty, and fatty foods, or is it learned behavior?; Do food preferences differ among people around the world?; Are our taste buds genetically determined?; How does the food environment impact our taste preferences?; Does food advertising impact what people buy?; Taste elasticity: Given our genetic proclivities, can our food preferences change?; 5. Today’s Food Environments: How and Where We Eat; Who grows their own food?; Food dollars: Where do people today spend money on food, and how much does it cost?; The rise of supermarkets, restaurants, and fast food; Do people today cook at home, and is it important?; Eating elsewhere: Cafeterias, school, workplaces, and institutions; What are farmers markets, and what role do they play in health and sustainability?; What is CSA (community supported agriculture), and who participates in CSAs?; Food on the road: Street food to food trucks; 6. Modern Food Production Methods and Implications for Health; What is the difference between conventional and sustainable agriculture?; What does organic really mean?; What does eating local really mean?; What is the difference between wild caught and farmed fish?; What is a GMO (i.e., genetically modified organism), and are they hazardous to health and the; environment?; What does natural mean and are natural foods safer?; What is food processing, and what are processed foods?; What is a whole food?; Are canned and frozen foods less healthy than fresh?; What is gluten, is it dangerous, and why are so many foods gluten-free?; What about all of those other labels on food packages: fair trade, rainforest certified, and; beyond?; 7. Environmental Costs of Food Production; Farm to fork: What is the Life Cycle Analysis of food, and why does it matter?; How much water is used to produce food?; How much land does growing food require?; What fuels are commonly used in food production?; What chemicals used to produce food, and are they necessary?; Why do we feed corn to animals rather than just eat it ourselves?; Fish and seafood: What is aquaculture and how does it impact the environment?; What are food miles and are they important?; Where does wasted food go?; How is food production related to climate change?; 8. Animal Foods in Human Diets, Farm to Fork; Why do humans consume animals, and is it ethical?; What is red meat and how is it related to health and the environment?; Are eggs and butter related to heart disease?; Do we need dairy in our diet to meet our nutritional needs?; Are white meats like poultry and pork healthier and more sustainable than beef?; What exactly are processed meats?; Is seafood an essential contributor to human diets?; Can animal foods be part of a healthy and sustainable diet?; 9. Beverages, Human Health, and the Environment; How do beverages contribute to our diets?; How is breast milk different from infant formula?; Do I need to drink eight cups of water a day for proper hydration?; Is bottled water safer and tastier than tap water?; Is coffee good for you, or bad?; Are there health benefits to drinking teas?; Does juicing fruits and vegetables have special health benefits?; Does drinking red wine, or other alcoholic beverages, lead to lower risk of heart disease?; 10. Plant-Based Diets for Health and Sustainability; What exactly is a plant-based diet, and why is it important?; Are all vegetables equally healthy?; Is the sugar in fruit good for you?; What are whole grains and are they related to health?; How do beans, nuts, and legumes contribution to health?; How are vegetable-based oils different from solid fats like butter and margarine?; Are omega-3 fatty acids from walnuts and flax seeds the same as those from fish?; Are soy foods like tofu healthful or harmful?; Can humans obtain enough protein from plants for optimal health?; Are plant-based diets affordable for everyone?; Do all plant-based diets look the same?; 11. Shaping Healthy and Sustainable Diets: Nutrition Guidelines and Food; Labels; What are the dietary recommendations of the World Health Organization?; How are foods labeled around the world?; Does reading food labels help consumers make healthier food choices?; How are country-specific dietary guidelines developed?; US Example:; What are the Dietary Guidelines for Americans, and are they based on science?; What information is legally required to appear on a packaged food?; Why don’t fresh foods like vegetables, fruit, meat, and seafood have food labels?; What is the Nutrition Facts panel, and what does it mean for consumers?; Why do some foods have health claims on them?; Evidence-based advice: Harvard’s Healthy Eating Plate; What other science-based tools are available to help people eat healthfully and sustainably?; 12. Conclusion: Diets of Tomorrow and the Future of Food; Will modern technology continue to shape our food choices and our health?; What will the human diets of tomorrow look like?; Will humans have a diet created specifically for their individual needs based on genetics (i.e.,; personalized nutrition)?; Will we have enough food to feed everyone?; How will we produce food on Earth?; How will we feed humans in space?; Will chronic diseases still exist?; Will hunger still exist?; Will people live longer?

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