Healthy Foods: Fact versus Fiction

by Myrna Chandler Goldstein, Mark A. Goldstein MD

Overview

This book presents research findings about 50 foods that are commonly touted as healthy and educates readers about the medical problems they purportedly alleviate or help prevent.

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.

Product Details

ISBN-13:	9798216095224
Publisher:	Bloomsbury Publishing
Publication date:	09/02/2010
Sold by:	Barnes & Noble
Format:	eBook
Pages:	320
File size:	10 MB
Age Range:	7 - 17 Years

About the Author

Myrna Chandler Goldstein is an independent scholar and writer who has won awards in journalism as well as the CHOICE Outstanding Academic Title Award.

Mark A. Goldstein, MD, is chief of the division of Adolescent and Young Adult Medicine at Massachusetts General Hospital in Boston, MA.
Myrna Chandler Goldstein, MA, has been a freelance writer and independent scholar for more than 30 years. She is the author of Pain Management: Fact versus Fiction, Dietary Supplements: Fact versus Fiction, and other books published by Greenwood.
Mark A. Goldstein, MD, is the founding chief emeritus of the Division of Adolescent and Young Adult Medicine at Massachusetts General Hospital and Associate Professor of Pediatrics at Harvard Medical School. He is also the editor in chief of Current Pediatrics Reports.

Editorial Reviews

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.” —Midwest Book Review

“This book will appeal to a wide range of health-conscious readers, even those with little time for in-depth study. It is highly recommended for public libraries, although school and even academic libraries will likely see it circulate widely.” —Library Jourbanal

“Healthy Foods: Fact versus Fiction is ideal for both school and community food and nutritional health instruction reference collections and would be useful at the undergraduate level, as well.” —Booklist

“…this handy reference will be useful in helping readers identify healthier foods to include in their diet to maintain weight control and prevent medical problems associated with being overweight…contains a useful glossary of terms and a solid index…Recommended.” —Choice

“All in all, this is a very interesting and helpful book. I found myself drawn in to read more and more. It is quite apparent that the authors spent a lot of time digging through the research so as to be able to compile this book. Consumers and professionals alike should find much in this book to inform and fascinate them.” —Jourbanal of Nutrition Education and Behavior

“Naturally, a reference book that summarizes the science-based nutritional attributes of popular whole foods might make a great addition to your library or client reading list. In that case, include Healthy Foods: Fact Versus Fiction. . . . The authors have provided an easy-to-use guide summarizing the key scientific findings on today's popular whole foods.” —Today's Dietitian

From the Publisher

This highly accessible guide reviews research regarding the health benefits of 50 common foods. It is a quick read but does not need to be read cover to cover; users are likely to flip directly to entries on their favorite foods. Entries for each food are three to five pages in length and arranged alphabetically. Written for laypeople as much as possible, each entry begins with a brief history of the food and then summarizes medical and nutritional research regarding its potential health benefits and potential disadvantages. For example, based on medial and nutritional research, eggs are identified as contributing to a healthy weight-loss program and kiwis as beneficial to cardiovascular health. Entries end with a list of references to further reading and resources for more information about the food item under discussion. A useful glossary of medical and nutritional terms is included. The coauthors have previously written books both together and separately on the topic of food, nutrition, and medicine, including their award-winning Food and Nutrition Controversies Today: A Reference Guide (Greenwood, 2009). BOTTOM LINE This book will appeal to a wide range of health-conscious readers, even those with little time for in-depth study. It is highly recommended for public libraries, although school and even academic libraries will likely see it circulate widely.—Sarah Sutton, Texas A&M Univ.-Corpus Christi

Library Journal