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What constitutes a healthy diet? Media and advertisers would like us to think that the answer is complicated and controversial, but science tell us otherwise. Rather than present an ideology, A Conversation About Healthy Eating avoids the typical media noise, to presenting instead the science. This book allows for a comprehensive understanding and provides clear recommendations for how you can adapt both your environment and your lifestyle to make healthy eating possible.

Burnout affects a third of our population and over half of our health professionals. For the second group, the impact is magnified, as consequences play out not only on a personal level, but also on a societal level and lead to medical errors, suboptimal care, low levels of patient satisfaction, and poor clinical outcomes. Achieving wellbeing requires strategies for change. In this book, Dr. Pipas shares twelve lessons and strategies for improved health that she has learned from patients, students, and colleagues over her twenty years working as a family physician. Each lesson is based on observation and research, and begins with a story of an exemplary patient whose challenges and successes reflect the theme of the lesson. Along with the lessons, the author offers plans for action, which taken together create the framework for a healthy life. Each lesson concludes with resources and a “health challenge.”

In 1973, San Francisco allergist Ben Feingold created an uproar by claiming that synthetic food additives triggered hyperactivity, then the most commonly diagnosed childhood disorder in the United States. He contended that the epidemic should not be treated with drugs such as Ritalin but, instead, with a food additive-free diet. Parents and the media considered his treatment, the Feingold diet, a compelling alternative. Physicians, however, were skeptical and designed dozens of trials to challenge the idea. The resulting medical opinion was that the diet did not work and it was rejected.

Matthew Smith asserts that those scientific conclusions were, in fact, flawed. An Alternative History of Hyperactivity explores the origins of the Feingold diet, revealing why it became so popular, and the ways in which physicians, parents, and the public made decisions about whether it was a valid treatment for hyperactivity. Arguing that the fate of Feingold's therapy depended more on cultural, economic, and political factors than on the scientific protocols designed to test it, Smith suggests the lessons learned can help resolve medical controversies more effectively.

Compiles the largest database of material on anthropometric standards from National Health Examination surveys

After decades of decline during the twentieth century, breastfeeding rates began to rise again in the 1970s, a rebound that has continued to the present. While it would be easy to see this reemergence as simply part of the naturalism movement of the ’70s, Jessica Martucci reveals here that the true story is more complicated. Despite the widespread acceptance and even advocacy of formula feeding by many in the medical establishment throughout the 1940s, ’50s, and ’60s, a small but vocal minority of mothers, drawing upon emerging scientific and cultural ideas about maternal instinct, infant development, and connections between the body and mind, pushed back against both hospital policies and cultural norms by breastfeeding their children. As Martucci shows, their choices helped ideologically root a “back to the breast” movement within segments of the middle-class, college-educated population as early as the 1950s.
           
That movement—in which the personal and political were inextricably linked—effectively challenged midcentury norms of sexuality, gender, and consumption, and articulated early environmental concerns about chemical and nuclear contamination of foods, bodies, and breast milk. In its groundbreaking chronicle of the breastfeeding movement, Back to the Breast provides a welcome and vital account of what it has meant, and what it means today, to breastfeed in modern America.

"A new milestone in the literature on development. . . . Essential (and enjoyable)reading for a broad range of individuals including all those concerned with urban and rural development . . .; professionals and academics in . . . health, sociology, anthropology, and development economics; many women exploring gender issues and feminism; . . . food industrialists and marketeers; . . . and lastly, ordinary persons interested in how best to nurture babies."
--from the Foreword by Michael C. Latham, Cornell University

Penny Van Esterik takes the reader beyond the Nestle boycott and the activist campaigns against infant-formula manufacturers to the issues underlying the controversy. She shows how the controversy is embedded in the problem of urban poverty, the empowerment of women, the medicalization of infant feeding, and the commoditization of infant foods. She argues that the choice between bottle feeding and breast feeding has significant implications for developing countries. Beyond the Breast-Bottle Controversy raises a host of important questions: why has there been no consistent feminist position? How did infant feeding become medicalized in developing and developed countries? What mechanisms encourage the technology and taste transfer necessary for the expansion of bottle feeding? These questions are examined using documentary sources and interdisciplinary research in Thailand, Indonesia, Kenya, and Columbia.

For Van Esterik, the infant-formula controversy is a valuable case study for understanding the relations between women, the environment, and sustainable development. From this perspective, breast feeding has no long-term negative consequences. It depends on renewable resources, works on the principle that as demand increases so does supply, reduces the dependency of women on consumer products and multinational corporations, and puts pressure on governments to improve the health of mothers. On the other hand, the author argues that bottle feeding has definite long-term negative consequences. Her goal is not to have every woman breast-feed her child, but to create living and working conditions so that every woman can do so if she chooses.

One of the four main Aztec crops at the time of Columbus’s arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys.

In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia’s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources—fish oil, flaxseed, and marine algae—and provide evidence that chia is superior in many ways.

Here are just some of the benefits that chia provides:
- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops
- chia has more protein, lipids, energy, and fiber—but fewer carbs—than rice, barley, oats, wheat, or corn—and its protein is gluten-free
- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper
- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much
- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies
- chia doesn’t give off a “fishy flavor,” unlike some other sources of omega-3 fatty acid

The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world’s important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world.

Clifford Trafzer's disturbing new work, Death Stalks the Yakama, examines life, death, and the shockingly high mortality rates that have persisted among the fourteen tribes and bands living on the Yakama Reservation in the state of Washington. The work contains a valuable discussion of Indian beliefs about spirits, traditional causes of death, mourning ceremonies, and memorials. More significant, however, is Trafzer's research into heretofore unused parturition and death records from 1888-1964. In these documents, he discovers critical evidence to demonstrate how and why many reservation people died in "epidemics" of pneumonia, tuberculosis, and heart disease.
Death Stalks the Yakama, takes into account many variables, including age, gender, listed causes of death, residence, and blood quantum. In addition, analyses of fetal and infant mortality rates as well as crude death rates arising from tuberculosis, pneumonia, heart disease, accidents, and other causes are presented. Trafzer argues that Native Americans living on the Yakama Reservation were, in fact, in jeopardy as a result of the "reservation system" itself. Not only did this alien and artificial culture radically alter traditional ways of life, but sanitation methods, housing, hospitals, public education, medicine, and medical personnel affiliated with the reservation system all proved inadequate, and each in its own way contributed significantly to high Yakama death rates.

Diet books contribute to a $60-billion industry as they speak to the 45 million Americans who diet every year. Yet these books don’t just tell readers what to eat: they offer complete philosophies about who Americans are and how we should live. Diet and the Disease of Civilization interrupts the predictable debate about eating right to ask a hard question: what if it’s not calories—but concepts—that should be counted?

Cultural critic Adrienne Rose Bitar reveals how four popular diets retell the “Fall of Man” as the narrative backbone for our national consciousness. Intensifying the moral panic of the obesity epidemic, they depict civilization itself as a disease and offer diet as the one true cure. 

Bitar reads each diet—the Paleo Diet, the Garden of Eden Diet, the Pacific Island Diet, the detoxification or detox diet—as both myth and manual, a story with side effects shaping social movements, driving industry, and constructing fundamental ideas about sickness and health. Diet and the Disease of Civilization unearths the ways in which diet books are actually utopian manifestos not just for better bodies, but also for a healthier society and a more perfect world. 

How did breastfeeding—once accepted as the essence of motherhood and essential to the well-being of infants—come to be viewed with distaste and mistrust? Why did mothers come to choose artificial food over human milk, despite the health risks? In this history of infant feeding, Jacqueline H. Wolf focuses on turn-of-the-century Chicago as a microcosm of the urbanizing United States. She explores how economic pressures, class conflict, and changing views of medicine, marriage, efficiency, self-control, and nature prompted increasing numbers of women and, eventually, doctors to doubt the efficacy and propriety of breastfeeding. Examining the interactions among women, dairies, and health care providers, Wolf uncovers the origins of contemporary attitudes toward and myths about breastfeeding.

Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.

Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.

Chile pepper is used today as a flavoring, but Aztecs also applied it for toothache, sore throat, and asthma. The tonic properties of coffee have been recorded in Islamic pharmacopoeia since the eleventh century, and many peoples have used it to protect against Parkinson’s disease. Although much has been documented regarding the nutritional values of foods, until recently little attention has been paid to the pharmacologic potential of diet.

This book investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. In this wide-ranging book, Nina Etkin reveals the pharmacologic potential of foods in the specific cultural contexts in which they are used. Incorporating co-evolution with a biocultural perspective, she addresses some of the physiological effects of foods across cultures and through history while taking into account both the complex dynamics of food choice and the blurred distinctions between food and medicine. Showing that food choice is more closely linked to health than is commonly thought, she helps us to understand the health implications of people’s food-centered actions in the context of real-life circumstances.

Drawing on an extensive literature that transects food and culture, the history of medicine, ethnopharmacology, food history, nutrition, and human evolution, Edible Medicines demonstrates the intricate relationship between culture and nature. It will appeal to a wide range of scholars and professionals, from anthropologists to nutritionists, as well as general readers seeking a greater understanding of the medicinal aspects of food.

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs?  Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me?  Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!

In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.

In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.

Feeding is invoked in some way in almost all the encounters and associations between different species. The choice of food is immense: plants grow in a multitude of forms, from seaweeds to cactuses and from grasses to forest trees: animal prey is available from tiny krill in the oceans to antelopes on the plains. As almost every species is accessible to another with the right feeding strategy, there is a continual evolutionary jostling between eater and eaten for the advantage over the other.

Among both plants and animals elaborate strategies have evolved for exploring the surrounding life as food. The feeding behavior of predators is based on a search and strike strategy. In contrast, grazers live surrounded by their food and are relatively immobile. Such animals as impalas and grasshoppers, whose persistent feeding make them ready prey, have evolved means of avoiding the notice of predators or methods of speedy escape. Plants that digest animal tissue have evolved complex and devious means to attract prey.

The variations in style of these feeding encounters and the precision involved in some of the feeding mechanisms are the themes of Feeding Strategy.

A century ago, only local charities existed to feed children. Today 368 million children receive school lunches in 151 countries, in programs supported by state and national governments. In Feeding the Future, Jennifer Geist Rutledge investigates how and why states have assumed responsibility for feeding children, chronicling the origins and spread of school lunch programs around the world, starting with the adoption of these programs in the United States and some Western European nations, and then tracing their growth through the efforts of the World Food Program.

 

The primary focus of Feeding the Future is on social policy formation: how and why did school lunch programs emerge? Given that all countries developed education systems, why do some countries have these programs and others do not? Rutledge draws on a wealth of information—including archival resources, interviews with national policymakers in several countries, United Nations data, and agricultural statistics—to underscore the ways in which a combination of ideological and material factors led to the creation of these enduringly popular policies. She shows that, in many ways, these programs emerged largely as an unintended effect of agricultural policy that rewarded farmers for producing surpluses. School lunches provided a ready outlet for this surplus. She also describes how, in each of the cases of school lunch creation, policy entrepreneurs, motivated by a commitment to alleviate childhood malnutrition, harnessed different ideas that were relevant to their state or organization in order to funnel these agricultural surpluses into school lunch programs.  

 

The public debate over how we feed our children is becoming more and more politically charged. Feeding the Future provides vital background to these debates, illuminating the history of food policies and the ways our food system is shaped by global social policy.  

 

What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us to the resources found in our state and the heritage of those who produce them.

Designed for kids and adults to use together, The Flavor of Wisconsin for Kids draws upon the same source material that makes The Flavor of Wisconsin by Harva Hachten and Terese Allen a fascinating and authoritative document of the history and traditions of food in our state, and presents it in a colorful, kid-friendly format that’s both instructional and fun. Mindful of the importance of teaching kids about where the foods they eat come from, each chapter examines a different food source—forests; waters; vegetable, meat, and dairy farms; gardens; and communities. The authors explore our state’s foodways, from their origins to how they have changed over the years, and then offer a selection of related recipes. The recipes are written for modern kitchens but use many traditional ingredients and techniques. Level of difficulty is clearly noted, as well as whether a recipe requires a heat source to prepare.

Stuart A. Altmann presents the results of one of the most intensive investigations ever carried out on foraging behavior and its consequences for survival and reproduction.

This book provides practical applications for nutrition information. Several different aspects of nutrition are included in this book, such as nutrition labeling and anthropometric measurements.

Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Consumer confusion has lead to floundering sales for soy foods; embarrassing results for expensive Five-a-Day for Better Health programs; and uneaten mountains of vegetables at homes and in school cafeterias. Brian Wansink's Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products' failures and successes. The same tools and insights that have helped make less nutritious products popular also offer the best opportunity to reintroduce a nutritious lifestyle. The key problem with marketing nutrition remains, after all, marketing.

An Essential Book for Runners of All Abilities
All of the Author’s Proceeds Go to Shoes4Africa to Support the Construction of Children’s Hospitals in Kenya
Kenya has produced the greatest concentration of world-class runners, and fellow athletes have long been intrigued by their remarkable success. Toby Tanser has devoted much of his professional career living and training among Kenyan runners in order to better understand the unique status of East African athletes. In More Fire: How to Run the Kenyan Way, the author builds upon the success of his acclaimed Train Hard, Win Easy, the first book to provide insights into the Kenyan "magic" that so many runners and coaches had sought. Instead of special foods or secret techniques, Tanser found that Kenyan runners simply trained incredibly hard, much harder than anyone had realized. By adapting their training regime—which includes three workouts a day—and following their example, runners, whether novices or champions, are able to improve both their performance and enjoyment in running. For those training for a marathon or any other distance race, this book is both practical and inspirational.

Divided into four parts, the book begins with a description of running in Kenya, the landscape, the physical conditions, and the people; the second part concentrates on details of Kenyan training camps, training methods, and their typical training diet; the third profiles individual runners and coaches from the past and present, with each explaining their approach to running so that readers can gain further insight into their methods. The book ends with a discussion on how the reader can adapt Kenyan training practices for their own running requirements. More Fire: How to Run the Kenyan Way is essential reading for runners of all levels and experience.

In the nineteenth century, infants were commonly breast-fed; by the middle of the twentieth century, women typically bottle-fed their babies on the advice of their doctors.  In this book, Rima D. Apple discloses and analyzes the complex interactions of science, medicine, economics, and culture that underlie this dramatic shift in infant-care practices and women’s lives.
    As infant feeding became the keystone of the emerging specialty of pediatrics in the twentieth century, the manufacture of infant food became a lucrative industry.  More and more mothers reported difficulty in nursing their babies.  While physicians were establishing themselves and the scientific experts and the infant-food industry was hawking the scientific bases of their products, women embraced “scientific motherhood,” believing that science could shape child care practices.  The commercialization and medicalization of infant care established an environment that made bottle feeding not only less feared by many mothers, but indeed “natural” and “necessary.”  Focusing on the history of infant feeding, this book clarifies the major elements involved in the complex and sometimes contradictory interaction between women and the medical profession, revealing much about the changing roles of mothers and physicians in American society.

“The strength of Apple’s book is her ability to indicate how the mutual interests of mothers, doctors, and manufacturers led to the transformation of infant feeding. . . . Historians of science will be impressed with the way she probes the connections between the medical profession and the manufacturers and with her ability to demonstrate how medical theories were translated into medical practice.”—Janet Golden, Isis
 

Processed Foods and the Consumer was first published in 1976. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.

In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses. It is also a valuable reference work for those in food industries and regulatory and health agencies, and for the concerned public.

The collapse of classic Maya civilization at the end of the eighth century A.D. is still an enigma, but the story behind it is likely more than a clash of warring city-states. New research indicates that ecological degradation and nutritional deficiency may be as important to our understanding of Maya cultural processes as deciphering the rise and fall of kings.

Reconstructing Ancient Maya Diet integrates recent data from bone-chemistry research, paleopathology, paleobotany, zooarchaeology, and ethnobotany to show what the ancient Maya actually ate at various periods (as opposed to archaeological suppositions) and how it affected the quality of their lives. It is now evident that to feed a burgeoning population the Maya relied on increasingly intensive forms of agriculture.

Exploring the relationship between these practices, ecological degradation, and social collapse, this book uses dietary data to investigate the rise of agricultural systems and class structure; the characterization of social relationships along lines of gender and age (i.e., who ate what); and the later effects of the Spanish conquest on diet and extant modes of agriculture.

Maya subsistence has been investigated intensively for the past two decades, but this is the first volume that unites work across the spectrum of Maya bioarchaeology.

Omega-3s, trans-fats, polyunsaturated fatty acids, linoleic acidùresearch facts about fatty acids and their relationship to heart disease and atherosclerosis, obesity, cancer, and neurological disorders abound. Chemical names appear on every nutrition label. But, just what do these terms mean in health and disease?

The Fats of Life delineates the importance of essential fatty acids, with a focus on distinctions between omega-3 and omega-6 fatty acid variants. The chemical and biochemical characteristics of these fatty acids and their metabolism to a vast array of potent bioactive messengers are described in the context of their potential effects on general health and impact on various diseases and neurological disorders. Glen D. Lawrence addresses in detail the capacity for polyunsaturated fatty acids to influence asthma, atherosclerosis, heart disease, inflammation, cancer, and immunity. Lawrence makes clear that our understanding of the biochemical and physiological effects of dietary fats has advanced tremendously as a result of careful research, but he also stresses that this knowledge has not easily translated into sound dietary recommendations.

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.

Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.