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Informationen zum Autor Gyorgy Scrinis is a lecturer in food politics in the School of Land and Environment at the University of Melbourne, Australia. His research addresses the politics, sociology, and philosophy of food and of science and technology. Klappentext Through an engaging investigation into such issues as the butter versus margarine debate, and the battle between low-fat, low-carb, and other weight-loss diets, Scrinis builds a revealing history of the scientific, social, and economic factors driving society's modern fascination with nutrition. Zusammenfassung An eye-opening study undermining our focus on nutrients as the key to healthy eating. Inhaltsverzeichnis List of Abbreviations 1. A Clash of Nutritional Ideologies 2. The Nutritionism Paradigm: Reductive Approaches to Nutrients 3. The Era of Quantifying Nutritionism: Protective Nutrients 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 6. Margarine, Butter, and the Trans-Fats Fiasco 7. The Era of Functional Nutritionism: Functional Nutrients 8. Functional Foods: Nutritional Engineering 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
