Dramatic cultural changes have occurred in the areas of food, nutri- tion, and health in the United States. Today, the clarion call is for fitness with "trim-muscular" in and "skinny-pale" out. The "me generation" has turned into a robust health seeking "we generation," with emphasis on group participation in an ever-increasing array of health clubs. Com- bined with this renewed interest in fitness is an increasing acceptance of technology, which has resulted in the expectation of a high quality of life through the use of technology rather than through its banishment as was the case in the late 1960s and 1970s. Thus, we see the use of indi- vidualized computer programs for diet, exercise, and improvement of athletic performance through motion analysis of the event. Aging has become an accepted phenomenon and the long fruitless search for perpetual youth seems over. Old is beautiful as long as it is associated with the trim and robust look of other age groups. This is due to the changing demographics of the United States, as well as recogni- tion of the simple fact that age is not a drawback in achievement levels in most areas of our society.
These changes, which are in many respects the antithesis of the beliefs of the 1970s have led us to write this book. We are going to attempt to use the same style of communication we used in our previous book, "Food, Nutrition, and You" but the focus and content is quite different.
I Nutrition and Food Safety in the United States.- 1 The Search for Health: Nutritional Considerations.- Digestion and Absorption.- Recommended Dietary Allowance - The RDA.- Water.- Energy, Calories, and Weight Control.- The Macronutrients: Protein, Carbohydrate, and Fat.- Vitamins.- Minerals.- 2 Nutrients for Athletes.- Water.- Iron.- Salt.- Protein.- Recommended Diets.- Weight Loss.- Weight Gain.- Special Diets.- Self-Prescription and Its Dangers.- 3 Food Additives.- How Food Additives Are Approved.- Why Do We Use Additives in Our Food.- Amounts of Food Additives Used.- 4 Food Preservation.- Food Spoilage and Deterioration.- 5 The Road to Fitness and Health.- Exercise.- Vegetarianism.- Zen Macrobiotic Diet.- Organic and Natural Foods.- Chemophobia.- Prevention of Heart Disease by Diet.- Diet and Cancer.- Dietary Cure-Alls.- Weight Control.- Choosing a Healthy Diet.- How Good Is My Diet.- II Food Supply.- 6 Food from Cereals: The Green Revolution.- Wheat.- Rice.- Future Hope.- 7 Food from Animals.- Beef Production.- The DES Story.- Milk.- Pork.- Poultry.- Eggs.- Sheep.- Goats.- Calculation of Meat Consumption.- 8 Food from the Sea.- Unlimited Potential?.- Theoretical Production.- Fish Protein Concentrate.- Ecological Issues.- 9 Potential Sources of Protein.- Protein from Soybeans.- Protein from Petroleum.- Protein from Carbohydrates.- Protein from Leaves.- Protein from Algae.- Protein from Fungi.- Miscellaneous Sources.- 10 Improvement of Food by Nutrification.- Combinations of Foods.- Addition of Vitamins and Minerals.- Addition of Protein.- Genetic Engineering.- 11 Nutritional Labeling Impact on Nutrification.- Protein Content.- Fat Content.- Vitamins and Minerals.- Foods, Supplements, and Drugs.- The Voluntary Aspect.- The Outlook.- 12 Dietary Goals.- Nutritional Education.- Dietary Goals.- Conclusions.- 13 Food Safety.- Chemicals in the Food Supply.- The Risk-Benefit Concept.- Relationship of Animal Data to Humans.- Estimates of Benefit.- 14 Food vs. Fuel.- The Rise and Fall of Gasohol.- The Economics of Ethanol Production.- Economics of Alcohol in Gasoline.- The Proalcool Program in Brazil.- The Potential for Methanol.- Conclusions.- 15 Potential for Disaster.- Plant Diseases.- Coffee Rust.- The Changing Climate.
Number Of Pages: 293
Published: 30th September 1985
Publisher: Kluwer Academic Publishers Group
Country of Publication: NL
Dimensions (cm): 23.39 x 15.6
Weight (kg): 0.43
Edition Number: 1