Review by Choice Review
This fully annotated work is effectively organized according to commonly asked food and nutrition questions ("What is gluten?"; "What are legumes, and how are they unique?"; "How does 'wild-caught' salmon compare to 'farmed?'"). Newby is a nutrition scientist and professor at Harvard. Supported by relevant and up-to-date research so voluminous that all 79 pages of citations are accessible via a web link, her explanations are easily understood, encompassing both sides of issues that are scientifically unresolved. The chapters can be read in any order, according to interest. Particularly important sections describe the pros and cons of alcohol, the "blue zones," fish and seafood, and various popular diets. Complex biochemical information is summarized in succinct, uncomplicated narratives. This clarity is accomplished even without the aid of tables or other graphics. The concluding chapter presents a fascinating, thought-provoking look at the future of technology, genetic engineering, personalized nutrition, and challenges to sustainability. This is a timely, well-written, highly-informative, and reader-friendly resource--ideal for both individual consumers and students in formal educational programs. Summing Up: Highly recommended. Undergraduates and general readers. --Janet M. Lacey, West Chester University of Pennsylvania
Copyright American Library Association, used with permission.
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