MARC details
| 000 -LEADER |
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03653cam a22004455i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ssj0001761133 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190729124830.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m d 01 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
161123s2017 gw | 1 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9783319453941 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783319453927 |
| 024 7# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.1007/978-3-319-45394-1 |
| Source of number or code |
doi |
| 040 ## - CATALOGING SOURCE |
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| Modifying agency |
WaSeSS |
| -- |
UtOrBLW |
| Transcribing agency |
MiTN |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
QEMP |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP248.65 .F66 |
| Item number |
S54 2017 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Shewfelt, Robert L. |
| 245 10 - TITLE STATEMENT |
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| Title |
In defense of processed food : |
| Remainder of title |
it's not nearly as bad as you think / |
| Statement of responsibility, etc. |
by Robert L. Shewfelt. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Cham : |
| Name of publisher, distributor, etc. |
Springer International Publishing : |
| -- |
Imprint: Copernicus, |
| Date of publication, distribution, etc. |
2017. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
XVIII, 273 pages 16 illustrations, 14 illustrations in color : |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Preface -- Introduction: A note on science and a note on food -- Why is America so fat? -- Why does processed food have such a bad reputation? -- Why can{u2019}t we get more fresh and locally produced food in our supermarkets and restaurants? -- How widespread is food addiction in our culture? -- Why are there so many chemicals in our food? -- How can we tell which foods are real and which ones are not real? -- How damaging is food processing to the nutrients in natural foods? -- How safe is the American food supply? -- How can we eat more responsibly to save the environment for our children and grandchildren? -- Can processed food be part of a responsible diet? -- Bibliography -- Notes. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition. . |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85022986. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Biotechnology. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh88006279. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85093451. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Medicine. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85083064. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Health. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85059518. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85022986. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Popular Life Sciences. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Popular Science in Medicine and Health. |
| 650 20 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85093451. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |