food habits

"Portion size is the key to the American obesity epidemic," said James Painter, chair of Eastern Illinois University's School of Family and Consumer Sciences. He believed that healthy choices could be found in every fast-food restaurant. To prove his point, he follows two graduate students - 254-pound Aaron and 111-pound Ellen - who ate portions suitable to their body types for a month. They could choose only foods from 10 fast-food restaurants and gas stations. Both ended up losing weight and lowering their cholesterol" - container.Their choices" - container.

"The fast food industry is providing what people want," said James Painter, chair of Eastern Illinois University's School of Family and Consumer Sciences. "It's people's choices that are making them fat." To prove his point, two graduate students ate fast-food for a month. They made healthier choices with portions suitable to their body types and both ended up losing weight and lowering their cholesterol. Viewers will learn how they did it, comparing calories, portion sizes, extras, and thinking "outside the bun" for healthier choices" - container.

Teens discover how the USDA's MyPyramid "Steps to a healthier you" shows them how to eat for energy, control their calories and add physical activity to their daily routine. Students also go the web site where they find their personal eating plans for their age, gender and activity level. A fast-moving overview to help teens balance healthy eating with physical activity for a lifetime of good health habits. - Container.

"Fat Nation is a social history of obesity in the United States since the second World War. In confronting this familiar topic from a historical perspective, Jonathan Engel attempts to show that obesity is a symptom of complex changes that have transpired over the past half century to our food, our living habits, our life patterns, our built environments, and our social interactions. He offers readers solid grounding in the known science underlying obesity (genetic set points, complex endocrine feedback loops, neurochemical messengering) but then makes the novel argument that obesity is a result of the interaction of our genes with our environment. That is, our bodies have always been programmed to become obese, but until recently never had the opportunity to do so. Now, with cheap calories ubiquitous (particularly in the form of sucrose), unwalkable physical spaces, deteriorating rituals and norms surrounding eating, and the withering of cooking skills, nearly every American daily confronts the challenge of not putting on weight. Given the outcomes, though, for those who are obese, Engel encourages us to address the problems and offers suggestions to help remedy the problem. "--Amazon.com.

"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast [that] explor[es] . . . the hidden forces behind what we eat [and] . . . explains how this food revolution has transformed our bodies, our social lives, and the world we live in"--Provided by publisher.

Describes what children around the world eat for lunch, including children in Japan, Kenya, Afghanistan, the United States, Peru, Canada, and more.

A collection of photographs depicting twenty-five families from twenty-one different countries, and includes Chad, Equador, Greenland, Japan, Mongolia, and others, and also describes the cost of a week's worth of food, and other cultural information for each listed country. In support of the Common Core Learning Standards (CCLS).

Told in rhyming text, Brian tries to get his fellow piranhas to try his fruit and vegetable platter, but they all prefer meat--like those human feet dangling in the water.

Looks at the shocking extremes of the contemporary American food world, where animals never before considered or long since forgotten are emerging as delicacies, parts that used to be for scrap are centerpieces, and ash and hay are fashionable ingredients.

A look at the history of food habits, including details about bizarre and deadly trends.