Nutritionism: The Science and Politics of Dietary AdviceColumbia University Press, 18 juin 2013 - 368 pages Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. |
Table des matières
1 | |
Reductive Approaches to Nutrients Food and the Body | 25 |
Protective Nutrients Caloric Reductionism and Vitamania | 51 |
Bad Nitrients and Nutricentric Dietary Guidelines | 73 |
From the LowFat Campaign to the LowCalorie Low Carb and LowGI Diets | 99 |
6 Margarine Butter and the TransFats Fiasco | 133 |
Functional Nutrients Superfoods and Optimal Dietary Patterns | 157 |
Nutritional Engineering Nutritional Marketing and Corporate Nutritionism | 191 |
9 Alternative Approaches to Food and the Body | 215 |
10 After Nutritionism | 237 |
Acknowledgments | 255 |
The Nutritionism and Food Quality Lexicon | 257 |
Notes | 265 |
331 | |
Autres éditions - Tout afficher
Nutritionism: The Science and Politics of Dietary Advice Gyorgy Scrinis Aucun aperçu disponible - 2020 |
Nutritionism: The science and politics of dietary advice Gyorgy Scrinis Aucun aperçu disponible - 2020 |