rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: In Defense of Processed Food
    sub title: It's Not Nearly as Bad as You Think
  name:
    name part: Shewfelt, Robert L.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: elektronické knihy
  genre: monografie
  genre: electronic books
  genre: monographs
  origin info:
    place:
      place term: gw
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    reformatting quality: access
    form: remote
    extent: 1 online resource (XVIII, 273 p. 16 illus., 14 illus. in color.)
  abstract: 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. - Resumé vydavatel
  target audience: specialized
  note: by Robert L. Shewfelt.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  subject:
    topic: jídlo
  subject:
    topic: chemické přísady
  subject:
    topic: nutriční hodnota potravin
  subject:
    topic: stravovací zvyky
  subject:
    topic: potravinářský průmysl
  subject:
    topic: food
  subject:
    topic: chemical additives
  subject:
    topic: nutritive value of foods
  subject:
    topic: food habits
  subject:
    topic: food industry
  classification: 641/642
  classification: 66.022.3
  classification: 613.2
  classification: 641.1
  classification: 640.4
  classification: 663/664
  classification: (0.034.2:08)
  classification: (048.8)
  identifier: 9783319453941
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record creation date: 161123
    record change date: 20251008112013.0
    record identifier: 100475