Food and nutrition: what everyone needs to know

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Foreword

PART I. From Farm to Fork: Why What We Eat Matters

Chapter 1. Introduction: Framing Today's Food and Nutrition Issues

Chapter 2. Global Food and Nutrition Challenges

PART II. Dining Throughout Human History: Science, Technology, Eater, Environment

Chapter 3. Paleo to Present: How Revolutions, Discoveries, and Inventions Shape our Diet

Chapter 4. Contemporary Food Production, Nutrition Buzzwords, and Implications for Health: Fact or Fiction?

Chapter 5. Diets Today: Why We Eat the Way We Do

PART III. Essential Food and Nutrition: Separating Science from Junk Science

Chapter 6. Nutrition: A Brief History of Scientific Discoveries and Public Health Interventions

Chapter 7. Small and Mighty: Vitamins, Minerals, and Phytonutrients

Chapter 8. The Foundation of Nutrition: Carbohydrate, Fat, and Protein

Part IV. Food, Glorious Food

Chapter 9. Vegetables, Fruits, and Health

Chapter 10. The Whole (Grain) Truth

Chapter 11. Beans and Peas, Legumes and Pulses, Nuts and Seeds

Chapter 12. Terrestrial Animals and Animal-based Foods, Farm to Fork

Chapter 13. Water Dwellers: Fish and Seafood

Chapter 14. Water: Drink (and Eat) Up

Chapter 15. Coffee and Tea: Impacts on Health and Environment

Chapter 16. Alcohol and Health: Cheers!?

Chapter 17. Sweet Drinks: Fruit Juice, Sugar-sweetened Beverages, and Diet Soda (Pop)

PART V. Today and Tomorrow: Diets for Optimal Health, Longevity, and Sustainability

Chapter 18. Putting it All Together: Creating a Health-giving Diet That Works for You

Chapter 19. Nutrition in Action: Making Health-Giving Diets a Habit, for Life

Chapter 20. Conclusion

Afterword.