Check out these databases to find articles about nutrition and dietetics.
Check out more streaming videos from the Films on Demand library database.
In The Future of Nutrition, T. Colin Campbell gives an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future-both for individual health and society as a whole.
Bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.
An overview of recent reviews and studies of physiological and biochemical contributions to IFMNT and nutritional influences in human heath overall, including poor nutrition, genomics, environmental toxicant exposures, fractured human interactions, limited physical movement, and other lifestyle factors.
If exercise is healthy (so good for you!), why do many people dislike or avoid it? These engaging stories and explanations will revolutionize the way you think about exercising--not to mention sitting, sleeping, sprinting, weight lifting, playing, fighting, walking, jogging, and even dancing.
This book provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes.
This book explains the technologies used in genetically modified and irradiated foods so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers.
A radically practical guide to making food choices that are good for you, others, and the planet. Using three criteria--Is it good for me? Is it good for others? Is it good for the planet?--Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters.
A complete guide to preventing, testing, living with, and treating food allergies in children and adults.
There are eight pathologies that underlie all chronic disease, and the author documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years.
Browse more print resources from the SCC Library
Search for research on nutrition and dietetics through the library's ScienceDirect database. Watch the video to learn how.
Could changing WHEN we eat help make us healthier? Fasting - going a set amount of time with little or no food - isn’t a new idea, and intermittent fasting is growing in popularity. Recent health trends have reinvigorated fasting for our contemporary lifestyles. Diets, like the 16-8 and 5-2, promise not just weight loss, but the possibility of preventing chronic disease, with early studies showing intriguing results.
The connection between what we eat, and how we feel, has been documented for over a decade in studies. Yet, few organizations dealing with mental health and addiction have incorporated this concept into their treatment protocols. In this video seminar, renowned dietician Kristin Kirkpatrick discusses the major dietary factors that impact depression, anxiety, and addiction.
In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak.
Your skinny best friend seems to eat twice as much as you, but you're still overweight. Why? For decades, experts thought they had the answer: too many calories and not enough exercise. The latest scientific research is turning those assumptions on their head. Differences in our individual biology - our genetics, hormones or psychology - all play a crucial role. Now, five volunteers are going on diets tailored to their bodies and brains.
From grinding grain to make flour to turning milk into cheese, humans have been processing food—transforming agricultural products into more edible, tasty, and nutritious forms—for millennia. In recent years, however, scientists have developed new technologies to create foods that can't be made in home kitchens, such as plant-based meats and dairy products made with plant proteins. Are these new forms of highly processed foods nutritious to eat and good for society?
With the explosion of food delivery apps, we’re cooking less and less food at home. This fascinating documentary uncovers the truth behind the tastes – how much do we know about our fast food, what is it really doing to our health, and can science help us make smarter takeaway choices? Learn how addictive foods are changing our appetites – and what we can do about it. Discover the best time to eat junk food. And find out which fast food is healthiest – and which we should avoid.
From crunchy crickets to nutty fly grubs, NOVA takes a tasty look at insect foods and how they could benefit our health and our warming planet. Distributed by PBS Distribution.
