Buch, Englisch, 384 Seiten, Format (B × H): 153 mm x 233 mm, Gewicht: 528 g
Reihe: Taking Sides
Buch, Englisch, 384 Seiten, Format (B × H): 153 mm x 233 mm, Gewicht: 528 g
Reihe: Taking Sides
ISBN: 978-0-07-292211-0
Verlag: McGraw-Hill Education - Europe
Taking Sides presents current issues in a debate-style format designed to stimulate student interest and develop critical thinking skills. Each issue is framed with an issue summary, an issue introduction, and a postscript. The pro and con essays represent the arguments of leading scholars and commentators in their fields. For more information, link to http://www.dushkin.com/takingsides/
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
PART 1. Dietary Patterns and Guidelines ISSUE 1. Does the USDA Pyramid Describe an Optimal Dietary Pattern? YES: Marion Nestle, from “In Defense of the USDA Food Guide Pyramid,” Nutrition Today (September/October 1998) NO: Walter C. Willett with P. J. Skerrett, from Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating (Simon & Schuster, 2001) New York University nutrition professor Marion Nestle says that the U.S. Department of Agriculture (USDA) Food Guide Pyramid’s hierarchical design and emphasis on plant-based diets represent a significant advance over previous federal food guides and that a few adjustments to the Pyramid’s design would further strengthen its message and respond to most of the concerns of critics. Harvard School of Public Health nutrition professor Walter C. Willett and author P. J. Skerrett argue that the Pyramid at best offers “wishy-washy, scientifically unfounded advice” and at worst contributes to poor health. Overall, the Pyramid represents “a missed opportunity to improve the health of millions of people.” ISSUE 2. Can All Foods Fit Into a Healthful Diet? YES: Jeanne Freeland-Graves and Susan Nitzke, from “Position of the American Dietetic Association: Total Diet Approach to Communicating Food and Nutrition Information,” Journal of the American Dietetic Association (January 2002) NO: Suzanne Havala, from Good Foods, Bad Foods: What’s Left to Eat? (Chronimed Publishing, 1998) Nutrition professors Jeanne Freeland-Graves and Susan Nitzke speak for the American Dietetic Association (ADA) when they say that there is no such thing as a good or bad food: all foods can fit into healthful diets. Their approach to nutrition advice emphasizes the total diet, appropriate portion sizes, moderation and balance in food intake, obtaining nutrients from foods rather than supplements, and regular physical activity. Nutrition professor Suzanne Havala counters that some foods are better for health than others and that saying otherwise is just a way to rationalize the dietary status quo and protect the commercial interests of the food industry. ISSUE 3. Are the New Dietary Reference Intakes for Calcium Appropriate? YES: Rebecca J. Bryant, Jo Cadogan, and Connie M. Weaver, from “The New Dietary Reference Intakes for Calcium: Implications for Osteoporosis,” Journal of the American College of Nutrition (May 1999) NO: B. E. Christopher Nordin, from “Calcium Requirement Is a Sliding Scale,” American Journal of Clinical Nutrition (June 2000) Nutrition professor Rebecca J. Bryant and her colleagues say that to prevent bone fractures, the recommended intake of dietary calcium should be 1,000 to 1,200 milligrams (1 to 1.2 grams) a day for adults. Biochemist B. E. Christopher Nordin says that calcium requirements are as much or more dependent on intake of other dietary factors than they are of calcium. Adults with low intakes of protein, phosphate, and sodium can maintain bone health on intakes as low as 400 milligrams of calcium per day. PART 2. Nutrition and Health ISSUE 4. Are Added Sugars Harmful to Health? YES: Barbara V. Howard and Judith Wylie-Rosett, from “Sugar and Cardiovascular Disease,” Circulation (July 23, 2002) NO: Anne L. Mardis, from “Current Knowledge of the Health Effects of Sugar Intake,” Family Economics and Nutrition Review (2001) Researchers Barbara V. Howard and Judith Wylie-Rosett, representing the American Heart Association (AHA), state that high sugar consumption increases risk factors for heart disease and may adversely affect control of diabetes. Physician Anne L. Mardis, representing the U.S. Department of Agriculture’s (USDA’s) Center for Nutrition Policy and Promotion, says that the intake of sugar has no relation to the risk of heart disease or diabetes. ISSUE 5. Do Foods With a High Glycemic Index Increase Disease Risk? YES: David S. Ludwig, from “The Glycemic Index: Physiological Mechanisms Relating to Obesity, Diabetes, and Cardiovascular Disease,” Journal of the American Medical Association (May 8, 2002) NO: F. Xavier Pi-Sunyer, from “Glycemic Index and Disease,” American Journal of Clinical Nutrition (July 2002) Physician-scientist David S. Ludwig says that habitual consumption of foods with a high glycemic index alters metabolism in ways that increase the risk for obesity, type 2 diabetes, and heart disease. He maintains that the glycemic index should be used as a guide to food selection. Physician-scientist F. Xavier Pi-Sunyer says that research on the health effects of high-glycemic index foods is uncertain and inconclusive. He concludes that it would be a mistake to suggest avoiding foods just because they display a high glycemic index.PART 3. Diet, Physical Activity, and Health ISSUE 6. Is Body Weight a Reliable Measurement of Overall Health? YES: Alison E. Field et al., from “Impact of Overweight on the Risk of Developing Common Chronic Diseases During a 10-Year Period,” Archives of Internal Medicine (July 9, 2001) NO: Annemarie Jutel, from “Does Size Really Matter? Weight and Values in Public Health,” Perspectives in Biology and Medicine (Spring 2001) Epidemiologist Alison E. Field and her team of investigators say that overweight adults are at increased risk of chronic disease, even if they are not obese. Health sociologist Annemarie Jutel says that the risks of overweight are exaggerated and that its cure—dieting—is a greater hazard. ISSUE 7. Can Low-Carbohydrate, Higher-Fat Diets Promote Health and Weight Loss? YES: Gary Taubes, from “What If It’s All Been a Big Fat Lie?” The New York Times Magazine (July 7, 2002) NO: Bonnie Liebman, from “Big Fat Lies: The Truth About the Atkins Diet,” Nutrition Action Health Letter (November 2002) Freelance science journalist Gary Taubes says that government advice to eat less fat produces the opposite of its intended effect; it makes Americans fatter. Instead, high-fat diets help people to lose weight and reduce chronic disease risk factors. Science journalist Bonnie Liebman, director of nutrition at the Center for Science in the Public Interest (CSPI), a consumer advocacy organization in Washington, D.C., counters that high-fat diets raise risks for heart disease and cancer and, when excessive in calories, induce weight gain. ISSUE 8. Must Exercise Be Daily and Intense to Prevent Chronic Disease? YES: Institute of Medicine of the National Academies, from “Physical Activity,” Dietary Reference Intakes: Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, A Report of the Institute of Medicine (September 5, 2002) NO: I-Min Lee et al., from “Physical Activity and Coronary Heart Disease in Women: Is ‘No Pain, No Gain’ Passé?” Journal of the American Medical Association (March 21, 2001) To prevent weight gain and chronic disease, the Institute of Medicine of the National Academies recommends 60 minutes of daily physical activity of moderate intensity (such as walking at a rate of 4 to 5 miles per hour) in addition to activities normally performed as part of a sedentary lifestyle. Associate professor at the Harvard School of Public Health I-Min Lee and colleagues say that even light-to-moderate activity lowers heart disease rates among women and that as little as one hour of walking per week predicts lower risk. ISSUE 9. Do Education Campaigns Induce Communities to Change Their Diets and Improve Health? YES: Bill Reger, Margo G. Wootan, and Steven Booth-Butterfield, from “A Compa
