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| bbc science focus magazine fat: Gene Eating Giles Yeo, 2019-06-04 In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that’s literally killing us all?Drawing on the very latest science and his own genetic research at the University of Cambridge, Dr. Giles Yeo has written the seminal “anti-diet” diet book. Exploring the history of our food, debunking marketing nonsense, detoxifying diet advice, and confronting the advocates of clean eating, Giles translates his pioneering research into an engaging, must-read study of the human appetite.In a post-truth world, Gene Eating cuts straight to the data-driven facts. Only by understanding the physiology of our bodies, their hormonal functions, and their caloric needs can we overcome the mis- information of modern dieting trends, empower ourselves to make better decisions, and achieve healthy relationships with food, our bodies, and our weight.Inspiring and revelatory, filled with lively anecdotes and fascinating details, Gene Eating is an urgent and essential book that will change the way we eat. |
| bbc science focus magazine fat: The Truth About Fat Anthony Warner, 2019-01-10 Most people try out diets just to see if they work. One friend cuts out sugar, a second cuts out fat. Another mumbles something about gut microbes. Even scientists still seem to be arguing about what causes obesity, so what hope is there for the rest of us? Anthony Warner, author of The Angry Chef, has decided to get to the bottom of it once and for all. Is obesity really an epidemic? Can you be addicted to food? Can’t you just exercise your way to freedom? And what the heck is a food desert? You want the truth? The science, without the prejudice? You can handle it. |
| bbc science focus magazine fat: Why We Get Fat Gary Taubes, 2011-12-27 NATIONAL BESTSELLER • “Taubes stands the received wisdom about diet and exercise on its head.” —The New York Times What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Featuring a new afterword with answers to frequently asked questions. Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management. Complete with an easy-to-follow diet. Featuring a new afterword with answers to frequently asked questions. |
| bbc science focus magazine fat: Gastrophysics Charles Spence, 2018-07-03 The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way. |
| bbc science focus magazine fat: 10 Hour Diet Jeannette Hyde, 2021-01-21 It’s not just what you eat: it’s when you eat. Do you want to: lose weight, feel great and help reduce the risk of type 2 diabetes without cutting out any major food groups? You can even have the odd drink! Simply by ensuring you’re eating in the correct 10 hours out of every 24 to suit you, you can completely transform your health using intermittent fasting. Filled with insights, tips, more than 25 simple recipes, scientific research, case studies and journals to keep you on track, this is the ultimate guide to time-restricted eating by a fully qualified expert nutritionist. |
| bbc science focus magazine fat: Strange Natures Kent H. Redford, William M. Adams, 2021-06-22 A groundbreaking examination of the implications of synthetic biology for biodiversity conservation Nature almost everywhere survives on human terms. The distinction between what is natural and what is human-made, which has informed conservation for centuries, has become blurred. When scientists can reshape genes more or less at will, what does it mean to conserve nature? The tools of synthetic biology are changing the way we answer that question. Gene editing technology is already transforming the agriculture and biotechnology industries. What happens if synthetic biology is also used in conservation to control invasive species, fight wildlife disease, or even bring extinct species back from the dead? Conservation scientist Kent Redford and geographer Bill Adams turn to synthetic biology, ecological restoration, political ecology, and de-extinction studies and propose a thoroughly innovative vision for protecting nature. |
| bbc science focus magazine fat: Fearing the Black Body Sabrina Strings, 2019-05-07 Winner, 2020 Body and Embodiment Best Publication Award, given by the American Sociological Association Honorable Mention, 2020 Sociology of Sex and Gender Distinguished Book Award, given by the American Sociological Association How the female body has been racialized for over two hundred years There is an obesity epidemic in this country and poor Black women are particularly stigmatized as “diseased” and a burden on the public health care system. This is only the most recent incarnation of the fear of fat Black women, which Sabrina Strings shows took root more than two hundred years ago. Strings weaves together an eye-opening historical narrative ranging from the Renaissance to the current moment, analyzing important works of art, newspaper and magazine articles, and scientific literature and medical journals—where fat bodies were once praised—showing that fat phobia, as it relates to Black women, did not originate with medical findings, but with the Enlightenment era belief that fatness was evidence of “savagery” and racial inferiority. The author argues that the contemporary ideal of slenderness is, at its very core, racialized and racist. Indeed, it was not until the early twentieth century, when racialized attitudes against fatness were already entrenched in the culture, that the medical establishment began its crusade against obesity. An important and original work, Fearing the Black Body argues convincingly that fat phobia isn’t about health at all, but rather a means of using the body to validate race, class, and gender prejudice. |
| bbc science focus magazine fat: Up Hilary Tindle, 2013-05-30 Why looking up matters A positive attitude is important, but until now we didn’t know how important. In Up, a practicing physician and NIH-funded researcher draws on her research and experience to show that our outlook on life— our unique patterns of thinking and feeling about ourselves, others, and the world—may be the key to how well and how fast we age. From wrinkles to cognitive decline, our outlook affects our health at every level. Using the framework of outlook GPS, Up illustrates how we can gauge our current attitude latitude and move to healthier ground. Tindle brings a fresh eye to attitudinal traits such as optimism, noting that it has many faces, including the face of her own struggling optimism. Using the 7 Steps of Attitudinal Change that she applies to her own patients, Tindle offers us a path toward healthy aging. Prescriptive and accessible, Up puts forward a paradigm shift in how we age and treat disease, giving even the most struggling optimists a chance for hope. It will appeal to readers of The Longevity Project by Howard S. Friedman and Leslie R. Martin as well as The Blue Zones by Dan Buettner. |
| bbc science focus magazine fat: Fast Asleep Dr Michael Mosley, 2020-03-05 Australian and New Zealand edition Can’t sleep? Who better to deliver the recipe for a peaceful night based on groundbreaking sleep science than the bestselling author of The Fast 800, The Clever Guts Diet and The 8-week Blood Sugar Diet. A good night’s sleep is essential for a healthy brain and body. So why do so many of us struggle to sleep well? In Fast Asleep, Dr Michael Mosley explains what happens when we sleep, what triggers common sleep problems and why standard advice rarely works. Prone to insomnia, he has taken part in numerous sleep experiments and tested every remedy going. The result is a radical, four-week programme, based on the latest science, designed to help you re-establish a healthy sleep pattern in record time. With plenty of surprising advice including tips for teenagers, people working night shifts and those prone to jet lag, plus recipes which will boost your deep sleep by improving your gut microbiome, Fast Asleep provides the tools you need to sleep better, reduce stress and feel happier. |
| bbc science focus magazine fat: The Brief Wondrous Life of Oscar Wao (Pulitzer Prize Winner) Junot Díaz, 2008-09-02 Winner of: The Pulitzer Prize The National Book Critics Circle Award The Anisfield-Wolf Book Award The Jon Sargent, Sr. First Novel Prize A Time Magazine #1 Fiction Book of the Year One of the best books of 2007 according to: The New York Times, San Francisco Chronicle, New York Magazine, Entertainment Weekly, The Boston Globe, Los Angeles Times, The Washington Post, People, The Village Voice, Time Out New York, Salon, Baltimore City Paper, The Christian Science Monitor, Booklist, Library Journal, Publishers Weekly, New York Public Library, and many more... Nominated as one of America’s best-loved novels by PBS’s The Great American Read Oscar is a sweet but disastrously overweight ghetto nerd who—from the New Jersey home he shares with his old world mother and rebellious sister—dreams of becoming the Dominican J.R.R. Tolkien and, most of all, finding love. But Oscar may never get what he wants. Blame the fukú—a curse that has haunted Oscar’s family for generations, following them on their epic journey from Santo Domingo to the USA. Encapsulating Dominican-American history, The Brief Wondrous Life of Oscar Wao opens our eyes to an astonishing vision of the contemporary American experience and explores the endless human capacity to persevere—and risk it all—in the name of love. |
| bbc science focus magazine fat: Spoon-Fed Tim Spector, 2020-08-27 THE #1 SUNDAY TIMES BESTSELLER FROM THE LEADING GUT-HEALTH EXPERT, FOUNDER OF ZOE AND AUTHOR OR FOOD FOR LIFE * As seen on ITV's LORRAINE and heard on THE DIARY OF A CEO * This ground-breaking exploration debunks food myths, from what we should be eating for breakfast to whether we should really avoid ultra-processed foods. Is breakfast really the most important meal of the day? Is there any point in counting calories? Is there any evidence that coffee is bad for us? Through his pioneering research, Professor Tim Spector busts these and many other myths about food. Spoon-Fed explores the scandalous lack of good science behind many diet plans, official recommendations, miracle cures and ultra-processed foods, and encourages us to rethink our whole relationship with food - not just for our health as individuals, but for the future of the planet. 'Hugely enjoyable' Michael Mosley 'Illuminating and so incredibly timely' Yotam Ottolenghi 'This book should be available on prescription' Felicity Cloake 'Will actually help you decide what to add to your next grocery shop' Bee Wilson, Guardian * Tim Spector's new book Food for Life: Your Guide to the New Science of Eating Well is out in paperback 4th January 2024* |
| bbc science focus magazine fat: The Hottentot Venus Rachel Holmes, 2016-05-19 The acclaimed biography of Sarah Baartman, once a slave and later a showgirl 'A significant and timely book ... Holmes has produced a laceratingly powerful story' Frances Wilson, Literary Review 'Impeccable ... In telling her extraordinary story, Holmes's fascinating book illuminates the forces which dominated her age, and resound in our own' Sunday Telegraph In 1810 the slave turned showgirl Sarah Baartman, London's most famous curiosity, became its legal cause célèbre. Famed for her exquisite physique – in particular her shapely bottom – she was stared at, stripped, pinched, painted, worshipped and ridiculed. This talented, tragic young South African woman became a symbol of exploitation, colonialism – and defiance. In this scintillating and vividly written book Rachel Holmes traces the full arc of Baartman's extraordinary life for the first time. |
| bbc science focus magazine fat: The Sea View Has Me Again Patrick Wright, 2020-12-08 The story of Uwe Johnson, one of Germany's greatest and most-influential post-war writers, and how he came to live and work in Sheerness, Kent in the 1970s. Towards the end of 1974, a stranger arrived in the small town of Sheerness on the Isle of Sheppey in Kent. He could often be found sitting at the bar in the Napier Tavern, drinking lager and smoking Gauloises while flicking through the pages of the Kent Evening Post. Charles was the name he offered to his new acquaintances. But this unexpected immigrant was actually Uwe Johnson, originally from the Baltic province of Mecklenburg in the GDR, and already famous as the leading author of a divided Germany. What caused him to abandon West Berlin and spend the last nine years of his life in Sheerness, where he eventually completed his great New York novel Anniversaries in a house overlooking the outer reaches of the Thames Estuary? And what did he mean by detecting a moral utopia in a town that others, including his concerned friends, saw only as a busted slum on an island abandoned to deindustrialisation and a stranded Liberty ship full of unexploded bombs? Patrick Wright, who himself abandoned north Kent for Canada a few months before Johnson arrived, returns to the island that is all the world to uncover the story of the East German author's English decade, and to understand why his closely observed Kentish writings continue to speak with such clairvoyance in the age of Brexit. Guided in his encounters and researches by clues left by Johnson in his own island stories, the book is set in the 1970s, when North Sea oil and joining the European Economic Community seemed the last hope for bankrupt Britain. It opens out to provide an alternative version of modern British history: a history for the present, told through the rich and haunted landscapes of an often spurned downriver mudbank, with a brilliant German answer to Robinson Crusoe as its primary witness. |
| bbc science focus magazine fat: The Challenge of Obesity in the WHO European Region and the Strategies for Response World Health Organization. Regional Office for Europe, 2007 In a brief, clear and easily accessible way, this summary illustrates the dynamics of the obesity epidemic and its impact on public health throughout the WHO European Region, particularly in eastern countries. It describes how factors that increase the risk of obesity are shaped in different settings, such as the family, school, community and workplace. It makes both ethical and economic arguments for accelerating action against obesity, and analyses effective programs and policies in different government sectors, such as education, health, agriculture and trade, urban planning and transport. The summary also describes how to design policies and programs to prevent obesity and how to monitor progress, and calls for specific action by stakeholders: not only government sectors but also the private sector - including food manufacturers, advertisers and traders - and professional consumers' and international and intergovernmental organizations such as the European Union. |
| bbc science focus magazine fat: Juvenescence Jim Mellon, Al Chalabi, 2017-09-25 |
| bbc science focus magazine fat: The Fast Diet Michael Mosley, 2013 Is it possible to eat what you like, most of the time, and get thinner and healthier as you do it? Simple answer: yes. You just have to restrict your calorie intake for two non-consecutive days each week (500 calories for women, 600 for men). This book brings together the results of recent revolutionary research to create a dietary programme that anyone can incorporate into their normal working life. |
| bbc science focus magazine fat: Fair Society, Healthy Lives Michael Marmot, 2013 |
| bbc science focus magazine fat: Why Calories Don't Count Giles Yeo, 2021-12-07 A Cambridge obesity researcher upends everything we thought we knew about calories and calorie-counting. Calorie information is ubiquitous. On packaged food, restaurant menus, and online recipes we see authoritative numbers that tell us the calorie count of what we're about to consume. And we treat these numbers as gospel—counting, cutting, intermittently consuming and, if you believe some 'experts' out there, magically making them disappear. We all know, and governments advise, that losing weight is just a matter of burning more calories than we consume. But it's actually all wrong. In Why Calories Don't Count, Dr. Giles Yeo, an obesity researcher at Cambridge University, challenges the conventional model and demonstrates that all calories are not created equal. He addresses why popular diets succeed, at least in the short term, and why they ultimately fail, and what your environment has to do with your bodyweight. Once you understand that calories don't count, you can begin to make different decisions about how you choose to eat, learning what you really need to be counting instead. Practical, science-based and full of illuminating anecdotes, this is the most entertaining dietary advice you'll ever read. |
| bbc science focus magazine fat: Training Secrets of the World's Greatest Footballers James Witts, 2019-06-27 'Incredibly well-researched and loaded with modern-day, high-tech football insights' – Tony Strudwick, Head of Performance, Wales national football team Professional football is more demanding than ever. Top internationals reach speeds of 36km/hr, run 12km each match and play up to 60 games each season. Sports scientists are now key figures at every top club, applying cutting-edge techniques to boost fitness, accelerate recovery and forge lean, mean, winning machines. This illuminating book uncovers the training and fuelling secrets of today's greatest footballers, drawing on access to the world's best clubs, including Barcelona, Manchester City, Manchester United, Liverpool, Bayern Munich, Paris Saint-Germain and many more. Why does Cristiano Ronaldo have his own cryotherapy chamber? Why does Paul Pogba wear custom-made compression socks? Why does Sergio Agüero altitude-train when returning from injury? From virtual-reality units to the omnipresence of GPS vests, taking in brain-training, innovative gear and performance nutrition along the way, you'll discover what it takes to reach the top of the game – and how to apply this knowledge to your own training. |
| bbc science focus magazine fat: Burn Herman Pontzer PhD, 2022-04-19 One of the foremost researchers in human metabolism reveals surprising new science behind food and exercise. We burn 2,000 calories a day. And if we exercise and cut carbs, we'll lose more weight. Right? Wrong. In this paradigm-shifting book, Herman Pontzer reveals for the first time how human metabolism really works so that we can finally manage our weight and improve our health. Pontzer's groundbreaking studies with hunter-gatherer tribes show how exercise doesn't increase our metabolism. Instead, we burn calories within a very narrow range: nearly 3,000 calories per day, no matter our activity level. This was a brilliant evolutionary strategy to survive in times of famine. Now it seems to doom us to obesity. The good news is we can lose weight, but we need to cut calories. Refuting such weight-loss hype as paleo, keto, anti-gluten, anti-grain, and even vegan, Pontzer discusses how all diets succeed or fail: For shedding pounds, a calorie is a calorie. At the same time, we must exercise to keep our body systems and signals functioning optimally, even if it won't make us thinner. Hunter-gatherers like the Hadza move about five hours a day and remain remarkably healthy into old age. But elite athletes can push the body too far, burning calories faster than their bodies can take them in. It may be that the most spectacular athletic feats are the result not just of great training, but of an astonishingly efficient digestive system. Revealing, irreverent, and always entertaining, Pontzer has written a book that will change how you eat, move, and live. |
| bbc science focus magazine fat: Out of Touch Michelle Drouin, 2022-02-01 A behavioral scientist explores love, belongingness, and fulfillment, focusing on how modern technology can both help and hinder our need to connect. A Next Big Idea Club nominee. Millions of people around the world are not getting the physical, emotional, and intellectual intimacy they crave. Through the wonders of modern technology, we are connecting with more people more often than ever before, but are these connections what we long for? Pandemic isolation has made us even more alone. In Out of Touch, Professor of Psychology Michelle Drouin investigates what she calls our intimacy famine, exploring love, belongingness, and fulfillment and considering why relationships carried out on technological platforms may leave us starving for physical connection. Drouin puts it this way: when most of our interactions are through social media, we are taking tiny hits of dopamine rather than the huge shots of oxytocin that an intimate in-person relationship would provide. Drouin explains that intimacy is not just sex—although of course sex is an important part of intimacy. But how important? Drouin reports on surveys that millennials (perhaps distracted by constant Tinder-swiping) have less sex than previous generations. She discusses pandemic puppies, professional cuddlers, the importance of touch, “desire discrepancy” in marriage, and the value of friendships. Online dating, she suggests, might give users too many options; and the internet facilitates “infidelity-related behaviors.” Some technological advances will help us develop and maintain intimate relationships—our phones, for example, can be bridges to emotional support. Some, on the other hand, might leave us out of touch. Drouin explores both of these possibilities. |
| bbc science focus magazine fat: Weight Bias Kelly D. Brownell, Rebecca M. Puhl, Marlene B. Schwartz, Leslie Rudd, 2005-08-24 Discrimination based on body shape and size remains commonplace in today's society. This important volume explores the nature, causes, and consequences of weight bias and presents a range of approaches to combat it. Leading psychologists, health professionals, attorneys, and advocates cover such critical topics as the barriers facing obese adults and children in health care, work, and school settings; how to conceptualize and measure weight-related stigmatization; theories on how stigma develops; the impact on self-esteem and health, quite apart from the physiological effects of obesity; and strategies for reducing prejudice and bringing about systemic change. |
| bbc science focus magazine fat: Qualitative Data Analysis Ian Dey, 2003-09-02 Qualitative Data Analysis shows that learning how to analyse qualitative data by computer can be fun. Written in a stimulating style, with examples drawn mainly from every day life and contemporary humour, it should appeal to a wide audience. |
| bbc science focus magazine fat: The Teen Years Explained Clea McNeely, Jayne Blanchard, 2010-05 This guide incorporates the latest scientific findings about physical, emotional, cognitive, identity formation, sexual and spiritual development in adolescent, with tips and strategies on how to use this information inreal-life situations involving teens. |
| bbc science focus magazine fat: Burn Herman Pontzer, 2021-03-02 |
| bbc science focus magazine fat: The Science of the Tour de France James Witts, 2016-06-16 Take an exclusive behind-the-scenes look at what it takes to create a world-class cyclist. James Witts invites you into the world of marginal gains to discover the innovative training techniques, nutrition strategies and cutting-edge gear that are giving today's elite cyclists the competitive advantage. Find out why Formula One telemetry is key to more bike speed; how power meters dictate training sessions and race strategy; how mannequins, computational fluid dynamics and wind-tunnels are elevating aerodynamics to the next level; why fats and training on water alone are popular in the peloton; and why the future of cycling will involve transcranial brain stimulation and wearable technology. With contributions from the world's greatest riders, including Marcel Kittel, Peter Sagan and Bauke Mollema, and the teams that work alongside them: Etixx-Quick Step, Team Sky, Tinkoff, Movistar, BMC Racing, Trek-Segafredo and many more. Also meet the teams' sports scientists, coaches, nutritionists and chefs, who reveal the pioneering science that separates Contador and Cancellara from the recreational rider. To win the Tour de France takes stamina, speed, strength... and science. |
| bbc science focus magazine fat: Science and Application of High-Intensity Interval Training Laursen, Paul, Buchheit, Martin, 2019 The popularity of high-intensity interval training (HIIT), which consists primarily of repeated bursts of high-intensity exercise, continues to soar because its effectiveness and efficiency have been proven in use by both elite athletes and general fitness enthusiasts. Surprisingly, few resources have attempted to explain both the science behind the HIIT movement and its sport-specific application to athlete training. That’s why Science and Application of High-Intensity Interval Training is a must-have resource for sport coaches, strength and conditioning professionals, personal trainers, and exercise physiologists, as well as for researchers and sport scientists who study high-intensity interval training. |
| bbc science focus magazine fat: Buyology Martin Lindstrom, 2010-02-02 NEW YORK TIMES BESTSELLER • “A fascinating look at how consumers perceive logos, ads, commercials, brands, and products.”—Time How much do we know about why we buy? What truly influences our decisions in today’s message-cluttered world? In Buyology, Martin Lindstrom presents the astonishing findings from his groundbreaking three-year, seven-million-dollar neuromarketing study—a cutting-edge experiment that peered inside the brains of 2,000 volunteers from all around the world as they encountered various ads, logos, commercials, brands, and products. His startling results shatter much of what we have long believed about what captures our interest—and drives us to buy. Among the questions he explores: • Does sex actually sell? • Does subliminal advertising still surround us? • Can “cool” brands trigger our mating instincts? • Can our other senses—smell, touch, and sound—be aroused when we see a product? Buyology is a fascinating and shocking journey into the mind of today's consumer that will captivate anyone who's been seduced—or turned off—by marketers' relentless attempts to win our loyalty, our money, and our minds. |
| bbc science focus magazine fat: The Happiness Diet Tyler G. Graham, Drew Ramsey, M.D., 2012-12-11 How to fix the Modern American Diet and reclaim our minds and waistlines “An insightful, eye opening adventure into diet and nutrition. Concise and witty, this book kept me engaged from cover to cover. A must-have for anyone serious about getting happy and healthy naturally.”—Andrew Morton, MD, Board-certified Family Physician; Former Medical Corps, US Navy and Army Infantry Medic, Desert Storm For the first time in history, too much food is making us sick. The Modern American Diet (MAD) is expanding our waistlines while starving and shrinking our brains. Rates of obesity and depression have recently doubled, and though these epidemics are closely linked, few experts are connecting the dots for the average American. Using data from the rapidly changing fields of neuroscience and nutrition, The Happiness Diet shows that over the past several generations, small, seemingly insignificant changes to our diet have stripped it of nutrients—like magnesium, vitamin B12, iron, and vitamin D, as well as some very special fats—that are essential for happy, well-balanced brains. These shifts also explain the overabundance of mood-destroying foods in the average American’s diet and why they predispose most of us to excessive weight gain. After a clear explanation of how we’ve all been led so far astray, The Happiness Diet empowers the reader to steer clear of this MAD way of life with simple, straightforward solutions, including: • A list of foods to swear off • Shopping tips and kitchen organization tricks • A compact healthy cookbook full of brain-building recipes • Practical advice, meal plans, and more! Graham and Ramsey guide you through these steps and then remake your diet by doubling down on feel-good foods—even the all-American burger. Praise for The Happiness Diet “Finally, a rock-solid, reliable, informative, and entertaining book on how to eat your way to health and happiness. Run—don’t walk—to read and adopt The Happiness Diet. This is the only diet book I’ve encountered that I can actually recommend to patients without reservation.”—Bonnie Maslin, PhD, Psychologist and author of Picking Your Battles “A lively, thorough, and iron-clad case for real food. You will never eat an egg-white omelet or soy protein shake again.”—Nina Planck, author of Real Food and Real Food for Mother and Baby “The book includes food lists, shopping tips, brain-building recipes, smart slimming strategies, and other useful tools to lose weight and keep the blues at bay.”—AM New York |
| bbc science focus magazine fat: Hiroshima John Hersey, 2020-06-23 Hiroshima is the story of six people—a clerk, a widowed seamstress, a physician, a Methodist minister, a young surgeon, and a German Catholic priest—who lived through the greatest single manmade disaster in history. In vivid and indelible prose, Pulitzer Prize–winner John Hersey traces the stories of these half-dozen individuals from 8:15 a.m. on August 6, 1945, when Hiroshima was destroyed by the first atomic bomb ever dropped on a city, through the hours and days that followed. Almost four decades after the original publication of this celebrated book, Hersey went back to Hiroshima in search of the people whose stories he had told, and his account of what he discovered is now the eloquent and moving final chapter of Hiroshima. |
| bbc science focus magazine fat: You Have the Right to Remain Fat Virgie Tovar, 2018-08-14 “In this bold new book, Tovar eviscerates diet culture, proclaims the joyous possibilities of fatness, and shows us that liberation is possible.” —Sarai Walker, author of Dietland Growing up as a fat girl, Virgie Tovar believed that her body was something to be fixed. But after two decades of dieting and constant guilt, she was over it—and gave herself the freedom to trust her own body again. Ever since, she’s been helping others to do the same. Tovar is hungry for a world where bodies are valued equally, food is free from moral judgment, and you can jiggle through life with respect. In concise and candid language, she delves into unlearning fatphobia, dismantling sexist notions of fashion, and how to reject diet culture’s greatest lie: that fat people need to wait before beginning their best lives. “This book feels like spending a margarita-soaked day at the beach with your smartest friend. Virgie Tovar shares juicy secrets and makes revolutionary ideas viscerally accessible. You’ll be left enlightened, inspired, happier, and possibly angrier than when you started.” —Joy Nash, actress “Tovar is a vital voice in contemporary activism, media, and feminism. The joy she takes in her own body and life, combined with the righteous anger she expresses at an oppressive world is a truly radical act. She is deeply thoughtful, but does not equivocate. She confronts bigotry, but does not engage with bullshit.” —Kelsey Miller, author of Big Girl “Long-time body positive writer, speaker and activist Virgie Tovar is gifting brown round girls the book we’ve been hungry for.” —Mitú |
| bbc science focus magazine fat: Inequality Anthony B. Atkinson, 2015-05-11 Inequality and poverty have returned with a vengeance in recent decades. To reduce them, we need fresh ideas that move beyond taxes on the wealthy. Anthony B. Atkinson offers ambitious new policies in technology, employment, social security, sharing of capital, and taxation, and he defends them against the common arguments and excuses for inaction. |
| bbc science focus magazine fat: The Science of Cooking Stuart Farrimond, 2017-09-19 Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really seal in the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals. |
| bbc science focus magazine fat: Food at Work Christopher Wanjek, 2005 This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of food solutions including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets. |
| bbc science focus magazine fat: My Last Eight Thousand Days Lee Gutkind, 2020-10-01 As founding editor of Creative Nonfiction and architect of the genre, Lee Gutkind played a crucial role in establishing literary, narrative nonfiction in the marketplace and in the academy. A longstanding advocate of New Journalism, he has reported on a wide range of issues—robots and artificial intelligence, mental illness, organ transplants, veterinarians and animals, baseball, motorcycle enthusiasts—and explored them all with his unique voice and approach. In My Last Eight Thousand Days, Gutkind turns his notepad and tape recorder inward, using his skills as an immersion journalist to perform a deep dive on himself. Here, he offers a memoir of his life as a journalist, editor, husband, father, and Pittsburgh native, not only recounting his many triumphs, but also exposing his missteps and challenges. The overarching concern that frames these brave, often confessional stories, is his obsession and fascination with aging: how aging provoked anxieties and unearthed long-rooted tensions, and how he came to accept, even enjoy, his mental and physical decline. Gutkind documents the realities of aging with the characteristically blunt, melancholic wit and authenticity that drive the quiet force of all his work. |
| bbc science focus magazine fat: Finally Full, Finally Slim Lisa R. Young, 2019-01-08 We're surrounded by food portions we've been led to believe are normal-64-ounce sodas, personal pizzas large enough to feed several people, and steaks and pastas that fill an entire plate. No wonder obesity rates in America have reached an all-time high. We eat oversize portions, gain weight, and try the latest fad diet, which only adds to our confusion about how to lose weight. Nutritionist and portion-size expert Dr. Lisa R. Young says the solution is simple: Eat foods you love in reasonable portions, and you will lose your excess weight and keep it off for good. Finally Full, Finally Slim shows you how to permanently lose weight by right-sizing your portions without eliminating entire food groups or staring at an empty plate. Within these pages, Dr. Young outlines thirty days' worth of simple changes to help you shed pounds and provides a portion plan that ensures you will feel satisfied. She expertly describes the relevance of diet to health and steers you toward whole foods and away from clever marketing claims that may be secretly sabotaging your weight-loss efforts. You'll learn useful strategies for how to eat out, enjoy special occasions, and indulge in a favorite treat without tipping the scale. And because weight loss is about more than food, Dr. Young addresses the whole person-your mind-set, environment, habits, and life-through research-based advice. You'll learn how relationships, gratitude, self-compassion, and sleep patterns, for instance, can make a difference. Portion control outlives all fad diets because it isn't a diet. It's a lifestyle. |
| bbc science focus magazine fat: Dieting Makes You Fat Geoffrey Cannon, 2019-05-16 Dieting Makes You Fat is the explosive, authoritative answer to the multibillion-dollar dieting industry. The dieting industry is booming. So is obesity, in children as well as adults. Obesity causes diabetes, heart disease and cancers, as well as misery for those who suffer. The experts are baffled and the dieting industry is no use - because dieting makes you fat. Geoffrey Cannon explains the science and the global politics that are making the world fat. Including seven golden rules for achieving life-long good health and wellbeing - as well as to shed body fat - Dieting Makes You Fat is also a handbook for anyone committed to good quality, delicious food and drink, fairly traded and socially, economically and environmentally sustainable. If you want to lose body fat, if you or anyone you know is or has been on a diet, if you care about the obesity crisis, then this is the book for you. |
| bbc science focus magazine fat: Fat Hanne Blank, 2020-11-12 Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Public enemy. Crucial macronutrient. Health risk. Punchline. Moneymaker. Epidemic. Sexual fetish. Moral failing. Necessary bodily organ. Conveyor of flavor. Freak-show spectacle. Never mind the stereotype, fat is never sedentary: its definitions, identities, and meanings are manifold and in constant motion. Demonized in medicine and public policy, adored by chefs and nutritional faddists (and let's face it, most of us who eat), simultaneously desired and abhorred when it comes to sex, and continually courted by a multi-billion-dollar fitness and weight-loss industry, for so many people “fat” is ironically nothing more than an insult or a state of despair. In Hanne Blank's Fat we find fat as state, as possession, as metaphor, as symptom, as object of desire, intellectual and carnal. Here, “feeling fat” and literal fat merge, blurring the boundaries and infusing one another with richer, fattier meanings. Object Lessons is published in partnership with an essay series in The Atlantic. |
| bbc science focus magazine fat: The Plant Hunter Cassandra Leah Quave, 2022-06-14 The uplifting, adventure-filled memoir of one groundbreaking scientist’s quest to develop new ways to fight illness and disease through the healing powers of plants. “A fascinating and deeply personal journey.” —Amy Stewart, author of Wicked Plants and The Drunken Botanist Traveling by canoe, ATV, mule, airboat, and on foot, Dr. Cassandra Quave has conducted field research everywhere from the flooded forests of the remote Amazon to the isolated mountaintops in Albania and Kosovo—all in search of natural compounds, long-known to traditional healers, that could help save us all from the looming crisis of untreatable superbugs. Dr. Quave is a leading medical ethnobotanist—someone who identifies and studies plants that may be able to treat antimicrobial resistance and other threatening illnesses—helping to provide clues for the next generation of advanced medicines. And as a person born with multiple congenital defects of her skeletal system, she's done it all with just one leg. In The Plant Hunter, Dr. Quave weaves together science, botany, and memoir to tell us the extraordinary story of her own journey. |
| bbc science focus magazine fat: Handbook of Sports Medicine and Science, The Paralympic Athlete Yves Vanlandewijck, Walter Thompson, 2011-01-31 This brand new Handbook addresses Paralympic sports and athletes, providing practical information on the medical issues, biological factors in the performance of the sports and physical conditioning. The book begins with a comprehensive introduction of the Paralympic athlete, followed by discipline-specific reviews from leading authorities in disability sport science, each covering the biomechanics, physiology, medicine, philosophy, sociology and psychology of the discipline. The Paralympic Athlete also addresses recent assessment and training tools to enhance the performance of athletes, particularly useful for trainers and coaches, and examples of best practice on athletes' scientific counseling are also presented. This new title sits in a series of specialist reference volumes, ideal for the use of professionals working directly with competitive athletes. |
A GUIDE TO EATING WELL, GETTING FIT AND LIVING …
Just change the way you cook, the amount you eat and choose similar but lower fat and lower sugar varieties and get more active . THIS IS NOT ABOUT DIETING - IT’S A LIFESTYLE CHANGE. Here’s …
Blood Fats Explained - HEART UK
At risk of cardiovascular disease? Fats that circulate in the blood are called lipids. Cholesterol and triglycerides are both lipids. They have essential roles in the body. In excess they are harmful. …
“The Science and Politics of Dietary Fat” - IDFA
• The low-fat diet cannot be shown to be effective at fighting obesity, diabetes, heart disease, or any kind of cancer. • These studies showed that the low-fat diet actually increased heart-disease …
Good Fats, Bad Fats - Stanford Health Care
Eating too much fat of all types can add excess calories and lead to weight gain. This handout will help you sort out the “good” (heart healthy) fats from the “bad” (unhealthy) fats.* The fats in this …
Produced by: Nutrition and Health Info Sheet: Fat - UC Davis
Fats are a subset of a class of nutrients called lipids, which also include phospholipids and sterols. Usually when people refer to fats and oils, they are speaking of triglycerides, the most common …
REVIEW Dietary fat: From foe to friend? - Science | AAAS
Recently, evidence for the adverse metabolic effects of processed carbohydrate has led to a resurgence in interest in lower-carbohydrate and ketogenic diets with high fat content.
Printed for from BBC Science Focus Magazine - August 2024 …
As someone interested in science, you will understand that while no one can predict what we will face next, we can be certain that it is only through ambitious, high-quality medical research that …
Bbc Science Focus Magazine Weight Loss (Download Only)
“calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat?
Fat chemistry: the science behind obesity - Nature
This book suggests an alternative view as the title indicates it’s focus is the chemistry of fat and how it causes obesity. Chemistry is defined by ‘... the science that strives to understand...
BURN THE FAT - Amazon Web Services
This program is based on a real-world fat loss method that has been tried, tested and proven for over three decades in the bodybuilding and physique world. But make no mistake – it’s also …
1.2.a Diet, Nutrition & Performance - PE Resources Bank
Fats are made from glycerol and fatty acids. Each glycerol molecule is attached to three fatty acid molecules. Fats are stored in the muscle as triglycerides and transported as fatty acids. Sources …
Lesson Biology: Food and One Digestion
Fats are a more concentrated form of energy than carbohydrates, and a gram of fat contains more than twice as much energy as a gram of carbohydrate. This is why we store our spare energy as …
6 Minute English What is fat-shaming? - downloads.bbc.co.uk
After all incidents of fat-shaming are on the rise – that’s what it’s called when someone is criticised or humiliated for being fat. In this programme we’ll be asking where the attitudes behind...
Cholesterol Myths vs. Facts - American Heart Association
After age 20, your health care professional will recheck your cholesterol and other risk factors every four to six years as long as your risk remains low. Myth: Only overweight and obese people have …
Media: BBC Focus Magazine Date: 01/12/2017 Category: …
Together with Goldsmiths, University OF London, BBC Focus is conducting its very First piece OF research to Find out more about two sleep phenomena: exploding head syndrome and sleep …
Printed for from BBC Science Focus Magazine - December …
The best science images from around the world. 12 FEEDBACK Your thoughts on the articles in BBC Science Focus. 15 DISCOVERIES All the month's biggest news, including; Giant rats could …
Printed for from BBC Science Focus Magazine - New Year …
Science Focus Inside the PENTAGON'S UFO FILES How human activity" CHANGING EARTH'S SPIN AND EXPERTS PICK Which makeup is HARMING YOUR rms ISSUE OF CENTURY AND THE IDEAS …
Robyn Toomath. This book is explains why.
Toomath shows how our modern world is making us fat. And while governments and individuals keep trying things that science shows do not work – from dieting to education campaigns – she …
CAN WE END ANIMAL TESTING? - PETA Science Consortium …
PHOTOS: SCIENCE PHOTO LIBRARY X2, WAKE FOREST SCHOOL OF MEDICINE 74 BIOLOGY 75 “It’s coming to a tipping point.” Tallying the precise number of animals used in research is …
Printed for from BBC Science Focus Magazine - Summer 2023 …
science provides. "As scientists, our duty is to secure the future of research for the generations that follow." Professor Fiona Watt, Patron of the Medical Research Foundation and Director of the …
A GUIDE TO EATING WELL, GETTING FIT AND LIVING …
Just change the way you cook, the amount you eat and choose similar but lower fat and lower sugar varieties and get more active . THIS IS NOT ABOUT DIETING - IT’S A LIFESTYLE …
Blood Fats Explained - HEART UK
At risk of cardiovascular disease? Fats that circulate in the blood are called lipids. Cholesterol and triglycerides are both lipids. They have essential roles in the body. In excess they are harmful. …
“The Science and Politics of Dietary Fat” - IDFA
• The low-fat diet cannot be shown to be effective at fighting obesity, diabetes, heart disease, or any kind of cancer. • These studies showed that the low-fat diet actually increased heart …
Good Fats, Bad Fats - Stanford Health Care
Eating too much fat of all types can add excess calories and lead to weight gain. This handout will help you sort out the “good” (heart healthy) fats from the “bad” (unhealthy) fats.* The fats in …
Produced by: Nutrition and Health Info Sheet: Fat - UC Davis
Fats are a subset of a class of nutrients called lipids, which also include phospholipids and sterols. Usually when people refer to fats and oils, they are speaking of triglycerides, the most …
REVIEW Dietary fat: From foe to friend? - Science | AAAS
Recently, evidence for the adverse metabolic effects of processed carbohydrate has led to a resurgence in interest in lower-carbohydrate and ketogenic diets with high fat content.
Printed for from BBC Science Focus Magazine - August 2024 …
As someone interested in science, you will understand that while no one can predict what we will face next, we can be certain that it is only through ambitious, high-quality medical research …
Bbc Science Focus Magazine Weight Loss (Download Only)
“calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat?
Fat chemistry: the science behind obesity - Nature
This book suggests an alternative view as the title indicates it’s focus is the chemistry of fat and how it causes obesity. Chemistry is defined by ‘... the science that strives to understand...
BURN THE FAT - Amazon Web Services
This program is based on a real-world fat loss method that has been tried, tested and proven for over three decades in the bodybuilding and physique world. But make no mistake – it’s also …
1.2.a Diet, Nutrition & Performance - PE Resources Bank
Fats are made from glycerol and fatty acids. Each glycerol molecule is attached to three fatty acid molecules. Fats are stored in the muscle as triglycerides and transported as fatty acids. …
Lesson Biology: Food and One Digestion
Fats are a more concentrated form of energy than carbohydrates, and a gram of fat contains more than twice as much energy as a gram of carbohydrate. This is why we store our spare energy …
6 Minute English What is fat-shaming? - downloads.bbc.co.uk
After all incidents of fat-shaming are on the rise – that’s what it’s called when someone is criticised or humiliated for being fat. In this programme we’ll be asking where the attitudes behind...
Cholesterol Myths vs. Facts - American Heart Association
After age 20, your health care professional will recheck your cholesterol and other risk factors every four to six years as long as your risk remains low. Myth: Only overweight and obese …
Media: BBC Focus Magazine Date: 01/12/2017 Category: …
Together with Goldsmiths, University OF London, BBC Focus is conducting its very First piece OF research to Find out more about two sleep phenomena: exploding head syndrome and sleep …
Printed for from BBC Science Focus Magazine - December …
The best science images from around the world. 12 FEEDBACK Your thoughts on the articles in BBC Science Focus. 15 DISCOVERIES All the month's biggest news, including; Giant rats …
Printed for from BBC Science Focus Magazine - New Year …
Science Focus Inside the PENTAGON'S UFO FILES How human activity" CHANGING EARTH'S SPIN AND EXPERTS PICK Which makeup is HARMING YOUR rms ISSUE OF CENTURY …
Robyn Toomath. This book is explains why.
Toomath shows how our modern world is making us fat. And while governments and individuals keep trying things that science shows do not work – from dieting to education campaigns – …
CAN WE END ANIMAL TESTING? - PETA Science …
PHOTOS: SCIENCE PHOTO LIBRARY X2, WAKE FOREST SCHOOL OF MEDICINE 74 BIOLOGY 75 “It’s coming to a tipping point.” Tallying the precise number of animals used in …
Printed for from BBC Science Focus Magazine - Summer …
science provides. "As scientists, our duty is to secure the future of research for the generations that follow." Professor Fiona Watt, Patron of the Medical Research Foundation and Director of …
