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Tag: nutrition facts

Book: Joy Bauer’s Food Cures
Authors: Joy Bauer, MS, RD, CDN with Carol Svec
Price: $21.99
Type: Nutritional Reference Guide

 

Nutritionist Joy Bauer is well known as the nutrition expert for the Today Show. She recently came out with a reference guide, Joy Bauer’s Food Cures, a book devoted to “getting you healthier, look younger and add years to your life.” We were contacted by Bauer’s team to review the book and they generously sent us a second copy to give away to one of our readers (click here for details on the giveaway).

Overview:

The book is divided into six sections: (1) Introduction to Joy Bauer and her health practice, (2) Losing Weight, (3) Looking Great which includes chapters on skin, hair and teeth, (4) Living Long & Strong – cardiovascular disease, arthritis, type 2 diabetes, osteoporosis, vision, and memory, (5) Feeling Good – mood, migraine headaches, PMS, insomnia, irritable bowl syndrome, celiac disease, and cancer prevention, (6) Resources – reading labels, references. You can almost look at this guide as many little books in one, as each chapter stands on its own with basics, tips, food & shopping lists, FAQs, and recipes.
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We at Be Food Smart, are constantly telling and teaching people to read the nutrition facts and ingredient lists. It is, by all accounts, the only way to know what’s in packaged food.  Many argue, however, that the current labeling system is confusing and doesn’t allow Americans to quickly tell if the food they are about to buy or consume is good for them.  Ingredient lists are a pain too. Have you ever noticed the the smallest possible font size is used in combination with leaving Caps Locks on? This is not by accident. They’d rather you not read the 45 ingredients on that box of crackers. The good news is that the US Food & Drug Administration (FDA) is in the process of updating the required nutritional facts. It will be interesting to see how consumer friendly the new labels turns out. Yes, I am a bit cynical when it comes to the FDA siding with the consumer and not the food industry.

A few weeks ago I stumbled upon the Rethink the Food Label project which is put on by the UC Berkeley Graduate School of Journalism’s News21 program and Good Magazine. Here is how they describe the project:

We asked the public, food thinkers, nutritionists, and designers to redesign the Nutrition Facts Label to make it easier to read and more useful to people who want to consume healthier, more nutritious and wholesome food. Designs could incorporate the nutrition label’s existing break down of fats, sugars, vitamins, calorie counts and percent daily values. Or, they could re-imagine the label to include geography, food quality, food justice, carbon footprint, or lesser-known chemosensory characteristics. Above all, we asked for designs that were informative, instructive and memorable.
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