The essential guide to nutrition, understanding what you're eating, and the forces driving you to eat it.

**AN ECONOMIST BOOK OF THE YEAR**

'Not just one of the best science books I have read, but one of the best books full stop' - Chris van Tulleken, author of ULTRA-PROCESSED PEOPLE

'In a food environment rigged against you, this is your guide to fighting back.' Henry Dimbleby, author of RAVENOUS

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Nutrition isn't rocket science; it's harder.

There are new diet fads, bold claims about superfoods and articles promising the secrets to lasting weight-loss and longevity. The more 'expert' advice we hear about diet, the less clarity we have about what to eat.

In Food Intelligence, award-winning health journalist, Julia Belluz, and internationally renowned nutrition and metabolism scientist, Kevin Hall, cut through the myths about nutrition in a comprehensive book on food and diet, revealing the latest science and research on:

� How protein, fat, carbs and vitamins impact our bodies

� The wonders of metabolism

� Blood sugar trackers and precision nutrition

� How the food environment around us shapes our eating habits

� Ultra-processed and hyper palatable foods

Humane and deeply reported, this journey into the science of what we eat will equip you with the food intelligence you need to better understand what's on your dinner plate, how it got there, and why you eat it.

About the Authors

Kevin Hall, PhD, is an internationally recognised expert in human nutrition, metabolism, obesity and neuroscience. Despite being a physicist by training, Hall has led groundbreaking clinical research investigating how our food environment shapes our diet and how our diet affects the physiology of our bodies and our brains. Hall has twice received the Director's Award from the US National Institutes of Health and has also received the E.V. McCullum Award from the American Society for Nutrition, the Lilly Scientific Achievement Award from The Obesity Society and the Guyton Award for Excellence in Integrative Physiology from the American Physiological Society.

Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She has reported extensively on medicine, nutrition and global public health from Canada, the US and Europe. Previously, Belluz was Vox's senior health correspondent in Washington, D.C., and a Knight Science Journalism Fellow at the Massachusetts Institute of Technology in Cambridge. A Canadian, she holds an MSc from the London School of Economics and Political Science and lives with her family in Paris, France.

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