Food Risks and Controversies: Minimizing the Dangers in Your Diet (A Teen Nutrition Book)

Introduces the health hazards associated with food, examining such topics as manmade and natural toxins, food additives, and pesticides, and discusses how to eat safely and wisely

Grade 7-12-A good overview of the health hazards associated with food. Salter looks at fake fats and artificial sweeteners; additives and pesticides; and growing and processing techniques, storage, and labeling. Although no illustrations are included, numerous tables break up the text, and bulleted lists appear. Myths and common misconceptions are discussed in the clear and lively narrative. However, the scenario about superhero Nutro-Might is silly, condescending, and at odds with the frankness of the rest of the presentation. Few source notes are cited, but a list of organizations to contact for more information, a reading list, and a thorough index are appended, making this useful for reports. Similar in scope but deeper in detail and coverage are W. Harding LeRiche's A Chemical Feast (Facts on File, 1982) and J.J. McCoy's How Safe Is Our Food Supply? (Watts, 1990). A more proactive stance is found in Michael F. Jacobsen, Lisa Leffert, and Anne Witte Garland's Safe Food (Living Planet Press, 1991).
Joyce Adams Burner, formerly at Spring Hill Middle School, KS
Copyright 1993 Reed Business Information, Inc.