Obesity: A Reference Handbook, 2nd Edition: A Reference Handbook

by Judith S. Stern, Alexandra Kazaks

Overview

A highly useful and accessible resource for high school to undergraduate students as well as post-graduate level readers with an interest in health and nutrition, this updated second edition of Obesity: A Reference Handbook offers up-to-date answers to essential questions about obesity and connected societal and health care-related issues.

A single-volume, go-to resource, this book addresses difficult questions such as whether obesity is a disease or a moral failing; what factors contribute to obesity; what the economic impacts of obesity are on the health care industry; if and how poverty is a contributor to obesity; how our society encourages obesity; and how changes can be made to improve our society's eating habits as a whole. It presents citations from individuals and peer-reviewed journals and review articles, providing a balance of information sourced from both professionals and informed lay commentators. Also included are dozens of biographies of individuals who have been important in studying, preventing, managing, or increasing awareness about obesity, such as Jared Fogle, longtime Subway sandwiches spokesperson; Kelly Brownell, who coined the phrase "toxic environment" to describe unhealthy food and exercise patterns; researcher Ethan Allen Sims, who examined the relationship between obesity and diabetes; and Oprah Winfrey, well-known celebrity who stated that if there were a pill to lose weight or a magic diet, she would have it.

Product Details

ISBN-13:	9781440838057
Publisher:	ABC-CLIO, Incorporated
Publication date:	10/13/2015
Series:	Contemporary World Issues
Sold by:	Barnes & Noble
Format:	eBook
Pages:	362
File size:	3 MB

About the Author

Judith S. Stern, ScD, RD, is distinguished professor emeritus in nutrition and internal medicine at University of California, Davis.

Alexandra Kazaks, PhD, RDN, CDE, is a professor at Bastyr University in Seattle, WA, where she teaches a wide range of nutrition-related classes to undergraduates, graduate students, medical professionals, and the general public.