Salt, sugar, fat : how the food giants hooked us
(Book)
Author
Status
Marshall-Lyon County Library - Adult Non-Fiction
613.2 MOS
1 available
613.2 MOS
1 available
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Marshall-Lyon County Library - Adult Non-Fiction | 613.2 MOS | On Shelf |
| Location | Call Number | Status |
|---|---|---|
| Fulda Memorial Library - Adult Non-Fiction | 613.2 MOS | On Shelf |
| Redwood Falls Public Library - Adult Non-Fiction | 613.2 MOSS | On Shelf |
| Wabasso Public Library - Adult Non-Fiction | 613.2 Moss | On Shelf |
More Details
Format
Book
Physical Desc
xxx, 446 pages ; 25 cm
Language
English
Accelerated Reader
UG
Level 10.2, 26 Points
Level 10.2, 26 Points
Notes
Bibliography
Includes bibliographical references and index.
Description
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Description
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
Study Program Information
Accelerated Reader AR,UG,10.2,26,160486.
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Citations
APA Citation, 7th Edition (style guide)
Moss, M. (2013). Salt, sugar, fat: how the food giants hooked us . Random House.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Moss, Michael, 1955-. 2013. Salt, Sugar, Fat: How the Food Giants Hooked Us. Random House.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Moss, Michael, 1955-. Salt, Sugar, Fat: How the Food Giants Hooked Us Random House, 2013.
MLA Citation, 9th Edition (style guide)Moss, Michael. Salt, Sugar, Fat: How the Food Giants Hooked Us Random House, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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