Sunday, July 5, 2015
Are you what you eat? A guide to what's on your plate and why. DK Canada. 2015. $18.99 ages 10 and up
This new book from DK explains the mechanics of how our bodies work, and what we need to eat in order to be the best that we can be. In order for that to be true, we need to feed it the 'right stuff' and ensure that we are aware of those foods which are beneficial to us in many ways.
"Go for color! Make sure you eat your greens, reds, whites, purples, and oranges, because many colored fruits and vegetables contain key chemicals called phytochemicals. They help us fight off disease, strengthen the immune system, and keep us in working order."
There are quizzes to take, facts to ponder and questions to be answered. There is much to discover for interested readers, and a real boost to help them make a move toward healthier eating. It makes such a change for every part of our lives. One of the double page spreads that really interested me compared the size of portions from the 1960s with portions in 2009.
The size of the average dinner plate was 8 1/2 inches (21.5cm) in diameter. This size of plate held about 800 calories of food. It meant that in one sitting, people ate less than they do today.
The size of the average dinner plate is now 12 inches (30cm) in diameter. It can hold about 1,900 calories. One of the reasons why people are larger and heavier than ever is that the portions are bigger."
A handy guide provides information concerning the right portion size for most of us.
The following videos are helpful:
A table of contents, an excellent glossary and index add to the appeal. The editors leave us with 'food' for thought:
All happiness depends on ... breakfast.