Salt, sugar, fat : how the food giants hooked us
(Book)
Author
Published
New York : Random House, [2013].
Edition
First edition.
ISBN
9781400069804, 1400069807 (hbk. : acid-free paper)
Physical Desc
xxx, 446 pages ; 25 cm
Accelerated Reader
IL: UG - BL: 10.2 - AR Pts: 26
Status
Adult Nonfiction - Public Shelving
613.2 MOS
1 available
613.2 MOS
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Adult Nonfiction - Public Shelving | 613.2 MOS | On Shelf |
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More Details
Published
New York : Random House, [2013].
Format
Book
Edition
First edition.
Language
English
ISBN
9781400069804, 1400069807 (hbk. : acid-free paper)
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,10.2,26.0,160486.
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Citations
APA Citation, 7th Edition (style guide)
Moss, M. (2013). Salt, sugar, fat: how the food giants hooked us (First edition.). 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 First edition., 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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