'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist

From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified, yet highly processed foods such as margarine have been promoted as being healthier than whole foods.

Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality, while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products, and marketing them with nutritional and health claims.

Through a fascinating investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets, the limitations of dietary guidelines, and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific, social, and economic factors driving our modern fascination with nutrition, and explores alternative ways of understanding food quality.

chapter Chapter One|24 pages

A Clash of Nutritional Ideologies

chapter Chapter Two|26 pages

The Nutritionism Paradigm

Reductive Approaches to Nutrients, Food, and the Body

chapter Chapter Three|21 pages

The Era of Quantifying Nutritionism

Protective Nutrients, Caloric Reductionism, and Vitamania

chapter Chapter Four|26 pages

The Era of Good-and-Bad Nutritionism

Bad Nutrients and Nutricentric Dietary Guidelines

chapter Chapter Five|34 pages

The Macronutrient Diet Wars

From the Low-Fat Campaign to Low-Calorie, Low-Carb, and Low-GI Diets

chapter Chapter Six|24 pages

Margarine, Butter, and the Trans-Fats Fiasco

chapter Chapter Seven|34 pages

The Era of Functional Nutritionism

Functional Nutrients, Superfoods, and Optimal Dietary Patterns

chapter Chapter Eight|24 pages

Functional Foods

Nutritional Engineering, Nutritional Marketing, and Corporate Nutritionism

chapter Chapter Nine|22 pages

The Food Quality Paradigm

Alternative Approaches to Food and the Body

chapter Chapter Ten|18 pages

After Nutritionism