BOOK REVIEW
HOW FOOD WORKS The facts visually explained
Review by Ursula Arens Writer; Nutrition & Dietetics Ursula has a degree in dietetics, and currently works as a freelance nutrition writer. She has been a columnist on nutrition for more than 30 years.
CONSULTANT EDITOR: DR SARAH BREWER PUBLISHER: DORLING KINDERSLEY, PENGUIN RANDOM HOUSE, 2017 ISBN: 978-1465461193 (HARDBACK) PRICE: £15.52
This is a stunning book which I recommend with great enthusiasm. Dorling Kindersley is a British publisher specialising in visual reference books, yet again showing a mastery in translating complex information into gorgeous pictures. And most importantly, retaining detail and accuracy of the subject, without drift and dilution. This book provides lots of great science about food and nutrition, presented beautifully. There are six sections, starting with nutrition basics, moving onto types of foods and drinks, discussing in detail different diets (pages 176-224) and finishing with current ethical and environmental issues of food supply. I was poised to find fault, but kept being delighted at great, up-to-date, top science. But, if forced to critique, I would note a few disappointments that on page 21, vitamin absorption is illustrated as occurring in the large intestine rather than the small. Or that on page 24, UK fibre targets are still presented as 18g, where these have been revised upwards by the Scientific Advisory Committee on Nutrition (SACN) to 30g. Or that on page 41, apples are shown as a source of vitamin A and E (they are not). Or that on page 187, damaging emissions are shown from the backend of a cow (methane is burped up orally). Or that on page 189, spinach is incorrectly described as a source of vitamin D. But these are all minor edits against an overall stunning and comprehensive feast of food and diet information. And yes, even expert dietitians will find enough solid science data to expand their foodie-quiz scores. Carbohydrate digestion and processing is described on page 22-23. The scientific categorisation of sugars
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and starches is crystal clear and current terminology is correct, i.e. ‘free’ sugars. The pictures showing the chain of intestinal breakdown of carbohydrates, channelling to the liver and then storage as glycogen or body distribution as glucose, makes detailed information appear simple. It is the clarity and accuracy of the information that is impressive, and shrinks many hours of lectures received by any student dietitian on the subject onto a single page. Energy and sports drinks struggle to back up their boasts, claim pages 162-163. Energy drinks are the devil most cloaked in misleading representation (energy = calories, not dynamic vigour). The critical description given about energy drinks, sports drinks, protein shakes and energy gels is welcome, and even promoters of these products would not be able to find fault with the evidence provided (although they would not like the conclusions). Do we need supplements? Pages 178-179 address this issue. There would be many ways to discuss this topic and this book presents a masterly balance of the facts. There are 10 reasons supporting the yes-or-no to the question. Natural products are not always better. Amazingly, 70% of patients who use supplements or other alternative
therapies do not tell their doctor. There is a wide range of dose levels in multivitamin products and label reading is advised. Stopping contraceptive pills and starting folic acid pills should be seamless; and the balance of vitamin D from sun and food and pills is clearly communicated. Religious diets are described on pages 186-187. Descriptions are detailed and at-a-glance, which sounds like a contradiction, but it just the strength of visual presentation. So, Jains exclude onions, garlic and root vegetables from their diets. Mormonism prohibits alcohol and caffeine. Judaism forbids wine or grape products from non-Jewish producers. Buddhism does not allow pungent foods with strong flavours such as garlic and ginger. Who would want to be the caterer for an inter-faith meeting? If you want a description of food intolerances, turn to pages 208-209. The main illustration is a description of lactose intolerance. The thousand words any dietitian needs to explain this condition to a sufferer could be turboboosted (in
terms of communication), with the help of this great graphic art. The use of art and illustration to more quickly and effectively communicate complex and important medical information is currently the theme of an excellent exhibition at the Wellcome Collection in London. (Can Graphic Design Save your Life? is open until January 2018.) The use of visuals is well proven as a short cut to understanding and perception and perhaps health professionals need to open doors to designers when planning information given to patients. This book is proof that you can have your cake and eat it; you can have complex scientific data presented in an attractive and accessible form. All dietitians will really enjoy this book - for themselves, to share with friends and family and to flip open in clinic when explaining concepts to patients. Well done Sarah Brewer and Dorling Kindersley.
We have five copies of How food works; the facts visually explained to give away in a free NHD prize draw. For your chance to win a copy, please email us at info@networkhealthgroup.co.uk. Closing date for entries is Friday 3rd November 2017.
NETWORK HEALTH DIGEST
Coming in the next issue November 2017 DIGITAL-ONLY - View it online at www.NHDmag.com
• Premature infant feeding
• Low carbohydrate diets
• Food health claims • IBS and IBD
• PLUS: Nutritional support supplement
www.NHDmag.com October 2017 - Issue 128
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