Your food is fooling you : how your brain is hijacked by sugar, fat, and salt
(Book)

Book Cover
Average Rating
Published
New York : Roaring Brook Press, 2012.
ISBN
9781596438316, 1596438312
Lexile measure
830L
Status

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LocationCall NumberStatus
Batavia Public Library District - Young Adult NonfictionYA 613.2 KESOn Shelf
Blue Island Public Library - Juvenile StacksJUV 613.2 KESOn Shelf
Broadview Public Library District - Juvenile StacksJ 613.2 KESOn Shelf
Franklin Park Library District - Adult Nonfiction613.2 KESOn Shelf
La Grange Park Public Library District - Upper Level613.2 KESSLEROn Shelf
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More Details

Published
New York : Roaring Brook Press, 2012.
Format
Book
Physical Desc
183 pages ; 21 cm
Language
English
ISBN
9781596438316, 1596438312
Accelerated Reader
MG+
Level 5.9, 6 Points
Lexile measure
830

Notes

General Note
Includes index.
Description
Argues that the combination of sugars, fats, and salts "hijacks" the human body's eating habits, creating a dangerous cycle of overeating, and promotes healthy eating habits and methods to avoid overeating.
Target Audience
830L,Lexile
Study Program Information
Accelerated Reader AR,MG+,5.9,6,156066.

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Citations

APA Citation, 7th Edition (style guide)

Kessler, D. A., & Chevat, R. (2012). Your food is fooling you: how your brain is hijacked by sugar, fat, and salt (First edition.). Roaring Brook Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Kessler, David A., 1951- and Richie. Chevat. 2012. Your Food Is Fooling You: How Your Brain Is Hijacked By Sugar, Fat, and Salt. Roaring Brook Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Kessler, David A., 1951- and Richie. Chevat. Your Food Is Fooling You: How Your Brain Is Hijacked By Sugar, Fat, and Salt Roaring Brook Press, 2012.

MLA Citation, 9th Edition (style guide)

Kessler, David A., and Richie Chevat. Your Food Is Fooling You: How Your Brain Is Hijacked By Sugar, Fat, and Salt First edition., Roaring Brook Press, 2012.

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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