Your food is fooling you : how your brain is hijacked by sugar, fat, and salt
(Book)
Author
Published
New York : Roaring Brook Press, 2012.
Format
Book
Edition
First edition.
ISBN
9781596438316 (paperback), 1596438312 (paperback)
Physical Desc
183 pages ; 21 cm
Accelerated Reader
IL: MG+ - BL: 5.9 - AR Pts: 6
Lexile measure
830L
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Montville Township Library - Teen/YA Nonfiction | YA 613.2 KESSLER | Available |
| Roxbury Library - Teen/YA Nonfiction | HEALTH & WELLNESS 613.2 KESSLER | Available |
More Details
Published
New York : Roaring Brook Press, 2012.
Edition
First edition.
Language
English
ISBN
9781596438316 (paperback), 1596438312 (paperback)
Accelerated Reader
MG+
Level 5.9, 6 Points
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,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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