Diet, it seems sometimes, is the new black. We define ourselves at parties, restaurants, book groups, and lunch meetings with
our current choices in paleo, keto, lacto-ovo-vegetarian, pescatarian, and flexitarian
(the most confounding label of all, this refers to those who eat mostly plant-based
foods but occasionally eat meat, poultry, or fish, too) or, more specifically by allergen-induced
avoidances: gluten free, wheat-free, dairy-free, etc. Out with friends the other night,
one diagnosed and definitively celiac friend was discussing with another, who works
as a restaurant server, the frustration of those who adamantly order that gluten-free
fare be specially prepared for them, and then follow that order with a request for
a (yeast-based and therefore gluten-laden) craft beer. In a world overflowing with
this kind of diet-based identity labeling mania, in approaching a book that is part
of the Idiot's Guide series, it is hard not to expect more of the same.
To read this article in full you will need to make a payment
Purchase one-time access:
Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online accessSNEB Member Login
SNEB Members, full access to the journal is a member benefit. Login via the SNEB Website to access all journal content and features.Subscribe:
Subscribe to Journal of Nutrition Education and BehaviorAlready a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
Article info
Publication history
Accepted:
May 15,
2019
Identification
Copyright
© 2019 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.