Chamberlin Free Public Library Catalog

How to be a conscious eater : (Record no. 60783)

MARC details
000 -LEADER
fixed length control field 02394cam a2200325Ki 4500
001 - CONTROL NUMBER
control field on1105258488
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200722184233.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190623t20202020nyua 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781523507382
Qualifying information paperback
International Standard Book Number 1523507381
Qualifying information paperback
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)on1105258488
040 ## - CATALOGING SOURCE
Original cataloging agency YDX
Language of cataloging eng
Description conventions rda
Transcribing agency YDX
Modifying agency WIM
-- SINLB
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 613.2
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Egan, Sophie,
Relator term author.
9 (RLIN) 101232
245 10 - TITLE STATEMENT
Title How to be a conscious eater :
Remainder of title making food choices that are good for you, others, and the planet /
246 30 - VARYING FORM OF TITLE
Title proper/short title Making food choices that are good for you, others, and the planet
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of publication, distribution, etc New York, NY :
Name of publisher, distributor, etc Workman Publishing,
Date of publication, distribution, etc [2020]
300 ## - PHYSICAL DESCRIPTION
Extent ix, 270 pages :
Other physical details illustrations ;
Dimensions 21 cm
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Stuff that come from the ground -- Stuff that comes from animals -- Stuff that comes from factories -- Stuff that's made in restaurant kitchens.
520 ## - SUMMARY, ETC.
Summary, etc "A radically practical guide to making food choices that are are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria--Is it good for me? Is it good for others? Is it good for the planet?--Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It's about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food's impact on human and environmental health, Egan organizes the book into four categories--stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that's made in restaurant kitchens. This guide offers bottom-line answers to your most top-of-mind questions about what to eat."--Author's website.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutrition.
Topical term or geographic name as entry element Diet.
Topical term or geographic name as entry element Food habits.
Topical term or geographic name as entry element Food
General subdivision Nutritional aspects.
Topical term or geographic name as entry element Agriculture
General subdivision Environmental aspects.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gottlieb, Iris,
Relator term illustrator.
9 (RLIN) 101238
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type NF
Holdings
Lost status Collection code Current library Shelving location Full call number Barcode Number Koha item type
  Nonfiction Chamberlin Free Public Library Nonfiction 613.2 EGA 34480000574560 NF