Your Food Is Fooling You How Your Brain Is Hijacked by Sugar, Fat, and Salt
(Book)

Book Cover
Average Rating
Author
Kessler, David A.
Contributors
Chevat, Richie.
Published
New York: Roaring Brook, 2013.
Physical Desc
183 pages 22 cm.
Status
On Shelf
Conejos Library District - LAJARA - JUVENILE NONFICTION
PB Juv. 613.2 Kes.
1 available
Gunnison High School - NONFICTION
613.2 Kes
1 available
Spanish Peaks - Gardner Branch - BOOKMOBILE
613.2 KESS
1 available
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LocationCall NumberStatus
Conejos Library District - LAJARA - JUVENILE NONFICTIONPB Juv. 613.2 Kes.On Shelf
Gunnison High School - NONFICTION613.2 KesOn Shelf
Spanish Peaks - Gardner Branch - BOOKMOBILE613.2 KESSOn Shelf

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Subjects

Other Subjects
Health behavior--United States
Nutrition -- -- Psychological aspects
Obesity--Prevention--United States

More Details

Published
New York: Roaring Brook, 2013.
Format
Book
Language
English
Accelerated Reader
MG+
Level 5.9, 6 Points

Notes

General Note
Young reader's edition of The End of Overeating. Adapted by Richie Chevat.
Bibliography
includes index.

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Citations

APA Citation, 7th Edition (style guide)

Kessler, D. A., & Chevat, R. (2013). Your Food Is Fooling You: How Your Brain Is Hijacked by Sugar, Fat, and Salt . Roaring Brook.

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

Kessler, David A and Richie. Chevat. 2013. Your Food Is Fooling You: How Your Brain Is Hijacked By Sugar, Fat, and Salt. Roaring Brook.

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

Kessler, David A and Richie. Chevat. Your Food Is Fooling You: How Your Brain Is Hijacked By Sugar, Fat, and Salt Roaring Brook, 2013.

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 Roaring Brook, 2013.

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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