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Wellness Book Club  

LibGuide in support of the Wellness Book Club.
Last Updated: Mar 17, 2015 URL: Print Guide RSS Updates

Wellness Book Club Reading List: Spring 2015 Print Page

Wellness Lectures

Join Collin Professor Dr. Shiva Davanloo as she demystifies food trends and offers nutritional advice!  

The Wellness Lectures "What to Eat:  Demystifying Food Trends" are offered on:

Tuesday, March 24-PRC, room H-123 @ 6pm

Monday, April 6--CPC, Pike Hall @ 6pm

Contact for questions:

Attendance at Wellness Lectures counts for Wellness points!

Health & Safety Fair

Collin College's 10th annual Health & Safety Fair will be on Friday, March 6 from 9am to 2pm at the Central Park Campus Conference Center. 

Free admission! Everyone is invited.


    Wellness Program

    Contact person: Dr. Linda Adams Muysson


    Frequently Asked Questions

    How many Wellness points do I get for reading a book? You get two (2) Wellness points for each book read.

    Where can I get a copy of the books?  Contact any Collin College Libraries for assistance.  

    Can I read more than one of those books on the approved list?  Yes, you can read one or more than one of the books on the list.  

    How were the books selected?  The books were selected based upon availability at Collin College Libraries and surrouding public libraries, best sellers list, feedback from librarians, and reviews. The titles were selected to encompass a variety of views on the "food for thought" theme and for intellectual stimulation. 

    If you have any questions about the books, please contact Lisa Huang (; 972.548.6734). 


    Selected titles

    Cover Art
    Fat Chance - Robert H. Lustig
    Call Number: RA645.O23 L873 2013
    ISBN: 9781594631009
    Publication Date: 2012-12-27
    Summary: "Robert Lustig's 90-minute YouTube video "Sugar: The Bitter Truth", has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years. In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove "a calorie is NOT a calorie", and takes that science to its logical conclusion to improve health worldwide"-- Provided by publisher.

    Cover Art
    The 9-Inch Diet: Exposing the Big Conspiracy in America - Alex Bogusky; Chuck Porter
    Call Number: 9781576873205
    ISBN: 9781576873205
    Publication Date: 2008-11-24
    This isn't a diet book.
    This is a book about plates. And the twisted conspiracy that is making our country fat.
    FACT :: 95 percent of dieters regain the weight after five years.
    FACT :: The average American dinner plate has grown from 9 inches in diameter to 12 inches since 1970.
    FACT :: As a result, we’re now consuming more than 300 excess calories per day.
    FACT :: Our bodies have kept pace growing with our plates.

    Cover Art
    White Bread - Aaron Bobrow-Strain
    Call Number: GT2868.2 .B63 2012
    ISBN: 9780807044674
    Publication Date: 2012-03-06
    How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

    White Bread teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.

    Cover Art
    Free for All - Janet Poppendieck
    Call Number: LB3479.U6 P55 2010
    ISBN: 9780520243705
    Publication Date: 2010-01-04
    Summary: As this book takes us on an eye-opening journey into the nation's school kitchens, Janet Poppendieck offers the first comprehensive assessment of school food in the United States. She reveals the forces that determine how lunch is served, such as the financial troubles of schools, the commercialization of childhood, and the reliance on market models.--[book cover]

    Cover Art
    The Urban Food Revolution - Peter Ladner
    Call Number: S494.5.U72 L32 2011
    ISBN: 9780865716834
    Publication Date: 2011-11-15
    Our reliance on industrial agriculture has resulted in a food supply riddled with hidden environmental, economic, and health care costs and beset by rising food prices. With only a handful of corporations responsible for the lion’s share of the food on our supermarket shelves, we are incredibly vulnerable to supply chain disruption.

    The Urban Food Revolution provides a recipe for community food security based on leading innovations across North America. The author draws on his political and business experience to show that we have all the necessary ingredients to ensure that local, fresh sustainable food is affordable and widely available.

    Cover Art
    Cooked - Michael Pollan
    Call Number: TX652 .P646 2013
    ISBN: 9781594204210
    Publication Date: 2013-04-23
    Summary: "In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"-- Provided by publisher.

    Cover Art
    The American Way of Eating - Tracie McMillan
    Call Number: HD9005 .M39 2012
    Publication Date: 2012-02-21
    Kirkus Reviews
    An exposé on the production and consumption of food in America. During the course of a year, former City Limits managing editor McMillan examined the process by which food goes from the field to the table. Whether picking bunches of table grapes, sorting peaches or cutting garlic, the author discovered firsthand the rigors of farm labor working alongside Mexicans and other migrant workers struggling to survive on paltry wages. From the fields, she moved to the produce department of a Walmart, "the largest grocer in both the U.S. and the world." McMillan exposes some of the megastore's behind-the-scenes practices, which allow the company to offer significantly discount prices. One such practice is "crisping," a method of rehydrating wilted greens so they appear fresh and can be returned to the floor. While working in the prep area, McMillan reflects on "doing returns": "a perpetually growing stack of crates next to the food prep area crammed with rotting lettuce, moldy berries, slimy greens, expired bags of salad, and wrinkled mushrooms" all waiting to be tabulated as returns before going into a compost bin. McMillan also examines an Applebee's restaurant, demonstrating how food is cooked and served in one of the nation's largest restaurant chains. She discovers that much of the food comes prepackaged, frozen or dehydrated (no real surprise to anyone who has eaten at Applebee's) with the only real cooking being a few seconds in the microwave, where bits of plastic stick to the food and need to be wiped off before serving. Full of personal stories of the daily struggle to put food of any kind on the table in today's economy, McMillan's book will force readers to question their own methods of purchasing and preparing food. Attentive foodies may already know much of the information, but on the whole, McMillan provides an eye-opening account of the route much of American food takes from the field to the restaurant table.

    Cover Art
    Animal, Vegetable, Miracle - Barbara Kingsolver; Camille Kingsolver; Steven L. Hopp
    Call Number: 0060852550
    ISBN: 0060852550
    Publication Date: 2007-05-01
    Summary: Follows the author's family's efforts to live on locally- and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.

    Cover Art
    Food Allergies - Scott H. Sicherer; Maria Laura Acebal (Foreword by); Hugh A. Sampson (Introduction by)
    Call Number: RC588.D53 S56 2013
    ISBN: 9781421408446
    Publication Date: 2013-03-12
    Posing the questions that anyone with food allergies will think to ask—and then some— Food Allergies provides practical, emotional, and scientific guidance on the topics that affect your life. Allergy expert Scott H. Sicherer addresses the full spectrum of food allergies, from mild to life threatening, from single foods to food families, clearing up misconceptions along the way. He explains how exposure to foods can bring about an allergic response, describes the symptoms of food allergy, and illuminates how food allergies develop. He also recommends tests for diagnosing both food allergies and chronic health problems caused by food allergies—such as eczema, hives, and respiratory and gastrointestinal symptoms.

    Food Allergies thoroughly explains how to prevent exposure to a known allergen at home, at school, in restaurants, and elsewhere and what to do if exposure occurs, including how to handle an anaphylactic emergency. Dr. Sicherer also reviews food reactions that are not allergic (such as lactose intolerance), advises how to get adequate nutrition when you must avoid dietary staples, and discusses whether allergies ever go away (they do—and then sometimes they return).

    Johns Hopkins University Press

    Cover Art
    Uncommon Grounds - Mark Pendergrast
    Call Number: TX415 .P45 1999
    ISBN: 0465054676
    Publication Date: 2000-04-22
    Uncommon Grounds is the definitive history of coffee-from its discovery on an Ethiopian mountainside to the age of Starbucks and the coffee crisis of the twenty-first century. A sweeping epic, Uncommon Grounds uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, slavery, the rise of brand marketing, global inequities, fair trade, revolutions, health scares, environmental issues, and the rediscovery of quality.

    Replete with a cast of eccentric characters-all of them suffused with a passion for the golden bean-Uncommon Grounds is nothing less than a coffee-flavored history of the world, the classic work on coffee culture, fully updated for our times.

    Cover Art
    Soul Food - Adrian Miller
    Call Number: 9781469607627
    ISBN: 9781469607627
    Publication Date: 2013-08-15
    In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.

    Subject Guide

    Profile Image
    Lisa Huang
    Contact Info
    Central Park Campus Library

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