Nutrition

Investigative journalist Michael Moss's 2013 book, Salt Sugar Fat, explored food companies' aggressive marketing of those products and their impact on our health. In his new book, Hooked, Moss updates the food giants' efforts to keep us eating what they serve — and how they're responding to complaints from consumers and health advocates.

Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson.

From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new books goes inside the world of processed, packaged foods.

Film critic David Edelstein reviews the new documentary Super Size Me

Dr. Andrew Weill specializes in holistic medicine. He's the author of the bestseller "Spontaneous Healing." His new book is "Eating Well For Optimum Health: The Essential Guide to Food, Diet, and Nutrition" (Knopf). Weill is the founder of the Foundation for Integrative Medicine in Tucson, Arizona. His website is www.drweil.com

Michael Jacobson, the executive director of the Center for Science in the Public Interest. The center's just issued the second edition of their "Fast Food Guide." (published by Workman Publishing).

We examine the current craze surrounding low-fat and low cholesterol foods. First, nutritionist Jane Hurley of the advocacy group, Science in the Public Interest talks about recent marketing trends in "healthy" food...things like McDonald's "McLean" burger. Second, Wall Street Journal cultural writer Raymond Sokolov talks about America's obsession with food and fat. Third, cardiologist Thomas Graboys of the Harvard School of Public Health gives us some sane advice about diet and health.