Nutrition Authority: Perspectives on Opportunity, Susan Finn
Автор: Bender Название: Nutrition pb original ISBN: 0199681929 ISBN-13(EAN): 9780199681921 Издательство: Oxford Academ Рейтинг: Цена: от 1138.00 р. Наличие на складе: Есть
Описание: There is much conflicting information about diet and health; with issues such as obesity and food allergies increasing worldwide despite healthy eating campaigns such as `five-a-day`. In this Very Short Introduction, David Bender provides a simple but authoritative guide to the main principles of human nutrition and a healthy diet.
Автор: Mahoney Название: Health, Food and Social Inequality ISBN: 1138801291 ISBN-13(EAN): 9781138801295 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book investigates how vast amounts of consumer data amassed by private companies, alongside epidemiological analysis of dietary type, social class and resulting health profiles, is used by the food industry to enable the social ranking of products and consumers and to shape food consumption patterns.
Автор: Rice Suzanne, Rud A. G. Название: Educational Dimensions of School Lunch: Critical Perspectives ISBN: 3319725165 ISBN-13(EAN): 9783319725161 Издательство: Springer Рейтинг: Цена: 3492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Contributing authors-drawing from a variety of disciplinary traditions, including philosophy, sociology, and anthropology-examine school lunch policies and practices, social and cultural aspects of food and eating, and the relation among school food, the environment, and human and non-human animal well-being.
Автор: Sarlio Название: Towards Healthy and Sustainable Diets ISBN: 3319742035 ISBN-13(EAN): 9783319742038 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: I. "Sustainability is more than just reducing greenhouse emissions"Different perspectives to healthy and sustainable diets Sustainability can be defined in many ways. This chapter describes different dimensions of sustainability, such as climate impact, chemical load, use of resources, biodiversity, and eutrophication, together with different types of diets and food systems. It also highlights the importance of social and economic sustainability as well as ethical issues, cultural sensitivity, and health as part of sustainability. The main message is that multidisciplinary, intersectoral, and systemic approaches are needed to develop more sustainable food systems that contribute to healthy dietary habits and a healthy planet. II. "Who wasted our food?"Towards better balance Our current food system is badly out of balance. The current agricultural system is producing enough food to feed the planet, but access to and consumption of it is very uneven. About 212 million children are undernourished, whereas 42 million children and 1.9 billion adults are overweight due to overconsumption of especially energy-rich foods. Moreover, about half of all food that is produced is never eaten but lost during harvest, transport, processing, or storage. This chapter discusses these topics including food security and different innovative ways to reduce food waste. III. "Insects, aquaculture, and mycoproteins instead of beef tomorrow?"Choosing for healthy and sustainable meals This chapter focuses on evaluating both health aspects and sustainability of different food categories, such as meat and dairy, fish, insects, plant-based foods, and fats and oils. Traditional diets, novel approaches, and ultra-processed foods also will be discussed. The main message is that although there are no universally accepted methods to rank individual foods, broad guidelines on healthy and sustainable diets are relatively easy to give. These guidelines to healthy and sustainable diets are briefly described. IV. "Are ecological products really healthier and more sustainable?"Reshaping our food production Our food systems are responsible for about one-third of global greenhouse gas emissions, more than what results from all transport, sea, land, and air, combined. We need to use our scare resources in more sustainable and efficient ways. Increasing global trade is both a threat and an opportunity. This chapter discusses potential solutions to healthy and sustainable food production, such as circular systems, better production methods, and a more holistic approach to the production of healthy foods. V. "We need to make commitments and guidelines for healthy AND sustainable diets"Getting nutrition and sustainability into the agendas of consumers and decision makers Although most countries have nutrition policy, sustainability is rarely incorporated into dietary guidelines or paid serious attention in food and nutrition policies. Moreover, consumer knowledge on healthy and sustainable diets is often limited. There is lack of coherence in politics, and powerful corporate, political, and other interests tend to impede the process. This chapter presents some country examples and discusses barriers and potential approaches to move sustainability and health higher up in the agenda of consumers and decision makers.
Автор: Suzanne Rice; A.G. Rud Название: Educational Dimensions of School Lunch ISBN: 3030102181 ISBN-13(EAN): 9783030102180 Издательство: Springer Рейтинг: Цена: 3492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: School lunch is often regarded as a necessary but inconvenient distraction from the real work of education. Lunch, in this view, is about providing students the nourishment they need in order to attend to academic content and the tests that assess whether content has been learned. In contrast, the central purpose of this collection is to examine school lunch as an educational phenomenon in its own right. Contributing authors—drawing from a variety of disciplinary traditions, including philosophy, sociology, and anthropology—examine school lunch policies and practices, social and cultural aspects of food and eating, and the relation among school food, the environment, and human and non-human animal well-being. The volume also addresses how school lunch might be more widely conceptualized and practiced as an educational undertaking.
Автор: Mahoney, Carolyn Название: Health, Food and Social Inequality ISBN: 0367341441 ISBN-13(EAN): 9780367341442 Издательство: Taylor&Francis Рейтинг: Цена: 6430.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book investigates how vast amounts of consumer data amassed by private companies, alongside epidemiological analysis of dietary type, social class and resulting health profiles, is used by the food industry to enable the social ranking of products and consumers and to shape food consumption patterns.
Название: Phytochemicals in food and health ISBN: 1771889365 ISBN-13(EAN): 9781771889360 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production.
Автор: Weiner, Herbert Название: Perspectives in Behavioral Medicine ISBN: 0898599288 ISBN-13(EAN): 9780898599282 Издательство: Taylor&Francis Рейтинг: Цена: 5664.00 р. Наличие на складе: Нет в наличии.
Автор: Fabien De Meester; Ronald Ross Watson; Sherma Ziba Название: Omega-6/3 Fatty Acids ISBN: 1493960067 ISBN-13(EAN): 9781493960064 Издательство: Springer Рейтинг: Цена: 30606.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book examines the protective role of long chain omega-3 fatty acids in cardiovascular disease, neurological changes and mental health and others including diabetes, as well as sources of long chain omega-3 fatty acids and ways to protect and promote them.
Название: Big food ISBN: 1138309680 ISBN-13(EAN): 9781138309685 Издательство: Taylor&Francis Рейтинг: Цена: 7195.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This collection provides critical insight into the global expansion of `Big Food`, including its incursion into lower income countries. It examines `Big Food` marketing strategies, including the way in which they advertise to youths and the rural poor. This book was originally published as a special issue of Critical Public Health.
Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts.
A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap.
Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age.
Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population
Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves
Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence
Автор: Anthony E. Walton Название: Healthy Food: Perspectives, Availability and Consumption ISBN: 1536175994 ISBN-13(EAN): 9781536175998 Издательство: Nova Science Рейтинг: Цена: 13462.00 р. Наличие на складе: Невозможна поставка.
Описание: Healthy Food: Perspectives, Availability and Consumption first explores the pathological form of healthy eating, orthorexia nervosa. Although orthorexia nervosa cannot be found in the Diagnostic and Statistical Manual of the American Psychiatric Association, important findings suggest that orthorexia nervosa should receive wider scientific and public attention. Additionally, the current literature regarding the effects of healthy foods and early feeding practices in childhood is explored in the context of the primordial prevention of non-communicable diseases and their risk factors. This compilation also examines carrot bagasse flour and banana peel flour for their potential to be employed as functional ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel is investigated for its potential to replace pork back fat lard in cooked sausages, specifically focusing on its textural profile, moisture, color, and sensory acceptance. Results indicate that candelilla wax oleogel can be employed as a fat replacement, improving the health profile of certain meat products.
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