Pond / Nichols / Brown Adequate Food for All

Culture, Science, and Technology of Food in the 21st Century
1. Auflage 2009
ISBN: 978-1-4200-7754-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 466 Seiten

Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, population growth, and environmental issues are of serious concern, the ultimate expectation is that humankind will survive and even prevail simply because it always has, through human ingenuity and continued advances in science and technology.
Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century looks at those factors threatening to compromise food production and distribution. It examines the myriad influences on food security today as well as the human responses to them. Taking an interdisciplinary approach that involves authors of diverse expertise, this volume –

- Discusses our evolving understanding of what is critical to good nutrition and health

- Examines the role of religion and faith in food choices, as well as the influence of culture and customs

- Explores issues of obesity and related diseases as well as diseases of nutrient deficiencies

- Describes the most dangerous threats to sustainable food production

- Lays out viable solutions through conservation, technology, and cultural adaptation

Ultimately, this volume challenges readers to garner a deeper understanding needed to develop solutions that truly change the future rather than postpone the inevitable. Recognition of food as a universal need of people everywhere may be a point of union for the human spirit. The future holds opportunities and imperatives that must be faced, perhaps none more important than how we come together to keep the world fed. Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century covers many of the issues involved in meeting this goal.

Zielgruppe

Ecologists, nutritionists in community and public health, food scientists, and agronomists.

Autoren/Hrsg.

Pond, Wilson G.

Nichols, Buford L.

Brown, Dan L.

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft

Inhaltsverzeichnis

Food and Agriculture in Human History
Emergence and Evolution of Agriculture: The Impact on Human Health and Lifestyle; Clark Spencer Larsen
The Evolving Knowledge of Nutrition; Buford L. Nichols and Roberto Quezada-Calvillo
Foods by Choice
Role of Religion, Spirituality, and Faith in Food Choices; Jeffrey Stanton Kellam
The Influence of Culture and Customs on Food Choices; Cindy M. Imai, Dustin J. Burnett, and Johanna T. Dwyer
The Required Nutrients
Digestion and Absorption of Carbohydrates; Roberto Quezada-Calvillo and Buford L. Nichols
Lipids; Duane E. Ullrey
Protein and Amino Acids; Duane E. Ullrey
Vitamins and Mineral Elements; Duane E. Ullrey
Foods and Health
Overweight, Obesity, and Related Diseases; Gail G. Harrison and Summer Hamide
Diseases of Nutrient Deficiencies; Barbara Elaine Golden
Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children; Susan P. Walker and Julie M. Meeks Gardner
Animal Source Foods: Effects on Nutrition and Function in Children in Developing Countries; Monika Grillenberger
Functional Foods; John W. Finley
Global Food Safety Issues; Mindy Brashears and Tyler Stephens
Food Production: Synergy of Science, Technology, and Human Ingenuity
Challenge and Threats to Sustainable Food Production; Larry W. Harrington and Peter R. Hobbs
Global Climate Change and Agriculture; Roberto César Izaurralde
Bioenergy: Energy Sources and Costs for Agriculture; Donald C. Erbach and Wallace W. Wilhelm
Soil Science: Management and Conservation; R. Lal
Advances in Water Science, Management, and Conservation; B. A. Stewart
Crop Science and Production Technology; Peter R. Hobbs and Larry W. Harrington
Animal Science and Production Technology; G. Eric Bradford, Wilson G. Pond, and Kevin R. Pond
Global Food Security
World Population and Food Availability; Shahla Shapouri and Stacey Rosen
Changing Food Supply, Demand, and Marketing Issues: What Affects Price and Affordability? Miguel I. Gómez, Charles F. Nicholson, and Paul E. McNamara
Food Availability and Quality: Situations and Opportunities in Developing Countries; Dan L. Brown