Understanding Food

Understanding Food Systems

• Author : Ruth MacDonald
• Publisher : Academic Press
• Release Date : 2017-05-25
• Genre: Technology & Engineering
• Pages : 372
• ISBN 10 : 9780128044858

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

Understanding Food

• Author : Amy C. Brown
• Publisher : Unknown
• Release Date : 2019
• Genre: Food
• Pages : null
• ISBN 10 : 9814875813

Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences

• Author : Michele Ver Ploeg
• Publisher : DIANE Publishing
• Release Date : 2010-02
• Genre: Uncategoriezed
• Pages : 150
• ISBN 10 : 9781437921342

The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.

Understanding Food Microbiology

• Author : Anonim
• Publisher : Unknown
• Release Date : 2023-06-01
• Genre: Uncategoriezed
• Pages : 224
• ISBN 10 : 9783667610

Understanding Food Insecurity

• Author : Maria Sassi
• Publisher : Springer
• Release Date : 2017-10-24
• Genre: Business & Economics
• Pages : 140
• ISBN 10 : 9783319703626

This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.

Understanding Food Labels And Ingredients

• Author : Mansoor Muallim
• Publisher : M M Infocare
• Release Date : 2023-06-01
• Genre: Business & Economics
• Pages : 29
• ISBN 10 : 978186723xxxx

"Understanding Food Labels and Ingredients" is a comprehensive guidebook that explores the world of food labels and ingredients, providing practical tools and strategies for understanding and decoding them. Written by a registered dietitian and food science expert, this book provides a wealth of knowledge on the science of food labeling and ingredients and how to approach them with confidence and understanding. Through evidence-based research, personal anecdotes, and expert advice, "Understanding Food Labels and Ingredients" delves into the many facets of food labeling and ingredients, including the different types of food labels and claims, the regulatory bodies responsible for overseeing food labeling, and the impact of ingredients on one's health. This book also explores the common misconceptions and marketing tactics used in food labeling and how to navigate these challenges in food selection. In addition to understanding food labels and ingredients, "Understanding Food Labels and Ingredients" provides practical tools and strategies for decoding food labels and ingredients, including understanding serving sizes, ingredient lists, and the meaning of common claims and certifications. This book also explores the impact of food ingredients on one's health and provides resources for making informed decisions when selecting foods. Whether you're a seasoned health enthusiast or just beginning to understand the world of food labeling and ingredients, "Understanding Food Labels and Ingredients" is an essential guide to understanding the complex nature of food labels and ingredients and how to approach food selection with confidence and knowledge.

Understanding Food Allergies And Intolerances

• Author : Mansoor Muallim
• Publisher : M M Infocare
• Release Date : 2023-06-01
• Genre: Health & Fitness
• Pages : 28
• ISBN 10 : 978186723xxxx

"Understanding Food Allergies and Intolerances" is a comprehensive guidebook that explores the nature of food allergies and intolerances and provides practical tools and strategies for understanding and managing them. Written by a medical doctor and food allergy expert, this book provides a wealth of knowledge on the science of food allergies and intolerances and how to approach their treatment. Through evidence-based research, personal anecdotes, and expert advice, "Understanding Food Allergies and Intolerances" delves into the many facets of food allergies and intolerances, including the different types of food allergies and intolerances, the environmental and genetic factors that contribute to them, and the impact of food allergies and intolerances on one's life. This book also explores the stigma and misconceptions often associated with food allergies and intolerances and how to navigate these challenges in treatment. In addition to understanding food allergies and intolerances, "Understanding Food Allergies and Intolerances" provides practical tools and strategies for managing food allergies and intolerances, including identifying trigger foods, understanding food labeling, and seeking medical intervention when necessary. This book also explores the impact of food allergies and intolerances on mental health and provides resources for managing co-occurring mental health conditions. Whether you're just beginning to understand your food allergies or intolerances or have been managing them for some time, "Understanding Food Allergies and Intolerances" is an essential guide to understanding the complex nature of food allergies and intolerances and how to approach management with confidence and resilience.

Understanding Food and Your Family

• Author : Clare Tattersall
• Publisher : The Rosen Publishing Group, Inc
• Release Date : 1999-12-15
• Genre: Juvenile Nonfiction
• Pages : 138
• ISBN 10 : 0823928608

Describes how eating patterns and attitudes about food are partly determined by one's family and discusses eating disorders and how to deal with them.

Understanding and Measuring the Shelf Life of Food

• Author : R. Steele
• Publisher : Woodhead Publishing
• Release Date : 2004-05-10
• Genre: Technology & Engineering
• Pages : 434
• ISBN 10 : 1855737329

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

Understanding Food Science and Technology

• Author : Peter S. Murano
• Publisher : Cengage Learning
• Release Date : 2003
• Genre: Food
• Pages : 0
• ISBN 10 : 053454486X

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Understanding Consumers of Food Products

• Author : Lynn Frewer
• Publisher : Woodhead Publishing
• Release Date : 2006-12-22
• Genre: Technology & Engineering
• Pages : 696
• ISBN 10 : 9781845692506

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

Everyone Eats

• Author : E. N. Anderson
• Publisher : NYU Press
• Release Date : 2014-02-07
• Genre: Social Science
• Pages : 362
• ISBN 10 : 9780814789162

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Understanding the Science of Food

• Author : Sharon Croxford
• Publisher : Routledge
• Release Date : 2020-07-16
• Genre: Medical
• Pages : 424
• ISBN 10 : 9781000252132

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Understanding Food Principles and Preparation

• Author : Amy Christine Brown
• Publisher : Cengage Learning
• Release Date : 2014-02-26
• Genre: Health & Fitness
• Pages : 704
• ISBN 10 : 1133607152

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding and Controlling the Microstructure of Complex Foods

• Author : D. Julian McClements
• Publisher : Elsevier
• Release Date : 2007-08-30
• Genre: Technology & Engineering
• Pages : 792
• ISBN 10 : 9781845693671

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials