Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century (Google eBook)

Front Cover
Wilson G. Pond, Buford L. Nichols, Dan L. Brown
CRC Press, Feb 12, 2009 - Nature - 448 pages
2 Reviews

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.

  

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Contents

Chapter 11 Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children
163
Effects on Nutrition and Function in Children in Developing Countries
183
Chapter 13 Functional Foods
201
Chapter 14 Global Food Safety Issues
217
Food Production Synergy of Science Technology and Human Ingenuity
233
Chapter 15 Challenge and Threats to Sustainable Food Production
235
Chapter 16 Global Climate Change and Agriculture
249
Energy Sources and Costs for Agriculture
263

Foods by Choice
31
Chapter 3 Role of Religion Spirituality and Faith in Food Choices
33
Chapter 4 The Influence of Culture and Customs on Food Choices
45
The Required Nutrients
67
Chapter 5 Digestion and Absorption of Carbohydrates
69
Chapter 6 Lipids1
89
Chapter 7 Protein and Amino Acids1
95
Chapter 8 Vitamins and Mineral Elements1
103
Foods and Health
127
Chapter 9 Overweight Obesity and Related Diseases
129
Chapter 10 Diseases of Nutrient Deficiencies
141
Management and Conservation
283
Chapter 19 Advances in Water Science Management and Conservation
301
Chapter 20 Crop Science and Production Technology
317
Chapter 21 Animal Science and Production Technology
335
Global Food Security
359
Chapter 22 World Population and Food Availability
361
What Affects Price and Affordability?
379
Situations and Opportunities in Developing Countries
405
Index
415
Back cover
441
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