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

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Wilson G. Pond, Buford L. Nichols, Dan L. Brown
CRC Press, Feb 12, 2009 - Nature - 466 pages
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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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Chapter 11 Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children
Effects on Nutrition and Function in Children in Developing Countries
Chapter 13 Functional Foods
Chapter 14 Global Food Safety Issues
Food Production Synergy of Science Technology and Human Ingenuity
Chapter 15 Challenge and Threats to Sustainable Food Production
Chapter 16 Global Climate Change and Agriculture
Energy Sources and Costs for Agriculture

Foods by Choice
Chapter 3 Role of Religion Spirituality and Faith in Food Choices
Chapter 4 The Influence of Culture and Customs on Food Choices
The Required Nutrients
Chapter 5 Digestion and Absorption of Carbohydrates
Chapter 6 Lipids1
Chapter 7 Protein and Amino Acids1
Chapter 8 Vitamins and Mineral Elements1
Foods and Health
Chapter 9 Overweight Obesity and Related Diseases
Chapter 10 Diseases of Nutrient Deficiencies
Management and Conservation
Chapter 19 Advances in Water Science Management and Conservation
Chapter 20 Crop Science and Production Technology
Chapter 21 Animal Science and Production Technology
Global Food Security
Chapter 22 World Population and Food Availability
What Affects Price and Affordability?
Situations and Opportunities in Developing Countries
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About the author (2009)

Pond is Visiting Professor in the Department of Animal Science, Cornell University.

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