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	Título: Adequate Food For All. Culture, Science, And Technology Of Food In The 21st Cent
	Autor: Pond, Wilson G/ Nichols, Buford L/ Brown, Dan L	Precio: $1350.00
	Editorial: Crc Press	Año: 2009
	Tema: Agricultura, Nutricion	Edición: 1ª
	Sinopsis	ISBN: 9781420077537
	"The most notable contribution of this book is the single-volume breadth of the coverage of issues facing our food system. The result is a volume that will benefit farmers, nutritionists, environmentalists, policy makers, and all of us who eat. My hope is that all of these groups will read and discuss this book, for it will stimulate the type of broad-ranging solutions that we will need if we are to provide food security for all." Alice N. Pell, Vice Provost for international relations at Cornell University, from the Foreword 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. Contents. Section I Food and Agriculture in Human History Chapter 1 Emergence and Evolution of Agriculture: The Impact on Human Health and Lifestyle; Clark Spencer Larsen Chapter 2 The Evolving Knowledge of Nutrition; Buford L. Nichols and Roberto Quezada-Calvillo Section II Foods by Choice Chapter 3 Role of Religion, Spirituality, and Faith in Food Choices; Jeffrey Stanton Kellam Chapter 4 The Influence of Culture and Customs on Food Choices; Cindy M. Imai, Dustin J. Burnett, and Johanna T. Dwyer Section III The Required Nutrients Chapter 5 Digestion and Absorption of Carbohydrates; Roberto Quezada-Calvillo and Buford L. Nichols Chapter 6 Lipids; Duane E. Ullrey Chapter 7 Protein and Amino Acids; Duane E. Ullrey Chapter 8 Vitamins and Mineral Elements; Duane E. Ullrey Section IV Foods and Health Chapter 9 Overweight, Obesity, and Related Diseases; Gail G. Harrison and Summer Hamide Chapter 10 Diseases of Nutrient Deficiencies; Barbara Elaine Golden Chapter 11 Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children; Susan P. Walker and Julie M. Meeks Gardner Chapter 12 Animal Source Foods: Effects on Nutrition and Function in Children in Developing Countries Monika Grillenberger Chapter 13 Functional Foods; John W. Finley Chapter 14 Global Food Safety Issues; Mindy Brashears and Tyler Stephens Section V Food Production: Synergy of Science, Technology, and Human Ingenuity Chapter 15 Challenge and Threats to Sustainable Food Production; Larry W. Harrington and Peter R. Hobbs Chapter 16 Global Climate Change and Agriculture; Roberto César Izaurralde Chapter 17 Bioenergy: Energy Sources and Costs for Agriculture; Donald C. Erbach and Wallace W. Wilhelm Chapter 18 Soil Science: Management and Conservation; R. Lal Chapter 19 Advances in Water Science, Management, and Conservation; B. A. Stewart Chapter 20 Crop Science and Production Technology; Peter R. Hobbs and Larry W. Harrington Chapter 21 Animal Science and Production Technology; G. Eric Bradford, Wilson G. Pond, and Kevin R. Pond Section VI Global Food Security Chapter 22 World Population and Food Availability; Shahla Shapouri and Stacey Rosen Chapter 23 Changing Food Supply, Demand, and Marketing Issues: What Affects Price and Affordability? Miguel I. Gómez, Charles F. Nicholson, and Paul E. McNamara Chapter 24 Food Availability and Quality: Situations and Opportunities in Developing Countries; Dan L. Brown

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