Understanding Food Systems Agriculture, Food Science, and Nutrition in the United States
Auteurs : MacDonald Ruth, Reitmeier Cheryll
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.
1. Ethics and Scientific Thinking 2. History of U.S. Agriculture and Food Production 3. Innovations in Agriculture 4. Food Animal Production 5. Human Resources in Agriculture 6. Food Processing 7. Food, Nutrition, and Human Health 8. Sustainability of the US Food Systems
- 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
Date de parution : 05-2017
Ouvrage de 372 p.
19x23.3 cm
Thèmes d’Understanding Food Systems :
Mots-clés :
1890 institutions; Agribusiness; Agricultural chemicals; Agriculture domestication; Agriculture-related employers; Animal rights; Antibiotics; Artificial colors; Beef cattle; Braceros; Canning; Carbon footprint; Checkoff programs; Chronic diseases; Climate change; Commodity organizations; Consumers; Contract farm; Conventional farming; Corporate responsibility; Dairy products; Dust Bowl; Eggs; Environmental ethics; Ethical principles; Ethical theory; Ethics; Extrusion; Family farm; Farm crisis; Farm labor; Farm policy; Food additives; Food assistance programs; Food insecurity; Food safety and modernization act; Food stamps; Food system; Food waste; Food-borne illness; Freezing; Genetically modified organisms; Great Depression; Greenhouse gases; Growth promoting hormones; High fructose corn syrup; High-pressure processing; Hogs; Housing systems; Immigration; Irradiation; Land use; Land-grant university; Macronutrients; Mechanization; Micronutrients; New Deal; Nutrient deficiency diseases; Nutrients; Nutrition policies; Nutritional assessments; Organic farming; Plant breeding; Poultry; Rights theory; Scientific method; Scientific thinking; Slaves; Sustainable food systems; Transportation; Undocumented workers; Unions; Utilitarianism; Virtue theory; Vitamins; Water footprint; Workers' rights