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Author: Australian Institute of Health and Welfare
Publisher: AIHW
ISBN: 1742493238
Category : Diet
Languages : en
Pages : 252
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Book Description
"Australia's food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from 'paddock to plate' and how food choices affect our health and the environment."--Publisher website.
Author: Australian Institute of Health and Welfare
Publisher: AIHW
ISBN: 1742493238
Category : Diet
Languages : en
Pages : 252
Get Book Here
Book Description
"Australia's food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from 'paddock to plate' and how food choices affect our health and the environment."--Publisher website.
Author:
Publisher: AIHW
ISBN: 1742493246
Category : Diet
Languages : en
Pages : 34
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Book Description
Australia's food & nutrition 2012: in brief presents highlights from the Australian Institute of Health and Welfare's 2012 report on the nation's food and nutrition system.
Author: Danielle Gallegos
Publisher: Routledge
ISBN: 1000257118
Category : Health & Fitness
Languages : en
Pages : 1121
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Book Description
Food--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century, and a valuable professional reference for early career dietitians.
Author: Joel Fuhrman
Publisher:
ISBN: 9780983795223
Category : Diet therapy
Languages : en
Pages : 0
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Book Description
Introduces a nutritional approach to weight loss and the prevention and management of chronic disease. Learn to conquer your cravings and food addictions, while steering your taste buds toward healthier food choices.
Author: Bill Pritchard
Publisher: Routledge
ISBN: 1317596250
Category : Nature
Languages : en
Pages : 543
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Book Description
The concept of food and nutrition security has evolved and risen to the top of the international policy agenda over the last decade. Yet it is a complex and multi-faceted issue, requiring a broad and inter-disciplinary perspective for full understanding. This Handbook represents the most comprehensive compilation of our current knowledge of food and nutrition security from a global perspective. It is organized to reflect the wide scope of the contents, its four sections corresponding to the accepted current definitional frameworks prevailing in the work of multilateral agencies and mainstream scholarship. The first section addresses the struggles and progression of ideas and debates about the subject in recent years. The other sections focus on three key themes: how food has been, is and should be made available, including by improvements in agricultural productivity; the ways in which politico-economic and social arenas have shaped access to food; and the effects of food and nutrition systems in addressing human health, known as food utilisation. Overall, the volume synthesizes a vast field of information drawn from agriculture, soil science, climatology, economics, sociology, human and physical geography, the nutrition and health sciences, environmental science and development studies.
Author: Muhammad Sajid Arshad
Publisher: BoD – Books on Demand
ISBN: 1789842336
Category : Health & Fitness
Languages : en
Pages : 88
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Book Description
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.
Author: Alessandra Durazzo
Publisher: Frontiers Media SA
ISBN: 283254083X
Category : Science
Languages : en
Pages : 157
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Book Description
Author: Megan Warin
Publisher: Springer
ISBN: 3030010090
Category : Social Science
Languages : en
Pages : 232
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Book Description
This ethnography takes the reader into the Australian suburbs to learn about food, eating and bodies during the highly political context of one of Australia’s largest childhood obesity interventions. While there is ample evidence about the number of people who are overweight or obese and an abundance of information about what and how to eat, obesity remains ‘a problem’ in high-income countries such as Australia. Rather than rely on common assumptions that people are making all the wrong choices, this volume reveals the challenges of ‘eating healthy’ when money is scarce and how, different versions of being fat and doing fat happen in everyday worlds of precarity. Without acknowledgement of the multiple realities of fatness and obesity, interventions will continue to have limited reach.
Author: John Boulton
Publisher: Routledge
ISBN: 1317355318
Category : Social Science
Languages : en
Pages : 262
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Book Description
This volume traces the complex reasons behind the disturbing discrepancy between the health and well-being of children in mainstream Australia and those in remote Indigenous communities. Invaluably informed by Boulton’s close working knowledge of Aboriginal communities, the book addresses growth faltering as a crisis of Aboriginal parenting and a continued problem for the Australian nation. The high rate and root causes of ill-health amongst Aboriginal children are explored through a unique synthesis of historical, anthropological, biological and medical analyses. Through this fresh approach, which includes the insights of specialists from a range of disciplines, Aboriginal Children, History and Health provides a thoughtful and innovative framework for considering Indigenous health.
Author: John Newton
Publisher: NewSouth
ISBN: 174224226X
Category : Social Science
Languages : en
Pages : 239
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Book Description
‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
