Editing the Wartime Platter; Or, Mass Teaching of Nutrition to Individuals PDF Download
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Author: New York State Emergency Food Commission
Publisher:
ISBN:
Category :
Languages : en
Pages : 32
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Book Description
Author: New York State Emergency Food Commission
Publisher:
ISBN:
Category :
Languages : en
Pages : 32
Get Book Here
Book Description
![Editing the Wartime Platter, Or Mass Teaching of Nutrition to Individuals. Apartial Review of the Work of the New York State Emergency Food Commission for the Metropolitian Area 1943-1945. [Comp. and Written by E. Peyser]. PDF](https://books.google.com/books/content/images/frontcover/hMNHtwAACAAJ?fife=w80-h100)
Author: E. Peyser
Publisher:
ISBN:
Category :
Languages : en
Pages : 32
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Author:
Publisher:
ISBN:
Category : Filing systems
Languages : en
Pages : 612
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Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 744
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Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 818
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Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 712
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Author: Rebecca Earle
Publisher: Cambridge University Press
ISBN: 1108484069
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 932
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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309176107
Category : Medical
Languages : en
Pages : 497
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Book Description
Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Author: Helen Vidgen
Publisher: Routledge
ISBN: 1317483022
Category : Nature
Languages : en
Pages : 263
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Book Description
Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.
