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Author: Dr Nicole Avena
Publisher: Oxford University Press
ISBN: 0199330476
Category : Medical
Languages : en
Pages : 256
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Book Description
Overeating and obesity are on the rise. Despite public health warnings, availability of diet books and programs, and the stigma associated with obesity, many people find it difficult to achieve and maintain a healthy body weight. While there are many books on the topic of caloric or need-based eating, obesity and overeating can also result from eating that is not driven by hunger. Recent research found that excess food intake is largely driven by the palatability of food and the pleasure derived from eating. Hedonic Eating: How the Pleasure of Food Affects Our Brains and Behavior discusses the pleasurable aspects of food intake that may cause and perpetuate overconsumption. Broad in its scope, this book examines the various behavioral, biological, and social rewards of food. The comprehensive chapters cover topics ranging from the neurochemistry of food reward to the hotly debated concept of 'food addiction,' while providing relevant and up-to-date information from the current body of scientific literature regarding food reward.
Author: Dr Nicole Avena
Publisher: Oxford University Press
ISBN: 0199330476
Category : Medical
Languages : en
Pages : 256
Get Book
Book Description
Overeating and obesity are on the rise. Despite public health warnings, availability of diet books and programs, and the stigma associated with obesity, many people find it difficult to achieve and maintain a healthy body weight. While there are many books on the topic of caloric or need-based eating, obesity and overeating can also result from eating that is not driven by hunger. Recent research found that excess food intake is largely driven by the palatability of food and the pleasure derived from eating. Hedonic Eating: How the Pleasure of Food Affects Our Brains and Behavior discusses the pleasurable aspects of food intake that may cause and perpetuate overconsumption. Broad in its scope, this book examines the various behavioral, biological, and social rewards of food. The comprehensive chapters cover topics ranging from the neurochemistry of food reward to the hotly debated concept of 'food addiction,' while providing relevant and up-to-date information from the current body of scientific literature regarding food reward.
Author: Robert Gottlieb
Publisher: MIT Press
ISBN: 026251866X
Category : Science
Languages : en
Pages : 321
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Book Description
The story of how the emerging food justice movement is seeking to transform the American food system from seed to table. In today's food system, farm workers face difficult and hazardous conditions, low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores, food products emphasize convenience rather than wholesomeness, and the international reach of American fast-food franchises has been a major contributor to an epidemic of “globesity.” To combat these inequities and excesses, a movement for food justice has emerged in recent years seeking to transform the food system from seed to table. In Food Justice, Robert Gottlieb and Anupama Joshi tell the story of this emerging movement. A food justice framework ensures that the benefits and risks of how food is grown and processed, transported, distributed, and consumed are shared equitably. Gottlieb and Joshi recount the history of food injustices and describe current efforts to change the system, including community gardens and farmer training in Holyoke, Massachusetts, youth empowerment through the Rethinkers in New Orleans, farm-to-school programs across the country, and the Los Angeles school system's elimination of sugary soft drinks from its cafeterias. And they tell how food activism has succeeded at the highest level: advocates waged a grassroots campaign that convinced the Obama White House to plant a vegetable garden. The first comprehensive inquiry into this emerging movement, Food Justice addresses the increasing disconnect between food and culture that has resulted from our highly industrialized food system.
![Food in America [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/tRjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610698592
Category : Social Science
Languages : en
Pages : 1226
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Book Description
This three-volume work examines all facets of the modern U.S. food system, including the nation's most important food and agriculture laws, the political forces that shape modern food policy, and the food production trends that are directly impacting the lives of every American family. Americans are constantly besieged by conflicting messages about food, the environment, and health and nutrition. Are foods with genetically modified ingredients safe? Should we choose locally grown food? Is organic food better than conventional food? Are concentrated animal feed operations destroying the environment? Should food corporations target young children with their advertising and promotional campaigns? This comprehensive three-volume set addresses all of these questions and many more, probing the problems created by the industrial food system, examining conflicting opinions on these complex food controversies, and highlighting the importance of food in our lives and the decisions we make each time we eat. The coverage of each of the many controversial food issues in the set offers perspectives from different sides to encourage readers to examine various viewpoints and make up their own minds. The first volume, Food and the Environment, addresses timely issues such as climate change, food waste, pesticides, and sustainable foods. Volume two, entitled Food and Health and Nutrition, addresses subjects like antibiotics, food labeling, and the effects of salt and sugar on our health. The third volume, Food and the Economy, tackles topics such as food advertising and marketing, food corporations, genetically modified foods, globalization, and megagrocery chains. Each volume contains several dozen primary documents that include firsthand accounts written by promoters and advertisers, journalists, politicians and government officials, and supporters and critics of various views related to food and beverages, representing speeches, advertisements, articles, books, portions of major laws, and government documents, to name a few. These documents provide readers additional resources from which to form informed opinions on food issues.
![Food in America [3 Volumes] PDF](https://books.google.com/books/content/images/frontcover/jQTFEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: ABC-CLIO
ISBN: 1610698584
Category : History
Languages : en
Pages : 0
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Book Description
This three-volume work examines all facets of the modern U.S. food system, including the nation's most important food and agriculture laws, the political forces that shape modern food policy, and the food production trends that are directly impacting the lives of every American family. Americans are constantly besieged by conflicting messages about food, the environment, and health and nutrition. Are foods with genetically modified ingredients safe? Should we choose locally grown food? Is organic food better than conventional food? Are concentrated animal feed operations destroying the environment? Should food corporations target young children with their advertising and promotional campaigns? This comprehensive three-volume set addresses all of these questions and many more, probing the problems created by the industrial food system, examining conflicting opinions on these complex food controversies, and highlighting the importance of food in our lives and the decisions we make each time we eat. The coverage of each of the many controversial food issues in the set offers perspectives from different sides to encourage readers to examine various viewpoints and make up their own minds. The first volume, Food and the Environment, addresses timely issues such as climate change, food waste, pesticides, and sustainable foods. Volume two, entitled Food and Health and Nutrition, addresses subjects like antibiotics, food labeling, and the effects of salt and sugar on our health. The third volume, Food and the Economy, tackles topics such as food advertising and marketing, food corporations, genetically modified foods, globalization, and megagrocery chains. Each volume contains several dozen primary documents that include firsthand accounts written by promoters and advertisers, journalists, politicians and government officials, and supporters and critics of various views related to food and beverages, representing speeches, advertisements, articles, books, portions of major laws, and government documents, to name a few. These documents provide readers additional resources from which to form informed opinions on food issues. Examines a breadth of contemporary food controversies and offers diverse viewpoints on them, placing these perspectives fairly into a broader historical context Presents a multidisciplinary approach to the subject of food that highlights related issues in transportation, business, diet and nutrition, public health, the environment, and public policy Includes primary documents that illuminate important laws, policies, and perspectives on the environmental, public health, and economic impact of food Provides readers with the latest information about food controversies as well as extensive resources for further study on major food controversies
Author: Roni Neff
Publisher: John Wiley & Sons
ISBN: 1118063384
Category : Medical
Languages : en
Pages : 576
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Book Description
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Author: Alison Hope Alkon
Publisher: MIT Press
ISBN: 0262016265
Category : Law
Languages : en
Pages : 405
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Book Description
Documents how racial and social inequalities are built into our food system, and how communities are creating environmentally sustainable and socially just alternatives.
Author: National Research Council
Publisher: National Academies Press
ISBN: 030930783X
Category : Medical
Languages : en
Pages : 444
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Book Description
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Author: Kimberly B. Morland
Publisher: CRC Press
ISBN: 1466567783
Category : Medical
Languages : en
Pages : 360
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Book Description
Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable foods across the United States and how these disparities may explain food consumption patterns for some Americans as well as potential risks for diet-related illness. The book describes the current body of research surrounding these associations and presents the methodological issues pertinent to this area of public health. Evidence from these studies is placed in context of current and past American food policies that have supported the existing food retail market including the production and retailing of foods and ways in which the consolidation of the food system has affected Americans. Research conducted regarding local food environments in Canada has also been included as a point of comparison. Methods are discussed as well as the current state of knowledge regarding factors associated with disparities between local food environments, the effect of these disparities on the diets of residents within those communities, and the impact that local food environments have on diet-related health outcomes, such as obesity. Also described are solutions garnered to minimize local food environment inequalities currently being conducted by federal, state, and local government agencies. Although this book focuses on US local food environments, similar issues regarding access to food are concurrently taking place outside of the US. In all chapters, readers are encouraged to critically consider the current research methods as well as recent programs and policies that aim to address local food environments.
Author: Harvey Blatt
Publisher: MIT Press
ISBN: 026226045X
Category : Technology & Engineering
Languages : en
Pages : 347
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Book Description
The complete story of what we don't know, and what we should know, about American food production and its effect on health and the environment. We don't think much about how food gets to our tables, or what had to happen to fill our supermarket's produce section with perfectly round red tomatoes and its meat counter with slabs of beautifully marbled steak. We don't realize that the meat in one fast-food hamburger may come from a thousand different cattle raised in five different countries. In fact, most of us have a fairly abstract understanding of what happens on a farm. In America's Food, Harvey Blatt gives us the specifics. He tells us, for example, that a third of the fruits and vegetables grown are discarded for purely aesthetic reasons; that the artificial fertilizers used to enrich our depleted soil contain poisonous heavy metals; that chickens who stand all day on wire in cages choose feed with pain-killing drugs over feed without them; and that the average American eats his or her body weight in food additives each year. Blatt also asks us to think about the consequences of eating food so far removed from agriculture; why unhealthy food is cheap; why there is an International Federation of Competitive Eating; what we don't want to know about how animals raised for meat live, die, and are butchered; whether people are even designed to be carnivorous; and why there is hunger when food production has increased so dramatically. America's Food describes the production of all types of food in the United States and the environmental and health problems associated with each. After taking us on a tour of the American food system—not only the basic food groups but soil, grain farming, organic food, genetically modified food, food processing, and diet—Blatt reminds us that we aren't powerless. Once we know the facts about food in America, we can change things by the choices we make as consumers, as voters, and as ethical human beings
Author: Angela N. H. Creager
Publisher: Berghahn Books
ISBN: 1789209455
Category : History
Languages : en
Pages : 366
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Book Description
Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.
