Download or read book The Oxford Handbook of the Economics of Food Consumption and Policy written by Jayson L. Lusk and published by Oxford Handbooks. This book was released on 2013-08-15 with total page 923 pages. Available in PDF, EPUB and Kindle. Book excerpt: First reference on food consumption and policy.
Download or read book Assessing Changing Food Consumption Patterns written by National Research Council and published by National Academies Press. This book was released on 1981-02-01 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Food and Nutrition Board of the National Academy of Sciences under contract from the Food and Drug Administration (FDA) was charged to study the sources of data on food consumption and to suggest a system for integrating these data with data on nutrition and health status.
Download or read book Food Consumption in the City written by Marlyne Sahakian and published by Routledge. This book was released on 2016-10-04 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food consumption patterns and practices are rapidly changing in Asia and the Pacific, and nowhere are these changes more striking than in urban areas. This book brings together scholars from anthropology, sociology, environmental studies, tourism, architecture and development studies to provide a comprehensive examination of food consumption trends in the cities of Asia and the Pacific, including household food consumption, eating out and food waste. The chapters cover different scales of analysis, from household research to national data, and combine different methodologies and approaches, from quantifiable data that show how much people consume to qualitative findings that reveal how and why consumption takes place in urban settings. Detailed case studies are included from China, India, Japan, Malaysia, Philippines, South Korea and Vietnam, as well as Hawai'i and Australia. The book makes a timely contribution to current debates on the challenges and opportunities for socially just and environmentally sound food consumption in urbanizing Asia and the Pacific. Chapter 3 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781138120617_oachapter3.pdf
Download or read book National Survey Data on Food Consumption Uses and Recommendations written by Coordinating Committee on Evaluation of Food Consumption Surveys and published by National Academies Press. This book was released on 1984-01-01 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Consumption in Global Perspective written by J. Klein and published by Springer. This book was released on 2014-07-23 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
Download or read book Poverty Food Consumption and Economic Development written by Maneka Jayasinghe and published by Springer Nature. This book was released on 2022-01-12 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book investigates the relationships between economies of scale in food consumption and a number of socio-economic and demographic characteristics of households and household behavioural choices since food is the major share of household expenditure for poor households. The characteristics considered comprise household size, location, income, and gender of the head of household while the behavioural choices considered comprise the decision to consume home-grown food and the decision to adopt domestic technology to aid food preparation and consumption. The book proposes two theoretical models to rationalize the role of the consumption of home-grown food and the adoption of domestic technology in enhancing economies of scale in food consumption. Econometric models are also used to empirically test the validity of the two theoretical models while adjusted poverty estimations are derived numerically using the estimated equivalence scales. Although data used in applying these techniques are based on four Household Income and Expenditure Surveys conducted by the Department of Census and Statistics (DCS) in Sri Lanka, the methodology can be used for similar analysis in relation to any other country.
Download or read book Saving Food written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-06-01 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions
Download or read book Consumption in the Age of Affluence written by Ben Fine and published by Routledge. This book was released on 2002-03-11 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: With growing affluence in the developed world, food has become an increasing focus for attention. Here, the authors argue that in order to understand the extensive and dramatic developments in the world of food, a new interdisciplinary approach is necessary. The Age of Affluence successfully addresses food consumption in this way. The volume: * argues the importance of socioeconomic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods; * places food systems theory on sound analytical foundations; * draws critically upon food systems literature; * includes case studies from the sugar, dairy and meat systems; * employs novel statistical techniques to identify and explain distinct patterns of food consumption; The book will help to revitalize the discipline of food studies and points the way forward for the continuing study of food consumption. As such, it will be invaluable to students, researchers and policymakers engaged in the world of food.
Download or read book Food Choice Acceptance and Consumption written by H.J.H. MacFie and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods
Download or read book Not Eating Enough written by Institute of Medicine and published by National Academies Press. This book was released on 1995-09-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Consumption in China written by Zhang-Yue Zhou and published by Edward Elgar Publishing. This book was released on 2014-03-28 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent decades have seen China�s domestic consumption in sectors such as food, housing, health care, education and travel greatly increase. This important book assesses China�s current food consumption trends and the outlook for its future needs of suc
Download or read book Consumption Food and Taste written by Alan Warde and published by SAGE. This book was released on 1997-02-17 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food. Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.
Download or read book Dietary Risk Assessment in the WIC Program written by Institute of Medicine and published by National Academies Press. This book was released on 2002-05-10 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Risk Assessment in the WIC Program reviews methods used to determine dietary risk based on failure to meet Dietary Guidelines for applicants to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Applicants to the WIC program must be at nutritional risk to be eligible for program benefits. Although "dietary risk" is only one of five nutrition risk categories, it is the category most commonly reported among WIC applicants. This book documents that nearly all low-income women in the childbearing years and children 2 years and over are at risk because their diets fail to meet the recommended numbers of servings of the food guide pyramid. The committee recommends that all women and children (ages 2-4 years) who meet the eligibility requirements based on income, categorical and residency status also be presumed to meet the requirement of nutrition risk. By presuming that all who meet the categorical and income eligibility requirements are at dietary risk, WIC retains its potential for preventing and correcting nutrition-related problems while avoiding serious misclassification errors that could lead to denial of services for eligible individuals.
Download or read book Food Culture Consumption and Society written by Paolo Corvo and published by Palgrave Macmillan. This book was released on 2019-01-14 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.
Download or read book Food and the Self written by Isabelle de Solier and published by Bloomsbury Publishing. This book was released on 2013-10-10 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
Download or read book Food and Experiential Marketing written by Wided Batat and published by Routledge. This book was released on 2019-06-11 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing. Food and Experiential Marketing uses a holistic perspective to explore how the experiential side of food pleasure may drive healthy eating behaviors in varied food cultures. It questions: Is food pleasure an ally or an enemy of developing and adopting healthy eating habits? Can we design healthy offline and online food experiences that are pleasurable? What are the features of food consumption experiences, and how do they contribute to consumer wellbeing? Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding the importance of pleasure in promoting healthy eating behaviors.
