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Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Ethnic groups
Languages : en
Pages : 84
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Book Description
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Ethnic groups
Languages : en
Pages : 84
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Book Description
Author: Cynthia Roberts
Publisher:
ISBN:
Category : Cross-cultural studies
Languages : en
Pages : 96
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Book Description
Author: Diva Sanjur
Publisher: Prentice Hall
ISBN:
Category : Diet
Languages : en
Pages : 358
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Book Description
Abstract: A biocultural approach to nutrition emphasizes the impact of the social sciences on food intake. Purchasing, preferences and ideology are heavily influenced by social, economic, political, and cultural processes. Food consumption surveys, data collection and analysis (including types of dietary surveys), the interview, statistical methods, and reliability of methods are discussed. Time and cost factors have led to new approaches in dietary assessment such as scalogram analysis, food scores, and quality indices. Widely divergent dietary patterns of Americans are discussed by ethnic group: Puerto Ricans, Black Americans, Mexican Americans, American Indians (several tribes), and Asian Americans (Chinese, Japanese, Vietnamese, Filipinos, Hawaiians). Food habit modification is complex due to a rigid structure of social values that determine behavior. Nutrition/communication specialists are needed for research activities, mass media, governmental nutrition action programs and mandated nutrition education programs. Ethics of nutrition intervention are an important concern in affecting dietary changes. Each chapter is followed by a lengthy bibliography. (rkm).
Author: Paul Fieldhouse
Publisher: Springer
ISBN: 1489932569
Category : Social Science
Languages : en
Pages : 264
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Book Description
As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.
Author: Darna L. Dufour
Publisher: Oxford University Press, USA
ISBN: 9780199738144
Category : Social Science
Languages : en
Pages : 532
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Book Description
Revised for the first time in ten years, the second edition of Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition continues to blend biological and cultural approaches to this dynamic discipline. While this revision maintains the format and philosophy that grounded the first edition, the text has been revamped and revitalized with new and updated readings, sections, introductions, and pedagogical materials that cover current global food trade and persistent problems of hunger in equal measure. Unlike any other book on the market, Nutritional Anthropology fuses issues past and present, local and global, and biological and cultural in order to give students a comprehensive foundation in food and nutrition.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318751
Category : Technology & Engineering
Languages : en
Pages : 42
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Book Description
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Author: Lynn J. Frewer
Publisher: Springer Science & Business Media
ISBN: 3662046016
Category : Technology & Engineering
Languages : en
Pages : 467
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Book Description
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Author: Paul Fieldhouse
Publisher: London : Chapman and Hall
ISBN:
Category : Cooking
Languages : en
Pages : 284
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Book Description
Whilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in people's lives, professionals concerned with nutrition education may increase both the relevance and effectiveness of what they do. This long awaited second edition focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. Food and Nutrition will be an invaluable resource for all professionals and students in health related disciplines, such as dietetics, nutrition, nursing and health education.
Author: DIANE Publishing Company
Publisher:
ISBN: 9780788110986
Category :
Languages : en
Pages : 67
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Book Description
Provides listings and summaries of books on the subject of cultural perspectives on food and nutrition. Books are divided into three broad categories: general, which covers topics like religious dietary habits, cuisines, and customs; educational, which includes materials that can be used to teach and for patient counseling; and research, books that delve deeply into field studies on food habits and nutrition.
Author: Paul Collinson
Publisher: Berghahn Books
ISBN: 1805390198
Category : Social Science
Languages : en
Pages : 230
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Book Description
In presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.
