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Author: Diva Sanjur
Publisher: Prentice Hall
ISBN:
Category : Cooking
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: Diva Sanjur
Publisher: Prentice Hall
ISBN:
Category : Cooking
Languages : en
Pages : 358
Get Book
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: Cynthia Roberts
Publisher:
ISBN:
Category : Cross-cultural studies
Languages : en
Pages : 96
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Book Description
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: Marcy Schveibinz
Publisher:
ISBN:
Category : Ethnic groups
Languages : en
Pages : 84
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Book Description
Author: Tina Moffat
Publisher: Berghahn Books
ISBN: 1845459814
Category : Medical
Languages : en
Pages : 282
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Book Description
There are not many areas that are more rooted in both the biological and social-cultural aspects of humankind than diet and nutrition. Throughout human history nutrition has been shaped by political, economic, and cultural forces, and in turn, access to food and nutrition has altered the course and direction of human societies. Using a biocultural approach, the contributors to this volume investigate the ways in which food is both an essential resource fundamental to human health and an expression of human culture and society. The chapters deal with aspects of diet and human nutrition through space and time and span prehistoric, historic, and contemporary societies spread over various geographical regions, including Europe, North America, Africa, and Asia to highlight how biology and culture are inextricably linked.
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: 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: Igor De Garine
Publisher: Routledge
ISBN: 1134316216
Category : Health & Fitness
Languages : en
Pages : 360
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Book Description
This collection of essays examines obesity not as an objective medical or psychological problem, but as a subjective social and cultural phenomenon. The contributors take a cross-cultural perspective, examining both the negative casting of obesity in developed countries and the traditional view of obesity as a positive characteristic in subsistence societies which is threatened by the dominance of Western culture.
Author: Mark Gibson
Publisher: Academic Press
ISBN: 0128118091
Category : Technology & Engineering
Languages : en
Pages : 564
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Book Description
Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry. Includes hot topics in food science, such as GMOs, modern agricultural practices and food waste Reviews the role of food in society, from consumption, to politics, economics and social trends Encompasses food safety, security and public health Discusses changing global trends in food preferences
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).
