Author: Steve Kapelonis
Publisher: Hyperion
ISBN: 9781401307448
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the Pump Energy Food restaurants come more than 150 delicious recipes to help you lose body fat, gain muscle, and have more energy than you ever thought possible. Athletes, trainers, dancers, dieters, and celebrities have been eating at New York's popular Pump Energy Food restaurants to lose weight and get lean. Now, with over 150 recipes, as well as two 2-week diet plans (one for losing weight and one for bulking up) and a "physical fitness" diet for eating right all year round, readers will be pumped to create these delicious and healthy recipes in their own kitchens. The Pump mission is centered around four principles: stay in shape, increase energy, lose weight, and build muscle. The Pump Energy Food reduces empty carbohydrates and bad fat while favoring protein, fresh fruits, vegetables, and healthy grains. The book includes The Pump's most popular dishes, with easy, step-by-step instructions. Recipes are coded as to whether they're suitable for people who want to slim down or build muscle, and they include motivating testimonials. Recipes include the Supercharged Diesel Plate, The Rock, The Champion, and many more!
Author: João Rafael da Costa Sanches Galvão
Publisher: Springer Nature
ISBN: 3030753158
Category : Science
Languages : en
Pages : 947
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Book Description
This book presents the proceedings of the 1st International Conference on Water Energy Food and Sustainability – ICoWEFS 2021, a major forum to foster innovation and exchange knowledge in the water-energy-food nexus, embracing the Sustainable Development Goals (SDGs) of the United Nations, bringing together leading academics, researchers and industrial experts. It contains the work of authors from 33 countries.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
ISBN: 0470673427
Category : Technology & Engineering
Languages : en
Pages : 581
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Book Description
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Author: Kevin D. Walker
Publisher: Island Press
ISBN: 1610919475
Category : Social Science
Languages : en
Pages : 346
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Book Description
When it comes to food, Americans seem to have a pretty great deal. Our grocery stores are overflowing with countless varieties of convenient products. But like most bargains that are too good to be true, the modern food system relies on an illusion. It depends on endless abundance, but the planet has its limits. So too does a healthcare system that must absorb rising rates of diabetes and obesity. So too do the workers who must labor harder and faster for less pay. Through beautifully-told stories from around the world, Kevin Walker reveals the unintended consequences of our myopic focus on quantity over quality. A trip to a Costa Rica plantation shows how the Cavendish banana became the most common fruit in the world and also one of the most vulnerable to disease. Walker’s early career in agribusiness taught him how pressure to sell more and more fertilizer obscured what that growth did to waterways. His family farm illustrates how an unquestioning belief in “free markets” undercut opportunity in his hometown. By the end of the journey, we not only understand how the drive to produce ever more food became hardwired into the American psyche, but why shifting our mindset is essential. It starts, Walker argues, with remembering that what we eat affects the wider world. If each of us decides that bigger isn’t always better, we can renegotiate the grand food bargain, one individual decision at a time.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251334412
Category : Technology & Engineering
Languages : en
Pages : 210
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Book Description
Intensifying water constraints threaten food security and nutrition. Thus, urgent action is needed to make water use in agriculture more sustainable and equitable. Irrigated agriculture remains by far the largest user of freshwater, but scarcity of freshwater is a growing problem owing to increasing demand and competition for freshwater resources. At the same time, rainfed agriculture is facing increasing precipitation variability driven by climate change. These trends will exacerbate disputes among water users and inequality in access to water, especially for small-scale farmers, the rural poor and other vulnerable populations. The State of Food and Agriculture 2020 presents new estimates on the pervasiveness of water scarcity in irrigated agriculture and of water shortages in rainfed agriculture, as well as on the number of people affected. It finds major differences across countries, and also substantial spatial variation within countries. This evidence informs a discussion of how countries may determine appropriate policies and interventions, depending on the nature and magnitude of the problem, but also on other factors such as the type of agricultural production system and countries’ level of development and their political structures. Based on this, the publication provides guidance on how countries can prioritize policies and interventions to overcome water constraints in agriculture, while ensuring efficient, sustainable and equitable access to water.
Author: Qiang Xia
Publisher: Frontiers Media SA
ISBN: 2832506666
Category : Medical
Languages : en
Pages : 134
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Book Description
Author: Paula Castro
Publisher: Springer
ISBN: 3319750046
Category : Science
Languages : en
Pages : 520
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Book Description
This book collects wide-ranging contributions such as case studies, reviews, reports on technological developments, outputs of research/studies, and examples of successful projects, presenting current knowledge and raising awareness to help the agriculture and forestry sectors find solutions for mitigating climate variability and adapting to change. It brings the topic of ecosystem services closer to education and learning, as targeted by the Framework Convention on Climate Change and the Paris Agreement, the 2030 Agenda for Sustainable Development and the EU Biodiversity Strategy to 2020. Climate change and its impacts on agriculture and agroforestry have been observed across the world during the last 50 years. Increasing temperatures, droughts, biotic stresses and the impacts of extreme events have continuously decreased agroforestry systems’ resilience to the effects of climate change. As such, there is a need to adapt farming and agroforestry systems so as to make them better able to handle ever-changing climate conditions, and to preserve habitats and ecosystems services.
Author: Nic Rowley
Publisher:
ISBN: 9780890879788
Category : Cooking
Languages : en
Pages : 76
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Book Description
New eating habits are outlined in this book, which includes more than 30 "energy menus" to boost metabolism. Photos.
Author: David Borge-Diez
Publisher: Springer Nature
ISBN: 3031245245
Category : Technology & Engineering
Languages : en
Pages : 326
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Book Description
This book presents an overview of geothermal heating systems using ground source heat pumps in different countries. It evaluates the emissions and energy costs generated by the operation of low enthalpy geothermal systems, with heat pumps fed by different energy sources, and assesses, from an international point of view, those policies whose aim is a sustainable, low-carbon economy. The use of low-impact energy sources is gradually growing with the aim of reducing greenhouse gases emission and air pollution. The alternatives offered by geothermal systems are one of the key solutions for a future renewable development, enabling the electrification of heating systems and the use of biofuels. The book will be of interest to energy professionals and researchers.
Author:
Publisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 1116
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Book Description
