Introduction to the US Food System (PDF)
Public Health, Environment, and Equity
(Sprache: Englisch)
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...
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...
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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.
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.
Autoren-Porträt
RONI NEFF, PHD, EDITOR, is an assistantprofessor in the Department of Environmental Health Sciences at the
Johns Hopkins Bloomberg School of Public Health and directs the
Food System Sustainability Program at the Johns Hopkins Center for
a Livable Future (CLF). She has worked in a wide variety of food
system and public health research, policy, and practice roles
throughout her career.
THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE (CLF) is an
interdisciplinary academic center focused on the interrelationships
between food and public health.
Bibliographische Angaben
- 2014, 1. Auflage, 576 Seiten, Englisch
- Herausgegeben: Roni Neff
- Verlag: John Wiley & Sons
- ISBN-10: 111891306X
- ISBN-13: 9781118913062
- Erscheinungsdatum: 08.10.2014
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 17 MB
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Sprache:
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