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Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity


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.

6418.02 RUR

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Roni Size_Reprazent Size Reprazent. In The Mode

Neal Fortin D. Food Regulation. Law, Science, Policy, and Practice


Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals. Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense Features case studies and discussion questions about application of law, policy questions, and emerging issues

11325.92 RUR

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Titus A. M. Msagati Food Forensics and Toxicology


A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.

15101.23 RUR

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Pierre Schuck Handbook of Food Science and Technology 1. Alteration Quality


This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

9438.27 RUR

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National Agricultural Institute Introduction to Food Systems Science


Introduction to Food Systems Science is one in a series of Just the Facts (JTF) textbooks created by the National Agricultural Institute. This is a bold, new approach to textbooks. This textbook presents the essential knowledge in an open easy to use and read format. The essential knowledge is identified by a main concepts, outline topics, tables, exercises and reviews. This textbook also includes laboratories to complement learning about the science in the food systems. The textbook is available in print and electronic formats. To purchase electronic copies, inquire at: info@national-ag-institute.org

2439 RUR

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Anganile Willie Mwenifumbo The impact of agro-biotechnology on the right to food in Africa


This book assesses the impact of agricultural biotechnology on the right to food in Africa. It explores the multifarious implications of its introduction in order to spur food production and promote the realization of the right to food. In this context, the book also examines the differing and sometimes conflicting State party obligations under the United Nations International Covenant of Economic, Social and Cultural Rights to progressively achieve the full realization of the right to food by making use of all available resources; the duty to make use of scientific knowledge in order to improve methods of food production; and the duty to ensure that individuals enjoy the benefits of scientific progress and its applications. The book analyses these obligations to further explore the question whether African States have an obligation to immediately embrace agricultural biotechnology in order to protect the right of everyone to be free from hunger, which is the first step towards the realization of the right to adequate food.

8514 RUR

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Evelyne Lutton Evolutionary Algorithms for Food Science and Technology


Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models. Evolutionary algorithms (EAs), stochastic optimization techniques loosely inspired by natural selection, can be effectively used to tackle these issues. In this book, we present a selection of case studies where EAs are adopted in real-world food applications, ranging from model learning to sensitivity analysis.

10194.04 RUR

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Carol Delaney Investigating Culture. An Experiential Introduction to Anthropology


The third edition of Investigating Culture: An Experiential Introduction to Anthropology, the highly praised innovative approach to introducing aspects of cultural anthropology to students, features a series of revisions, updates, and new material. Offers a refreshing alternative to introductory anthropology texts by challenging students to think in new ways and apply cultural learnings to their own lives Chapters explore key anthropological concepts of human culture including: language, the body, food, and time, and provide an array of cultural examples in which to examine them Incorporates new material reflecting the authors’ research in Malawi, New England, and Spain Takes account of the latest information on such topical concerns as nuclear waste, sports injuries, the World Trade Center memorial, the food pyramid, fashion trends, and electronic media Includes student exercises, selected reading and additional suggested readings

3016.66 RUR

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Brian Besong An Introduction to Ethics


It is natural for us to wonder what should I do, and why? And although a combination of common sense and upbringing aids us in answering our questions, it is also natural for us to seek answers that are grounded in something deeper and more enduring than our personal dispositions and those of our parents. We seek a genuinely good life and the practical wisdom necessary to arrive at happiness.In this Introduction to Ethics, Brian Besong presents a comprehensive and contemporary introduction to the practical wisdom handed down to us by Aristotle, St. Thomas Aquinas, and many others--a position now commonly called ""natural law."" Written as a beginner's guide, the book systematically explores a range of moral issues including moral knowledge, happiness, right and wrong action, and virtues, to name a few. Introduction to Ethics explains in a lively way how natural law provides principled and persuasive answers to our most fundamental moral questions.""An introduction to traditional natural law theory that is both philosophically substantive and accessible to a general audience has been badly needed. Besong's fine, clear, and welcome book fills the bill.""--Edward Feser, Associate Professor of Philosophy, Pasadena City College""Besong accomplishes a truly impressive task: a clear, comprehensive, and at the same time brief introduction to classical natural law ethics. Besong has an enviable ability to explain highly complex concepts ...

2527 RUR

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Milbourne Anna Peep Inside the Farm


A very simple non-fiction, lift-the-flap book for small children. It is packed with holes to peep through, flaps to look beneath and snippets of factual information. It offers an interactive introduction to life on a farm and where food comes from.

976 RUR

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Wayne Martindale Global Food Security and Supply


With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.

7018.35 RUR

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Michael Dudbridge Handbook of Lean Manufacturing in the Food Industry


The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

7136.26 RUR

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Roger Lewis Essentials for Food Safety. The Fight against Microorganisms


In the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption.Roger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes.Essentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.

1814 RUR

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St. Francis of Sales Introduction to the Devout Life


Too often we ask ourselves how to live a Christian yet live in a fallen world. How we interact with the world around us can be a powerful testimony but we still get confused as to just how to go about doing that. This work, though written many years ago, still stands as a strong guideline of how to go into the world and be the salt and light that Christ called us to be to other people.

2314 RUR

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Alexandra Slattenschek Your luck is just around the corner. Happy food - happy mood.


Do you have health problems or mood swings? Do you have weight problems or just feel unhappy most of the time? In Your luck is just around the corner - happy food- happy mood you will find some answers nobody will tell you from the beginning. There is a huge industry behind food, especially processed food and it is making us sick. Instead of living a longer healthier life diseases like diabetes, stroke, cardio vascular problems, Alzheimer disease, Parkinson, allergies and cancer appear everywhere around us. The answer why and a possible way to overcome these issues are written in this book. Feel free to take from this book whatever you like and enjoy a new healthy high vibrant feeling in your body, happy feelings and a glowing skin as well.

4039 RUR

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Suzannah Davis The Rancher And Redhead


Of Bachelors and BabiesWhat was rancher Sam Preston to do when he found himself saddled with an infant? Holler for his best pal, of course. A single gal like Roni Daniels might not have first-hand experience raising kids, but at least she was a woman. And Weddings…Roni knew what Sam needed: a wife! And she was willing to fill the position. Sure, he'd think that their marriage would be strictly business. But if she had her way, business would soon be mixed with pleasure… .

117.49 RUR

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The Angry Chef: Bad Science and the Truth About Healthy Eating


Never before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science? Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.

910 RUR

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David Rwanyamugabo, Stephen Mugabi The Analysis of the causes food price increase and policy options to enhance security in Rwanda


Bachelor Thesis from the year 2018 in the subject Economics - Other, University of Rwanda (college of Business and Economics), course: Bsc.Economics, language: English, abstract: Market is the main arbiter of how the available food is distributed both within and between countries. Food price volatility informs consumers and price analysts and availability of food in the region. Food price surges reduce purchasing power of households that are weekly linked to markets and remain obstacle in the way to feed the poor adequately. thus, food price surges lead poor people to limit their food consumption and shift to even less balanced diets, with harmful effects on health in short and long run.The research found out that prices escalated from 2008-2015 and the major factors gearing food price volatility is said to be caused by a number of factors such as climatic changes, population explosion, Development of tourism which increased aggregate demand and joining world market.In the light of the government of Rwanda efforts are aimed to ensure food security to its population, food price volatility could capture the attention of the government of Rwanda, therefore food price policies should be oriented to stabilization of price of food commodities which price volatility granger cause price volatility in other food commodity prices.

3302 RUR

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Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications


A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

15101.23 RUR

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The Angry Chef


Never before have we had so much information available to us about food and health. There's GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science? Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you'll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea - and it will have two sugars in it, thank you very much.

699 RUR

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Harsh Mander Ash in the Belly


Ash in the Belly is a penetrating account of men, women and children living with hunger, illuminated by their courage in trying to cope and survive. It is simultaneously an investigation into the political economy of hunger, whereby one in every two children is malnourished, despite the creation of wealth and economic growth. Mander critically examines the increasing economic inequalities, the range of state failures, and public indifference, in general and brings out how they have contributed to creating this grim situation. While doing so, he argues passionately for the passage of a universal right to food law, which guarantees food to all persons, not as state benevolence but as a legal entitlement. Compelling and insightful, this book reminds us that the right to food with dignity is indeed the right to life.

1852 RUR

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Bryan McDonald L. Food Security


Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

5370.43 RUR

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Bryan McDonald L. Food Security


Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

5281.85 RUR

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