Introduction to the US Food System: Public Health, Environment, and Equity

Couverture
Roni Neff
John Wiley & Sons, 8 oct. 2014 - 576 pages
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.

 

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Table des matières

DRIVERS OF THE FOOD SYSTEM
159
CONTENTS
177
Policies That Shape the US Food System
185
Food Culture and Society
215
A Driver of the Modern Food System
237
FROM SEED TO SALES
263
Food Animal Production
289
Food Processing and Packaging
317
m
482
Glossary
483
Photo Credits
501
Index
511
Introduction
xvii
Acknowledgments
xxv
About the Center for a Livable Future
xxxiii
OUTCOMES 23
25

Food Distribution
345
List of Figures and Tables ix
ix
FOOD IN COMMUNITIES AND ON TABLES
371
Nutrition
399
Healthy Food Environments
425
How Can Individuals
457
Ecological Threats to and from Food Systems
51
The Food System and Health Inequities
79
Public Health Implications of Household Food Insecurity
107
Community Food Security
135
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À propos de l'auteur (2014)

RONI NEFF, PHD, EDITOR, is an assistant professor 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.

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