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Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
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Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
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Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
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Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
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Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
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Advances in Food Biochemistry

Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science technology and nutrition and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text this volume examines a range of issues on the food spectrum including: water and its relation to food the glycobiology of food components enzymes plant animal and human hormones functional foods herbs and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO UNIDO UNICEF and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

GBP 69.99
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Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings bioactive compounds essential oils in active food packaging food industrial wastes as raw material for nanostructure production and more. | Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

GBP 82.99
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Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
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Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
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Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
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Food Science Research and Technology

Food Science Research and Technology

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods including litchi (lychee) pinto beans and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more. | Food Science Research and Technology

GBP 82.99
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Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics their occurrence in food and nutraceuticals chemistry and applications and nutritional and health effects. In addition it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists nutritionists chemists biochemists and health professionals will find this book valuable.

GBP 59.99
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Foodborne Pathogens and Food Safety

Foodborne Pathogens and Food Safety

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book major foodborne diseases and the key food safety issues are discussed elaborately. In addition emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies internationalization of food trade safety of foods derived from biotechnology microbiological risks and emergence of new and antibiotic-resistant pathogens particularly from emerging pathogens. This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: Foodborne microbial agents and their growth survival and death in food Emerging and reemerging foodborne pathogensEmergence of drug-resistant pathogensImpact of climate change on foodborne pathogensTechnology for rapid and accurate detection of foodborne pathogensRisk analysis assessment and pathogen management in foodStrategies to destroy or control foodborne pathogensBiosecurity issues and the implications of new regulatory guidelinesWorldwide food safety status | Foodborne Pathogens and Food Safety

GBP 44.99
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Advances in Food Dehydration

Advances in Food Dehydration

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method dehydration technology has advanced significantly in the past decades as a result of new methods sophisticated analytical techniques and improved mathematical modeling. Providing practical and expert insight from an international panel of experts Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost high-quality food products. Discusses Ways to Best Optimize Natural ResourcesUnder the editorial guidance of food engineering and dehydration authority Cristina Ratti this resource addresses the three biggest challenges associated with food dehydration:The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processingThe difficulty to define quality in quantitative terms and to develop appropriate control techniquesThe lack of realistic models and simulations to represent the phenomenaThe book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves infrared and radio frequency the text also examines the impact of drying on nutraceutical compounds the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.

GBP 59.99
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The Routledge Handbook of Food Ethics

The Routledge Handbook of Food Ethics

While the history of philosophy has traditionally given scant attention to food and the ethics of eating in the last few decades the subject of food ethics has emerged as a major topic encompassing a wide array of issues including labor justice public health social inequity animal rights and environmental ethics. This handbook provides a much needed philosophical analysis of the ethical implications of the need to eat and the role that food plays in social cultural and political life. Unlike other books on the topic this text integrates traditional approaches to the subject with cutting edge research in order to set a new agenda for philosophical discussions of food ethics. The Routledge Handbook of Food Ethics is an outstanding reference source to the key topics problems and debates in this exciting subject and is the first collection of its kind. Comprising over 35 chapters by a team of international contributors the Handbook is divided into 7 parts: the phenomenology of food gender and food food and cultural diversity liberty choice and food policy food and the environment farming and eating other animals food justice Essential reading for students and researchers in food ethics it is also an invaluable resource for those in related disciplines such as environmental ethics and bioethics.

GBP 44.99
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Fennema's Food Chemistry

Fennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years Fennema’s Food Chemistry 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and where appropriate have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition ten former chapters have been completely revised and updated two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3) which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7) which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original this edition begins with an examination of major food components such as water carbohydrates lipids proteins and enzymes. The second section looks at minor food components including vitamins and minerals colorants flavors and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk the postmortem physiology of edible muscle and postharvest physiology of plant tissues. | Fennema's Food Chemistry

GBP 66.99
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Food Safety and Inspection An Introduction

Food Safety and Inspection An Introduction

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment the judgment of whether a food is fit for human consumption requires an evaluation of health hazards many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues and is an essential read for anyone interested in becoming a food inspector. | Food Safety and Inspection An Introduction

GBP 46.99
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Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
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Food Insecurity and Public Health

Food Insecurity and Public Health

Affecting more than 800 million people food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being food insecurity can result in risky coping strategies increased expenditures on medical costs or transportation and mental health issues. A review of the concepts and impacts of food insecurity through the lens of public health Food Insecurity and Public Health details the complex issue of food insecurity and explores its reach beyond economics and agronomics. The book guides you through the fundamentals beginning with theory and the challenges in measuring it and moving on to the impact of food insecurity on health. The book details the implications of food insecurity on public health practice including epidemiology and outcomes of diseases such as HIV TB and non-communicable diseases and the specific impact on women’s health. It closes with case studies from the Navajo Nation Kenya and Southern Africa offering the opportunity to learn from real-life successes and challenges. Each chapter also considers programs or interventions that have been used to attempt to address the issue including a discussion of the US federal food stamps program. In truth however there continues to be a dearth of data on the ways in which programs can effectively address the problem of food insecurity at the household community or district level in either the short or long term—beyond of course the elimination of poverty which is no doubt a root cause of the problem. The book gives you context for considering the links between food insecurity and health and a framework for seeking integrated solutions to both problems.

GBP 44.99
1

Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management the bestselling first edition of Advancing Medicine with Food and Nutrients Food and Nutrients in Disease Management effectively brought food back into the clinical arena helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine Ingrid Kohlstadt MD MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second EditionToxic exposures such as molds microbial infections xenoestrogens heavy metals and inert nanoparticlesFood safety issues: precautions for patients with preexisting medical conditions adequate labeling of food allergens such as gluten potential adverse effects of artificial sweeteners consequences of applying ionizing radiation to food food-borne mycotoxins critical food restrictions following bariatric surgery precautions for preparing food in the homeConsumer advocacy issues on navigating claims of medical foods and dietary supplementsPhysical forces on nutritional needs such as ultraviolet light initiating vitamin D synthesis non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydrationPreventive medicine and how to preserve resiliency at the individual and public health levelsWritten by doctors for doctors Advancing Medicine with Food and Nutrients Second Edition reunites food and medicine. Buttressed with new evidence leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care fewer side effects improved risk reduction or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12 2014.

GBP 52.99
1

Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance

This new book Food Process Engineering and Quality Assurance provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork which in addition to the expertise of interdisciplinary engineers draws on that of food technologists microbiologists chemists mechanical engineers biochemists geneticists and others. The processes and methods described in the book are applicable to many areas of the food industry including drying milling extrusion refrigeration heat and mass transfer membrane-based separation concentration centrifugation fluid flow and blending powder and bulk-solids mixing pneumatic conveying and process modeling monitoring and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for among other things chemical and heat sterilization advanced packaging and monitoring and control which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish candelilla dairy and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features:• Presents recent research development with applications• Discusses new technology and processes in food process engineering• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics drugs etc. ) covering its characteristics common uses geographical distribution and more

GBP 82.99
1

Food Molecular Microbiology

Food Molecular Microbiology

With the advances in the field of molecular biology new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic transcriptomic proteomic and metabolomic studies can be integrated through bioinformatic applications thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures spoilage and pathogenic microbiota. Improvements in the speed accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments provides an integrated view of the subject and helps in identifying areas of future development. | Food Molecular Microbiology

GBP 48.99
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Handbook of Food-Drug Interactions

Handbook of Food-Drug Interactions

With contributions from the fields of pharmacy dietetics and medicine Handbook of Food-Drug Interactions serves as an interdisciplinary guide to the prevention and correction of negative food-drug interactions. Rather than simply list potential food-drug interactions this book provides explanations and gives specific recommendations based on the frequency and severity of reactions. Each chapter brings together the unique talents and knowledge of practitioners in different disciplines who provide a clear thorough treatment of this important subject.

GBP 59.99
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