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

Download Introduction to the US Food System: Public Health, Environment, and Equity PDF by Jossey-Bass eBook or Kindle ePUB Online free. Introduction to the US Food System: Public Health, Environment, and Equity A Food System That Truly Affects Our Health Carol j Montgomery-Taylor Excellent resource for any course of study involving the US Food System. Implications are well explained and in many cases complete with working examples. Given the subject matter, I just never thought of America as having a food system. This book is an excellent introduction to the bigger global thought process and how we effect and are effected by our food sources, including how and why we are becoming more antibiotic re

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

Author :
Rating : 4.56 (652 Votes)
Asin : 1118063384
Format Type : paperback
Number of Pages : 576 Pages
Publish Date : 2013-06-04
Language : English

DESCRIPTION:

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 U.S. It provides students with an in-depth analysis of the complex relationships among the people, processes, policies, inputs, and outputs that move food from farm to community to table and beyond.. From the Back CoverINTRODUCTION TO THE U.S. food system. With contributions from more than 100 food system experts, this book presents students with a comprehensive overview of the U.S. food system.A project of the Johns Hopkins Center for a Livable

A Food System That Truly Affects Our Health Carol j Montgomery-Taylor Excellent resource for any course of study involving the US Food System. Implications are well explained and in many cases complete with working examples. Given the subject matter, I just never thought of America as having a "food system." This book is an excellent introduction to the "bigger" global thought process and how we effect and are effected by our food sources, including how and why we are becoming more antibiotic resistant.. Five Stars Lacey J. The best overview of the US food system I've ever seen.. Essence Smith said Four Stars. Good read

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 (

A public health approach to the US food systemIntroduction 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. 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 foodExamines the political factors that influence food and how it is producedIdeal for students and professionals in many fields, including public health, nutritio