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Understanding Food Systems
Agriculture, Food Science, and Nutrition in the United States
Presents the underpinnings of food systems, from production to consumption
Ruth MacDonald (Author), Cheryll Reitmeier (Author)
9780128044452
Paperback / softback, published 26 May 2017
372 pages
23.4 x 19 x 2.4 cm, 0.75 kg
Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system.
1. Ethics and Scientific Thinking 2. History of U.S. Agriculture and Food Production 3. Innovations in Agriculture 4. Food Animal Production 5. Human Resources in Agriculture 6. Food Processing 7. Food, Nutrition, and Human Health 8. Sustainability of the US Food Systems
Subject Areas: Food & beverage technology [TDCT], Food security & supply [RNFF]
