Suchergebnisse

Cover -- Half Title -- Title -- Copyright -- Contents -- Preface -- Acknowledgments -- About the Authors -- Section I The Food System -- Chapter 1 Agriculture Production -- Chapter 2 The Food Retail Industry -- Chapter 3 Federal Food Retail Policies and Programs -- Section II State Food Environment Initiatives -- Chapter 4 Philadelphia, Pennsylvania -- Chapter 5 New Orleans, Louisiana -- Chapter 6 New York, New York -- Chapter 7 Denver, Colorado -- Chapter 8 Detroit, Michigan -- Section III Food Store Implementation and Evaluation -- Chapter 9 Food Environments: Formative Evaluation -- Chapter 10 Food Store Needs Assessment -- Chapter 11 Program Planning, Implementation, and Process Evaluation -- Chapter 12 Introduction to Summative Evaluation for Food Store Implementation Programs -- Afterword -- Abbreviations -- Index.

Intro -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- CONTENTS -- PREFACE -- Chapter 1 FOOD SAFETY ISSUES FOR THE 113TH CONGRESS -- SUMMARY -- INTRODUCTION -- BACKGROUND -- Food Safety Incidents -- Foodborne Illness -- Existing Food Safety Legal and Regulatory Landscape -- FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353) -- Overview of Provisions -- Implementation Schedule -- KEY ISSUES FOR THE 113TH CONGRESS -- FSMA Oversight and Implementation -- Funding FSMA Implementation -- Food Safety Regulations for Produce Growers -- Meat and Poultry Inspection -- Antibiotic Use in Animal Agriculture -- Seafood and Fisheries Products -- The Next Omnibus Farm Bill -- Imported Foods -- Criminal Penalties and Enforcement -- Bisphenol A (BPA) -- Dietary Supplements -- Pesticide Residues -- Agricultural Biotechnology -- Single Food Agency -- APPENDIX. FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353), SELECTED SECTION PROVISIONS, TIME/SCHEDULE IN LAW, IMPLEMENTATION STATU -- End Notes -- Chapter 2 FOOD SAFETY: FDA'S FOOD ADVISORY AND RECALL PROCESS NEEDS STRENGTHENING -- ABBREVIATIONS -- WHY GAO DID THIS STUDY -- WHAT GAO RECOMMENDS -- WHAT GAO FOUND -- BACKGROUND -- SEVERAL KEY ENTITIES HAVE RECALL AUTHORITY, BUT FDA HAS NOT ISSUED REGULATIONS OR INDUSTRY GUIDANCE ON ITS ORDERING OF FOOD RECALLS -- Entities with Authority to Order Product Recalls Use Processes with Similar Steps -- FDA Has Not Made Public Procedures for Ordering Food Recalls -- FDA's Data on Ordered Recalls Appear to Be Unreliable -- FDA HAS TAKEN STEPS TO BEGIN MEETING COMMUNICATION CHALLENGES WHEN ADVISING THE PUBLIC ABOUT FOOD RECALLS AND OUTBREAKS -- FDA Faces Challenges in Seven Related Categories and Has Taken Some Steps to Address Them -- Balancing the Goals of Timeliness and Accuracy

Index to U.S. Government periodicals ; Mode of access: Internet. ; Annual index in latter issues.

What are the challenges to the food system in Hawai'i? Food and Power in Hawai'i explores issues facing the way we eat and produce (or do not produce) food in Hawai'i. Given its island geography, high dependence on imported food has been portrayed as the primary problem, and localization has been proposed as the dominant solution in Hawai'i. But the book argues that much more is needed to transform the food system into one that is just, equitable, secure, and healthy. The book points out the diversity of the challenges Hawai'i faces-energy-intensive farming; gendered and racialized farming populations; controversies over the ownership, costs, and benefits of biotechnology; high food insecurity for marginalized communities; and stratified access to nutritious foods. Defying the reductive approach that looks only at calories or tonnage of food produced and/or consumed in the state as the indicator of the soundness of the food system, the book points out how the food problems are necessarily layered with other sociocultural and economic problems and uses food democracy as the guiding framework. "Food and Power in Hawai'i" explores various issues, including agriculture, land use, colonialism, biotechnology, agricultural tourism, and farmers' markets; and explains how these issues relate to movements toward food democracy

This guide provides extended information to support the Healthy Ireland Food Pyramid 2016, which is based on international best practice and tailored to meet the specific needs of Ireland?s population. These healthy eating guidelines are designed to protect people at every age and stage (from five years old) against heart disease and cancer, which are the major causes of diet-related ill health in this country. This guide provides the reasons behind recommendations such as why eating different-coloured vegetables is protective and why different fats and oils are best, as well as covering issues such as how to use nutrition labelling to select the best foods, etc. This food guide includes information on food safety and food legislation relating to nutrition in Ireland. For example, it explains in detail how to safely maintain vitamin D status at Ireland?s latitude given the natural food sources, fortified food and food supplements available. Now that nutrition labelling is mandatory, this guide includes advice on how these labels can be used to guide consumers towards healthy choices from the ever-increasing variety of foods on offer (e.g. cereals and yogurts). In addition, this guide describes how exposure to contaminants such as acrylamide can be minimised and how reformulation by the food industry can positively impact Ireland?s food environment. Finally, it highlights the importance of accurate allergen labelling in keeping consumers safe, in addition to the many other nutritional issues that health professionals, catering services and food businesses in Ireland encounter.

Access to sufficient safe food is a basic requirement for human health. Ensuring food safety and security in a highly globalized world presents increasingly difficult, and often under-appreciated challenges, for governments, commercial organizations and individuals alike. Food security is undoubtedly amongst the most pressing of challenges confronting the world in the twenty-first century. The FAO definition (1996) highlights the importance of ensuring that all people have access to safe, nutritious, preferred food, rather than simply ensuring that sufficient food is produced. A large part of food security is assuring the food is safe from a chemical, physical or biological aspect. According to UN, access to a safe and secure food supply is a basic human right. Everyone needs food and needs it every day either plant sources or animal sources or both. Food safety must be an integral part in the nutrition and food security policies and programs. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. A key challenge to scale up nutrition, public health and food security/food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. Food safety deals with safeguarding the own national food supply chain from the introduction, growth or survival of hazardous microbial and chemical agents. Food safety and food security (food availability) are essential goals that need to be met to protect and improve human health and nutrition. ; BG; bg; EFSAfocalpoint@mzh.government.bg

Reconnecting so-called alternative food geographies back to the mainstream food system - especially in light of the discursive and material 'transgressions' currently happening between alternative and conventional food networks, this volume critically interrogates and evaluates what stands for 'food politics' in these spaces of transgression now and in the near future and addresses questions such as: What constitutes 'alternative' food politics specifically and food politics more generally when organic and other 'quality' foods have become mainstreamed? What has been the contribution so far of an 'alternative food movement' and its potential to leverage further progressive change and/or make further inroads into conventional systems? What are the empirical and theoretical bases for understanding the established and growing 'transgressions' between conventional and alternative food networks? Offering a better understanding of the evolving position of the corporate food system vis a vis alternative food networks, this book considers the prospects for economic, social, cultural and material transformations led by an increasingly powerful and legitimated alternative food network.--Publisher's website.

"Der Beitrag stellt die Ergebnisse einer Studie
zur Nahrungsmittelwerbung im Fernsehen
vor. Der Datenkorpus umfasst 149 unterschiedliche
Spots des Jahres 2009. Vor dem
Hintergrund der These, dass sich in Werbebildern
ästhetisch verdichtet geschlechterkulturelle
Normalitätskonzepte manifestieren,
wurde die Frage untersucht, wie Männlichkeiten
und Weiblichkeiten in Werbebildern
zum Essen und Trinken konstruiert werden.
Hierzu wurden eine kategoriale Inhaltsanalyse
und qualitative Analysen ausgewählter
Spots durchgeführt. Die Ergebnisse zeigen,
dass die Vergeschlechtlichung der Nahrungsmittel
über eine komplexe symbolische "Gesamtgestalt"
organisiert wird. Hierzu gehören
die räumlichen und sozialen Rahmungen,
in denen das Produkt präsentiert wird, die
Art und Weise, wie es konsumiert wird, und
schließlich auch in erheblichem Umfang die
Fantasien zu seinen Wirkungen und Merkmalen,
mit denen es aufgeladen wird." (Autorenreferat)

This open access book compiles a series of chapters written by internationally recognized experts known for their in-depth but critical views on questions of resilience and food security. The book assesses rigorously and critically the contribution of the concept of resilience in advancing our understanding and ability to design and implement development interventions in relation to food security and humanitarian crises. For this, the book departs from the narrow beaten tracks of agriculture and trade, which have influenced the mainstream debate on food security for nearly 60 years, and adopts instead a wider, more holistic perspective, framed around food systems. The foundation for this new approach is the recognition that in the current post-globalization era, the food and nutritional security of the world's population no longer depends just on the performance of agriculture and policies on trade, but rather on the capacity of the entire (food) system to produce, process, transport and distribute safe, affordable and nutritious food for all, in ways that remain environmentally sustainable. In that context, adopting a food system perspective provides a more appropriate frame as it incites to broaden the conventional thinking and to acknowledge the systemic nature of the different processes and actors involved. This book is written for a large audience, from academics to policymakers, students to practitioners. This is an open access book.

This book explores the links between food and democracy.℗ℓ It addresses how democratic principles can be used to shape our food system and takes a practical ℓ́ℓhow-toℓ́ℓ approach to using democratic processes to regain control of the food we eat. It also highlights what food democracy looks like on the ground and how individuals, communities and societies can be empowered to access, cook and eat healthy food in ways that are sustainable. Food democracy, as a concept, is a social movement based on the idea that people can and should be able to actively participate in shaping the food system rather than being passive spectators.℗ℓ The book is useful for university and advanced TAFE courses that cover topics examining food in health sciences, social sciences and other areas of study. It is also relevant to health practitioners, nutritionists, food advocates, policy makers and others with a keen interest in exploring an alternative to the industrial food system known as ℓ́ℓBig Food.ℓ́ℓ