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Title Food production and eating habits from around the world : a multidisciplinary approach / Francisco Entrena-Duran, editor
Published New York : Nova Science Publishers, Inc., [2015]
Online access available from:
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Description 1 online resource
Series Nutrition and diet research progress
Nutrition and diet research progress series.
Contents FOOD PRODUCTION AND EATING HABITS FROM AROUND THE WORLD: A MULTIDISCIPLINARY APPROACH; FOOD PRODUCTION AND EATING HABITS FROM AROUND THE WORLD: A MULTIDISCIPLINARY APPROACH; Library of Congress Cataloging-in-Publication Data; Contents; Preface: Globalization as the Context to Understand Changes in Food Production and Eating Habits; University of Granada, Spain; References; Part I. Food Production; Chapter 1: Deagrarianization, the Growth of the Food Industry, and the Construction of New Ruralities#; University of Granada, Spain; Introduction
Environmental Effects and Ecologist's ComplaintsFragmentation of Farmers and Their Difficulties for Mobilization; Segregation of Immigrants and Exceptional Xenophobic Riots; Organizational Difficulties of Immigrants and Their Occasional Mobilization; Conclusion; References; Chapter 3: Effects of Pesticides on Cambodia Farming and Food Production: Alternatives to Regulatory Policies; Introduction; Pesticides in Cambodia; Cambodian Rules about Pesticides; Materials and Methods; Discussion; Conclusion; General Recommendations; References
Growth of the Food Industry Versus Traditional and/or Organic FarmingFrom Deagrarianization to the Construction of New Ruralities; The Rural Sphere as an Ideal Environment for Developing Alternative Ways of Life and Modes of Agricultural Production; Rurality, Nature, and Health in Industrial and Organic Food; Final Considerations; References; Chapter 2: Expansion of Greenhouse Farming in the Area of El Ejido: A Case Study on the Environmental and Social Consequences of Agroindustry in Southeast Spain#; University of Granada, Spain; Introduction: Deep Agrarian Changes in El Ejido
Is That a Plausible Reality?Non-Prescriptive Interventions:; Innovative and Transforming Alternatives; Novel Strategies and Tools for the Care of Obese; 1) Learning to Rely on the Hunger and Satiety Cues; 2) Managing Different Food Contexts; 3) Giving Permission to Eat; 4) Neutralizing Food; Conclusion; References; Chapter 6: Body Cult in Contemporary Societies: Sport, Self-Image And Health*; Introduction; Post-Fordism and Postmodernity As the Frameworks to Contextualise Body Cult at Present; Body Cult Expressions; Bodybuilding As a Lifestyle versus the Ludic Conceptualisation of Sports
Part II. Eating Habits, Physical Activity, Body, and HealthChapter 4: The Impact of Physical Activity and Psychological Factors on Eating Habits; 1University of Education, Winneba, Ghana; 2University of Ghana, Legon, Ghana; Introduction; Environment; Exercise; Parents; Peers; Media; Endogenous Factors; Intelligence; Personality; Self-Concept; Conclusion and Recommendations; References; Chapter 5: Strategies for the Care of Obese: A Non-Prescriptive Nutritional Perspective; Introduction: Are the Weigh-Centered; Interventions Delivering Their Promises?; Being Overweight and Healthy
Summary This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialization, and consumption of food, as well as the problems and nutritional habits analyzed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (EBSCO, viewed July 9, 2015)
Subject Food habits -- Health aspects.
Food industry and trade.
Food supply.
Form Electronic book
Author Entrena Durán, Francisco, editor
ISBN 1634825403 (electronic bk.)
9781634825405 (electronic bk.)