LEADER 04377nam 2200529 450 001 9910463519703321 005 20200520144314.0 010 $a1-118-91305-1 010 $a1-118-91306-X 035 $a(CKB)2670000000570928 035 $a(EBL)1813350 035 $a(MiAaPQ)EBC1813350 035 $a(DLC) 2014016771 035 $a(Au-PeEL)EBL1813350 035 $a(CaPaEBR)ebr10953258 035 $a(CaONFJC)MIL650905 035 $a(OCoLC)896832127 035 $a(EXLCZ)992670000000570928 100 $a20141024h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aIntroduction to the US food system $epublic health, environment, and equity /$fRoni Neff, editor 205 $aFirst edition. 210 1$aSan Francisco, California :$cJossey-Bass,$d2015. 210 4$dİ2015 215 $a1 online resource (579 p.) 300 $aDescription based upon print version of record. 311 $a1-118-06338-4 311 $a1-322-19625-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aMachine generated contents note: I. KEY PARADIGMS 1: An Orientation to Food Systems 2: Epidemiology and the Study of Food Systems 3: Equity, Justice, Environmental Impacts, Nutrition, and Food Security 4: Health Disparities and Food Systems II. PRODUCTION, PROCESSING, DISTRIBUTION & MARKETING 5: Crop Production 6: Food Animal Production 7: Ecological Threats to and Pressures on Food Systems 8: Policy Affecting Food Production (U.S.) 9: Food Safety and Foodborne Illness 10: Food Processing and Marketing 11: Food Distribution III. WHAT WE DO & DON'T EAT, AND HEALTH IMPACTS 12: Food Consumption and Overconsumption 13: Food Security 14: Food Environments 15: Food, Culture, Society 16: Changing Eating Patterns 17: Community Food Security IV. TOWARD A HEALTHY, SUSTAINABLE FOOD SYSTEM 18: Moving Forward. 330 $a"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. 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 US food system. 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, nutritional science, nursing, medicine, environment, policy, business, and social science, among othersIntroduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions"--Provided by publisher. 606 $aFood supply$zUnited States 608 $aElectronic books. 615 0$aFood supply 676 $a363.80973 702 $aNeff$b Roni$f1967- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463519703321 996 $aIntroduction to the US food system$92490160 997 $aUNINA