Pubbl/distr/stampa	London, UK : , : ISTE Ltd
Descrizione fisica	1 online resource (xxix, 220 pages) : illustrations (chiefly colour)
Disciplina	394.12
Soggetto topico	Food - Social aspects Dinners and dining - Social aspects
ISBN	1-119-88219-2 9781119882206 1-119-88220-6 1-119-88218-4 9781789450446
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Foreword / Thibaut Nguyen -- Introduction / Gilles Séré de Lanauze -- Eating Together, a PNNS Recommendation. How Can it be Put Into Practice? / Margot Dyen and Lucie Sirieix -- "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities / Steffie Gallin, Laurie Balbo and Marie-Christine Lichtlé -- "Eating Together": With or Without the Dietary Constraints of Others? / Andréa Gourmelen, Marie-Christine Lichtlé, Laurie Balbo and Steffie Gallin -- Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism / Gilles Séré de Lanauze, Lucie Sirieix and Erick Suarez Dominguez -- Eating Together and Differently: Halal Between Standardization and Segmentation / Foued Cheriet, Félix Jourdan and M’hamed Merdji -- From "Eating Together" to "Living Together Better", the Case of Local Products / René Pierre Beylier, Fatiha Fort and Andry Ramaroson -- By Way of an Epilogue: "Eating Together" in the Time of Covid-19 / Gilles Séré de Lanauze and Guillaume Le Borgne -- Conclusion / Guillaume Le Borgne and Gilles Séré de Lanauze.
Record Nr.	UNINA-9910830417903321

Autore	Finkelstein Joanne
Pubbl/distr/stampa	London : , : I.B. Tauris, , 2014
Descrizione fisica	1 online resource (251 p.)
Disciplina	647.95
Soggetto topico	Restaurants - Social aspects Dinners and dining - Social aspects Food - Social aspects Appetite - Social aspects Identity (Psychology) Civilization, Western Civilization, Modern - 1950-
Soggetto genere / forma	Electronic books.
ISBN	0-85773-388-5
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cover; About the Author; Title Page; Copyright; Contents; Introduction; 1. Fashionable Food; 2. Taste and Desire; 3. Eating Habits; 4. Michelin Stars and Western Obesity; 5. The Anomic Consumer; 6. The Banality of Food; Bibliography
Record Nr.	UNINA-9910464644503321

Autore	Berg Grethe <1947->
Pubbl/distr/stampa	London, : Jessica Kingsley, 2006
Descrizione fisica	1 online resource (90 p.)
Disciplina	362.19683
Soggetto topico	Dementia - Patients - Institutional care Dinners and dining - Psychological aspects Dinners and dining - Social aspects Food - Social aspects Nursing homes - Administration
Soggetto genere / forma	Electronic books.
ISBN	1-280-73812-X 9786610738120 1-84642-516-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cover; The Importance of Food andMealtimes in Dementia Care:The Table is Set; Contents; FOREWORD byAase-Marit Nygård; PREFACE; INTRODUCTION; 1AboutMealtimesand Being Together; Fellowship and belonging; Food is more than just nutrition; Mealtimes as the priority event in the daily routine; 2Dementia; Loss of function and practical consequences for personswith a dementia illness; Deteriorating memory and loss of ability to learn; Loss of orientation skills; Intellectual decline; Loss of linguistic ability - aphasia; Loss of the ability to interpret - agnosia Impaired ability to do practical tasks - apraxiaDeterioration in attention; Psychological changes; Loss of judgement and changed behaviour; Caring needs; Treatment for people with dementia; 3Mealtimes Used asa Purposeful Activity; Repetition and recognition; Ability to manage; Improved orientation in time, personal identity, placeand situation; Stimulating the senses; Social stimulation, well-being and confidence; Observation and assessment of functioning skills; Inability to complete practical tasks; Memory; Orientation; Initiative; Concentration and attentiveness Social skills and changed behaviourFood, mealtimes and having a meal in institutional care; Medication in food; 4The Relationship between Idealsand Practical Reality; Building design; Inter-disciplinary collaboration; Prioritizing tasks; Organizing staff and residents; Staff participation and conduct at mealtimes; Knowledge, attitude and motivation; CONCLUSION; REFERENCES
Record Nr.	UNINA-9910450588203321

Autore	Berg Grethe <1947->
Edizione	[1st ed.]
Pubbl/distr/stampa	London, : Jessica Kingsley, 2006
Descrizione fisica	1 online resource (90 p.)
Disciplina	362.19683
Soggetto topico	Dementia - Patients - Institutional care Dinners and dining - Psychological aspects Dinners and dining - Social aspects Food - Social aspects Nursing homes - Administration
ISBN	9786610738120 9781280738128 128073812X 9781846425165 1846425166
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cover; The Importance of Food andMealtimes in Dementia Care:The Table is Set; Contents; FOREWORD byAase-Marit Nygård; PREFACE; INTRODUCTION; 1AboutMealtimesand Being Together; Fellowship and belonging; Food is more than just nutrition; Mealtimes as the priority event in the daily routine; 2Dementia; Loss of function and practical consequences for personswith a dementia illness; Deteriorating memory and loss of ability to learn; Loss of orientation skills; Intellectual decline; Loss of linguistic ability - aphasia; Loss of the ability to interpret - agnosia Impaired ability to do practical tasks - apraxiaDeterioration in attention; Psychological changes; Loss of judgement and changed behaviour; Caring needs; Treatment for people with dementia; 3Mealtimes Used asa Purposeful Activity; Repetition and recognition; Ability to manage; Improved orientation in time, personal identity, placeand situation; Stimulating the senses; Social stimulation, well-being and confidence; Observation and assessment of functioning skills; Inability to complete practical tasks; Memory; Orientation; Initiative; Concentration and attentiveness Social skills and changed behaviourFood, mealtimes and having a meal in institutional care; Medication in food; 4The Relationship between Idealsand Practical Reality; Building design; Inter-disciplinary collaboration; Prioritizing tasks; Organizing staff and residents; Staff participation and conduct at mealtimes; Knowledge, attitude and motivation; CONCLUSION; REFERENCES
Record Nr.	UNINA-9910967404803321

Autore	Birnbaum Pierre
Pubbl/distr/stampa	Villeneuve d'Ascq, : Presses universitaires du Septentrion, 2018
Descrizione fisica	1 online resource (136 p.)
Altri autori (Persone)	CardonPhilippe CassarJean-Philippe ComorettoGéraldine CorbeauJean-Pierre CrennChantal DufumierMarc HassounJean-Pierre SuremainCharles-Édouard de TouzardJean-Marc
Soggetto topico	Food habits - France - Congresses Food - Social aspects - France Dinners and dining - Social aspects Gastronomy - Social aspects Cooking - Social aspects
ISBN	2-7574-2582-X
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	fre
Record Nr.	UNINA-9910495803803321