Adequate Food for All: Culture, Science, and

While access to affordable food is the norm for some, it is not a reality for all. This comprehensive interdisciplinary book explores way to find solutions to the ever-increasing problem of food supply. Critical in its analysis, but still taking an optimistic view, the text discusses the practical problems of both nutrient excesses and deficiencies and their serious effects on human growth and development in children, and on productivity in adults. Adequate Food for Allis divided into six major sections addressing food and agriculture in history, foods by choice, required nutrients, foods and health, food production, and global food security.

Foreword	p. xi
Preface	p. xv
Acknowledgments	p. xvii
About the Editors	p. xix
Contributors	p. xxiii
Food and Agriculture in Human History
Emergence and Evolution of Agriculture: The Impact on Human Health and Lifestyle	p. 3
The Evolving Knowledge of Nutrition	p. 15
Foods by Choice
Role of Religion, Spirituality, and Faith in Food Choices	p. 33
The Influence of Culture and Customs on Food Choices	p. 45
The Required Nutrients
Digestion and Absorption of Carbohydrates	p. 69
Lipids	p. 89
Protein and Amino Acids	p. 95
Vitamins and Mineral Elements	p. 103
Foods and Health
Overweight, Obesity, and Related Diseases	p. 129
Diseases of Nutrient Deficiencies	p. 141
Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children	p. 163
Animal Source Foods: Effects on Nutrition and Function in Children in Developing Countries	p. 183
Functional Foods	p. 201
Global Food Safety Issues	p. 217
Food Production: Synergy of Science, Technology, and Human Ingenuity
Challenge and Threats to Sustainable Food Production	p. 235
Global Climate Change and Agriculture	p. 249
Bioenergy: Energy Sources and Costs for Agriculture	p. 263
Soil Science: Management and Conservation	p. 283
Advances in Water Science, Management, and Conservation	p. 301
Crop Science and Production Technology	p. 317
Animal Science and Production Technology	p. 335
Global Food Security
World Population and Food Availability	p. 361
Changing Food Supply, Demand, and Marketing Issues: What Affects Price and Affordability?	p. 379
Food Availability and Quality: Situations and Opportunities in Developing Countries	p. 405
Index	p. 415
Table of Contents provided by Ingram. All Rights Reserved.

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Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century

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