Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century
Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, population growth, and environmental issues are of serious concern, the ultimate expectation is that humankind will survive and even prevail simply because it always has, through human ingenuity and continued advances in science and technology.

Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century looks at those factors threatening to compromise food production and distribution. It examines the myriad influences on food security today as well as the human responses to them. Taking an interdisciplinary approach that involves authors of diverse expertise, this volume –





  • Discusses our evolving understanding of what is critical to good nutrition and health


  • Examines the role of religion and faith in food choices, as well as the influence of culture and customs


  • Explores issues of obesity and related diseases as well as diseases of nutrient deficiencies


  • Describes the most dangerous threats to sustainable food production


  • Lays out viable solutions through conservation, technology, and cultural adaptation

Ultimately, this volume challenges readers to garner a deeper understanding needed to develop solutions that truly change the future rather than postpone the inevitable. Recognition of food as a universal need of people everywhere may be a point of union for the human spirit. The future holds opportunities and imperatives that must be faced, perhaps none more important than how we come together to keep the world fed.

1133035571
Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century
Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, population growth, and environmental issues are of serious concern, the ultimate expectation is that humankind will survive and even prevail simply because it always has, through human ingenuity and continued advances in science and technology.

Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century looks at those factors threatening to compromise food production and distribution. It examines the myriad influences on food security today as well as the human responses to them. Taking an interdisciplinary approach that involves authors of diverse expertise, this volume –





  • Discusses our evolving understanding of what is critical to good nutrition and health


  • Examines the role of religion and faith in food choices, as well as the influence of culture and customs


  • Explores issues of obesity and related diseases as well as diseases of nutrient deficiencies


  • Describes the most dangerous threats to sustainable food production


  • Lays out viable solutions through conservation, technology, and cultural adaptation

Ultimately, this volume challenges readers to garner a deeper understanding needed to develop solutions that truly change the future rather than postpone the inevitable. Recognition of food as a universal need of people everywhere may be a point of union for the human spirit. The future holds opportunities and imperatives that must be faced, perhaps none more important than how we come together to keep the world fed.

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

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

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

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

Overview

Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, population growth, and environmental issues are of serious concern, the ultimate expectation is that humankind will survive and even prevail simply because it always has, through human ingenuity and continued advances in science and technology.

Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century looks at those factors threatening to compromise food production and distribution. It examines the myriad influences on food security today as well as the human responses to them. Taking an interdisciplinary approach that involves authors of diverse expertise, this volume –





  • Discusses our evolving understanding of what is critical to good nutrition and health


  • Examines the role of religion and faith in food choices, as well as the influence of culture and customs


  • Explores issues of obesity and related diseases as well as diseases of nutrient deficiencies


  • Describes the most dangerous threats to sustainable food production


  • Lays out viable solutions through conservation, technology, and cultural adaptation

Ultimately, this volume challenges readers to garner a deeper understanding needed to develop solutions that truly change the future rather than postpone the inevitable. Recognition of food as a universal need of people everywhere may be a point of union for the human spirit. The future holds opportunities and imperatives that must be faced, perhaps none more important than how we come together to keep the world fed.

Product Details

ISBN-13: 9780367385989
Publisher: Taylor & Francis
Publication date: 10/18/2019
Edition description: Reprint
Pages: 468
Product dimensions: 6.12(w) x 9.19(h) x (d)

About the Author

Wilson G. Pond, Buford L. Nichols, Dan L. Brown

Table of Contents

Foreword xi

Preface xv

Acknowledgments xvii

About the Editors xix

Contributors xxiii

Section I Food and Agriculture in Human History

Chapter 1 Emergence and Evolution of Agriculture: The Impact on Human Health and Lifestyle Clark Spencer Larsen 3

Chapter 2 The Evolving Knowledge of Nutrition Buford L. Nichols Roberto Quezada-Calvillo 15

Section II Foods by Choice

Chapter 3 Role of Religion, Spirituality, and Faith in Food Choices Jeffrey Stanton Kellam 33

Chapter 4 The Influence of Culture and Customs on Food Choices Cindy M. Imai Dustin J. Burnett Johanna T. Dwyer 45

Section III The Required Nutrients

Chapter 5 Digestion and Absorption of Carbohydrates Roberto Quezada-Calvillo Buford L. Nichols 69

Chapter 6 Lipids Duane E. Ullrey 89

Chapter 7 Protein and Amino Acids Dunne E. Ullrey 95

Chapter 8 Vitamins and Mineral Elements Duane E. Ullrey 103

Section IV Foods and Health

Chapter 9 Overweight, Obesity, and Related Diseases Gail G. Harrison Summer Hamide 129

Chapter 10 Diseases of Nutrient Deficiencies Barbara Elaine Golden 141

Chapter 11 Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children Susan P. Walker Julie M. Meeks Gardner 163

Chapter 12 Animal Source Foods: Effects on Nutrition and Function in Children in Developing Countries Monika Grillenberger 183

Chapter 13 Functional Foods John W. Finley 201

Chapter 14 Global Food Safety Issues Mindy Brashears Tyler Stephens 217

Section V Food Production: Synergy of Science, Technology, and Human Ingenuity

Chapter 15 Challenge and Threats to Sustainable Food Production Larry W. Harrington Peter R. Hobbs 235

Chapter 16 Global Climate Change and Agriculture Roberto César Izaurralde 249

Chapter 17 Bioenergy: Energy Sources and Costs for Agriculture Donald C. Erbach Wallace W. Wilhelm 263

Chapter 18 Soil Science: Management and Conservation R. Lal 283

Chapter 19 Advances in Water Science, Management, and Conservation B. A. Stewart 301

Chapter 20 Crop Science and Production Technology Peter R. Hobbs Larry W. Harrington 317

Chapter 21 Animal Science and Production Technology G. Eric Bradford Wilson G. Pond Kevin R. Pond 335

Section VI Global Food Security

Chapter 22 World Population and Food Availability Shahla Shapouri Stacey Rosen 361

Chapter 23 Changing Food Supply, Demand, and Marketing Issues: What Affects Price and Affordability? Miguel I. Gómez Charles F. Nicholson Paul E. McNamara 379

Chapter 24 Food Availability and Quality: Situations and Opportunities in Developing Countries Dan L. Brown 405

Index 415

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