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A Conversation about Healthy Eating

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ISBN: 9781911576754 Year: Pages: 248 DOI: 10.14324/111.9781911576754 Language: English
Publisher: UCL Press Grant: European Research Council (ERC) - 2011-AdG-295486
Subject: Biology --- Public Health
Added to DOAB on : 2017-07-21 11:02:05
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What constitutes a healthy diet? Mainstream media and advertisers would like you to think that the answer to this question is complicated and controversial. But science, fortunately, tells us otherwise. A Conversation about Healthy Eating brings together all the relevant science about healthy eating in one place, and it’s exactly that – a conversation; an informal discussion between a scientist and a friend about their eating habits, keeping the science firmly rooted in everyday life. The conversation moves from topics such as metabolism and digestion to gut bacteria, hormones, neuroscience and the immune system. All of these concepts are explained in accessible terms to help you understand the roles they play in maintaining a healthy diet. The conversation leads to the conclusion that staying lean and healthy simply requires avoiding the overconsumption of processed foods. While this is, of course, easier said than done, science also provides clear recommendations for how you can adapt your environment and lifestyle to make it possible. Rather than simply presenting you with the principles of healthy eating, this book will help you to develop a comprehensive understanding of the science behind the principles, including the evolutionary facts that affect the way we eat today. This understanding will allow you to ignore the noise in the media and to move forward with a healthy lifestyle that work for you.

Keywords

diet --- neuroscience --- food --- eating

Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Authors: --- --- --- --- et al.
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889452934 Year: Pages: 295 DOI: 10.3389/978-2-88945-293-4 Language: English
Publisher: Frontiers Media SA
Subject: Science (General) --- Microbiology
Added to DOAB on : 2018-02-27 16:16:44
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Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods.

Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies

Authors: ---
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889451081 Year: Pages: 197 DOI: 10.3389/978-2-88945-108-1 Language: English
Publisher: Frontiers Media SA
Subject: Microbiology --- Science (General)
Added to DOAB on : 2017-07-06 13:27:36
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Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.

Selected Papers from the 5th International Symposium on Mycotoxins and Toxigenic Moulds: Challenges and Perspectives

Authors: --- ---
ISBN: 9783038424840 9783038424857 Year: Pages: VIII, 190 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Public Health
Added to DOAB on : 2017-09-11 08:15:42
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The MYTOX association research platform, MYTOX "Mycotoxins and Toxigenic Moulds" was established in 2007 and consists of more than 50 researchers from 12 research laboratories in the Ghent University Association. MYTOX deals with mycotoxin research in a multi-disciplinary way, based on four main themes: (1) mycotoxins; (2) toxigenic fungi; (3) mycotoxins and animal health; and (4) mycotoxins and human health. In this way, MYTOX tackles the mycotoxin issue along the production chain from the field to the end consumer, within the ‘One Health’ concept.We welcomed over 100 scientists, researchers and representatives from industry, government as well as academia at the 5th edition of the MYTOX International Symposium, held in Ghent on May 11, 2016. The program included oral and poster presentations related to fungal-related disease monitoring and mycotoxin production; mycotoxin analysis in food and feed, as well as in animal and human biological samples; prevention on the field; management strategies during food and feed storage and processing.

Biological Hazards in Food

Authors: --- --- ---
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889451135 Year: Pages: 277 DOI: 10.3389/978-2-88945-113-5 Language: English
Publisher: Frontiers Media SA
Subject: Microbiology --- Science (General)
Added to DOAB on : 2017-07-06 13:27:36
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The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.

Informació alimentària: qüestions ètiques, jurídiques i polítiques

Authors: ---
Book Series: Col·lecció de Bioètica ISBN: 9788447541638 Year: Pages: 94 Language: Catalan
Publisher: Publicacions i Edicions de la Universitat de Barcelona
Subject: Nutrition and Food Sciences --- Philosophy
Added to DOAB on : 2018-10-16 12:49:11
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[cat] L’Observatori de Bioètica i Dret (OBD) inicia amb aquest document sobre les qüestions ètiques, juridiques i polítiques a l’entorn de la informació alimentària una nova línia de documents que tracten les implicacions ètiques, jurídiques i socials dels temes alimentaris, per la importància creixent que tenen i per la seva relació amb la bioètica i els drets humans. La finalitat és incidir en les polítiques públiques i en el debat social informat sobre els reptes bioètics que plantegen el sistema alimentari actual i la seva evolució; atenent, en particular, al paper que la innovació i les tecnologies de la informació tindran en la seguretat, qualitat i sostenibilitat efectives del sistema, i en especial pel que fa a la comunicació i la percepció dels riscos per part dels ciutadans. El Grup d’Opinió de l’Observatori de Bioètica i Dret es va constituir el 1996 sota la direcció de la Dra. María Casado i té entre els seus objectius incidir en el diàleg entre la universitat i la societat mitjançant la transmissió del coneixement cientificotècnic i els arguments necessaris per participar en un debat social informat. Amb la publicació d’aquest document sobre informació alimentària ja són vint-i-cinc els documents que han tractat temes d’actualitat sobre els quals no existeix una opinió unànime, ni en la societat ni en les diferents comunitats científiques implicades. Això ha requerit identificar els problemes, contrastar els arguments i proposar recomanacions de consens. En aquest document, centrat en les qüestions bioètiques que tenen a veure amb la informació alimentària, el Grup d’Opinió vol posar de manifest la desconnexió existent entre l’actual política d’informació alimentària, basada en l’etiquetatge i la difusió indiscriminada d’informació alimentària que suporta el consumidor, així com les conseqüències que aquesta situació té sobre les eleccions alimentàries individuals, la salut pública i la perpetuació de pràctiques productives i patrons de consum ambientalment i socialment insostenibles.[spa] El Observatorio de Bioética y Derecho (OBD), con este documento sobre las cuestiones éticas y jurídico-políticas relacionadas con la información alimentaria, inicia una nueva línea de documentos acerca de las implicaciones éticas, jurídicas y sociales de los temas alimentarios, dada su importancia creciente y su relación con la bioética y los derechos humanos. La finalidad es incidir en las políticas públicas y en el debate social informado sobre los retos bioéticos que plantea el sistema alimentario actual y su evolución, atendiendo, en particular, al papel que van a jugar la innovación y las tecnologías de la información en la seguridad, la calidad y la sostenibilidad efectiva del sistema, y especialmente a la comunicación y percepción de los riesgos por parte de los ciudadanos. El Grupo de Opinión del OBD que ha elaborado este documento se constituyó en 1996 bajo la dirección de la Dra. María Casado. Entre sus objetivos se encuentra incidir en el diálogo entre la universidad y la sociedad mediante la transmisión del conocimiento científico-técnico y los argumentos necesarios para participar en un debate social informado. Con la publicación de este documento sobre información alimentaria, se han elaborado ya veinticinco documentos relacionados con temas de actualidad y sobre los que no existe una opinión unánime ni en la sociedad ni en las diversas comunidades científicas implicadas, hecho que ha requerido identificar los problemas, contrastar los argumentos y proponer recomendaciones de consenso. En este documento, centrado en las cuestiones bioéticas relativas a la información alimentaria, se quiere poner de manifiesto la desconexión que existe entre la actual política de información alimentaria basada en el etiquetado y la difusión indiscriminada de información alimentaria que soporta el consumidor, así como las consecuencias que esta situación tiene en las elecciones alimentarias individuales, la salud pública y la perpetuación de prácticas productivas y patrones de consumo ambiental y socialmente insostenibles.[eng] With this document on food information: ethical, legal and policy issues, the Bioethics and Law Observatory (OBD) initiates a new line of publications on the ethical, legal and social implications of food-related issues, given their increasing importance and their relationship to bioethics and human rights. The aim of this work is to influence public policy and inform social debate on the bioethical challenges posed by the current food system and its evolution. In particular, the document takes into account the role that innovation and information technologies will play in the safety, quality and sustainability of the system. It addresses specifically communication-related issues and public perception of risks associated with foods. The “Opinion Group” of the OBD that has prepared this document was constituted in 1996 under the leadership of Dr. María Casado. Among its objectives is to influence the dialogue between the university and society through the transference of scientific-technical knowledge and the analysis of arguments needed to participate in informed social debate. With the publication of this document on food information, twenty-five documents have now been published concerning current issues on which no agreed upon consensus in society or in the various scientific communities involved exists. This has required identifying problems, comparing perspectives and proposing consensus-based recommendations. This document focuses on bioethical issues related to food information and highlights the disconnect between current food information policy based on labelling and the indiscriminate dissemination of food information available to the consumer through different channels. It also identifies the consequences of this disconnect on individual food choices, public health and the perpetuation of environmentally and socially unsustainable production practices and patterns of consumption.

Climate Smart Agriculture: Building Resilience to Climate Change

Authors: --- --- --- --- et al.
Book Series: Natural Resource Management and Policy ISSN: 0929-127X / 2511-8560 ISBN: 9783319611938 9783319611945 Year: Pages: 630 DOI: https://doi.org/10.1007/978-3-319-61194-5 Language: English
Publisher: Springer
Subject: Agriculture (General)
Added to DOAB on : 2017-11-24 11:21:00
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The book uses an economic lens to identify the main features of climate-smart agriculture (CSA), its likely impact, and the challenges associated with its implementation. Drawing upon theory and concepts from agricultural development, institutional, and resource economics, this book expands and formalizes the conceptual foundations of CSA. Focusing on the adaptation/resilience dimension of CSA, the text embraces a mixture of conceptual analyses, including theory, empirical and policy analysis, and case studies, to look at adaptation and resilience through three possible avenues: ex-ante reduction of vulnerability, increasing adaptive capacity, and ex-post risk coping.The book is divided into three sections. The first section provides conceptual framing, giving an overview of the CSA concept and grounding it in core economic principles. The second section is devoted to a set of case studies illustrating the economic basis of CSA in terms of reducing vulnerability, increasing adaptive capacity and ex-post risk coping. The final section addresses policy issues related to climate change. Providing information on this new and important field in an approachable way, this book helps make sense of CSA and fills intellectual and policy gaps by defining the concept and placing it within an economic decision-making framework. This book will be of interest to agricultural, environmental, and natural resource economists, development economists, and scholars of development studies, climate change, and agriculture. It will also appeal to policy-makers, development practitioners, and members of governmental and non-governmental organizations interested in agriculture, food security and climate change.

Sustainable Consumer Behavior

Author:
ISBN: 9783038425830 9783038425847 Year: Pages: VIII, 211 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Social Sciences
Added to DOAB on : 2017-12-27 09:00:07
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Sustainability may be achieved through many different agents and institutions in society, including governments, new technologies, industries, and markets. In addition to these agents, consumers and households play a crucial role in the adoption of sustainable products and technologies. Additionally, households are responsible for substantial proportions of energy use and waste. In the European Union, the end use of total energy by households was about 25% in 2014 (Eurostat, 2016). Additionally, households generated 8% of total waste in the EU in 2012 (Eurostat, 2015). Moreover, ethical aspects of consumption are becoming more and more important. In order to gain understanding of sustainable consumer and household behavior, Sustainability has devoted an entire Special Issue to this topic. The Special Issue includes studies focusing on macro- and meso-issues, such as political parties’ positions, nationality, social dilemmas and collective consumer efforts. Others studies focus on micro-issues of consumer behaviour, such as consumer segmentation, consumer perceptions, opinions, and intentions. The studies employ a variety of methods, including surveys, experiments, eye tracking, and contingent valuation. The collection of studies provide a balanced overview of consumer research in the field of sustainability.

Cultura come cibo

Authors: ---
ISBN: 9788867056286 9788855260947 Year: Language: English
Publisher: Ledizioni - LediPublishing Grant: Knowledge Unlatched - 104898
Subject: Languages and Literatures
Added to DOAB on : 2019-11-06 11:21:04
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I contributi hanno come tema la centralità della cultura, richiamandosi alla metafora dantesca del banchetto sapienziale e della «cultura come cibo». Gli interventi intendono stimolare l’avvio di una riflessione interdisciplinare sulle materie umanistiche nella loro accezione di campo complesso e pratica creativa. Partendo da discipline diverse – dalla filosofia alla letteratura e all’antropologia – e attraverso il dialogo fra letterati di varia estrazione, si propone una prospettiva che incoraggi l’incontro fra “alto” e “basso” e fra cultura d’élite e cultura folclorica. L’arco d’interessi spazia dai testi della letteratura indiana antica, al Graal di Chrétien de Troyes e alla formazione filosofica offerta al pubblico del Convivio di Dante; dall’affascinante stratificazione dei saperi tradizionali nei Lunari, alle pratiche folcloriche carnevalesche e all’immaginario del Paese di Cuccagna; e ancora dall’utilizzo del cibo come appartenenza negli scritti di emigrati italiani in America,

Keywords

Literature --- Food --- Culture --- Medieval Literature --- Dante

Une petite histoire de l'alimentation française

Authors: --- --- --- --- et al.
ISBN: 9782759227198 Year: DOI: 10.35690/978-2-7592-2719-8 Language: French
Publisher: éditions Quae
Subject: Agriculture (General)
Added to DOAB on : 2019-11-10 11:21:06
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To mark its 30th anniversary, the National Food Council interviewed the players who have contributed to its history. Some opted to write a reflective account of their experience. Others produced a theoretical assessment of their disciplines. These different angles of approach identify what makes heritage and the contribution of the National Food Council to the public food policies and actions. You can download the ePub either consult the directly on-line interactive frieze.

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