CRCnetBASE - Adequate Food for All

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Adequate Food for All

Culture, Science, and Technology of Food in the 21st Century

Edited by Wilson G. Pond , Dan L. Brown and Buford L. Nichols

CRC Press 2009

Print ISBN: 978-1-4200-7753-7

eBook ISBN: 978-1-4200-7754-4

Table of Contents

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http://dx.doi.org/10.1201/9781420077544

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Title
VII
Front Matter

Abstract - Hi-Res PDF (229 KB) - PDF w/links (232 KB)
3
Chapter 1. Emergence and Evolution of Agriculture
Clark Spencer Larsen

Abstract - Hi-Res PDF (375 KB) - PDF w/links (383 KB)
15
Chapter 2. The Evolving Knowledge of Nutrition
Roberto Quezada-Calvillo

Abstract - Hi-Res PDF (520 KB) - PDF w/links (511 KB)
33
Chapter 3. Role of Religion, Spirituality, and Faith in Food Choices
Jeffrey Stanton Kellam

Abstract - Hi-Res PDF (381 KB) - PDF w/links (382 KB)
45
Chapter 4. The Influence of Culture and Customs on Food Choices
Johanna T. Dwyer, Cindy M. Imai, Dustin J. Burnett

Abstract - Hi-Res PDF (572 KB) - PDF w/links (580 KB)
69
Chapter 5. Digestion and Absorption of Carbohydrates
Roberto Quezada-Calvillo

Abstract - Hi-Res PDF (563 KB) - PDF w/links (593 KB)
89
Chapter 6. Lipids
Duane E. Ullrey

Abstract - Hi-Res PDF (235 KB) - PDF w/links (236 KB)
95
Chapter 7. Protein and Amino Acids
Duane E. Ullrey

Abstract - Hi-Res PDF (243 KB) - PDF w/links (244 KB)
103
Chapter 8. Vitamins and Mineral Elements
Duane E. Ullrey

Abstract - Hi-Res PDF (681 KB) - PDF w/links (681 KB)
129
Chapter 9. Overweight, Obesity, and Related Diseases
Summer Hamide, Gail G. Harrison

Abstract - Hi-Res PDF (669 KB) - PDF w/links (678 KB)
141
Chapter 10. Diseases of Nutrient De.ciencies
Barbara Elaine Golden

Abstract - Hi-Res PDF (613 KB) - PDF w/links (622 KB)
163
Chapter 11. Effects of Growth Retardation and Nutrient Deficiencies on Cognitive Function and Behavior in Infants and Children
Julie M. Meeks Gardner, Susan P. Walker

Abstract - Hi-Res PDF (491 KB) - PDF w/links (515 KB)
183
Chapter 12. Animal Source Foods
Monika Grillenberger

Abstract - Hi-Res PDF (2924 KB) - PDF w/links (1034 KB)
201
Chapter 13. Functional Foods
John W. Finley

Abstract - Hi-Res PDF (479 KB) - PDF w/links (490 KB)
217
Chapter 14. Global Food Safety Issues
Tyler Stephens, Mindy Brashears

Abstract - Hi-Res PDF (458 KB) - PDF w/links (461 KB)
235
Chapter 15. Challenge and Threats to Sustainable Food Production
Larry W. Harrington, Peter R. Hobbs

Abstract - Hi-Res PDF (415 KB) - PDF w/links (419 KB)
249
Chapter 16. Global Climate Change and Agriculture
Roberto César Izaurralde

Abstract - Hi-Res PDF (532 KB) - PDF w/links (516 KB)
263
Chapter 17. Bioenergy
Donald C. Erbach, Wallace W. Wilhelm

Abstract - Hi-Res PDF (536 KB) - PDF w/links (541 KB)
283
Chapter 18. Soil Science
R. Lal

Abstract - Hi-Res PDF (498 KB) - PDF w/links (508 KB)
301
Chapter 19. Advances in Water Science, Management, and Conservation
B. A. Stewart

Abstract - Hi-Res PDF (612 KB) - PDF w/links (615 KB)
317
Chapter 20. Crop Science and Production Technology
Larry W. Harrington, Peter R. Hobbs

Abstract - Hi-Res PDF (484 KB) - PDF w/links (488 KB)
335
Chapter 21. Animal Science and Production Technology
G. Eric Bradford, Kevin R. Pond

Abstract - Hi-Res PDF (682 KB) - PDF w/links (689 KB)
361
Chapter 22. World Population and Food Availability
Stacey Rosen, Shahla Shapouri

Abstract - Hi-Res PDF (548 KB) - PDF w/links (549 KB)
379
Chapter 23. Changing Food Supply, Demand, and Marketing Issues
Miguel I. Gómez, Charles F. Nicholson, Paul E. McNamara

Abstract - Hi-Res PDF (746 KB) - PDF w/links (753 KB)
405
Chapter 24. Food Availability and Quality

Abstract - Hi-Res PDF (305 KB) - PDF w/links (312 KB)