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Meals in Science and Practice

Author: H L Meiselman

Publisher: Elsevier

Published: 2009-03-26

Total Pages: 704

ISBN-13: 1845695712

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

Culinary Nutrition

Author: Jacqueline B. Marcus

Publisher: Academic Press

Published: 2013-04-15

Total Pages: 660

ISBN-13: 0123918839

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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

The Curious Cook

Author: Harold McGee

Publisher:

Published: 1990

Total Pages: 339

ISBN-13: 9780865474529

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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

The Practice of the Meal

Author: Benedetta Cappellini

Publisher: Routledge

Published: 2016-03-31

Total Pages: 252

ISBN-13: 1317595653

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Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various spaces of the market. Revealing food consumption through both material and symbolic aspects, and the role that marketplace institutions, discourses and places play in shaping, perpetuating or transforming them, this holistic approach reveals how consumer practices of ‘the meal’, and the attendant meaning-making processes which surround them, are shaped. This wide-ranging collection will be of great interest to a wide range of scholars interested in marketing, consumer behaviour and food studies, as well as the sociology of both families and food.

The Social Archaeology of Food

Author: Christine A. Hastorf

Publisher: Cambridge University Press

Published: 2017

Total Pages: 419

ISBN-13: 1107153360

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Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society

Food Science and Nutrition: Breakthroughs in Research and Practice

Author: Management Association, Information Resources

Publisher: IGI Global

Published: 2018-02-02

Total Pages: 501

ISBN-13: 1522552081

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Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Food Groups and Meals

Author: Lisa Marty

Publisher: Milliken Publishing Company

Published: 2005-09-01

Total Pages: 13

ISBN-13: 0787739340

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This packet is full of easy-to-use reproducible activities that make science a blast. Students learn through a multitude of formats, which makes the science behind food tons of fun!

Global Perspectives on Childhood Obesity

Author: Debasis Bagchi

Publisher: Academic Press

Published: 2010-10-12

Total Pages: 536

ISBN-13: 9780080961729

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Understanding the complex factors contributing to the growing childhood obesity epidemic is vital not only for the improved health of the world's future generations, but for the healthcare system. The impact of childhood obesity reaches beyond the individual family and into the public arenas of social systems and government policy and programs. Global Perspectives on Childhood Obesity explores these with an approach that considers the current state of childhood obesity around the world as well as future projections, the most highly cited factors contributing to childhood obesity, what it means for the future both for children and society, and suggestions for steps to address and potentially prevent childhood obesity. This book will cover the multi-faceted factors contributing to the rapidly growing childhood obesity epidemic The underlying causes and current status of rapidly growing obesity epidemic in children in the global scenario will be discussed The strategies for childhood obesity prevention and treatment such as physical activity and exercise, personalized nutrition plans and school and community involvement will be presented

Anxious Eaters

Author: Janet Chrzan

Publisher: Columbia University Press

Published: 2022-08-30

Total Pages: 498

ISBN-13: 0231549806

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What makes fad diets so appealing to so many people? How did there get to be so many different ones, often with eerily similar prescriptions? Why do people cycle on and off diets, perpetually searching for that one simple trick that will solve everything? And how did these fads become so central to conversations about food and nutrition? Anxious Eaters shows that fad diets are popular because they fulfill crucial social and psychological needs—which is also why they tend to fail. Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters. They demonstrate how fad diets help people cope with widespread anxieties and offer tantalizing glimpses of attainable self-transformation. Chrzan and Cargill emphasize the social contexts of diets, arguing that beliefs about nutrition are deeply rooted in pervasive cultural narratives. Although people choose to adopt new eating habits for individual reasons, broader forces shape why fad diets seem to make sense. Considering dietary beliefs and practices in terms of culture, nutrition, and individual psychological needs, Anxious Eaters refrains from moralizing or promoting a “right” way to eat. Instead, it offers new ways of understanding the popularity of a wide range of eating trends, including the Atkins Diet and other low- or no-carb diets; beliefs that ingredients like wheat products and sugars are toxic, allergenic, or addictive; food avoidance and “Clean Eating” practices; and paleo or primal diets. Anxious Eaters sheds new light on why people adopt such diets and why these diets remain so attractive even though they often fail.