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 healthExamines the role of religion and faith in food choices, as well as the influence of culture and customsExplores issues of obesity and related diseases as well as diseases of nutrient deficienciesDescribes the most dangerous threats to sustainable food production Lays out viable solutions through conservation, technology, and cultural adaptationUltimately, 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. Adequate Food for All: Culture, Science, and Technology of Emergence And Evolution Of Agriculture: The Impact On Human Health And Lifestyle / Clark Spencer Larsen -- The Evolving Knowledge Of Nutrition / Buford L. Nichols And Roberto Quezada-calvillo -- Role Of Religion, Spirituality, And Faith In Food Choices / Jeffrey Stanton Kellam -- The Influence Of Culture And Customs On Food Choices / Cindy M. Imai, Dustin J. Burnett, And Johanna T. Dwyer -- Digestion And Absorption Of Carbohydrates / Roberto Quezada-calvillo And Buford L. Nichols -- Lipids / Duane E. Ullrey -- Protein And Amino Acids / Duane E. Ullrey -- Vitamins And Mineral Elements / Duane E. Ullrey -- Overweight, Obesity, And Related Diseases / Gail G. Harrision And Summer Hamide -- Diseases Of Nutrient Deficiencies / Barbara Elaine Golden -- Effects Of Growth Retardation And Nutrient Deficiencies On Cognitive Function And Behavior In Infants And Children / Susan P. Walker And Julie M. Meeks Gardner --^ Animal Source Foods: Effects On Nutrition And Function In Children In Developing Countries / Monika Grillenberger -- Functional Foods / John W. Finley -- Global Food Safety Issues / Mindy Brashears And Tyler Stephens -- Challenge And Threats To Sustainable Food Production / Larry W. Harrington And Peter R. Hobbs -- Global Climate Change And Agriculture / Roberto César Izaurralde -- Bioenergy: Energy Sources And Costs For Agriculture / Donald C. Erbach And Wallace W. Wilhelm -- Soil Science: Management And Conservation / R. Lal -- Advances In Water Science, Management, And Conservation / B.a. Stewart -- Crop Science And Production Technology / Peter R. Hobbs And Larry W. Harrington -- Animal Science And Production Technology / G. Eric Bradford, Wilson G. Pond, And Kevin R. Pond -- World Population And Food Availability / Shahla Shapouri And Stacey Rosen --^ Changing Food Supply, Demand, And Marketing Issues: What Affects Price And Affordability? / Miguel I. Gómez, Charles F. Nicholson, And Paul E. Mcnamara -- Food Availability And Quality: Situations And Opportunities In Developing Countries / Dan L. Brown. Edited By Wilson G. Pond, Buford L. Nichols, Dan L. Brown. Includes Bibliographical References And Index. 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 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 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. Adequate Food for Culture, Science, and Technology of While access to affordable food is the norm for some, it is not a reality for all. This comprehensive interdisciplinary book explores ways to find solutions to the ever-increasing problem of food supply