Browse Titles - 2 results
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Food Regulation: Law, Science, Policy, and Practice
written by Neal D. Fortin, fl. 2009 (Hoboken, NJ: John Wiley & Sons, 2009, originally published 2009), 709 page(s)
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law,...
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written by Neal D. Fortin, fl. 2009 (Hoboken, NJ: John Wiley & Sons, 2009, originally published 2009), 709 page(s)
Description
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and p...
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others.
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Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Neal D. Fortin, fl. 2009
Date Published / Released
2009
Publisher
John Wiley & Sons
Topic / Theme
Food industry, Food safety, Public health, Regulations, Laws and legislation, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2009 John Wiley & Sons
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Introduction to the US Food System: Public Health, Environment, and Equity
edited by Roni Neff, fl. 2014 (San Francisco, CA: John Wiley & Sons, 2015, originally published 2000), 576 page(s)
Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's U.S. food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom...
Sample
edited by Roni Neff, fl. 2014 (San Francisco, CA: John Wiley & Sons, 2015, originally published 2000), 576 page(s)
Description
Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's U.S. food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremend...
Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's U.S. food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. This textbook is rich with illustrative examples, case studies, activities, and discussion questions. This textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. This textbook also presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food. Also examined, the political factors that influence food and how it is produced. Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others. Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
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Field of Study
Food Studies Online
Content Type
Book
Contributor
Roni Neff, fl. 2014
Date Published / Released
2000, 2015
Publisher
John Wiley & Sons
Topic / Theme
Food industry, Food supply, Public health, Diet and food, Environment, Early 21st Century United States (2001– ), Americans
Copyright Message
Copyright © 2015 John Wiley & Sons
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