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Table Of Contents

1.2 new techniques for the transformation of food
food for culture
1.15 relaunching agricultural systems
1.16 new computer and communications technologies
1.17 popularization “in the field”
1.18 incentivize employment of the young
the three objectives of food
1.19 increasing awareness about the importance of agriculture
access to food: present and future challenges
2.1 the global scope of food security and access problems
2.2 the “food paradox”: underlying causes
2.3 possible areas for action
a new emergency: dramatic instability in food prices
2.4 the bcfn evaluation model
2.5 variables of the model
2.6 strategies for controlling volatility
new tools to measure and promote well-being
2.7 gross domestic product versus indicators of well-being
2.9 the bcfn indices of well-being and sustainability of well-being
2.10 principal results of the 2011 bcfn index
2.11 the different dimensions of sustainability
3.1 the food pyramid as an educational tool
3.2 some studies of the mediterranean diet
3.3 the environmental pyramid
3.4 the double pyramid for growing children
3.5 the double pyramid over the long term
toward sustainable agriculture
3.6 current leading agricultural paradigms
the water economy and the emergency it confronts
3.8 the availability of water: from abundance to scarcity
3.9 the right of access to water: reality and prospects
3.10 choices and behaviors for sustainable water consumption
3.11 national water footprints and the trade in virtual water
3.12 water privatization and its implications
action plan
food for a healthy life
4.2 guidelines for a healthy way of eating and lifestyle
4.3 the most common guidelines and dietary models
4.4 recommendations
food and children: educate today for a better life tomorrow
4.6 nutrients in the different phases of growth
4.8 recommendations
longevity and welfare: the fundamental role of nutrition
4.12 recommendations
interview the responsibility for children must be shared
the cultural dimension of food
5.1 the relationship between food and culture: the origins
5.2 how food contributes to communication and conviviality
5.3 delight and disgust: the cultural classification of the edible
5.4 food: social, gender, and power roles
5.5 the symbolic value of foods in the major religious faiths
5.6 food prohibitions: food and purity
5.7 food and culture: an indissoluble bond
the great culinary traditions and the reality of food today
5.9 food today: challenges and perspectives
5.10 toward a new vision of nutrition
5.11 guidelines for redefining man’s relationship with food
5.12 the salient characteristics of the mediterranean diet
5.14 mediterraneity today: the decline of a model
5.15 how to recover the significance of mediterraneity
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Eating Planet 2012 - Edizione Inglese

Eating Planet 2012 - Edizione Inglese

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Published by Federica Marra

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Published by: Federica Marra on May 25, 2012
Copyright:Attribution Non-commercial


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