Introduction to the US Food System

Public Health, Environment, and Equity
Herausgegeben von Neff, Roni

• Broschiertes Buch

Produktbeschreibung

A public health approach to the US food system
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 US 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. The book is rich with illustrative examples, case studies, activities, and discussion questions.

The 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.

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
Examines 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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Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 576
• Erscheinungstermin: 20. Oktober 2014
• Englisch
• Abmessung: 277mm x 213mm x 33mm
• Gewicht: 1315g
• ISBN-13: 9781118063385
• ISBN-10: 1118063384
• Artikelnr.: 40698522

Autorenporträt

RONI NEFF, PHD, EDITOR, is an assistant professor in the Department of Environmental Health Sciences at the Johns Hopkins Bloomberg School of Public Health and directs the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future (CLF). She has worked in a wide variety of food system and public health research, policy, and practice roles throughout her career. THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE (CLF) is an interdisciplinary academic center focused on the interrelationships between food and public health.

Inhaltsangabe

List of Figures and Tables ix
Introduction xvii
Acknowledgments xxv
About the Editor xxvi
Author Affiliations xxvii
About the Center for a Livable Future xxxiii
Chapter 1 Food Systems 1
Roni A. Neff and Robert S. Lawrence
The Food System as a System 2
Focus 1.1. Complex Adaptive Systems 5
Focus 1.2. Food in the Food System 6
Public Health 8
The US Food System: An Overview 9
Perspective 1.1. When Your Boat Rocks, You Want Resilience Not Efficiency
12
Focus 1.3. Principles of a Healthy, Sustainable Food System 14
PART 1 OUTCOMES 23
Chapter 2 Food System Public Health Effects 25
Brent F. Kim and Jennifer L.Wilkins
Dietary Health 26
Perspective 2.1. Gut Bacteria, Diets and Inflammation 28
Occupational and Environmental Health 33
Focus 2.1. Pesticides and Children's Health 35
Focus 2.2. Food System Workers at Risk 39
Food Safety 40
Focus 2.3. Bisphenol-A: A Ubiquitous Food System Contaminant 42
Chapter 3 Ecological Threats to and from Food Systems 51
Molly D. Anderson
Status of Natural Resources and Ecosystem Services Essential to Food
Systems 53
Focus 3.1. Assessing Ecological Integrity of Food Systems 54
Focus 3.2. Farmland Protection 57
Focus 3.3. Virtual Water and Food Systems 60
Processes Through Which Ecological Health isThreatened 64
Moving Toward More Environmentally Sustainable Practices 68
Perspective 3.1. A Farmer'sThoughts on Defining Sustainable Farming 70
Perspective 3.2. Consumer Perceptions of Environmentally Sustainable Foods
73
Chapter 4 The Food System and Health Inequities 79
Roni A. Neff, Anne M. Palmer, Shawn E. McKenzie, and Robert S. Lawrence
Health Inequities and Food Systems in the United States 81
Perspective 4.1. Foodies on a Mission 84
Elaborating the Pathways 85
Perspective 4.2. Realizing Justice in Local Food Systems 90
Perspective 4.3. The People Who Touch Your Food 93
Perspective 4.4. Contract Chicken Farming 94
Perspective 4.5. Food, Equity, and Health: Making the Connections in Public
Health Practice 97
Chapter 5 Public Health Implications of Household Food Insecurity 107
Mariana Chilton, Amanda Breen, and Jenny Rabinowich
Definition, Distribution, and Determinants of Food Insecurity 108
Perspective 5.1. Witnesses to Hunger: Participation byThose Who Know
Poverty and Hunger Firsthand 112
Nutrition Assistance Programs 114
Perspective 5.2. The Wrong Path Forward: Restricting Food Choices in SNAP
118
Perspective 5.3. A Defense of Excluding Foods of Minimal Nutritional Value
from SNAP 119
Perspective 5.4. The Public Health Case for Universal Free School Meals 121
Focus 5.1. What Do People Do When They Are Worried about Feeding Their
Families? 124
Broader Perspectives 125
Chapter 6 Community Food Security 135
Anne M. Palmer,Wei-Ting Chen, and MarkWinne
History and Evolution of CFS 137
Focus 6.1. Food Hubs: Supporting Healthy Farms, Healthy People, Healthy
Economy 139
Measuring Community Food Security 141
CFS Policies at Multiple Levels 144
How Does CFS Change Happen? 146
Focus 6.2. Case Study: Iowa Food Systems Council, a Second-Generation Food
Policy Council 147
CFS and Public Health 148
Challenges for the CFS Field 148
Perspective 6.1. The City That Ended Hunger 150
PART 2 DRIVERS OF THE FOOD SYSTEM 157
Chapter 7 Food System Economics 159
Rebecca Boehm, Sean B. Cash, and Larissa S. Drescher
Economics Boiled Down: Models, Optimization, Equilibrium, and Social
Optimality 160
Agriculture and Food Production 163
Food Manufacturing and the Food Supply Chain 168
Focus 7.1. Price Transmission in the Distribution System: Retail Responses
to Supply Price Changes 170
Food Consumption 171
Focus 7.2. US Farm Subsidies Do Not Make Americans Fat 174
Focus 7.3. Recent Progress in Private Sector Voluntary Initiatives to
Promote Healthy Eating 177
Chapter 8 Policies That Shape the US Food System 185
Mark Muller and DavidWallinga
Federal Food System Legislation:The Process 189
Focus 8.1. Turning Policy Ideas into Legislative Realities 190
How Alliances Shape Policy 190
Focus 8.2. A Brief Look at Agenda-Setting, Policy Analysis, and Food
Systems 192
The Policy-Making Process and the Role of Stakeholders: The Farm Bill as an
Example 193
The History of US Food and Agriculture Policy: An Overview 194
Perspective 8.1. Why America's Food is Still Not Safe 198
Perspective 8.2. Produce Imports 200
The Politics of Food System Policy:The Farm Bill as an Example 203
How PolicyDrives the Future Food System: The Role of Price 204
State and Local Policy 207
Focus 8.3. Preemption and Local Food and Agriculture Policies 208
Chapter 9 Food, Culture, and Society 215
Sarah Chard and Erin G. Roth
Culture and Food 217
Perspective 9.1. Beyond White Bread, a Better Society? 217
Foodways and Identity 219
Food As Ritual 221
Focus 9.1. Food and Faith 222
Food, Healing, and Health Beliefs 225
Food and Gender 226
Food, Power, and Politics: Food Movements 228
Perspective 9.2. Zombies, Food Writing, and Agribusiness Apocalypse 229
Implications For Food Systems 232
Chapter 10 Promotional Marketing: A Driver of the Modern Food System 237
Corinna Hawkes
What Are Food Marketing and Promotion? 238
Types of Food Promotion 239
Focus 10.1. "Supermarketing" and the Impact on Food Choice 240
Segmentation and Targeting in Food Promotion 242
Focus 10.2. POP! Point-of-Purchase Nutrition Labels Are Everywhere: Who
Benefits? 244
Extent of Food Promotion 245
Where Promotional Marketing Fits Into the Modern Food System 246
Dietary Effects of Promotional Marketing 250
Perspective 10.1. Front Groups: Who is Shaping the Conversation about
Health and Wellness? 252
Responses From Government and Industry 253
PART 3 FOOD SUPPLY CHAIN: FROM SEED TO SALES 263
Chapter 11 Crop Production and Food Systems 265
Charles A. Francis
History of Farming Systems-From Local to Industrial 266
Traditional Systems in the United States 267
Emergence of an Industrial Agriculture 267
Perspective 11.1. The Relevance of Genetically Engineered Crops to
Sustainable Agriculture 269
Industrial Crop Farming: An Overview 271
Focus 11.1. The Proliferation of Corn 273
Farms Producing for Local and Regional Markets 274
Perspective 11.2. A Bright Future for Farmers in the "Middle"? 274
Agroecology and Organic Farming 277
Crop Production-Impacts on Environment, Food Security, Public Health, and
Society 278
Chapter 12 Food Animal Production 289
Brent F. Kim, Leo Horrigan, David C. Love, and Keeve E. Nachman
Focus 12.1. Seafood Harvest and Production 292
Industrialization of Food Animal Production 294
Perspective 12.1. Husbandry and Industry: Animal Agriculture, Animal
Welfare, and Human Health 294
Public Health Impacts of IFAP 300
Focus 12.2. A Case Study in Rural Community Exposures: Yakima Valley,
Washington 303
Perspective 12.2. Living in Duplin County 304
Global and Ecological Concerns 307
Agroecological Approaches to Food Animal Production 308
Policy and Dietary Change 309
Focus 12.3. The Pew Commission on IFAP: Policy Recommendations and Barriers
to Reform 309
Chapter 13 Food Processing and Packaging 317
George A. Cavender
Food Processing 318
Perspective 13.1. Food Technology: Equal Partner for a Healthy Future 321
Perspective 13.2. Ten Food Secrets You Need to Know 323
How Do We Process Foods? 324
Focus 13.1. On the History of Freshness 328
Food Packaging 331
Food Processing and Packaging: Challenges 335
Perspective 13.3. Ultra-Processing and a New Classification of Foods 338
Food Processing and the Environment 340
Chapter 14 Food Distribution 345
EdwardW. McLaughlin and Miguel I. Gómez
Primary Segments of the Food Distribution System 348
Evolution of US Food Distribution 352
Perspective 14.1. The Impact of Walmart 353
Perspective 14.2. Walmarting the Food Chain 355
Focus 14.1. The Growth of Private Label Products in the US Supermarket
Sector 358
System Trends in Consumer Expenditures 361
Focus 14.2. Regional Food Systems 363
Focus 14.3. Local Food Systems 363
The Future of Retail Food Distribution 365
PART 4 FOOD IN COMMUNITIES AND ON TABLES 371
Chapter 15 Food Consumption in the United States 373
Alanna Moshfegh
Changing Eating Patterns 376
Focus 15.1. Methods for Assessing Diets of Individuals 377
Focus 15.2. National Dietary Surveys in the United States 378
Perspective 15.1. The Supersizing of America: A Time for Action 381
Meal Patterns-When We Eat 383
What We Eat 387
Focus 15.3. What about the Food That's Not Eaten? Food Waste in America and
Its Ecological Impacts 392
Chapter 16 Nutrition 399
Courtney A. Pinard, Amy L. Yaroch, and Teresa M. Smith
Perspective 16.1. Consumer Perspectives 401
What Is Nutrition? 403
Nutrients 101 403
Focus 16.1. The Science behind Food and Addiction and the Potential Impact
on the Food System 405
Other Nutrients 411
Other Considerations: Additives and Naturally Occurring Chemicals In Food;
Organic Food 416
Perspective 16.2. Reasonable Certainty of No Harm? 416
Public Health Nutrition Approaches 418
Chapter 17 Healthy Food Environments 425
Patricia L. Truant and Roni A. Neff
What Is a Food Environment? 426
Focus 17.1. Measuring the Food Environment 429
Equity 431
Perspective 17.1. Connecting Civil Rights to Contemporary Food Justice 434
Homes, Schools, Workplaces 435
Perspective 17.2. Striving for "Food Service for a Sustainable Future" 439
The Built Food Environment 440
Focus 17.2. Is There a Map forThat? Using GIS Maps to Understand Our Food
Systems 441
Focus 17.3. Connecting People andTheir Food Systems: Why Gardens Matter 447
Chapter 18 Intervening to Change Eating Patterns: How Can Individuals and
Societies Effect Lasting Change throughTheir Eating Patterns? 457
Linden Thayer, Molly DeMarco, Larissa Calancie, Melissa Cunningham Kay, and
Alice Ammerman
Designing Successful Dietary Change Interventions 460
Focus 18.1. Framing Public Health Messages to Improve Diet: Taking Measures
to Avoid Weight Stigma 463
Case Studies 466
Focus 18.2. Meatless Monday: A Simple Idea That Sparked a Movement 467
Focus 18.3. Real Food Challenge 470
Perspective 18.1. Building a Better Food Environment 473
Future Directions For Dietary Change Interventions 477
Glossary 483
Photo Credits 501
Index 511