TY - BOOK ID - 145783360 TI - The Multifaceted Nature of Food and Nutrition Insecurity around the World and Foodservice Business AU - Raposo, António AU - Han, Heesup PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Food & society KW - adolescents KW - children KW - food safety KW - hygiene practices KW - low-income KW - risk perception KW - climate change KW - food security KW - reindeer herding KW - reindeer losses KW - overgrazing KW - traditional nutrition KW - health risks KW - Arctic Indigenous Peoples KW - Yamal-Nenets Autonomous Okrug KW - Melaleuca bracteata KW - essential oil KW - hydrodistillation KW - eugenol methyl ether KW - antioxidant KW - antimicrobial KW - gastronomy KW - livelihood KW - public healthcare KW - traditional knowledge KW - wild food plants KW - valleys of the Hindu Kush mountain range KW - clustering KW - correlation KW - fat KW - protein KW - starch KW - sugar KW - specific gravity KW - university foodservice attributes KW - importance–performance analysis (IPA) KW - international students KW - Malaysian research universities KW - dual processing theory KW - SNS information attribute KW - satisfaction KW - brand attitude KW - sustainable use intention KW - participatory KW - learning KW - critical KW - legal KW - theory KW - integral KW - ecology KW - relational KW - negative affect KW - affect regulation KW - maladaptive eating behavior KW - normal weight KW - systematic review KW - reindeer meat KW - macro- and microelement analysis KW - adaptation KW - Arctic population KW - meta-analysis KW - agricultural biotechnology KW - new plant breeding technique KW - NPBT KW - consumers’ attitude KW - machine learning KW - data mining KW - migration KW - rural arctic population KW - sustainable development KW - Yamal–Nenets Autonomous Okrug KW - agriculture KW - consumer behavior KW - food habits KW - food industry and technology KW - food policy KW - food safety and quality KW - nutritional diseases KW - tourism KW - service quality at restaurants/cafés/hotels KW - adolescents KW - children KW - food safety KW - hygiene practices KW - low-income KW - risk perception KW - climate change KW - food security KW - reindeer herding KW - reindeer losses KW - overgrazing KW - traditional nutrition KW - health risks KW - Arctic Indigenous Peoples KW - Yamal-Nenets Autonomous Okrug KW - Melaleuca bracteata KW - essential oil KW - hydrodistillation KW - eugenol methyl ether KW - antioxidant KW - antimicrobial KW - gastronomy KW - livelihood KW - public healthcare KW - traditional knowledge KW - wild food plants KW - valleys of the Hindu Kush mountain range KW - clustering KW - correlation KW - fat KW - protein KW - starch KW - sugar KW - specific gravity KW - university foodservice attributes KW - importance–performance analysis (IPA) KW - international students KW - Malaysian research universities KW - dual processing theory KW - SNS information attribute KW - satisfaction KW - brand attitude KW - sustainable use intention KW - participatory KW - learning KW - critical KW - legal KW - theory KW - integral KW - ecology KW - relational KW - negative affect KW - affect regulation KW - maladaptive eating behavior KW - normal weight KW - systematic review KW - reindeer meat KW - macro- and microelement analysis KW - adaptation KW - Arctic population KW - meta-analysis KW - agricultural biotechnology KW - new plant breeding technique KW - NPBT KW - consumers’ attitude KW - machine learning KW - data mining KW - migration KW - rural arctic population KW - sustainable development KW - Yamal–Nenets Autonomous Okrug KW - agriculture KW - consumer behavior KW - food habits KW - food industry and technology KW - food policy KW - food safety and quality KW - nutritional diseases KW - tourism KW - service quality at restaurants/cafés/hotels UR - https://www.unicat.be/uniCat?func=search&query=sysid:145783360 AB - The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security; Agri-tourism and its potential to assist with food security; Business–science cooperation to advance food security; Competing demands and tradeoffs for land and water resources; Consumer behavior, nutritional security and food assistance programs; Food and health; Global and local analyses of food security and its drivers; Global governance and food security; Infectious and non-infectious diseases and food security; Reducing food loss and waste; Reducing risks to food production and distribution from climate change; Supply chains and food security; Technological breakthroughs to help feed the globe; Tourism food security relationship; Urbanization, food value chains, and the sustainable, secure sourcing of food; Food and service quality at food catering establishments; Consumer behavior at foodservice operations (restaurants, cafés, hotels). ER -