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Diet. --- Food Habits. --- Food Preferences. --- Food habits --- Food preferences. --- Food --- Gastronomy. --- Morals. --- Nutrition --- Nutrition. --- Obesity. --- Moral and ethical aspects. --- Social aspects.

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This book explores the links between food and democracy. It addresses how democratic principles can be used to shape our food system and takes a practical "how-to" approach to using democratic processes to regain control of the food we eat. It also highlights what food democracy looks like on the ground and how individuals, communities and societies can be empowered to access, cook and eat healthy food in ways that are sustainable. Food democracy, as a concept, is a social movement based on the idea that people can and should be able to actively participate in shaping the food system rather than being passive spectators. The book is useful for university and advanced TAFE courses that cover topics examining food in health sciences, social sciences and other areas of study. It is also relevant to health practitioners, nutritionists, food advocates, policy makers and others with a keen interest in exploring an alternative to the industrial food system known as "Big Food."

Medicine & Public Health. --- Public Health. --- Medicine. --- Public health. --- Médecine --- Santé publique --- Public Health --- Health & Biological Sciences --- Public Health - General --- Food industry and trade --- Food supply --- Food law and legislation. --- Food Industry --- Food --- Food, Pure --- Pure food --- Commercial law --- Consumer protection --- Produce trade --- Food control --- Agriculture --- Food security --- Single cell proteins --- Food preparation --- Food preparation industry --- Food processing --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Political aspects. --- Moral and ethical aspects. --- trends. --- Law and legislation --- Australia. --- Canton and Enderbury Islands --- Christmas Island --- Christmas Island (Australia) --- Cooking --- General --- General. --- Food supply. --- Food industry and trade. --- Democracy. --- Social aspects. --- Self-government --- Food technology --- Processing --- Political science --- Equality --- Representative government and representation --- Republics --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Health Workforce --- Food law and legislation --- Political aspects --- Moral and ethical aspects --- trends

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This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens. The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce. Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis. The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics. Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool. .

Food science. --- Nutrition. --- Personal health and hygiene. --- Public Health. --- Food Science. --- Clinical Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Science --- Health aspects --- Dietetics. --- Public health. --- Food—Biotechnology. --- Nutrition   . --- Clinical nutrition. --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Therapeutic use

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This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens. The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce. Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis. The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics. Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool. .

Nutritionary hygiene. Diet --- Hygiene. Public health. Protection --- Food science and technology --- klinische chemie --- volksgezondheid --- hygiëne --- parenterale voeding --- sondevoeding --- voedingsleer --- dieetleer

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Nutritionary hygiene. Diet --- Hygiene. Public health. Protection --- Food science and technology --- klinische chemie --- volksgezondheid --- hygiëne --- parenterale voeding --- sondevoeding --- voedingsleer --- dieetleer