Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.

Food habits

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food habits

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Repenser nos alimentations, c'est repenser nos sociétés. Car partager un repas, et même faire nos courses, sont des moyens de nous relier aux autres. La façon de nous nourrir construit notre santé. Nos modes de production agricole façonnent nos paysages et définissent notre place dans la nature. Gérer des ressources pour produire, puis transformer et distribuer les aliments fondent nos économies. Nos registres du comestible, nos cuisines et nos manières de table racontent nos cultures. Enfin, et surtout, manger est un plaisir ... C'est en reconnaissant toutes ces dimensions avec une égale importance que cet ouvrage aborde les enjeux contemporains de l'alimentation. La proposition d'une écologie de l'alimentation s'ancre dans le double registre d'une science des relations et d'un engagement politique. Une telle approche permet de revisiter, parfois de façon inattendue, les mots d'ordre de l'alimentation durable. Elle vise aussi à nourrir les démarches citoyennes engagées dans la transformation des systèmes alimentaires. Entre essai d'experts et récit illustré d'exemples tirés des quatre coins du monde, cet ouvrage s'adresse aussi bien aux professionnels qu'à un grand public curieux des questions d'alimentation durable.

Food habits

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book explores changes in eating habits in African, Latin American and Asian cities. It reveals-through studies on city dwellers' food practices and representations-the inadequacy of an analytical approach to these changes in terms of Westernization, standardization, transition or convergence towards a widely applicable model. Surveys conducted in cities of the Global South revealed that city dwellers are inventing new forms of eating based on a multitude of local and/or exogenous sources. Abidjan garba and Ouagadougou bâbenda are novel dishes that exemplify this urban food invention trend. The authors of the chapters are humanities and social science specialists from Africa, Latin America and Asia who conduct research in these regions. They invite readers to take a closer look at urban food in the Global South-the picture that emerges is far removed from preconceived ideas regarding poverty, health and the individual responsibility of food eaters. This book should be of interest to a scientific audience of teachers and food systems professionals, as well as any readers interested in urban social and cultural dynamics and the development of sociological and anthropological theories from the Global South.

Food habits.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Components of daily energy expenditureDefinitions of energy requirement. The basic principle behind the formulation of energy requirement reference values is energy balance, i.e. the physiological state in which daily energy intake equals energy expenditure and both body weight and energy content (defined by body composition) are constant. For some people, especially those who are over- or underweight, the recommended energy intake might be lower or higher than energy expenditure for a prescribed time period, but long-term energy balance is the ultimate goal even in treatment of undernourishment and obesity. Therefore, the NNR defines the energy requirement in adults as "the energy intake needed to cover energy expenditure in individuals with body weight, body composition and physical activity compatible with good health. In addition, energy requirement is affected by the energy needed for growth in children, for deposition of tissues during pregnancy and for milk production during lactation" (1). However, because body energy stores are very large (at least 30 times the daily energy energy expenditure, there is no need for energy intake and energy expenditure to be equal over short periods of around 1 to 4 days (2).The daily energy expenditure can be divided into the following components:•Basal (or resting) energy expenditure (BEE or REE)•Diet-induced thermogenesis (DIT)•Energy expenditure caused by physical activityEnergy expenditure is measured in kJ (1000 kJ = 1 MJ)) per time unit (usually MJ/d). One kilojoule equals 0.24 kcal (or 1 kcal = 4.184 kJ), a unit that is still often used in the literature.On average, daily energy expenditure is higher in men than in women but the difference disappears after adjustment for the difference in body size and body composition between the sexes. Very cold or hot environments,genetic differences, hormonal status (e.g. serum concentrations ofthyroid and growth hormones), sympathetic nerve activity, psychologicalstate, pharmacological agents, and several disease states have been shownto increase or decrease energy expenditure, mainly by affecting REE (3, 4).

Food habits.