This book is addressed to the university student who is not a science major and to the general reader. An attempt is made to present an integrated view of some of the basic concepts of physical, biological, and social sciences relevant to the problem of providing people with food. The application of these disciplines has led to our present technologies of medicine, agriculture, and food science on which modern civilization rests. Technical information concerning foods has increased enormously in the less than a century that the basic concepts of the science of nutrition have been recognized. Scientific agriculture to provide food for an ever-growing population is scarcely a century and a half old. Feeding oneself is a very personal matter, and at the same time feeding large groups is the concern of society as a whole. Therefore, it is understandable that, in one way or another, the problems offood produc tion and distribution underlie the actions of politicians, bureaucrats, the leaders of government, and business managers. These situations of our modern life make rational and sound solutions to food problems difficult and often contribute to alarmism founded on partial scientific "truth" taken out of context. The trend toward more "consumerism" is unmistakable. But to serve the individual best, such movements must be based on sound judgments and reasoned scientific principles rather than on the often emotional compromises of opportunistic politicians, lawyers, and businessmen. That man requires wholesome, nutritious food is indisputable.
Erscheinungsdatum: 18.02.2012

lgli/10.1007%2F978-1-4684-0748-8.pdf

lgrsnf/10.1007%2F978-1-4684-0748-8.pdf

zlib/Biology and other natural sciences/Plants: Agriculture and Forestry/Fred E. Deatherage (auth.)/Food for Life_2089491.pdf

Springer London, Limited

Plenum Press

United States, United States of America

Springer Nature, New York, NY, 2013

Boston, MA, 1975

New York, 1975

Feb 18, 2012

lg935602

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This book is addressed to the university student who is not a science major and to the general reader. An attempt is made to present an integrated view of some of the basic concepts of physical, biological, and social sciences relevant to the problem of providing people with food. The application of these disciplines has led to our present technologies of medicine, agriculture, and food science on which modern civilization rests. Technical information concerning foods has increased enormously in the less than a century that the basic concepts of the science of nutrition have been recognized. Scientific agriculture to provide food for an ever-growing population is scarcely a century and a half old. Feeding oneself is a very personal matter, and at the same time feeding large groups is the concern of society as a whole. Therefore, it is understandable that, in one way or another, the problems offood producƯ tion and distribution underlie the actions of politicians, bureaucrats, the leaders of government, and business managers. These situations of our modern life make rational and sound solutions to food problems difficult and often contribute to alarmism founded on partial scientific "truth" taken out of context. The trend toward more "consumerism" is unmistakable. But to serve the individual best, such movements must be based on sound judgments and reasoned scientific principles rather than on the often emotional compromises of opportunistic politicians, lawyers, and businessmen. That man requires wholesome, nutritious food is indisputable

Front Matter....Pages i-1
Introduction....Pages 3-4
Some Characteristics of Biological Organisms....Pages 5-9
Cells, the Fundamental Biological Units....Pages 11-30
Environmental Conditions for Life....Pages 31-65
Nutrition....Pages 67-109
What is our Food Made of?....Pages 111-161
The Separation and Utilization of Nutrients from the Multiplicity of Substances Naturally Present in Foods....Pages 163-186
The Biology of Some Food Organisms....Pages 187-243
Food Spoilage and the Requirements for Preservation and Distribution....Pages 245-281
Economic and Social Conditions Controlling the Supply and Utilization of Food....Pages 283-316
Government Regulation of Food....Pages 317-350
World Population Growth and Future Food Supplies....Pages 351-373
Back Matter....Pages 375-422

2013-07-21