Suchergebnisse

This paper presents findings from our longitudinal study of food environments in two exemplary, contrasting urban neighborhoods in Downtown Albany, New York. The "minority neighborhood" (74% racial/ethnic minority population) is a "food desert" by the United States Department of Agriculture's definition, whereas the adjacent "mixed neighborhood" (33% minority population) is not. The long‐term trend analysis (1970–2018) of the macro‐level food environment found that although the minority neighborhood lost all supermarkets and remains supermarket‐less since the late 1990s, the mixed neighborhood was able to retain several supermarkets and since 2008, it gained a new supermarket every 3–5 years. The medium‐term trend analysis (2003–2015) of the micro‐level food environment revealed a more complex picture of changing food environments. The total number of food stores in the minority neighborhood increased in much greater rates than the mixed neighborhood in the 12‐year period, and accordingly, the standardized availability measures for "any" fresh fruits and fresh vegetables increased significantly in the minority neighborhood. The standardized availability measure for adequate (five or more) varieties of nutritionally desirable fresh fruits and vegetables, however, did not increase in the minority neighborhood. Because the mixed neighborhood saw steady increases in such measures, disparities between the two neighborhoods grew incrementally and reached the highest point (rate ratio of over 5.0) in 2015. In this paper, there are also sections to provide historical and contextual background of our food environment research, as well as discussion on intervention ideas to address the disparities in fresh produce availability focusing on ethnic markets.

ch.1. Introduction : why environment and food? -- ch. 2. The global agri-food system -- ch. 3. The agro-ecology of primary food production -- ch. 4. Global challenges for food protection -- ch. 5. Final foods and their consequences -- ch. 6. Rethinking food security -- ch. 7. Towards a sustainable agri-food system -- ch. 8. Conclusion.

"We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice"--

Cover -- Half Title -- Title -- Copyright -- Contents -- Preface -- Acknowledgments -- About the Authors -- Section I The Food System -- Chapter 1 Agriculture Production -- Chapter 2 The Food Retail Industry -- Chapter 3 Federal Food Retail Policies and Programs -- Section II State Food Environment Initiatives -- Chapter 4 Philadelphia, Pennsylvania -- Chapter 5 New Orleans, Louisiana -- Chapter 6 New York, New York -- Chapter 7 Denver, Colorado -- Chapter 8 Detroit, Michigan -- Section III Food Store Implementation and Evaluation -- Chapter 9 Food Environments: Formative Evaluation -- Chapter 10 Food Store Needs Assessment -- Chapter 11 Program Planning, Implementation, and Process Evaluation -- Chapter 12 Introduction to Summative Evaluation for Food Store Implementation Programs -- Afterword -- Abbreviations -- Index.

Preliminary Material /K. Inglis -- Introduction /K. Inglis -- Chapter One. Eligible Candidates And Procedural Steps To Accession /K. Inglis -- Chapter Two. The Copenhagen Criteria: Efforts Required Before And After Accession /K. Inglis -- Chapter Three. Instruments Of The Pre-Accession Strategy: From Agenda 2000 To Date /K. Inglis -- Chapter Four. Accession Treaties: Transitional Arrangements And Other Means To Ease The Impact Of Enlargement /K. Inglis -- Chapter Five. New Flexibility Mechanisms In The Fifth And Sixth Accession Treaties /K. Inglis -- Chapter Six. EU Environment Law /K. Inglis -- Chapter Seven. EU Agri-Food Law /K. Inglis -- Conclusions /K. Inglis -- Annex I. Current Agri-Food Legislation In Force /K. Inglis -- Bibliography /K. Inglis -- Index /K. Inglis.

Progress by the New Zealand Government on implementing recommended food environment policies and priority recommendations

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1. Current Knowledge and Perspectives on Biofilm Formation and Remediation -- 1.1 INTRODUCTION -- 1.1.1 General properties of biofilms -- 1.1.2 Biofilm formation and propagation -- 1.2 BIOFILM DISPERSAL -- 1.2.1 Active dispersal -- 1.2.2 Passive dispersal -- 1.2.3 Dispersal by transfer -- 1.2.4 Single versus multiple species biofilms -- 1.3 PROPAGATION OF BIOFILMS -- 1.3.1 Methods to grow biofilms in laboratories -- 1.4 CHARACTERIZATION OF BIOFILMS -- 1.5 REMEDIATION STRATEGIES -- 1.5.1 Detection of biofilms in the food environment -- 1.5.2 Sanitizers -- 1.5.3 Interaction of sanitizers with biofilms -- 1.5.4 Surfactants -- 1.5.5 Biocontrol -- 1.5.6 Bacteriophages -- 1.6 CONCLUDING REMARKS AND FUTURE TRENDS -- REFERENCES -- 2. Biofilm Development by Campylobacter Jejuni -- 2.1 INTRODUCTION -- 2.2 MOLECULAR MECHANISMS OF C. JEJUNI BIOFILM FORMATION -- 2.3 MONO- AND MIXED-SPECIES BIOFILMS OF C. JEJUNI -- 2.4 ENVIRONMENTAL FACTORS INFLUENCING BIOFILM FORMATION OF C. JEJUNI -- 2.5 TRANSCRIPTIONAL AND TRANSLATIONAL EXPRESSION IN PLANKTONIC AND BIOFILM CELLS -- 2.6 CELL TO CELL COMMUNICATION IN C. JEJUNI BIOFILMS -- 2.7 FOODS AND C. JEJUNI BIOFILMS -- 2.8 CONTROL OF C. JEJUNI BIOFILMS -- 2.9 CONCLUSION AND FUTURE TRENDS -- DISCLAIMER -- REFERENCES -- 3. Resistance of Listeria Monocytogenes Biofilms to Sanitizing Agents -- 3.1 INTRODUCTION -- 3.2 ASSESSMENT OF SANITIZER EFFICACY AND RESISTANCE IN BIOFILM-ASSOCIATED LISTERIA MONOCYTOGENES -- 3.3 FACTORS AFFECTING L. MONOCYTOGENES BIOFILM RESISTANCE -- 3.3.1 Contact surfaces for biofilm establishment -- 3.3.2 Biofilm types and models -- 3.3.3 Environmental conditions (temperature, nutrients, humidity) -- 3.3.4 Strain differences and relative fitness in resistance of biofilm-associated L. MONOCYTOGENES.

Progress by the New Zealand Government on implementing recommended food environment policies and priority recommendations

"Few things are as important as the food we eat. "Conversations in Food Studies" demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of food studies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature."--