Research Methods for Anthropological Studies of Food and Nutrition

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 178533364X

Category: Social Science

Page: 770

View: 5180

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The dramatic increase in all things food in popular and academic fields during the last two decades has generated a diverse and dynamic set of approaches for understanding the complex relationships and interactions that determine how people eat and how diet affects culture. These volumes offer a comprehensive reference for students and established scholars interested in food and nutrition research in Nutritional and Biological Anthropology, Archaeology, Socio-Cultural and Linguistic Anthropology, Food Studies and Applied Public Health.

Food Health

Nutrition, Technology, and Public Health

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332929

Category: Social Science

Page: 241

View: 1275

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Nutritional Anthropology and public health research and programming have employed similar methodologies for decades; many anthropologists are public health practitioners while many public health practitioners have been trained as medical or biological anthropologists. Recognizing such professional connections, this volume provides in-depth analysis and comprehensive review of methods necessary to design, plan, implement and analyze public health programming using anthropological best practices. To illustrates the rationale for use of particular methods, each chapter elaborates a case study from the author's own work, showing why particular methods were adopted in each case.

Food Research

Nutritional Anthropology and Archaeological Methods

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332880

Category: Social Science

Page: 254

View: 7000

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Biocultural and archaeological research on food, past and present, often relies on very specific, precise, methods for data collection and analysis. These are presented here in a broad-based review. Individual chapters provide opportunities to think through the adoption of methods by reviewing the history of their use along with a discussion of research conducted using those methods. A case study from the author's own work is included in each chapter to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore those methods.

Food Culture

Anthropology, Linguistics and Food Studies

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332902

Category: Social Science

Page: 275

View: 2124

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This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.

Making Taste Public

Ethnographies of Food and the Senses

Author: Carole Counihan,Susanne Højlund

Publisher: Bloomsbury Publishing

ISBN: 1350052698

Category: Social Science

Page: 232

View: 316

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Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Fundamentals of Complementary and Alternative Medicine - E-Book

Author: Marc S. Micozzi

Publisher: Elsevier Health Sciences

ISBN: 1437727050

Category: Medical

Page: 624

View: 587

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Focusing on emerging therapies and those best supported by clinical trials and scientific evidence, Fundamentals of Complementary and Alternative Medicine describes some of the most prevalent and the fastest-growing CAM therapies in use today. Prominent author Dr. Marc Micozzi provides a complete overview of CAM, creating a solid foundation and context for therapies in current practice. Coverage of systems and therapies includes mind, body, and spirit; traditional Western healing; and traditional ethnomedical systems from around the world. Discussions include homeopathy, massage and manual therapies, chiropractic, a revised chapter on osteopathy, herbal medicine, aromatherapy, naturopathic medicine, and nutrition and hydration. With its wide range of topics, this is the ideal CAM reference for both students and practitioners! An evidence-based approach focuses on treatments best supported by clinical trials and scientific evidence. Coverage of CAM therapies and systems includes those most commonly encountered or growing in popularity, so you carefully evaluate each treatment. Global coverage includes discussions of traditional healing arts from Europe, Asia, Africa, and the Americas. Longevity in the market makes this a classic, trusted text. Expert contributors include well-known writers such as Kevin Ergil, Patch Adams, Joseph Pizzorno, Victor Sierpina, and Marc Micozzi himself. Suggested readings and references in each chapter list the best resources for further research and study. New, expanded organization covers the foundations of CAM, traditional Western healing, and traditional ethnomedical systems from Asia, Africa, and the Americas, putting CAM in perspective and making it easier to understand CAM origins and contexts. NEW content includes legal and operational issues in integrative medicine, creative and expressive arts therapies, ecological pharmacology, hydration, mind-body thought and practice in America, osteopathy, reflexology, South American healing, traditional medicines of India, and Unani medicine. Revised and updated chapters include aromatherapy, classical acupuncture, energy medicine, biophysical devices (electricity, light, and magnetism), massage and touch therapies, traditional osteopathy, reflexology, vitalism, and yoga. New research studies explain how and why CAM therapies work, and also demonstrate that they do work, in areas such as acupuncture, energy healing, and mind-body therapies. Expanded content on basic sciences includes biophysics, ecology, ethnomedicine, neurobiology, and pschoneuroimmunology, providing the scientific background needed to learn and practice CAM and integrative medicine. Expanded coverage of nutrition and hydration includes practical information on Vitamin D and healthy hydration with fluid and electrolytes.

Fundamentals of Complementary and Alternative Medicine - E-Book

Author: Marc S. Micozzi

Publisher: Elsevier Health Sciences

ISBN: 032329894X

Category: Medical

Page: 720

View: 5313

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Practitioners like you have been turning to Micozzi’s comprehensive CAM text for the past 20 years. Filled with the most up-to-date information on scientific theory and research and updated contributions from world experts, Fundamentals of Complementary and Alternative Medicine, 5th Edition gives you a solid foundation of the therapies and evidence-based clinical applications for CAM – and expands your global perspective with new and updated chapters on healing systems from around the world. Dive into interesting discussions on massage, manual therapies and bodywork, yoga, chiropractic, osteopathy, herbal medicine, aromatherapy and essential oils therapy, "nature cure," naturopathy and naturopathic medicine, and nutrition and hydration. With its wide range of topics, this 20th anniversary edition is your ideal CAM reference! • A broad perspective traces CAM therapies from their beginnings to present day practices. • Clinical guides for selecting therapies, and new advances for matching the appropriate therapy to the individual patient, enables you to offer and/or recommend individualized patient care. • Expert contributors include well-known writers such as Kevin Ergil, Patch Adams, Joseph Pizzorno, and Marc Micozzi himself. • A unique synthesis of information, including historical usage, cultural and social analysis, current basic science theory and research, and a wide range of clinical investigations and observations, makes this text a focused, authoritative resource. • Suggested readings and references in each chapter list the best resources for further research and study. • Coverage of CAM therapies and systems includes those most commonly encountered or growing in popularity, so you can carefully evaluate each treatment. • An evidence-based approach focuses on treatments best supported by clinical trials and scientific evidence. • Observations from mechanisms of action to evidence of clinical efficacy answers questions of how, why, and when CAM therapies work. • Global coverage includes discussions of traditional healing arts from Europe, Asia, Africa, and the Americas. • NEW! Updated chapters feature new content and topics, including: challenges in integrative medicine, legal issues, CAM in the community, psychometric evaluation, placebo effect, stress management, and much more! • NEW! Updated guides on common herbal remedies in clinical practice, East and Southeast Asia, and native North and South America deliver the latest information. • NEW! Revised chapters with new contributors offer fresh perspectives on these important and relevant topics. • EXPANDED! Basic science content and new theory and research studies cover a wide range of sciences such as biophysics, biology and ecology, ethnomedicine, psychometrics, neurosciences, and systems theory. • NEW! New and expanded global ethnomedical systems include new content on Shamanism and Neo-Shamanism, Central and North Asia, Southeast Asia, Nepal and Tibet, Hawaii and South Pacific, Alaska and Pacific Northwest, and contemporary global healthcare.

University Bulletin

A Weekly Bulletin for the Staff of the University of California

Author: University of California (System)

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 509

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Nutrition research methods and technology

hearings before the Subcommittee on Science, Research, and Technology of the Committee on Science and Technology, U.S. House of Representatives, Ninety-sixth Congress, first session, September 25, 26, 27, 1979

Author: United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology

Publisher: N.A

ISBN: N.A

Category: Nutrition

Page: 415

View: 8029

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Meals in Science and Practice

Interdisciplinary Research and Business Applications

Author: H L Meiselman

Publisher: Elsevier

ISBN: 1845695712

Category: Technology & Engineering

Page: 704

View: 7234

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The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

Directory of Food and Nutrition Information Services and Resources

Author: Robyn C. Frank

Publisher: Greenwood

ISBN: N.A

Category: Food

Page: 287

View: 2166

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Directory intended to assist nutritionists and other interested professionals as to sources of food and nutrition information. Emphasis is on management, education, food science, and related aspects of applied nutrition. Arranged under nine chapters dealing with such topics as databases, reference materials, and organizations and agencies. Each entry gives description. Subject, geographical, organization and program indexes.

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Author: Aleardo Zaccheo,Eleonora Palmaccio,Morgan Venable,Isabella Locarnini-Sciaroni,Salvatore Parisi

Publisher: Springer

ISBN: 3319449753

Category: Technology & Engineering

Page: 109

View: 1420

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The book demonstrates that food safety is a multidisciplinary scientific discipline that is specifically designed to prevent foodborne illness to consumers. It is generally assumed to be an axiom by both nonprofessionals and professionals alike, that the most developed countries, through their intricate and complex standards, formal trainings and inspections, are always capable of providing much safer food items and beverages to consumers as opposed to the lesser developed countries and regions of the world. Clearly, the available data regarding the morbidity and the mortality in different areas of the world confirms that in developing countries, the prevalence and the incidence of“/p> presumptive foodborne illness is much greater. However, other factors need to be taken into consideration in this overall picture: First of all, one of the key issues in developing countries appears to be the availability of safe drinking water, a key element in any food safety strategy. Second, the availability of healthcare facilities, care providers, and medicines in different parts of the world makes the consequences of foodborne illness much more important and life threatening in lesser developed countries than in most developed countries. It would be therefore ethnocentric and rather simplistic to state that the margin of improvement in food safety is only directly proportional to the level of development of the society or to the level of complexity of any given national or international standard. Besides standards and regulations, humans as a whole have evolved and adapted different strategies to provide and to ensure food and water safety according to their cultural and historical backgrounds. Our goal is to discuss and to compare these strategies in a cross-cultural and technical approach, according to the realities of different socio-economic, ethnical and social heritages.