%{search_type} search results

47 catalog results

RSS feed for this result
View results as:
Number of results to display per page
Book
x, 343 pages ; 24 cm
"Synthesizing the science of nutrition, immunity, and evolutionary genetics with a controversial new history of indigenous North America, Decolonizing the Diet shows how populations fail to recover from epidemics when their ability to hunt, gather, and farm nutritionally dense plants and animals is diminished by war, colonization, and cultural destruction"-- Provided by publisher.
Green Library
Book
xiii, 233 pages : illustrations ; 24 cm.
  • Acknowledgments Introduction: The First Toast 1: The Forerunners: Lessons From The Balloon Era 2: Luxury In The Skies-The Zeppelin Era 3: The Early Days of The Airplane Age (1920-1930) 4: Sidebar-The Technology of Heat in Flight before 1940 5: From 1930 to the Second World War-Diverging Paths 6: Land-based Craft From 1930 to the Outbreak of War 7: Sidebar-A Window Into The Design Process 8: World War II and the Postwar Bonanza (1941-50) 9: Sidebar-Physiology of Taste in Flight 10: Competition, Regulation, and the Jet Age (1950-58) 11: Sidebar: Airline Food in Popular Culture 12: Jet Age Mass Transit and Luxury Competition (1958-66) 13: Sidebar: Technology of Heat in Flight, Part Two 14: Jumbo Jets, Excess, and Cultural Expression (1966-75) 15: Sidebar-The Elusive History of Special Meals 16: Years of Chaos and Change (1975-85) 17: Sidebar-Designing The Flying Meal 18: The Decline And Fall of Inflight Dining (1985-Present) 19: Tubes and Cubes: Food in space (1961-65) 20: Commercialization of Space Food on Earth 21: Apollo, Soyuz, and Variety In Space (1966-1994) 22: Sidebar-The Difficulties of Cooking in Space 23: Shuttles, The ISS, and Taikonauts (1981-Present) 24: Recipes Recommended Reading: Books and Websites Appendix: Unsolved Questions Index.
  • (source: Nielsen Book Data)9781442227286 20160618
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous-at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
(source: Nielsen Book Data)9781442227286 20160618
Green Library
Book
332 pages : illustrations (some color), color maps ; 24 cm.
Pasta, pizza, parmesan cheese - we have Italy to thank for some of our favourite foods. Home to a dazzling array of wines, cheeses, breads, vegetables and salamis, Italy has become a mecca for foodies. Outside Italy, cities around the world are home to Michelin-starred Italian restaurants and television chefs extol the virtues of Italian cuisine, presenting it as a model of fresh and healthy eating. Taking readers across the country's regions and beyond, Al Dente explores how Italy's cuisines became what they are today. For centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions and an unfavourable agricultural environment. Lacking meat and dairy, Italy developed foodways that depended on grains, legumes and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. The last half century has seen new packaging, conservation techniques, industrial mass production and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country's population thinks about food. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating history of what is perhaps the world's favourite cuisine.
(source: Nielsen Book Data)9781780232768 20160613
Green Library
Video
1 online resource (57 minutes) Digital: data file.
The Changing Face of Nutrition for Health and Performance: Past, Present, and Future presents a compelling historical overview of nutrition and exercise. Featuring a President's Lecture from the 2012 ACSM annual meeting, the video looks at where the science and the profession have been, what did they learn, and what are the future directions and challenges they face. The video discusses how the profession has changed since the 1980s and points out some of the individuals in ACSM who helped make the transition possible. The video also reviews some of the key factors involved in two nutrition-related issues -protein needs and the physically active female.
Book
x, 340 p. : ill. ; 23 cm
The Industrial Diet chronicles the long-term transformation of food from a natural resource into an edible commodity that far too often fails to nourish us. Anthony Winson reveals how a combination of technological changes, population growth, and political and economic factors helped constitute and transform mass dietary regimes from the nineteenth century to the present day, and he offers new evidence linking broad-based dietary changes with negative health effects. With its focus on the degradation of food and the emergent struggle for healthful eating, this book encourages us to reflect on the state of our food environments and to create realistic and innovative strategies that can lead to a healthier future.
(source: Nielsen Book Data)9780774825511 20160612
Green Library
Book
vii, 405 p. : ill.
  • Machine generated contents note: Acknowledgements; 1. Introduction; Part I. The Animal Within: 2. Locating human diet in a mammalian framework; 3. Diet and hominin evolution; 4. Seasonality of environment and diet; 5. Evolution of human diet and eating behaviour; Part II. A Brave New World: 6. When our brains left our bodies behind: dietary change and health discordance; 7. Nutrition and infectious disease, past and present; 8. Inequality and nutritional health; Part III. Once Upon a Time in the West: 9. Nutrition transition; 10. Fats in the global balance; 11. Feed the world with carbohydrates; 12. Post-script; Index.
"While most of us live our lives according to the working week, we did not evolve to be bound by industrial schedules, nor did the food we eat. Despite this, we eat the products of industrialization and often suffer as a consequence. This book considers aspects of changing human nutrition from evolutionary and social perspectives. It considers what a 'natural' human diet might be, how it has been shaped across evolutionary time and how we have adapted to changing food availability. The transition from hunter-gatherer and the rise of agriculture through to the industrialisation and globalisation of diet are explored. Far from being adapted to a 'Stone Age' diet, humans can consume a vast range of foodstuffs. However, being able to eat anything does not mean that we should eat everything, and therefore engagement with the evolutionary underpinnings of diet and factors influencing it are key to better public health practice"-- Provided by publisher.
Book
vii, 405 p. : ill., maps ; 24 cm.
  • Acknowledgements-- 1. Introduction-- Part I. The Animal Within: 2. Locating human diet in a mammalian framework-- 3. Diet and hominin evolution-- 4. Seasonality of environment and diet-- 5. Evolution of human diet and eating behaviour-- Part II. A Brave New World: 6. When our brains left our bodies behind: dietary change and health discordance-- 7. Nutrition and infectious disease, past and present-- 8. Inequality and nutritional health-- Part III. Once upon a Time in the West: 9. Nutrition transition-- 10. Fats in the global balance-- 11. Feed the world with carbohydrates-- 12. Post-script-- Index.
  • (source: Nielsen Book Data)9780521869164 20160609
While most of us live our lives according to the working week, we did not evolve to be bound by industrial schedules, nor did the food we eat. Despite this, we eat the products of industrialization and often suffer as a consequence. This book considers aspects of changing human nutrition from evolutionary and social perspectives. It considers what a 'natural' human diet might be, how it has been shaped across evolutionary time and how we have adapted to changing food availability. The transition from hunter-gatherer and the rise of agriculture through to the industrialisation and globalisation of diet are explored. Far from being adapted to a 'Stone Age' diet, humans can consume a vast range of foodstuffs. However, being able to eat anything does not mean that we should eat everything, and therefore engagement with the evolutionary underpinnings of diet and factors influencing it are key to better public health practice.
(source: Nielsen Book Data)9780521869164 20160609
Green Library
Book
372 p. ; 23 cm.
  • Contents: Hunger in Europe - Nutrition and Health: the Political Economy of Scientific Knowledge in the 20th century - The Production of Scientific Knowledge and Social Practices: the International Response - Defining Risks - Food, Famine and Relief in Wartime - The Post-war Food Crisis and the Impairment of Health Conditions - The Global Politics of Food and Hunger. From the International Institute of Agriculture (IIA) to the Food and Agriculture Organisation (FAO) - World Food Surveys (1946-1960): Economy, Science, and Politics - Joint FAO/WHO Nutrition Committee - Nutrition, Public Health and Education.
  • (source: Nielsen Book Data)9789052018560 20160615
Hunger and nutrition are central to public health, social stability and a balanced economy. A powerful interdisciplinary field has recently emerged among demographers, cultural, economic and science historians around food studies. This book is a study of the historical interactions between diet, hunger and health in contemporary Europe. The author uses archival sources from the League of Nations, the Food and Agriculture Organisation, the United Nations Relief and Rehabilitation Administration, the Rockefeller Foundation and the World Health Organisation to show the impact of food shortages on the health of the European population during the first half of the twentieth century. In the context of the international diplomatic reaction and national health and nutritional policies, the book shows how these exceptional circumstances led to new scientific research, the production and circulation of scientific knowledge, and the political role of experts, as a new political economy of scientific knowledge about food and diet was developed during the central decades of the twentieth century.
(source: Nielsen Book Data)9789052018560 20160615
SAL3 (off-campus storage)
Book
xv, 634 p., plates : ill., maps ; 24 cm.
  • Introduction: War and food
  • Germany's quest for empire
  • Japan's quest for empire
  • American boom
  • Feeding Britain
  • The battle of the Atlantic
  • Mobilizing the British Empire
  • Feeding Germany
  • Germany exports hunger to the east
  • Soviet collapse
  • Japan's journey towards starvation
  • China divided
  • Japan : starving for the Emperor
  • The Soviet Union : fighting on empty
  • Germany and Britain : two approaches to entitlement
  • The British Empire : war as welfare
  • The United States : out of depression and into abundance
  • A hungry world
  • A world of plenty
  • A selective chronology of the Second World War.
Law Library (Crown)
Book
xxvi, 431 p. : ill. ; 23 cm.
  • 1. Our changing bodies: 300 years of technophysio evolution-- 2. Investigating the interaction of biological, demographic, and economic variables from fragmentary data-- 3. The analysis of long-term trends in nutritional status, mortality, and economic growth-- 4. Technophysio evolution and human health in England and Wales since 1700-- 5. Height, health, and mortality in continental Europe, 1700-2100-- 6. The American experience of technophysio evolution-- 7. Conclusion.
  • (source: Nielsen Book Data)9780521879750 20160605
Humans have become much taller and heavier, and experience healthier and longer lives than ever before in human history. However it is only recently that historians, economists, human biologists and demographers have linked the changing size, shape and capability of the human body to economic and demographic change. This fascinating and groundbreaking book presents an accessible introduction to the field of anthropometric history, surveying the causes and consequences of changes in health and mortality, diet and the disease environment in Europe and the United States since 1700. It examines how we define and measure health and nutrition as well as key issues such as whether increased longevity contributes to greater productivity or, instead, imposes burdens on society through the higher costs of healthcare and pensions. The result is a major contribution to economic and social history with important implications for today's developing world and the health trends of the future.
(source: Nielsen Book Data)9780521879750 20160605
Green Library
Book
128 p. : ill. ; 22 cm.
  • Introduction Acknowledgements Foreword PART ONE: THE BIG PICTURE 1 Entitlement to food 2 Entitlement to water 3 Medicalising undernutrition and poverty 4 Fair distribution 5 What is complementary feeding? 6 Politics 7 Nutrition PART TWO: A CLOSER LOOK 8 Food and nutrition: an historical perspective 9 Evolution and food systems 10 Salty, sweet and fat: the human drives for taste 11 Human plumpness 12 The timing of complementary feeding 13 What did prehistoric young children eat? 14 Are cereals appropriate foods for babies? 15 A word about animal milk 16 Why don't we give our babies molluscs and insects? 17 Cultural and religious beliefs PART THREE: PROCESSES FOR CHANGE 18 The language of food 19 Is a 'local' diet possible and good enough for infants and young children? 20 A lesson from history: the example of wartime UK 21 A contemporary lesson: the US Special Supplemental Nutrition Program for Women, Infants and Children (WIC) 22 The majority world Afterword: health for all? APPENDICES I Insects and other invertebrates as food II A nutrient example: iron III Additional information on the British 'Food for Victory' campaign IV Additional information on the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) References Index.
  • (source: Nielsen Book Data)9781905177424 20160605
Gabrielle Palmer's groundbreaking book "The Politics of Breastfeeding" highlighted the controversies surrounding the aggressive promotion of breast milk substitutes. She now turns her attention to complementary feeding - the first foods that a child eats besides milk. For most of human existence, children went without industrially processed foods and branded food products. Can we applaud the progress of the way children are fed today? In our unequal world one billion people risk their health through overconsumption while two billion people are hungry. The health problems of both groups start in early childhood. The power and influence of the food industry has increased dramatically in recent decades. Seductive and often unethical modern marketing methods have led to the promotion of unsuitable, unnecessary and sometimes harmful baby foods. Yet not all industrially processed foods are bad and not all 'natural' foods are good. Both poor and rich children may be inappropriately fed. What lessons can we learn from history? How do cultural and religious beliefs influence the choice of food? Can government initiatives have any effect? How can we provide good nutrition for all infants? This brief, compassionate and thought-provoking new book will be of interest to anyone who is curious about the world, its children and their nutrition, and will stimulate discussion and debate as part of the campaign to create a world where health for all is a true goal.
(source: Nielsen Book Data)9781905177424 20160605
Green Library
Book
xiii, 143 p. : ill. ; 25 cm.
  • Rats that don't grow and have sore eyes : vitamin A (retinol), the anti-night blindness vitamin
  • Soldiers in pain and staggering chickens : vitamin B1 (thiamine), the anti-beriberi vitamin
  • Dermatitis, diarrhea, dementia, and death : vitamin B3 (niacin), the anti-pellagra vitamin
  • Deadly anemia, sludge, and the Nobel prize for a woman : vitamins B9 (folate) and B12 (cobalamin), the two anti-anemia vitamins
  • Sailors, scurvy, the guinea pig, and the Nobel prize : vitamin C (ascorbic acid), the anti-scurvy vitamin
  • Soft bones, lack of light, and the "sunshine hormone" : vitamin D (calcitriol), the anti-rickets vitamin
  • Can you have too much of a good thing? : toxicity from vitamins
  • Conclusion: Victories, but lingering concerns
  • Appendix A: Vitamin A and the eye
  • Appendix B: Calcium, bones, and collagen
  • Appendix C: Anemia
  • Appendix D: How much of each vitamin should I take?
Green Library
Book
xii, 308 p. : ill. ; 29 cm.
  • List of Entries. Introduction. Entries A-Z. Bibliography. Index.
  • (source: Nielsen Book Data)9780415974202 20160527
Diets and dieting have concerned - and sometimes obsessed - human societies for centuries. The dieters' regime is about many things, among them the control of weight and the body, the politics of beauty, discipline and even self-harm, personal and societal demands for improved health, spiritual harmony with the universe, and ethical codes of existence. In this innovative reference work that spans many periods and cultures, the acclaimed cultural and medical historian Sander Gilman lays out the history of diets and dieting in a fascinating series of articles.
(source: Nielsen Book Data)9780415974202 20160527
Green Library
Book
ix, 288 p. : ill. ; 20 cm
  • 1. The Ravages of War -- 2. The Scurvy Wars -- 3. In the Beginning -- 4. Dawn of the Scientific Age -- 5. The Savants' Disputes -- 6. The Poor, the Rich, the Healthy and the Sick -- 7. Cheats and Poisoners -- 8. Paradigm Postponed: The Tardy Arrival of Vitamins -- 9. The Quarry Run to Earth -- 10. Fads and Quacks -- 11. The New Millennium: Profits and the higher quackery -- 12. Appendix: The hard science.
  • (source: Nielsen Book Data)9780199205639 20160619
Terrors of the Table is an absorbing account of the struggle to find the necessary ingredients of a healthy diet, and the fads and quackery that have always waylaid the unwary and the foolish when it comes to the matter of food and health. Walter Gratzer tells the tale of nutrition's heroes, heroines and charlatans with characteristic crispness and verve. We find an array of colourful personalities, from the distinguished but quarrelsome Liebig, to the enterprising Lydia Pinkham. But we also find the slow recognition that the lack of vital ingredients can cause terrible illnesses - scurvy, rickets, beriberi. These diseases stalked the poor in the West even into the 20th century, and scandalously remain in poorer parts of the world today. The narrative stretches from classical times to the modern day and gives a valuable historical perspective to our current understanding. It also highlights some of the problems faced by the developed world regarding health today - in particular diabetes and obesity. And despite our far greater understanding of what our body needs, there are still many who would fall for fads and fancy diets - some dangerous, others just daft. Of course, the story of nutrition does not end there. We have discovered the key vitamins and minerals our body needs, but research continues on the connections between diet, health and disease. The body's biochemistry is complex, and there are no easy answers, no magic formula, that applies to all individuals. The safest and most rational course would seem to be a sensible, moderate, and varied diet, not forgetting that 'a little of what you fancy does you good'.
(source: Nielsen Book Data)9780199205639 20160619

16. Famine and disease in Ireland [2005 - 2005]

Book
5 v. : ill. ; 25 cm.
  • v. 1. The census of Ireland for the year 1851, part V: Tables of deaths / William Robert Wills Wilde
  • v. 2. The Irish crisis / Charles E. Trevelyan. The Dublin quarterly journal of medical science (excerpts)
  • v. 3. An account of the rise, progress, and decline of the fever lately epidemical in Ireland, vol. 1 / Francis Barker and John Cheyne
  • v. 4. An account of the rise, progress, and decline of the fever lately epidemical in Ireland, vol. 2 / Francis Barker and John Cheyne
  • v. 5. A short view of the State of Ireland / Jonathan Swift. A chronological history of the weather and seasons, and of the prevailing diseases in Dublin / John Rutty. An historic sketch of the causes, progress, extent, and mortality of the contaigious fever epidemic in Ireland during the years 1817, 1818, and 1819 (excerpt) / William Harty.
The Great Famine of 1845-9 remains the great climacteric in Irish history. It does so for two reasons. The first is that it occurred at a time when famines on a major scale had become a thing of the past in Western Europe and in part of the economically most advanced political entity in the world - the United Kingdom. The second reason is that the Great Famine has entered deeply into the psyche of the nation. Ireland without the Great Famine would be an Ireland without an emigrant history, without the Irish Diaspora, without the tales of the dispossessed, and without the myths and realities that shape the culture of the nation. The first volume in the collection will include a general introduction and a reprint of Sir William Wilde's, "Table of cosmical phenomena, epizootics, epiphitics, famines and pestilences in Ireland", published in 1856 as part of the preface to the Census of Ireland for the year 1851 (Part V, Tables of Deaths, vol. I). Wilde's own analysis of the table will also be included in this volume. The second volume will contain reprints of contemporary works relating to the Great Famine, including writings on the medical conditions in Ireland at the time gathered from the "Dublin Journal of Medical Science" and similar publications. Many of these were from the pen of Sir William Wilde or were commissioned by him. Volumes 3 and 4 contain the complete text of Francis Barker and John Cheyne's work which used the extreme shortages verging on famine experienced between 1816 and 1819 to examine similar issues to the ones that Wilde encountered. The fifth volume continues with writings relevant to earlier famines in Ireland. The volumes will be of great interest to historians of Ireland. They will equally be relevant to students of development and famine studies.
(source: Nielsen Book Data)9781851967919 20160527
Green Library
Book
ix, 288 p. : ill. ; 24 cm.
  • 1. The Ravages of War-- 2. The Scurvy Wars-- 3. In the Beginning-- 4. Dawn of the Scientific Age-- 5. The Savants' Disputes-- 6. The Poor, the Rich, the Healthy and the Sick-- 7. Cheats and Poisoners-- 8. Paradigm Postponed: The Tardy Arrival of Vitamins-- 9. The Quarry Run to Earth-- 10. Fads and Quacks-- 11. The New Millennium: Profits and the higher quackery-- 12. Appendix: The hard science.
  • (source: Nielsen Book Data)9780192806611 20160528
"Terrors of the Table" is an absorbing account of the struggle to find the necessary ingredients of a healthy diet, and the fads and quackery that have always waylaid the unwary and the foolish when it comes to the matter of food and health. Walter Gratzer tells the tale of nutrition's heroes, heroines and charlatans with characteristic crispness and verve. We find an array of colourful personalities, from the distinguished but quarrelsome Liebig, to the enterprising Lydia Pinkham. But we also find the slow recognition that the lack of vital ingredients can cause terrible illnesses - scurvy, rickets, beriberi. These diseases stalked the poor in the West even into the 20th century, and scandalously remain in poorer parts of the world today. The narrative stretches from classical times to the modern day and gives a valuable historical perspective to our current understanding. It also highlights some of the problems faced by the developed world regarding health today - in particular diabetes and obesity. And despite our far greater understanding of what our body needs, there are still many who would fall for fads and fancy diets - some dangerous, others just daft. Of course, the story of nutrition does not end there. We have discovered the key vitamins and minerals our body needs, but research continues on the connections between diet, health and disease. The body's biochemistry is complex, and there are no easy answers, no magic formula, that applies to all individuals. The safest and most rational course would seem to be a sensible, moderate, and varied diet, not forgetting that 'a little of what you fancy does you good'.
(source: Nielsen Book Data)9780192806611 20160528
Green Library
Book
xvii, 260 p. : ill. ; 25 cm.
Green Library

Articles+

Journal articles, e-books, & other e-resources
Articles+ results include