Introduction to the US Food System: Public Health, Environment, and Equity
Sold by Textbooks_Source, Columbia, MO, U.S.A.
AbeBooks Seller since 10 November 2017
New - Soft cover
Condition: New
Ships within U.S.A.
Quantity: 1 available
Add to basketSold by Textbooks_Source, Columbia, MO, U.S.A.
AbeBooks Seller since 10 November 2017
Condition: New
Quantity: 1 available
Add to basketShips in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
Seller Inventory # 001730935N
Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions.
The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations.
Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation.
Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
RONI NEFF, PHD, EDITOR, is an assistant professor in the Department of Environmental Health Sciences at the Johns Hopkins Bloomberg School of Public Health and directs the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future (CLF). She has worked in a wide variety of food system and public health research, policy, and practice roles throughout her career.
THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE (CLF) is an interdisciplinary academic center focused on the interrelationships between food and public health.
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