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Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century

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Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century

Wilson G. Pond, Buford L. Nichols, Dan L. Brown "Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century"
CRC | 2009-02-12 | ISBN: 1420077538 | 448 pages | PDF | 3,9 MB


While access to affordable food is the norm for some, it is not a reality for all. This comprehensive interdisciplinary book explores way to find solutions to the ever-increasing problem of food supply. Critical in its analysis, but still taking an optimistic view, the text discusses the practical problems of both nutrient excesses and deficiencies and their serious effects on human growth and development in children, and on productivity in adults. Adequate Food for All is divided into six major sections addressing food and agriculture in history, foods by choice, required nutrients, foods and health, food production, and global food security.

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