Water Environment Federation
Water Environment Federation (WEF)publishes a variety of technical publications, including newsletters,manuals of practice and other books, magazines, and journals.
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Promoted Content
2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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Promoted Content
Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Trusted Partner
Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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Humanities & Social SciencesApril 2009Food, risk and politics
Scare, scandal and crisis - insights into the risk politics of food safety
by Ed Randall
This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;
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November 2023One Welfare Animal Health and Welfare, Food Security and Sustainability
by Rebeca García Pinillos, Stella Maris Huertas Canén
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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October 2020Simple Food!
Anti the Food Frenzy in Our Minds
by Thomas A. Vilgis
This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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Trusted Partner
2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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MedicineOctober 2020
Introduction to Environmental Toxicology
by J P F D'Mello
Introduction to Environmental Toxicology is designed as a concise text, introducing students to the fundamentals of this important subject. It covers the origin, characterization and environmental distribution of the major pollutants, and provides an explanation of their implications for human morbidity via the development of cancer, cardiovascular disease, pulmonary dysfunction and neurological conditions. Considering impacts on biodiversity, such as effects from acid rain, heavy metals and selected anthropogenic compounds, this book: - Covers biogenic contaminants, gases and particulates, organic pollutants, petroleum, heavy metals, complex polymers and radiation; - Considers the impact of pollutants across human health, biodiversity, water and food safety; - Includes questions, further reading and case studies to spark discussion in tutorials. Covering all the major biological toxins and pollutants, this book forms a true introduction to the subject for undergraduates studying environmental toxicology and related subjects.
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Geography & the EnvironmentAugust 2022Key Questions in Environmental Toxicology
A Study and Revision Guide
by J P F D'Mello
Key Questions in Environmental Toxicology is designed as a self-study tool for undergraduate students. Questions review the origin, characterization and environmental distribution of major pollutants, followed by their absorption and metabolic disposition in living organisms. They address implications for the development of cancer, cardiovascular disease, pulmonary dysfunction and neurological conditions in relation to gaseous pollutants, particulates, persistent organic compounds and radioactive emissions, then cover the impact of pollutants on biodiversity, food safety, and water contamination. This book: - Covers toxicology from human morbidity, ecological impact and biodiversity perspectives, and emphasises the impact of diverse organic pollutants in worsening these interconnected phenomena, leading to wider environmental emergencies; - Provides a selection of fill-in-the-gap, multiple choice and short answer question types for students to vary their learning and enhance motivation; - Includes full answer rationales, allowing students to gain true insight into the subject. Providing support to programmes across environmental science, ecology and human health, and covering all the major biological toxins and pollutants as well as unintended consequences of actions designed to improve outcomes, this book may be used in conjunction with the companion volume Introduction to Environmental Toxicology.
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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Technology, Engineering & AgricultureNovember 2018GM Food Systems and their Economic Impact
by Tatjana Brankov, Koviljko Lovre
The development of transgenic crops is revolutionary, but what does it mean for food production, prices and the environment? This is the first book to examine the economic evidence in a methodical way. It initially describes the historical evolution of biotechnology and defines key terms, before moving on to explore transgenic technology and food regime concepts. The book analyzes genetically modified organism (GMO) policy as part of overall agrarian policy, considering neoregulation in the USA, the EU, Brazil, Russia, China, India, South Africa and Serbia; as well as discussing agricultural performance, support and trade relations. The effect of transgenic food production on world food prices is also examined, along with food security at global and regional levels, and the links between GMOs and world hunger. The environmental implications of transgenic technology are considered through analysis of pesticide and fertilizer usage and efficiency, and pesticide consumption in GMO and non-GMO producing countries. Finally, the book considers the entry of transgenic ingredients into the food chain and lists the products affected. Key features: - Detailed analysis of economic data. - Comparison of international trends, including BRICS countries (Brazil, Russia, India, China and South Africa) and Serbia. - Evaluation of environmental and food security implications. - Glossary of important terms. This book will be valuable for agricultural economists, including students at Masters and PhD level. It will also be of interest to agricultural engineers, food technologists, nutritionists, industry representatives, policy makers, policy advisers and analysts and NGOs.
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October 2020The Eco-Balance on the Plate
How What We Eat Can Protect the Climate
by Dr. Malte Rubach
How much CO₂ is emitted by one serving of spaghetti bolognese? About 1.5 kilograms! This example shows what the meat industry and food logistics mean for the eco-balance of our food. But is it enough to switch to meat-free and dairy-free alternatives or local specialities? Dr. Malte Rubach takes a closer look and reviews our food regime and its impact on our climate. We live in a society influenced by technology and the rising consumption of resources. Rubach argues for a sensible attitude to food and shows what we can still eat with a clear conscience.
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March 2022Food Industry 4.0
Unlocking Advancement Opportunities in the Food Manufacturing Sector
by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson
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Food & DrinkWeekly Plan of Starting food
by Liu Changwei
This book is a complete guide to starting food. It’s written by Liu Changwei who is a professional children dietitian. Baby’s parents can find the answers to the almost all of the fundamental problems easily, especially the weekly plans of starting food. There are 215 baby food recipes which are accumulated by Docter Liu by more than one year .These recipes can meet the nutrient requirements of baby( more than 6 months’ old ). There also are more than two hundreds attractive illustrations. Parents can find the nutrient information of each recipes from the topics easily. Delicious energy –giving food recipes are specially prepared for the sick baby. With the help of these recipes, baby can reply from the disease quickly.
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Trusted Partner
Business, Economics & LawJuly 2018Qualities of food
by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Agriculture & related industriesJuly 2010Agri-food Chain Relationships
by Edited by Christian Fischer, Monika Hartmann.
Against the background of global market liberalization, increasing consumer awareness and concerns and the spreading of complex technology, new ways to produce, distribute and consume food are evolving. The organization of agricultural production and distribution systems need to adapt, including the development and maintenance of sustainable business relationships between farmers, food processors and grocery retailers. While agricultural value chains have been promoted for decades, more attention is needed on how to enable economic agents to develop lasting relationships and trust within value chains. Using qualitative and quantitative empirical results, Agri-food Chain Relationships offers an insight into the sustainability of current agribusiness relationships and discusses how these may be improved. Theoretical foundations for analysing agri-food chain relations are considered alongside case studies of different countries, food chains and chain stages regarding the issues of sustainable relationships and trust.
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Humanities & Social SciencesJuly 2014Reforming food in post-Famine Ireland
Medicine, science and improvement, 1845–1922
by Ian Miller
Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history. ;
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Pharmaceutical industriesSeptember 2008Health Benefits of Organic Food
Effects of the Environment
by Edited by D I Givens, Samantha Baxter, Anne Marie Minihane, Elizabeth J Shaw.
Public concern over impacts of chemicals in plant and animal production on health and the environment has led to increased demand for organic produce, which is usually promoted and often perceived as containing fewer contaminants, more nutrients, and being positive for the environment.These benefits are difficult to quantify, and potential environmental impacts on such benefits have not been widely studied. This book addresses these key points, examining factors such as the role of certain nutrients in prevention and promotion of chronic disease, potential health benefits of bioactive compounds in plants, the prevalence of food-borne pesticides and pathogens and how both local and global environmental factors may affect any differences between organic and conventionally produced food.With contributions from experts in a broad range of related disciplines, this book is an essential resource for researchers and students in human health and nutrition, environmental science, agriculture and organic farming.
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Agriculture & related industriesJuly 2001Food Safety and International Competitiveness
The Case of Beef
by John Spriggs, Grant E Isaac
Food safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.
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April 2023Speculation by Commodity Index Funds
The Impact on Food and Energy Prices
by Scott H. Irwin, Dwight R. Sanders
Commodity futures prices exploded in 2007-08 and concerns about a new type of participant in commodity futures markets began to emerge. Market participants, regulators, and civic organizations began raising concerns that inflows from new "commodity index" investments were driving the increases in commodity prices instead of economic fundamentals. The main argument was that unprecedented buying pressure from these speculative long-only futures traders created massive bubbles that resulted in prices substantially exceeding fundamental value. At the time, it was not uncommon to link concerns about speculation and high prices to world hunger, food crises, and civil unrest. Naturally, this outcry resulted in numerous regulatory proposals to restrict speculation in commodity futures markets through transaction taxes, speculative position limits, and even the bizarre idea of a "virtual reserve" whereby a public agency would take futures positions opposite speculators. At the core, these assertions raised major economic questions about the efficiency of price discovery in commodity futures markets. Moreover, these so-called remedies did not come without a potential cost. Burdensome regulations would increase compliance and risk sharing costs across the global food system-lowering prices for producers and increasing costs to consumers. To guide this debate, a rigorous approach was needed to understand the dynamics between prices and commodity index activity. This book documents a curated selection of papers on the impact of index investment on commodity futures prices. The chronology of the papers roughly follows the timeline of our involvement in the world-wide debate about commodity speculation as it evolved after 2007. The 10 papers follow the evolving speculation debate with new author forwards highlighting the contribution and impact. Policy-makers, researchers, and market participants will find this not only as useful documentation of the debate; but, also a natural starting point when high commodity prices inevitably create the next speculation backlash.
