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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
December 2024Climate Change and Food Security
by Sukanta Mondal, Pankaj Singh, Ram Lakhan Singh, Abhijith Padukana, Yasmeen Basade, Bikash Kanti Biswas, Olipriya Biswas, Saronik Bose, Amrita Chakraborty, Sirshendu Chatterjee, Himani Chhatwal, Radadiya Chirag, Sudip Kumar Das, Jalpa Dobaria, Pranabesh Ghosh, Pawan Kumar Kanaujia, Abhishek Konar, Bimal Prasanna Mohanty, Muralidhar Y., Anupama Ojha, Ashutosh Pandey, Yash Pandey, Akarsh Parihar, Satish S. Patil, Ramya Putturu, Samar Singh, Saumya Singh, Sravanthi Mannem, Sudheer Korukonda, Himanshu Sekhar Swain, Mukesh Pratap Yadav, Aditya Kodagu, Geetha Nagaraja, Shreya Singh
The effects of climate change on food production and security are many and varied and represent one of the biggest challenges facing humanity today. As the human population increases there is increasing pressure on land availability and water resources. In many staple crops, warming temperatures have caused decreases in overall yields but at the same time the demand for cheaper and more sustainable food has increased. This edited volume examines the effects of climate change on all aspects of food production and how this is affecting food security in many parts of the world. The book presents a series of chapters which describe new technologies aimed at mitigating these effects via, for example, genetic modification, microbial science, and the introduction of new crops. · Information is presented in a very accessible and logical format. · The book focuses on sustainable food security and safety, illustrated with case studies. · The chapters cover the latest thinking on food security via sustainable livestock and agricultural production. · The book describes the social issues related to food safety, regulatory frameworks, and policies in the light of climate change.
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Trusted Partner
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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Trusted Partner
September 2020Encountered the most beautiful education
by Shang Nanhua
A school education essay written by Shang Nanhua, the author of "Oh, Child" and prefaced by Gu Mingyuan. The main reader groups are teachers and parents. Telling stories about children’s school life, as well as some of the wisdom and experience of teachers’ school education, will help young teachers’ career advancement and parents’ understanding of their children’s school life and school education. The book is about 120,000 words, and it is currently planned for four chapters: without love, there is no education; teaching and educating people in the subtleties; without interest, there is no learning; students grow up in activities.
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Trusted Partner
Science & MathematicsGuide to the Research on Mathematical education II
by Dianzhou Zhang
This book is a mathematical discipline education research method books written by Zhang Dianzhou, academician of International Academy of Sciences for Europe and Asia(IASEA). Its publication is designed to help people understand math education for the forefront of progress in the study of mathematics education, raising the level of scientific research in mathematics education research, guidance for mathematics education research method of strategy.
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Trusted Partner
MedicineFebruary 2019Agriculture for Improved Nutrition
Seizing the Momentum
by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch
Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.
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Trusted Partner
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
April 2020An Enlightenment Picture Book of Sex Education for Chinese Children——The Secret of Breasts
by Zhang Dandan
After seeing the scene of Aunt Ollie feeding her baby, Mai transferred what she saw and experience to the game of pretending to be a family. She felt the beautiful emotion of being a mother, and at the same time she was curious about the breasts. Slowly, Mai understood that when she was a child, her mother's milk was the baby's food. Although she no longer takes milk, her mother's love will always accompany her to grow up.
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Trusted Partner
September 2021Outline of New Family Education
by Zhu Yongxin
Professor Zhu Yongxin explained his ideal education from ten aspects, and from these ten aspects, he discussed how to realize the ideal school, the ideal teacher, the ideal principal, the ideal student, the ideal parent, and the ideal moral education. , Ideal intellectual education, ideal physical education, ideal aesthetic education and ideal labor technical education. Through these ten educational ideals, the author traces an ideal educational blueprint. At the same time, the author also discussed a series of forward-looking issues such as the ten major trends of China's basic education reform, the trends and characteristics of China's curriculum reform, the challenges and prospects of China's moral education.
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Trusted Partner
September 2021
Special Education Research in the Republic of China
by ZHU Zongshun
The book is the main shaft in the development history of the Republic of China, and the development of blind education and deafness is clues, based on the research ideas of "continuous-cherbine-transformation", on the basis of combing two major educational institutions, Further analyze the development of special education in the Republic of China in the development of institutional, cultural, thinking, aimed at combating the context of the special education of the Republic of China to continue the development of special educational development, inspecting the creative trajectory of special educational institutions during the Republic of China, revealing the modern transformation of the Republic of China The trend, summarizing the historical experience of the special education of the Republic of China, providing a reference for accurate understanding of the development history of special education in the Republic of China.
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Trusted Partner
May 2017Children have an Unknown Power
by Yongxin ZHU
In this book, Mr. Yongxin Zhu selects to interpret the celebrated dictums of Montessori which are related to family education. Some of the celebrated dictums point out the importance of children education, some of them reveal the laws of children’s development, and more of them care how to educate children better. This book is of significance to the development of Chinese family education.
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Trusted Partner
December 2015A Piece of Childishness
107 Education Notes of the Principle Mother
by Shuo ZOU
With a lovely childlike innocence, “the Principle Mother” Shuo Zou embraces every child with sincerety.She records her thinkings and feelings of education work in this handbook by using exquisite and warm brush strokes,and a kind and simple language.This book is gems of wisdom of the author who makes efforts to fulfill lifelong education,advocates the ideas of child education,and explores the system of childishness course.
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Trusted Partner
Lifestyle, Sport & LeisureKnowing the Flavor
by Dong Keping
In this book, Mr. Dong Keping reveals that food is not only a delight to the taste buds but also a journey to the roots of culture. The second section of the book, "Knowing the Flavor," takes us on a literary journey both domestically and internationally, letting us experience, remember, and reflect on food through travel. The third section, "Knowing the Business," showcases the expertise of Chinese restaurateurs in talent management and business acumen. Finally, the fourth section, "Knowing the People," underscores that food is fundamentally about people and their stories, as it is said, "Food is the first necessity of the people."
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Trusted Partner
Happiness Education
by Yang Jiujun
Writing from the angle of “what is happiness in education”, the author systematically elaborates on how to create the feeling of joy in education – which he describes as running a happy school and having teachers who enjoy teaching. This entire book takes a very down-to-earth approach towards the reader, and narrates about the “happiness” of education, explains profound insights in simple, easy to understand language, and boasts impressive readability. This book offers significant guidance towards professors, teaching, and life in general.
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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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Trusted Partner
Humanities & Social SciencesOctober 2021Higher education in a globalising world
Community engagement and lifelong learning
by Peter Mayo
This book focuses on current policy discourse in Higher Education, with special reference to Europe. It discusses globalisation, Lifelong Learning, the EU's Higher Education discourse, this discourse's regional ramifications and alternative practices in Higher Education from both the minority and majority worlds with their different learning traditions and epistemologies. It argues that these alternative practices could well provide the germs for the shape of a public good oriented Higher Education for the future. It theoretically expounds on important elements to consider when engaging Higher Education and communities, discussing the nature of the term 'community' itself. Special reference is accorded to the difference that lies at the core of these ever-changing communities. It then provides an analysis of an 'on the ground project' in University community engagement, before suggesting signposts for further action at the level of policy and provision. This book is relevant to United Nations Sustainable Development Goal 4, Quality education
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Trusted Partner
July 2024The Untold Stories of African Agriculture
Lessons from Ethiopia
by Tsedeke Abate
This landmark volume presents the results of a comprehensive and coherent in-depth assessment of Ethiopian agriculture and draws lessons from it to generate actionable recommendations that will inform policy decisions and priority setting for agricultural transformation across Africa. Policy makers in Africa are faced with the challenges of ensuring food and nutrition security and the economic wellbeing of their rapidly growing populations while at the same time maintaining the integrity of their natural resource base. Between 2000 and 2021, 74% of the growth in overall crop production on the continent was derived from increases in land area expansion, while increases in yield contributed only 26% of the growth. This unchecked expansion of land use puts the sustainability of the natural resource base under severe pressure. Even though some countries have made substantial increases in their farm productivity over the last two decades, the overall performance for Africa is far behind other regions. For the most part, in Africa, agriculture is not fulfilling its expected functions of food and nutrition security, increased export earnings, import substitution, and raw material supply for local industries. Attempts have been made to transform African agriculture over the years, but few countries have succeeded in achieving sustainable change. Using examples from Ethiopia this book identifies the major factors for success and the root causes of underperformance, and offers evidence-based recommendations for future decision making, policy change and the creation of growth. This book: · Draws on a unique set of case studies from Ethiopia described and told from a truly African perspective. · Emphasises to policy makers in Africa that development cannot be outsourced and there are no shortcuts; it is only through consistent effort and sustained support for their agricultural research and development that positive change can be brought about. · States that past agricultural development efforts by the international community have not properly included a strong African voice, and that therefore, all future academic research, policies and strategies dealing with the continent's agriculture and food security should be formulated by Africa's own leading thinkers and experts. · Is not a polemic; its arguments are knowledge and evidence based, building a compelling picture of how agricultural development can be sustained for the future.
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Trusted Partner
October 2014The education system in colonial Algeria (1833-1962)
Statistical and historiographical review
by Kamel Kateb
‘‘The means of dominating a people and assimilating it is to take possession of childhood and youth: this cannot be done by coercion, but the moral means are numerous and effective... The object of our efforts must be the extension of Arabic-French teaching: it is through this that we will take possession of the new generations almost from the cradle.’’ (Leroy-Beaulieu, 1887). (Leroy-Beaulieu, 1887). What is the record of French education in Algeria during the period of colonisation? After 132 years of French presence in Algeria (annexed to France in 1838), how many Algerians (French Muslims, indigenous French subjects) had a sufficient knowledge of the French language, and how many of them had learned to read and write in French? Was compulsory schooling for children aged 6 to 13, in accordance with the J. Ferry law of 1882, applied in Algeria? How many Algerian children attended state schools? How many went to lycée and university? What was the number of students at the time of the country's independence? How many doctors, engineers, primary and secondary school teachers did Algeria have at the time of its independence? What was the status of local languages (Arabic, dialectal Arabic, Berber) in the Algerian education system? As well as answering the questions listed above, this book attempts to analyse the objectives assigned to French schools in Algeria and to study the attitudes of the various populations to the objectives pursued. What role did education play in the various forms of colonial ‘confrontation’? What was the role of the elites produced by the colonial education system? And what role and place did they occupy in the struggle for Algerian independence? Were they the driving force behind the independence movement, as the Europeans in Algeria feared? Or did they mediate between colonisation and the mass of the colonised, as the enlightened ideologists of the colonial system hoped?
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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.
