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Fertilizers & manuresFebruary 2002Integrated Plant Nutrient Management in Sub-Saharan Africa
by Edited by Bernard Vanlauwe, J Diels, N Sanginga, R Merckx
Soil degradation and nutrient depletion have become serious threats to agricultural productivity in Africa. Soils cannot supply the quantities of nutrients required and yield levels decline rapidly once cropping commences. This book addresses these issues and includes papers from an international symposium held at Cotonou, Benin, October 9-12, 2000, organized by the International Institute of Tropical Agriculture, Ibadan, Nigeria and the Department of Land Management of the Katholieke Universiteit Leuven, Belgium. In five main parts it marks the end of a first phase of collaborative research on "Balanced Nutrient Management Systems for the Moist Savanna and Humid Forest Zones of Africa" and concludes with recommendations, providing essential reading for crop and soil scientists.
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January 2021Cancer nutrition and dietary guidance
China Chronic Disease Nutrition and Dietary Guidance Series
by Li Zengning
The audio-visual products and series of books of "Nutrition and Dietary Guidance for Chronic Diseases in China" were compiled by the Nutrition and Metabolism Management Branch of the China Association for the Promotion of International Health Care and Nutrition and nine major hospitals. This book describes the relationship between various foods and tumors, and how to eat for tumor patients. Recent studies have proved that environmental factors may be an important factor in the incidence of tumors. Among them, eating habits, insufficient nutrient intake, excessive intake or imbalance between nutrients are all important aspects. The tumors affected by the above factors mainly include esophageal cancer, stomach cancer, liver cancer, colorectal cancer, breast cancer, bladder cancer and lung cancer. The pollutants in the diet, such as aflatoxin, aggravate the lack and imbalance of certain nutrients, thereby enhancing the carcinogenic effect. Nutrient intake is directly related to tumor occurrence, development, treatment effect, quality of life and survival period.
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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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January 2019Nutrition and Weight Management, Third Edition
by Lori A. Smolin, Ph.D. and Mary B. Grosvenor, M.S., R.D.
Praise for the previous edition: "For biology, culinary arts classes, and health classes needing information about the importance of good nutrition, [this] would be valuable...Recommended."—Library Media Connection The obesity epidemic in the United States and abroad is growing, and weight has become a rising concern in today's society. Nutrition and Weight Management, Third Edition discusses the concept of weight management as well as the role that social, cultural, and genetic factors play in determining weight and body size. Coverage includes the importance of a nutritious diet and what constitutes healthy eating, the physical and psychological effects of being overweight and underweight, and the pros and cons of various diets.
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Animal husbandryApril 2006Nutrient Digestion and Utilization in Farm Animals
Modelling Approaches
by Edited by Ermias Kebreab, Jan Dijkstra, André Bannink, Walter J J Gerrits, James (Jim) France
This book brings together the papers presented orally or as posters at the Sixth International Workshopon Modelling Nutrient Utilization in Farm Animals, held in Wageningen, The Netherlands, 6 - 8 September2004. The purpose of this book is to present current research in modelling nutrient digestion andutilization in cattle, sheep, pigs, poultry and fish.The book is organised into six sections that cover a range of topics and modelling approaches; theseare (i) absorption and passage; (ii) growth and development; (iii) mineral metabolism; (iv) methodology;(v) environmental impact; and (vi) animal production and feed evaluation. Deterministic, stochastic,empirical and mechanistic modelling approaches are described.This book will be of significant interest to researchers and students of animal science, particularly thoseconcerned with nutrition modelling.
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Zoology & animal sciencesMay 2021Nutrition and Feeding Organic Cattle
by Robert Blair
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers: - Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide - Current findings on appropriate breeds and grazing systems for forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality. Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel.
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January 2021China Chronic Disease Nutrition and Dietary Guidance Series Hypertension Nutrition and Dietary Guidance
China Chronic Disease Nutrition and Dietary Guidance Series Books
by Yang Qinbing
The audio-visual products and series of books of "Nutrition and Dietary Guidance for Chronic Diseases in China" were compiled by the Nutrition and Metabolism Management Branch of the China Association for the Promotion of International Health Care and Nutrition and nine major hospitals. Through this book, readers can learn about the prevention and treatment of hypertension, especially in terms of lifestyle and diet, so as to prevent and control blood pressure from diet!
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Agronomy & crop productionMarch 2011Agrobiodiversity Management for Food Security
a Critical Review
by Jillian M Lenné, David Wood, Ken E Giller, Jonathan Gressel, Rodomiro Ortiz, John Witcombe
Agrobiodiversity provides most of our food through our interaction with crops and domestic animals. Future global food security is firmly anchored in sound, science-based management of agrobiodiversity. This book presents key concepts of agrobiodiversity management, critically reviewing important current and emerging issues including agricultural development, crop introduction, practical diversity in farming systems, impact of modern crop varieties and GM crops, conservation, climate change, food sovereignty and policies. It also addresses claims and misinformation in the subject based on sound scientific principles.
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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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Technology, Engineering & AgricultureMarch 2016Integrated Pest Management
Principles and Practice
by Gary P. Fitt, Dharam P Abrol, Y G Prasad, Uma Shankar, David Orr, S Mohankumar, Catherine Regnault-Roger, P. Q. Rizvi, Parwinder S Grewal, Houping Liu, Karolin E Eberle, Robert Barreto, Phyllis G Weintraub, A. K. Bhat, Ing Vaclav Stejskal, ZouRui Shen
Providing a critical evaluation of the management strategies involved in ecologically-based pest management, this book presents a balanced overview of environmentally safe and ecologically sound approaches. Topics covered include biological control with fungi and viruses, conservation of natural predators, use of botanicals and how effective pest management can help promote food security. In the broader context of agriculture, sustainability and environmental protection, the book provides a multidisciplinary and multinational perspective on integrated pest management useful to researchers in entomology, crop protection, environmental sciences and pest management. ; Providing a critical evaluation of the management strategies involved in ecologically-based pest management, this book presents a balanced overview of environmentally safe and ecologically sound approaches and also provides a multidisciplinary and multinational perspective on integrated pest management. ; 1: History, Overview and Principles of Ecologically Based Pest Management2: Integrated Pest Management for Sustainable Agriculture3: Pest Monitoring and Forecasting4: Augmentation and Conservation of Natural Enemies5: Biotechnological and molecular approaches in management of pests and diseases of crop plants6: Botanicals in Pest Management7: Biopesticides in Ecologically Based Integrated Pest Management8: Entomopathogenic Nematodes as Tools in Integrated Pest9: Microbial Control of Crop Pests Using Entomopathogenic Fungi10: Microbial control of crop pests using insect viruses11: Biological control of weeds with plant pathogens: four decades on12: Virus and Bacteria Transmitting Arthropod Vectors and Their Management13: Effect of Pesticides on Non Target Sites with reference to Soil Ecosystem14: Integrated Pest Management in Stored Grains15: Role of Integrated Pest Management in Food and Nutritional Security16: Role of Information and Communication Technology in Integrated Pest Management17: From Integrated Pest Management to Ecosystem Management: The Case of Urban Lawn
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July 2023Urban Pest Management
An Environmental Perspective
by Partho Dhang
The management and control of pests in the urban environment in the 21st Century faces many challenges. Pest populations adapt to changing conditions brought about by environmental changes caused by global warming, human population growth, and increased pollution. Urban pests are able to expand their ranges, densities, and habitats, sometimes causing large-scale damage and disease. This book provides collective insights from academic and industry experts on perspectives concerning urban pest management and regulatory innovations arising from the rapid onset of recent environmental challenges. Chapter topics address pest biology, advances in urban pest management practices, emerging urban pest control developments, new technologies, and regulations. The book describes new methods of pest control, their impacts on human health and the environment, and strategies for integrated management limiting the use of chemicals. It provides a practical resource for researchers and policy makers in pest management, urban health, medical entomology and environmental science. · An up-to-date and comprehensive resource on environmental urban pest management · Designed to appeal to pest control operators, public health professionals, and a range of field workers, as well as researching academics and graduate students · Brings both academic and industry experts together in one volume
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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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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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MedicineSeptember 2023The Encyclopedia of Animal Nutrition
by Clive J C Phillips
The Encyclopedia of Animal Nutrition covers animal nutrition across a wide range of disciplines, including physiology, biochemistry, veterinary medicine and feed technology. Through approximately 3000 entries ranging from short definitions to more discursive articles, it discusses and illuminates on all aspects of this important topic. The book: - Covers every type of animal managed in developing and developed countries, from livestock and companion animals to those commonly found in laboratories and zoos; - Expands usual definitions of 'livestock' to include farmed invertebrates such as honey bees and prawns, and animals of localised significance such as yaks, snakes, crocodiles, and asses; - Addresses important societal topics in relation to nutrition, including welfare, environmental pollution, disease, resource use, and animal product quality. Written by a global team of contributors and expert section editors, this book is an important resource for researchers, students and advisers of animal nutrition, as well as anyone interested in agriculture, veterinary science, zoology, physiology, equine science, and animal behaviour.
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July 2023An Interprofessional Approach to Veterinary Nutrition
by Rachel Lumbis, Tierney Kinnison
In veterinary practice, the interface between veterinarians, veterinary nurses or technicians, and paraprofessional team members is crucial. It influences patient care, the incidence of medical errors, client satisfaction, the success of the veterinary practice and revenue generation. Ensuring a coherent approach to the maintenance of the animal health and wellbeing is of paramount importance, yet challenges such as interprofessional prejudice, contrasting motivations, and a lack of recognition, respect, empowerment or trust, can prevent best practice. Nutrition is one of the most important considerations in the maintenance of health, and plays a critical role in disease management, patient recovery and hospital outcome. Owners are increasingly aware of nutrition's role in optimising pet health, yet considerable misinformation can make this one of the most difficult aspects of pet ownership. Playing a central role as a source of expert information, the veterinary healthcare team must rise to the challenge of optimising pet nutrition. This book: - Provides evidence-based theory in an accessible and practical way to help veterinary healthcare teams implement interprofessional approaches to nutritional care and support; - Demonstrates how robust interprofessional practice and teamwork help to overcome challenges; - Emphasises collaborative working across the healthcare team. With effective interprofessional communication and collaboration considered a key factor in the successful implementation of nutritional assessment, forming a positive team environment founded on respect, trust and mutual support helps to overcome challenges and provide the best outcome for both pets and their owners.
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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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MedicineMay 2023Evidence Based Equine Nutrition
A Practical Approach For Professionals
by Teresa Hollands, Lizzie Drury
This book uniquely provides both the scientific basis of equine nutrition and the translation of that science into practical, day-to-day feeding advice. It summarises the latest research to provide readers with the evidence base needed to both confidently advise those who want to understand the science behind equine nutrition, and apply that evidence into practical advice for anyone who just wants to know how to feed horses. Both veterinary and animal science courses struggle to provide adequate nutrition training within their syllabuses. Much of the general information available is poorly explained and not evidence based. This book fills that gap, with the author team relaying over 50 cumulative years' experience teaching equine nutrition to both practising clinicians and students. Find answers to the most common queries and challenges encountered during nutritional consultations across 17 informative chapters, using typical case-based examples as experienced by the authors. Fully supported throughout with visual aids and photographic illustrations, they show how to easily increase compliance and understanding. Key topics covered include: How to take a diet history, including which forage and concentrates are most appropriate, and how to interpret the information on feed labels; How to take the horse's history, including workload, body weight and body fat scoring; Supporting achievable and sustainable fat loss in overweight horses; Appropriate rations across a range of performance disciplines and for breeding horses; Appropriate feeds and supplements for competition, including how to recognise potential hazards, signs of quality and issues of feed safety; How to use ration programmes, including a range of frequently asked questions for horses with specific nutritional requirements from allergies to obesity. A recommended resource to support the teaching of veterinary nutrition, this book should also be found on the bookshelf of all veterinarians, animal scientists, trainers, nutritionists, and nutritional advisors. This book includes forewords by Carl Lester, Honorary Fellow of the British Horse Society and recipient of an MBE for his services to Equestrianism, and Tim Mair, former President of the British Equine Veterinary Association.
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December 2021Enzymes in Farm Animal Nutrition
by Michael R Bedford, Gary G Partridge, Carrie Walk, Milan Hruby, Ceinwen Evans, Hamish Irving, Jari Vehmanperä, Kari Juntunen, John Patience, Qingyun Li, Amy Petry, Jason Lee, Kyle Brown, Aaron Cowieson, Daniel Menezes-Blackburn, Ralf Greiner, Ursula Konietzny
From alpha-galactosidases to xylanases, Enzymes in Farm Animal Nutrition provides a comprehensive guide to all aspects associated with enzyme-supplemented animal feeds. It details the history and size of the feed enzyme market, before describing how feed enzymes are manufactured and employed in monogastric, aqua and ruminant diets. This new edition explores considerable advances such as the use of enzymes in fish and shrimp diets, new understanding of how phytases function in the animal, NSPase research and enzymes' extended use in ruminant markets. It also: - Provides comprehensive coverage of all topics relating to the production, use, and co-operativity and analysis of feed enzymes; - Is fully updated throughout, revealing significant developments such as new methods to deliver enzymes (formulations, encapsulations, and liquid spray systems) and advances in enzyme analysis; - Includes brand new chapters on combinations of enzymes, antibiotic free diets and how to measure response in feed enzyme trials. Covering biochemistry, enzymology and characteristics relevant to animal feed use, this book forms a valuable resource for academics and students of animal nutrition and production, as well as professionals in the animal feed industry.
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Agricultural scienceOctober 2000Nutrient Elements in Grassland
Soil–Plant–Animal Relationships
by David C Whitehead
This book is an essential reference source covering the chemical elements that are nutrients for plants or grazing animals. It deals with the concentrations and transformations of these elements in soils, grassland plants, and ruminant animals, particularly cattle and sheep. For each element, the following data are given: forms occurring in soil, factors that affect availability and concentration, uptake and distribution in grassland plants, role in animal nutrition, amounts and forms excreted by grazing animals, and concentrations needed by ruminant animals.
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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.
