Author : Zoltán J. Ács
Publisher : Edward Elgar Publishing
Page : 285 pages
File Size : 27,21 MB
Release : 2010-01-01
Category : Medical
ISBN : 1847204066
The effects of obesity have become practically ubiquitous in the US. This book aims to provide an alternative framework through which to explore the important and controversial obesity debate that has spilled over from the medical community. This book is not about obesity as a medical condition, nor does it offer a wide-ranging discussion on the health effects of obesity or the role of the 'right' diet.
Author : Anne Bower
Publisher : University of Illinois Press
Page : 202 pages
File Size : 12,15 MB
Release : 2009
Category : African American cookery
ISBN : 0252076303
Moving beyond catfish and collard greens to the soul of African American cooking
Author : National Center for Health Statistics (U.S.)
Publisher :
Page : 420 pages
File Size : 25,75 MB
Release : 1994
Category : Medical
ISBN :
Describes the plan and operation of the third National Health and Nutrition Survey. The sample for this study of the U.S. population was selected from households in 81 counties across the United States. About 40,000 persons 2 months of age and over were selected, including large samples of both young and old persons. About 12,000 of the sample persons were black Americans, 12,000 were Mexican-Americans, and the remaining 16,000 were of all other race and ethnicity groups. All selected persons were asked to complete an extensive interview and an examination in a large mobile examination center. The survey period is 1988-94, consisting of two phases of equal length and sample size. Both Phase 1 and Phase 2 were random samples of the U.S. population living in households.
Author : Lena Wilson
Publisher : Nova Science Publishers
Page : 321 pages
File Size : 31,5 MB
Release : 2020-10-08
Category : Health & Fitness
ISBN : 9781536185416
Healthy Lifestyles and Healthy Eating opens with a study wherein a review is conducted to examine non-Hispanic blacks' dietary patterns to determine the extent to which their dietary patterns conform to dietary recommendations.Next, the authors present conclusions and reflections about the role of motivation-related variables on healthy eating habits among elementary school students.Additionally, student engagement with Google Classroom as an online complementary tool in a hybrid school-based intervention to promote healthy eating among elementary school-aged children is explored and described.Some results of the EATMOT project are presented, including perceptions about healthy eating, sources of information about healthy diet and healthy motivations for food choice.A subsequent study aims to determine the role that eating motives and risk perception of potential diseases may play in adolescents' health-conscious eating behavior.The authors summarize the potential effect of moderate exercise on responsesto stressful situations, as well describe its neurobiological underlying basis in different periods of life.Pharmacy students' attitudes towards dietary supplements use are assessed through a cross-sectional questionnaire survey taken by 117 pharmacy students in the Medical University of Plovdiv, Bulgaria.The growing evidence regarding the influence of gender on the effectiveness of multifactorial interventions to improve lifestyles is assessed. Evidence linking maternal lifestyle to the offspring's long-term clinical outcomes is described, focusing on hypertension and cardiovascular disease risk, as well as discussing the role of epigenetic processes in metabolic syndromes.
Author : William Frank Mitchell
Publisher : Bloomsbury Publishing USA
Page : 146 pages
File Size : 41,44 MB
Release : 2009-04-30
Category : Social Science
ISBN : 0313346216
Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative.
Author : Ashlee Clark Thompson
Publisher : Arcadia Publishing
Page : 128 pages
File Size : 17,38 MB
Release : 2015-03-16
Category : History
ISBN : 1625854226
Louisville boasts many award-winning fine dining restaurants, but long before Derby City mastered upscale cuisine, it perfected the diner. Explore Louisville's tasty offerings with local food writer Ashlee Clark Thompson as she surveys the city's impressive variety of greasy spoons from the Highlands to the West End and everywhere in between. Enjoy home cooking done right at Shirley Mae's Café and Bar, breakfast at Barbara Lee's Kitchen, lunch to go at Ollie's Trolley and so much more. Packed with insightful interviews and helpful tips that only a local can provide, Louisville Diners is a delectable look into the best the city has to offer.
Author : Marcia Chatelain
Publisher : Liveright Publishing
Page : 336 pages
File Size : 16,65 MB
Release : 2020-01-07
Category : History
ISBN : 1631493957
WINNER • 2021 PULITZER PRIZE IN HISTORY Winner • 2022 James Beard Foundation Book Award [Writing] The “stunning” (David W. Blight) untold history of how fast food became one of the greatest generators of black wealth in America. Just as The Color of Law provided a vital understanding of redlining and racial segregation, Marcia Chatelain’s Franchise investigates the complex interrelationship between black communities and America’s largest, most popular fast food chain. Taking us from the first McDonald’s drive-in in San Bernardino to the franchise on Florissant Avenue in Ferguson, Missouri, in the summer of 2014, Chatelain shows how fast food is a source of both power—economic and political—and despair for African Americans. As she contends, fast food is, more than ever before, a key battlefield in the fight for racial justice.
Author :
Publisher :
Page : 562 pages
File Size : 28,92 MB
Release : 2002
Category : Agriculture
ISBN :
Author : David J. Leonard
Publisher : Bloomsbury Publishing USA
Page : 406 pages
File Size : 37,94 MB
Release : 2013-04-23
Category : Social Science
ISBN :
A comprehensive look at the history of African Americans on television that discusses major trends in black TV and examines the broader social implications of the relationship between race and popular culture as well as race and representation. Previous treatments of the history of African Americans in television have largely lacked theoretical analysis of the relationship between representations and social contexts. African Americans on Television: Race-ing for Ratings fills the existing void by supplying fundamental history with critical analyses of the racial politics of television, documenting the considerable effect that television has had on popular notions of black identity in America since the inception of television. Covering a spectrum of genres—comedy, drama, talk shows, television movies, variety shows, and reality television, including shows such as Good Times, The Oprah Winfrey Show, and Chappelle's Show—this insightful work traces a cultural genealogy of African Americans in television. Its chronological analysis provides an engaging historical account of how African Americans entered the genre of television and have continued to play a central role in the development of both the medium and the industry. The book also tracks the shift in the significance of African Americans in the television market and industry, and the changing, but enduring, face of stereotypes and racism in American television culture.
Author : Brianne Donaldson
Publisher : Rowman & Littlefield
Page : 367 pages
File Size : 11,95 MB
Release : 2016-08-16
Category : Philosophy
ISBN : 1783489073
Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population. This volume examines conceptual and cultural opportunities, entanglements, and pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of “meatless meat” and “animal-free flesh,” deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial power and gender oppression. What visions and technologies can disrupt modern agriculture? What economic and marketing channels are required to scale these products? What beings and ecosystems remain implicated in a livestock-free food system? A future of meat without animals invites adjustments on the plate, but it also inspires renewed habits of mind as well as life-affirming innovations capable of nourishing the contours of our future selves. This book illuminates material and philosophical complexities that will shape the character of our future/s of food.
