Understanding Food Systems

Front-matter_2017_Understanding-Food-Systems
	Understanding Food Systems
Copyright_2017_Understanding-Food-Systems
	Copyright
Acknowledgments-by-Ruth-MacDonald_2017_Understanding-Food-Systems
	Acknowledgments by Ruth MacDonald
Acknowledgments-by-Cheryll-Reitmeier_2017_Understanding-Food-Systems
	Acknowledgments by Cheryll Reitmeier
Introduction-to-Understanding-Food-Systems--Agriculture--_2017_Understanding
	Introduction to Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States
Chapter-1---Ethics-and-Scientific-Thinking_2017_Understanding-Food-Systems
	1 Ethics and Scientific Thinking
		1.1 Introduction to the Food System
			1.1.1 Definition of the Food System
			1.1.2 Influences on the Food System
			1.1.3 Consumer Engagement With the Food System
		1.2 Ethical Theories and Principles in Food Systems
			1.2.1 Definition of Ethics
			1.2.2 Ethical Principles
			1.2.3 Ethical Theories
		1.3 The Scientific Method
			1.3.1 Peer Review
			1.3.2 Credible Sources
			1.3.3 Conflicting Studies
			1.3.4 Antiscience and Pseudoscience
			1.3.5 Applying Scientific Thinking
			1.3.6 Ethics and Scientific Thinking
		References
		Further Reading
Chapter-2---History-of-US-Agriculture-and-Food-Pr_2017_Understanding-Food-Sy
	2 History of US Agriculture and Food Production
		2.1 The Beginnings of Agriculture
		2.2 Colonial Era
		2.3 Revolutionary War Era
		2.4 Civil War Era
		2.5 World War I Era
		2.6 Great Depression Era
			2.6.1 Impact of the Great Depression on Agriculture
		2.7 World War II Era
		2.8 Postwar Era
		2.9 Mid-Cold War Era
		2.10 Progress in US Agriculture
		References
		Further Reading
Chapter-3---Innovations-in-US-Agriculture_2017_Understanding-Food-Systems
	3 Innovations in US Agriculture
		3.1 Farm Types and Designations
			3.1.1 Agriculture Systems
			3.1.2 Specialized Food Production
			3.1.3 Global Influence on US Agriculture
		3.2 Role of Government in Agriculture
			3.2.1 US Department of Agriculture
			3.2.2 Environmental Protection Agency
			3.2.3 Animal Plant Health Inspection Service
			3.2.4 Government Farm Policy
		3.3 Energy for Agriculture
			3.3.1 Mechanization and Fossil Fuels
			3.3.2 Biofuels
			3.3.3 Wind and Solar Energy
		3.4 Transportation in Agriculture
			3.4.1 Railroads
			3.4.2 Interstate Road System
		3.5 Agricultural Chemicals
			3.5.1 Fertilizer
			3.5.2 Pesticides
		3.6 Precision Agriculture
			3.6.1 Integrated Pest Management
		3.7 Plant Breeding
			3.7.1 Hybrid Seed
			3.7.2 Genetic Engineering
			3.7.3 Concerns About Genetic Engineering in Agriculture
		References
		Further Reading
Chapter-4---Animals-in-the-Food-System_2017_Understanding-Food-Systems
	4 Animals in the Food System
		4.1 Animal Foods in Human Diets
		4.2 History of the Cattle Industry
			4.2.1 Meat Safety Regulations
			4.2.2 The Cattle Industry Today
		4.3 History of the Hog Industry
			4.3.1 The Hog Industry Today
			4.3.2 Hog Housing Systems
			4.3.3 Pork Products and Consumption
		4.4 History of the Egg Industry
			4.4.1 Laying Hens and Egg Production
			4.4.2 The Egg Industry Today
		4.5 History of the Poultry Industry
			4.5.1 The Poultry Industry Today
			4.5.2 Poultry Production Regulations
		4.6 The History of the Dairy Industry
			4.6.1 Butter and Cheese
			4.6.2 Sanitation and Safety of Milk
			4.6.3 The Dairy Industry Today
		4.7 Role of Animal Foods in Human Health
		4.8 Animal Disease Management
		4.9 Hormones and Growth Promotants
		4.10 Therapeutic and Nontherapeutic Use of Antibiotics
			4.10.1 Antibiotic-Resistant Bacteria
		4.11 Environmental Issues of Food Animals
		4.12 Ethical Issues in Animal Housing Systems
			4.12.1 Ethical Views About Animal Rights
			4.12.2 Assessing Animal Welfare
		4.13 Consumer Influence on Animal Food Production
		References
		Further Reading
Chapter-5---Human-Resources-in-the-Food-Syste_2017_Understanding-Food-System
	5 Human Resources in the Food System
		5.1 Farm Labor
		5.2 Farm Laborer Unions
		5.3 Government Regulations for Migrant Farm Workers
		5.4 Farm Workers Today
			5.4.1 Women and Minorities in Agriculture
		5.5 Economics of Farming
		5.6 Hired Farm Workers
		5.7 US Immigration Policies
		5.8 Nonfarm Agriculture Work
		5.9 Commodity Boards and Checkoffs
		References
		Further Reading
Chapter-6---Food-Processing_2017_Understanding-Food-Systems
	6 Food Processing
		6.1 Definition of Food Processing
			6.1.1 Degrees of Food Processing
		6.2 History of Food Preservation and Processing
			6.2.1 Development of New Foods
			6.2.2 Processing of Single Ingredients
			6.2.3 Current Food Processing and Manufacturing
		6.3 Methods of Food Processing
			6.3.1 Processing Cereal Grains by Milling
			6.3.2 Processing Food by Pasteurization
			6.3.3 Processing Food by Canning or Thermal Sterilization
			6.3.4 Processing Food by Refrigeration
			6.3.5 Processing Food by Freezing
			6.3.6 Processing Foods by Dehydration
			6.3.7 Processing Foods by Fermentation
			6.3.8 Processing Foods by Curing (Salting or Brining) and Smoking
			6.3.9 Processing Foods by Irradiation
		6.4 Newer Food Preservation and Processing Technologies
			6.4.1 Extrusion
			6.4.2 Controlled Atmosphere Storage
			6.4.3 Modified Atmosphere Packaging
			6.4.4 Microwave Sterilization
			6.4.5 Pulsed Electric Field
			6.4.6 High-Pressure Processing
			6.4.7 Infrared Heating
		6.5 Functional Additives in Processed Foods
			6.5.1 Regulation for Food Additives
			6.5.2 Preservatives in Processed Foods
			6.5.3 Flavorings and Spices
			6.5.4 Color Additives in Processed Foods
			6.5.5 Thickeners and Texturizers in Processed Foods
			6.5.6 Nonnutritive Sweeteners in Processed Foods
			6.5.7 Fat Replacers and Stabilizers in Processed Foods
		6.6 Benefits of Processed Foods
			6.6.1 Processing Increases Efficiency
			6.6.2 Processing Improves Food Safety
			6.6.3 Benefits of Food Packaging
			6.6.4 Processing Enhances Nutritional Value of Foods
		6.7 Negative Issues in Processed Foods
			6.7.1 Salt
			6.7.2 Sugar
			6.7.3 Fat
		6.8 Government Oversight of Processed Foods
			6.8.1 Regulations Concerning Foodborne Toxins
			6.8.2 Regulations for Food Labeling
		6.9 Consumer Attitudes About Processed Foods
		References
		Further Reading
Chapter-7---Nutrition-and-Food-Access_2017_Understanding-Food-Systems
	7 Nutrition and Food Access
		7.1 Discovery of Nutrients in Food
			7.1.1 Nutrient Composition of Foods
			7.1.2 Discovery of Essential Nutrients
			7.1.3 Nutrient Deficiency Diseases
			7.1.4 Promoting Food for Health
		7.2 Defining Nutrient Requirements for the Population
			7.2.1 Nutrient Deficiency and Public Health
			7.2.2 Public Policy and Nutrition Programs
			7.2.3 Federal Food Assistance Programs
				7.2.3.1 The Food Stamp Program
			7.2.4 National School Lunch Program
			7.2.5 Women, Infants, and Children
			7.2.6 Nutrition Education for the Public
			7.2.7 Dietary Guidelines
			7.2.8 Nutrition Labeling
		7.3 Assessing Americans’ Nutritional Status
			7.3.1 National Health and Nutrition Examination Survey
			7.3.2 Food Consumption Surveys
		7.4 Food Insecurity
			7.4.1 Food Insecurity in the US
			7.4.2 Impact of Food Insecurity on Children
			7.4.3 Food Deserts
			7.4.4 Nongovernmental Food Assistance Programs
		7.5 Diet and Chronic Disease
			7.5.1 Colon Cancer
			7.5.2 Cardiovascular Disease
			7.5.3 Obesity
			7.5.4 Causes of Obesity
			7.5.5 Childhood Obesity
			7.5.6 Consequences and Costs of Obesity
		7.6 Regulation of Food Intake
			7.6.1 Fad Diets and Weight Loss
			7.6.2 Obesity Prevention Programs
		7.7 Food Marketing
			7.7.1 Marketing in Schools
		References
		Further Reading
Chapter-8---Sustainability-of-the-Food-System_2017_Understanding-Food-System
	8 Sustainability of the Food System
		8.1 Defining Sustainable Food Systems
		8.2 Climate Change and Threats to the Food System
			8.2.1 Greenhouse Gases and Temperature
		8.3 Sustaining Natural Resources
			8.3.1 Land Use in Agriculture
			8.3.2 Soil Erosion
			8.3.3 Water Use in Agriculture
			8.3.4 Precipitation and Climate Change
			8.3.5 Water Footprint in Agriculture
			8.3.6 Water Contamination
			8.3.7 Carbon Footprint
			8.3.8 Food Miles
			8.3.9 Invasive Weeds, Insects, and Diseases
			8.3.10 Biodiversity
		8.4 Creating a Sustainable Food System
			8.4.1 Organic Farming
			8.4.2 Sustainable US Food Production
			8.4.3 Sustainable Global Production and Trade
			8.4.4 Role of Government in Sustainable Agriculture
			8.4.5 Role of Farmers in Sustainable Agriculture
			8.4.6 Role of Consumers in Sustainable Agriculture
			8.4.7 Management of Food Waste
			8.4.8 Sustainability of Animal Foods
			8.4.9 Sustainability in the Food Processing Industry
		8.5 Personal Decisions and Choices
			8.5.1 Learning About Agriculture, Food, and Nutrition
		References
		Further Reading
Appendix-A---Important-Dates-in-US-History-and-Their-_2017_Understanding-Foo
	Appendix A: Important Dates in US History and Their Impact on the Food System
Index_2017_Understanding-Food-Systems
	Index