- Machine generated contents note: 1.Food and health from a risk perspective -- Introduction -- Food production and consumption within societal risk discourses -- Contemporary society and risk -- How to define risk in contemporary society -- Governmental risk strategies -- Communicating risk strategies -- Conclusion -- 2.Sociological risk discourse frameworks -- Introduction -- The contrast between scientists' and consumers' views -- The nature of risk -- The interconnection between nature-based and manufactured risks -- The sociocultural perspective -- The risk society perspective of modern industrialisation -- The governmentality risk perspective -- Conclusion -- 3.Obesity [—] the new normal -- Introduction -- The obesity "epidemic" -- Multifactorial causes behind increases in obesity -- The worldwide increase in body mass -- The state of being overweight 1980 and 2014 -- Is obesity a risk to society or is the twenty-first century society creating an obese environment? -- Creation of convenience food -- Public perception through mass media -- The risk scenarios of overweight and obesity -- Energy-dense food -- A changing food environment from fat to sugar -- Physiological factors -- Societal factors -- Conclusion -- 4.Caffeine [—] a common psychoactive stimulant [—] from a sociocultural perspective -- Introduction -- Sociocultural context to caffeine consumption -- Caffeine and other methylxanthines -- Coffee [—] a source of methylxanthines -- Tea [—] a source of methylxanthines -- Cocoa [—] a source of methylxanthines -- Energy drinks [—] a source of methylxanthines -- Caffeine metabolism and physiological effects -- Beneficial health effects of caffeine -- Adverse health effects of caffeine -- Concordance in risk opinion between experts and the public -- Conclusion -- 5.Alcohol consumption and the sociocultural risk discourse -- Introduction -- Alcohol as an enabler of social interaction -- Alcoholic beverages as a means to classify a social class or occasion -- Beneficial or harmful effects of individual alcohol consumption -- Beneficial compounds in red wine -- Beneficial compounds in beer -- Beneficial effects of spirits -- Ethyl carbamate -- The downside of alcohol consumption -- Restrictions on alcohol consumption -- Conclusion -- 6.The risks and benefits of dietary supplements -- Introduction -- The history of dietary supplements -- The range of herbal supplements -- Inconsistencies between labelling information and content of herbal supplements -- The scope of vitamins and minerals included in dietary supplements -- The inability of vitamin and mineral supplements to prevent chronic diseases -- Conclusion -- 7.A sociocultural risk perspective on distorted diets -- Introduction -- Skewed dietary practices -- Official dietary advice -- The basis for nutritional information -- Faith and ethically based diets -- The weight-loss conundrum -- Sociocultural perspectives on the adherence to diet advice -- Conclusion -- 8.The genetically modified food credibility gap -- Introduction -- Public opposition to GM foods -- Genetic modified technology explained -- Genetically engineered traits -- Planting of genetically modd organisms -- Genetically modified food controversies -- Regulating genetically modified organisms -- The future of GM crops -- Lingering doubts -- Conclusion -- 9.Risk perception of foodborne pathogens -- Introduction -- Disease prevalence from foodborne pathogens -- Cross contamination by campylobacter -- Salmonella surviving inappropriate heating -- Listeriosis affecting vulnerable populations -- Inappropriate cold storage facilitates Clostridium perfringens growth -- Inept hand washing can spread norovirus -- Avoidable lifestyle hazard -- Conclusion -- 10.Organic food [—] reinventing traditional food production? -- Introduction -- The reintroduction of traditional food -- The history of organic farming -- Defining organic food -- Certification of organic production systems -- Quality of organic produce -- Safety of organic produce -- Public perception -- Conclusion -- 11.Tasty and toxic [—] a culinary risk dilemma -- Introduction -- Development of process-induced contaminants -- Polycyclic aromatic hydrocarbons -- Government attempts to reduce polycyclic aromatic hydrocarbons contamination -- Heterocyclic amines -- Government attempts to reduce heterocyclic amines contamination -- Acrylamide -- Government attempts to reduce acrylamide contamination -- Furan -- Government attempts to reduce furan contamination -- Disconnection between cooking habits and cancer risk -- Conclusion -- 12.Unbalanced diet [—] a public health risk issue -- Introduction -- The health benefits of fruit and vegetable consumption -- Adherence to official advice -- The inertia in changing dietary habits -- Impact of sociological risk discourses -- Conclusion -- 13.Concluding remarks and the future -- Introduction -- What conclusions can be drawn about food from a sociological risk discourse perspective? -- What to expect in the future food risk society?.
- 9781472478962 hardback alkaline paper
1472478967 hardback alkaline paper
- Bibliography Note:
- Includes bibliographical references and index.
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