Name: Sustainable Diets, Food, and Nutrition. Proceedings of a Workshop
Price: 59540.00 CLP
Availability: InStock
Author: Engineering, and Medicine National Academies of Sciences;Leslie Pray;Health and Medicine Division;Food Forum;Food and Nutrition Board
ISBN: 9780309479554

portada Sustainable Diets, Food, and Nutrition. Proceedings of a Workshop

Sustainable Diets, Food, and Nutrition. Proceedings of a Workshop

Formato

Libro Físico

Editorial

National Academies Press

Autor

Engineering, and Medicine National Academies of Sciences;Leslie Pray;Health and Medicine Division;Food Forum;Food and Nutrition Board

Año

2019

N° páginas

178

Encuadernación

Tapa Blanda

Dimensiones

22.90 x 15.20 x 2.50 cm

ISBN13

9780309479554

Sustainable Diets, Food, and Nutrition. Proceedings of a Workshop

Engineering, And Medicine National Academies Of Sciences;Leslie Pray;Health And Medicine Division;Food Forum;Food And Nutrition Board (Autor) · National Academies Press · Tapa Blanda

Libro Nuevo Origen: Chile

Envío: 8 a 10 días háb.

$ 66.160$ 59.540

-10%

Libro Nuevo

Quedan 100 unidades

$ 59.540

Llega entre el 28 Jul y el 30 Jul a Santiago, Región Metropolitana. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Sustainable Diets, Food, and Nutrition. Proceedings of a Workshop"

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop. Table of ContentsFront Matter1 Introduction2 What Are Sustainable Diets?3 Measurement and Analysis of Sustainable Diets from Production to Consumption4 Sustainability and Healthy Dietary Changes Through Policy and Program Action5 Innovation in Food Production and Distribution to Reduce Environmental Footprint6 Concluding DiscussionReferencesAppendix A: Workshop AgendaAppendix B: Acronyms and AbbreviationsAppendix C: Speaker and Moderator Biographies