Food and Nutrition

A provisional database for the silicon content of foods in the United Kingdom

by Martin Hodson

Maasai diet

by Michael Elmore-Meegan

Producing Synergy in Collaborations: A Successful Hospital Innovation

by Hope Corbin

Co-authored with Lise Corwin and Maurice Mittelmark

Patient malnutrition in hospitals is common and impedes recovery. Part of the problem is that hospitals are organised... more Patient malnutrition in hospitals is common and impedes recovery. Part of the problem is that hospitals are organised around diagnosis and treatment, not for good nutrition. This paper describes a Norwegian hospital’s nutrition innovation that enhanced collaboration across and within the hospital hierarchy. The Bergen Model of Collaborative Functioning was the analysis framework for the study reported here. Success factors included having a clear mission, a sound implementation plan, leader commitment, trust and coordination, committed partners, clear structure, rules and roles, face-to-face communication, celebrating accomplishments underway, and utilising the surrounding context to give the innovation visibility and publicity.

Keywords: Collaboration, partnership, collaborative functioning, innovation, hospital, hierarchy, health promotion, malnutrition, health services.

A binding Food Treaty: a post-MDG proposal worth exploring

by Jose Luis Vivero

Comments, ideas on how to move it and suggestions to rise its profile for Rio+20 and the post-MDG talks are more than welcome.

Hunger is needlessly killing millions of our fellow humans, including 2.6 million young children every year. It... more Hunger is needlessly killing millions of our fellow humans, including 2.6 million young children every year. It condemns many others to life-long exposure to illness and social exclusion. This OPEX Memo argues that a binding Food Treaty would create an appropriate framework to end hunger, and other forms of malnutrition that cause premature death, no later than 2025. Those governments that are genuinely determined to end hunger - the coalition of the willing - could commit themselves to mutually-agreed binding goals, monitorable objectives and predictable funding within the Treaty framework. The paper presents objectives, provisions and a possible route map for the process. This path wouldshall involve civil society participation and include a Global Anti-Hunger Campaign during the negotiation process and beyond, so as to build a strong constituency of public support for hunger eradication.

Adolescent fiber consumption is associated with visceral fat and inflammatory markers

by Norman Pollock

Parikh S,* Pollock NK,* Gutin B, Zhu H, Dong Y. Adolescent fiber consumption is associated
with visceral fat and inflammatory markers. Journal of Clinical Endocrinology and Metabolism.
2012, In Press. (*Co-First Authorship)

Eating in Time, Eating Up Time

by Megan Blake

with Jody Mellor, Lucy Crane and Brigitta Osz. Chapter 10 in Jackson, P. 2009, Changing Families Changing Food.  Palgrave Macmillan. p187-206

Hortle 2007 Consumption and the yield of fish and other aquatic animals from the Lower Mekong Basin

by Kent Hortle

Fish Is Food - The FAO’s Fish Price Index

by Sigbjorn Tveteras

Co-authored with Frank Asche, Marc F. Bellemare, Martin D. Smith, Atle G. Guttormsen, Audun Lem, Kristin Lien, Stefania Vannuccini

World food prices hit an all-time high in February 2011 and are still almost two and a half times those of 2000.... more World food prices hit an all-time high in February 2011 and are still almost two and a half times those of 2000. Although three billion people worldwide use seafood as a key source of animal protein, the Food and Agriculture Organization (FAO) of the United Nations–which compiles prices for other major food categories–has not tracked seafood prices. We fill this gap by developing an index of global seafood prices that can help to understand food crises and may assist in averting them. The fish price index (FPI) relies on trade statistics because seafood is heavily traded internationally, exposing non-traded seafood to price competition from imports and exports. Easily updated trade data can thus proxy for domestic seafood prices that are difficult to observe in many regions and costly to update with global coverage. Calculations of the extent of price competition in different countries support the plausibility of reliance on trade data. Overall, the FPI shows less volatility and fewer price spikes than other food price indices including oils, cereals, and dairy. The FPI generally reflects seafood scarcity, but it can also be separated into indices by production technology, fish species, or region. Splitting FPI into capture fisheries and aquaculture suggests increased scarcity of capture fishery resources in recent years, but also growth in aquaculture that is keeping pace with demand. Regionally, seafood price volatility varies, and some prices are negatively correlated. These patterns hint that regional supply shocks are consequential for seafood prices in spite of the high degree of seafood tradability.

Tabacchi, G., Mammina, C., Paoli, A., Filingeri, D., Bianco, A., Palma, A. (2011) The relationship between physical activity/sedentary behaviours, preadolescent schoolchildren weight status and gender in an area of Southern Italy. Journal of Sports Medicine and Physical Fitness. 51 (Suppl.1 to No. 3): 57.

by Davide Filingeri

Tabacchi, G., Filingeri, D., Bianco, A., Mammina, C., Palma, A. (2011) The effect of early and familial factors on the development of schoolchildren obesity. Journal of Sports Medicine and Physical Fitness. 51 (Suppl.1 to No. 3): 6.

by Davide Filingeri

Filingeri, D., Bianco, A., Jemni, M., Mammina, C., Paoli, A., Palma, A., Tabacchi, G., (2011) A web-based surveillance system for nutritional and physical activity in adolescence - The ASSO Project. Journal of Sports Medicine and Physical Fitness. 51 (Suppl.1 to No. 3): 57.

by Davide Filingeri

Covert distinction: how hipsters practice food-based resistance strategies in the production of identity

by James M. Cronin

Co-authored with PhD supervisors Dr. Mary McCarthy & Dr. Alan Collins, published in Consumption, Markets & Culture

This paper reveals the processes by which food is used to express resistance to the mainstream and perform identity... more This paper reveals the processes by which food is used to express resistance to the mainstream and perform identity work within the hipster community of consumption. Based on the findings of a qualitative investigation, several resistance strategies involving food emerged: Vegetarian choices; Brand choices and avoidances; and Decommodification practices. We discuss how these strategies are framed by hipsters' discursive distaste for the commercial food marketing system but are, in practice, operationalised as subtle ways to achieve proper representation of their collective identity within the marketplace. Mundane consumption emerges as motor-force in allowing these consumers to surreptitiously maintain distinction and to protect their within-group identity from mainstream co-optation. We conclude by suggesting that the inconspicuous nature of mundane consumables such as food and alcohol products allows for idiosyncratic shared community performances that are covert and difficult for broader social currents to detect and co-opt.

The Food Crises: A quantitative model of food prices including speculators and ethanol conversion

by Marco Lagi

"Real Belizean Food": Building Local Identity in the Transnational Caribbean

by Richard Wilk

American Anthropologist, New Series, Vol. 101, No. 2 (Jun., 1999), pp. 244-255 Published by: Blackwell Publishing on behalf of the American Anthropological Association Stable URL: http://www.jstor.org/stable/683199

Food and cooking can be an avenue toward understanding complex issues of cultural change and transnational culturalmore Food and cooking can be an avenue toward understanding complex issues of cultural change and transnational cultural
flow. Using examples from Belize, I discuss the transformation from late colonial times to the present in terms of hierarchies of cuisine and changes in taste. In recent Belizean history, food has been used in personal and political contexts to
create a sense of the nation at the same time that increased political and economic dependency has undercut national autonomy.
I suggest several possible ways to conceptualize t he complex and  contradictory relationship between local and global
culture.

Shakespeare’s Troilus and Cressida: Visualising Expectations as a Matter of Taste

by Johann Gregory

Johann Gregory, «Shakespeare’s Troilus and Cressida: Visualising Expectations as a Matter of Taste» , Shakespeare et les arts de la table. Edité par Pierre Kapitaniak, Christophe Hauserman et Dominique Goy-Blanquet, 2012, p. 47-66.

URL: http://www.societefrancaiseshakespeare.org/document.php?id=1705
(Consulté le 29 avril 2012)

© Johann Gregory. Propriété intellectuelle de l'auteur. Tous droits réservés.
Monter

W .R. Elton explains that Shakespeare’s Troilus and Cressida has “been estimated [to contain] twice as many images of... more W .R. Elton explains that Shakespeare’s Troilus and Cressida has “been estimated [to contain] twice as many images of food, cooking and related matters as in any other of its author’s works”. This may seem surprising, until we realise that the play utilises the language of food to create a poetics of expectation and taste. Although Thersites’ performances are figured as a “cheese” to aid Achilles’ “digestion” that should be “served in to [his] table”, on the whole the drama is actually not consumed immediately by the audience. Rather, in a confusion of the senses, food becomes a visual metaphor for thinking an audience’s appetite for a play and other matters of taste. The audience is invited to watch Troilus and Cressida as a monster that eats up, in its jaws, the notion of chivalry and “glorious deeds” that past versions of the story – in epic and romance – had been so keen to emphasise; it is these past traditions, the prologue promises, which “may be digested in a play”. The paper seeks to discover whether the play leaves us with “fragments, scraps, the bits, and greasy relics” of past literature, or if Shakespeare was cooking up something else.




W. R. Elton explique que Troilus and Cressida comporte deux fois plus de références à la nourriture, à la cuisine et aux arts de la table que n’importe quelle autre pièce de Shakespeare. Cela peut sembler surprenant de prime abord, pourtant force est de constater que cette pièce utilise le vocabulaire de la nourriture pour créer une poétique de l’attente et du goût. Bien que le comportement de Thersite soit qualifié de « fromage » devant être « servi à la table d’Achille » pour favoriser sa « digestion », la pièce n’est pas consommée immédiatement par ses spectateurs. Dans une confusion des sens, la nourriture devient une métaphore visuelle représentant l’appétit dramatique des spectateurs ainsi que diverses affaires de goût. Ceux-ci sont invités à considérer Troilus and Cressida comme un monstre qui dévore entre ses mâchoires la notion de chevalerie et les faits d’armes que de plus anciennes versions de l’histoire – héritées des épopées et des romans courtois – ont cherché à valoriser. Le prologue nous promet que ces traditions du passé vont être « digérées dans la pièce ». Cette étude vise à découvrir si cette pièce accommode seulement les quelques « restes, fragments et reliques graisseuses » du passé, ou si Shakespeare avait à l’esprit de mijoter une tout autre chose.

Network evolution and the growth of artisanal firms: a tale of two regional cheese makers

by Richard K Blundel

Les apports en lipides d’origine animale de la population française : résultats de l’étude INCA2

by Eric Verger

L. Fafay and E. Verger

Using food intake data recorded by 2,624 adults (18-79 yo) and 1,455 children (3-17 yo), crossed with the nutritional... more Using food intake data recorded by 2,624 adults (18-79 yo) and 1,455 children (3-17 yo), crossed with the nutritional food composition table (CIQUAL), animal origin fat intake was estimated. Mean total fat intake varies between 69 g/d in girls and 100 g/d in men. Animal origin fat represents, on average, between 62% in women and 66% in men of total fat intake. Animal origin fats are provided by milk and milk products for more than 60% and by meat for less than a third. Animal- and mixed origin fat decreased by 14% between INCA1 and INCA2. During the same period animal origin products (meat, milk, cheeses, etc.) consumption decreased in both children and adults. However a part of these evolutions can result from methodological differences as the best identification of added fat used for cooking or the improvements in the food identification and in the food composition table.

Fragmented Barley Grains from the Late Bronze Age Turnov-Maškovy Zahrady Site in North Bohemia

by Jaromír Beneš

Co-authored with Alex Bernardová and others

numerous fragments of predominately naked, six–row barley (Hordeum vulgare var. hexastichon) were found during... more numerous fragments of predominately naked, six–row barley (Hordeum vulgare var. hexastichon) were found during archaeological research at the late Bronze age (c.1400–900 Bc) site at TurnovMaškovy Zahrady in North Bohemia. There are no references to similar finds in the literature, making this find unique in Central Europe. Grains were found in three pits of various size and depth. The grains were fragmented prior to charring and did not have the shiny appearance associated with prior treatment with water. the spatial distribution of pits with fragmented charred grains is indicative of food preparation in the vicinity of houses. These finds resemble the fragmented cereal grains found in Bulgaria and northern greece that mark the prehistoric origin of bulgur cereal preparation widely used
in Mediterranean cuisine.

Kotler,Schiffman,Hanson.2012.the influence of media on food preferences

by Katherine G. Hanson

Auto-ethnography of my food habits

by Oleg Nekrassovski

draft only