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220822 ||| eng |
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|a 9783036547312
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|a 9783036547329
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|a books978-3-0365-4731-2
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|a Raposo, António
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| 245 |
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|a The Multifaceted Nature of Food and Nutrition Insecurity around the World and Foodservice Business
|h Elektronische Ressource
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| 260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2022
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| 300 |
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|a 1 electronic resource (230 p.)
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| 653 |
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|a antioxidant
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|a machine learning
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|a data mining
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|a learning
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| 653 |
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|a reindeer meat
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| 653 |
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|a systematic review
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|a Arctic Indigenous Peoples
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| 653 |
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|a integral
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| 653 |
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|a Yamal-Nenets Autonomous Okrug
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| 653 |
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|a macro- and microelement analysis
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| 653 |
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|a protein
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| 653 |
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|a ecology
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| 653 |
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|a affect regulation
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| 653 |
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|a valleys of the Hindu Kush mountain range
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| 653 |
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|a gastronomy
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| 653 |
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|a livelihood
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| 653 |
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|a meta-analysis
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| 653 |
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|a traditional knowledge
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| 653 |
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|a food policy
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| 653 |
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|a critical
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| 653 |
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|a dual processing theory
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| 653 |
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|a Arctic population
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| 653 |
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|a rural arctic population
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| 653 |
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|a health risks
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| 653 |
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|a essential oil
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| 653 |
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|a food safety and quality
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| 653 |
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|a agriculture
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| 653 |
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|a risk perception
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| 653 |
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|a clustering
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| 653 |
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|a Research & information: general / bicssc
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| 653 |
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|a reindeer losses
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| 653 |
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|a food industry and technology
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| 653 |
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|a Biology, life sciences / bicssc
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| 653 |
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|a tourism
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| 653 |
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|a food security
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| 653 |
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|a consumers' attitude
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| 653 |
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|a satisfaction
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| 653 |
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|a low-income
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| 653 |
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|a participatory
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| 653 |
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|a specific gravity
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| 653 |
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|a reindeer herding
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| 653 |
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|a Food & society / bicssc
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| 653 |
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|a eugenol methyl ether
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| 653 |
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|a service quality at restaurants/cafés/hotels
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| 653 |
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|a migration
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| 653 |
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|a adaptation
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| 653 |
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|a climate change
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| 653 |
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|a sugar
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| 653 |
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|a overgrazing
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| 653 |
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|a food habits
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| 653 |
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|a maladaptive eating behavior
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|a hydrodistillation
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|a international students
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| 653 |
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|a traditional nutrition
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|a sustainable development
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|a normal weight
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| 653 |
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|a wild food plants
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|a consumer behavior
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|a brand attitude
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|a antimicrobial
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| 653 |
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|a university foodservice attributes
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| 653 |
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|a relational
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| 653 |
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|a NPBT
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| 653 |
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|a negative affect
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| 653 |
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|a sustainable use intention
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| 653 |
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|a public healthcare
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| 653 |
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|a food safety
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| 653 |
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|a nutritional diseases
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| 653 |
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|a children
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| 653 |
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|a starch
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| 653 |
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|a correlation
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| 653 |
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|a adolescents
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| 653 |
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|a legal
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| 653 |
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|a fat
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| 653 |
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|a importance-performance analysis (IPA)
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| 653 |
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|a Melaleuca bracteata
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| 653 |
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|a agricultural biotechnology
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| 653 |
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|a theory
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| 653 |
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|a hygiene practices
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| 653 |
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|a new plant breeding technique
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| 653 |
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|a Malaysian research universities
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| 653 |
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|a SNS information attribute
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| 700 |
1 |
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|a Han, Heesup
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| 700 |
1 |
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|a Raposo, António
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| 700 |
1 |
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|a Han, Heesup
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 028 |
5 |
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|a 10.3390/books978-3-0365-4731-2
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/91196
|z DOAB: description of the publication
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| 856 |
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|u https://www.mdpi.com/books/pdfview/book/5842
|7 0
|x Verlag
|3 Volltext
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|a The international concept of food security is a situation where all people have physical, social, and economic access at all times to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. All four parameters (availability, access, utilization, and stability) should therefore be measured to determine food security status.Taking into account these premises, this book aims to present original research articles and reviews concerning the following: Agriculture and food security; Agri-tourism and its potential to assist with food security; Business-science cooperation to advance food security; Competing demands and tradeoffs for land and water resources; Consumer behavior, nutritional security and food assistance programs; Food and health; Global and local analyses of food security and its drivers; Global governance and food security; Infectious and non-infectious diseases and food security; Reducing food loss and waste; Reducing risks to food production and distribution from climate change; Supply chains and food security; Technological breakthroughs to help feed the globe; Tourism food security relationship; Urbanization, food value chains, and the sustainable, secure sourcing of food; Food and service quality at food catering establishments; Consumer behavior at foodservice operations (restaurants, cafés, hotels).
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