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Nutrition and Climate Change : Major Issues Confronting the Meat Industry.

Author: J D Wood; C Rowlings
Publisher: Chicago : Nottingham University Press, 2011.
Series: Langford Food Industry Conference Proceedings.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
Meat production and consumption are increasing around the world and yet meat is criticised on the basis of its effects on human health and its damaging effects on the environment. This book summarises the latest information on the nutritional value of meat, its role in human health and its contributions to greenhouse gas emissions. New production systems which will improve the nutritional value of meat and increase  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Wood, J.D.
Nutrition and Climate Change : Major Issues Confronting the Meat Industry.
Chicago : Nottingham University Press, ©2011
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: J D Wood; C Rowlings
ISBN: 9781908062413 190806241X
OCLC Number: 754582783
Description: 1 online resource (227 pages).
Contents: Cover; Copyright; Preface; Contents; NUTRITIONAL ASPECTS OF RED MEAT IN THE DIET; NUTRITION AND HEALTH: GLOBAL ISSUES FOR THE MEAT INDUSTRY; HEALTH IMPLICATIONS OF REDUCING ANIMAL PROTEIN INTAKES TO MEET ENVIRONMENTAL TARGETS; RAISING THE NUTRITIONAL VALUE OF BEEF AND BEEF PRODUCTS TO ADD VALUE IN BEEF PRODUCTION; MEAT AND OTHER ANIMAL-DERIVED FOODS AS SOURCES OF n-3 FATTY ACIDS; NOT ALL MEAT IS EQUAL --
THE CASE FOR GRASS FED BEEF AND LAMB; THE DEMAND FOR MEAT AND PATTERNS OF CONSUMPTION: AN INTRODUCTORY GUIDE; MEAT PRODUCTION AND THE CLIMATE CHANGE AGENDA. Changes in animal production to reduce greenhouse gas emissionsinforming food policy: integrating the evidence; how is the global meat industry responding to the challenges of climate change; index.
Series Title: Langford Food Industry Conference Proceedings.

Abstract:

Meat production and consumption are increasing around the world and yet meat is criticised on the basis of its effects on human health and its damaging effects on the environment. This book summarises the latest information on the nutritional value of meat, its role in human health and its contributions to greenhouse gas emissions. New production systems which will improve the nutritional value of meat and increase the efficiency of meat production, thereby minimising harmful effects on the environment, are discussed. The role of meat as a source of the valuable n-3 polyunsaturated fatty acids.

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