Food production and eating habits from around the world : a multidisciplinary approach / Francisco Entrena-Duran, editor.

Includes bibliographical references and index.

Description based on print version record and CIP data provided by publisher.

FOOD PRODUCTION AND EATING HABITS FROM AROUND THE WORLD: A MULTIDISCIPLINARY APPROACH; FOOD PRODUCTION AND EATING HABITS FROM AROUND THE WORLD: A MULTIDISCIPLINARY APPROACH; Library of Congress Cataloging-in-Publication Data; Contents; Preface: Globalization as the Context to Understand Changes in Food Production and Eating Habits; University of Granada, Spain; References; Part I. Food Production; Chapter 1: Deagrarianization, the Growth of the Food Industry, and the Construction of New Ruralities#; University of Granada, Spain; Introduction.

Growth of the Food Industry Versus Traditional and/or Organic FarmingFrom Deagrarianization to the Construction of New Ruralities; The Rural Sphere as an Ideal Environment for Developing Alternative Ways of Life and Modes of Agricultural Production; Rurality, Nature, and Health in Industrial and Organic Food; Final Considerations; References; Chapter 2: Expansion of Greenhouse Farming in the Area of El Ejido: A Case Study on the Environmental and Social Consequences of Agroindustry in Southeast Spain#; University of Granada, Spain; Introduction: Deep Agrarian Changes in El Ejido.

Environmental Effects and Ecologist's ComplaintsFragmentation of Farmers and Their Difficulties for Mobilization; Segregation of Immigrants and Exceptional Xenophobic Riots; Organizational Difficulties of Immigrants and Their Occasional Mobilization; Conclusion; References; Chapter 3: Effects of Pesticides on Cambodia Farming and Food Production: Alternatives to Regulatory Policies; Introduction; Pesticides in Cambodia; Cambodian Rules about Pesticides; Materials and Methods; Discussion; Conclusion; General Recommendations; References.

Part II. Eating Habits, Physical Activity, Body, and HealthChapter 4: The Impact of Physical Activity and Psychological Factors on Eating Habits; 1University of Education, Winneba, Ghana; 2University of Ghana, Legon, Ghana; Introduction; Environment; Exercise; Parents; Peers; Media; Endogenous Factors; Intelligence; Personality; Self-Concept; Conclusion and Recommendations; References; Chapter 5: Strategies for the Care of Obese: A Non-Prescriptive Nutritional Perspective; Introduction: Are the Weigh-Centered; Interventions Delivering Their Promises?; Being Overweight and Healthy.

Is That a Plausible Reality?Non-Prescriptive Interventions:; Innovative and Transforming Alternatives; Novel Strategies and Tools for the Care of Obese; 1) Learning to Rely on the Hunger and Satiety Cues; 2) Managing Different Food Contexts; 3) Giving Permission to Eat; 4) Neutralizing Food; Conclusion; References; Chapter 6: Body Cult in Contemporary Societies: Sport, Self-Image And Health*; Introduction; Post-Fordism and Postmodernity As the Frameworks to Contextualise Body Cult at Present; Body Cult Expressions; Bodybuilding As a Lifestyle versus the Ludic Conceptualisation of Sports.

This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialization, and consumption of food, as well as the problems and nutritional habits analyzed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socioeconomic uncertainties caused principally by what is named globalization. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialization of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviors, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardization of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalized interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernized and globalized world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious overproduction and oversupply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book. - Publisher.

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