Within the space of just two generations, society has swept away thousands of years' worth of cultural evolution regarding the understanding of vegetable and animal food resources.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Eating constitutes the first pleasure of the newborn. This act can remain a pleasure until the end of life provided that particular attention is paid to the quality of the meal and the environment in which it is eaten. »
More cases studies on :
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What is Nutritional Anthropology? It is the study of nutrition from an Anthropological perspective! What topics does it include? Find out about several examples in this presentation!
Eating constitutes the first pleasure of the newborn. This act can remain a pleasure until the end of life provided that particular attention is paid to the quality of the meal and the environment in which it is eaten. »
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
What is Nutritional Anthropology? It is the study of nutrition from an Anthropological perspective! What topics does it include? Find out about several examples in this presentation!
A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes of developing their food preferences.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
The field concerned with the study of health and disease in the defined community or group.
Its goal is to identify the health problems and needs of people (community diagnosis) and to plan, implement and evaluate the effectiveness of health care system.
Food is essential to the survival of the human race. Reducing hunger and achieving food
security have been the major concern of national governments as well as international organizations. Food
security is year-round access to an adequate supply of safe and nutritious food. The components of food security
include availability, access, utilization, and stability. These four pillars must be met to ensure food security. This
paper provides a short introduction on food security.
Rural transformation and nutrition transition: Same pathways, different speeds?IFPRI-PIM
CGIAR Research Program on Policies, Institutions, and Markets Workshop on Rural Transformation in the 21st Century (Vancouver, BC – 28 July 2018, 30th International Conference of Agricultural Economists). Presented by Will Masters, Friedman School of Nutrition Science & Policy and Department of Economics, Tufts University.
This is ppt based on Food security in third world countries. it contains different types of topic like food chain, food crises, global response on food chain and in third world countries, it is mainly categorize in environmental part.
A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes of developing their food preferences.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
The field concerned with the study of health and disease in the defined community or group.
Its goal is to identify the health problems and needs of people (community diagnosis) and to plan, implement and evaluate the effectiveness of health care system.
Food is essential to the survival of the human race. Reducing hunger and achieving food
security have been the major concern of national governments as well as international organizations. Food
security is year-round access to an adequate supply of safe and nutritious food. The components of food security
include availability, access, utilization, and stability. These four pillars must be met to ensure food security. This
paper provides a short introduction on food security.
Rural transformation and nutrition transition: Same pathways, different speeds?IFPRI-PIM
CGIAR Research Program on Policies, Institutions, and Markets Workshop on Rural Transformation in the 21st Century (Vancouver, BC – 28 July 2018, 30th International Conference of Agricultural Economists). Presented by Will Masters, Friedman School of Nutrition Science & Policy and Department of Economics, Tufts University.
This is ppt based on Food security in third world countries. it contains different types of topic like food chain, food crises, global response on food chain and in third world countries, it is mainly categorize in environmental part.
Everyone is aware nowadays that it is advisable to consume ‘at least 5 portions of fruit and vegetables per day’. Consumer information is not the issue: it is necessary to ask oneself what other factors are limiting consumption.
More cases studies on : http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Nutrition is the science which deals with the study of physiological phenomena and the reactions of the body to the ingestion of food and the feeding behaviour of an individual or a population.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Future of food - An initial perspective by Prof. Wayne Bryden, Foundation C...Future Agenda
An initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This is the starting point for the global future agenda discussions taking place through 2015 as part of the futureagenda2.0 programme. www.futureagenda.org
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Global and regional food consumption patterns and trendsMuhammad Ashir
Here trends of global and food consumption in details
all details are available here
outline
introduction
development in the availability of dietary energy
availability and changes in consumption of dietary fat
availability and consumption of fish
availability and consumption of fruits and vegetables
future trends in demand ,food availability and consumption
food consumption patterns and implications for poverty reproduction in pakistan
magnitude of nutrition problems
the national nutritional program with respect to food fortification
The dilemma of the global food system is a deeply existential one . On one hand we have a moral imperative to ensure we have uninterrupted food supply ,on the other , doing so based on the expansion of current practices will have a devastating impact on the environment
Breaking the food-system divide with Smart Food - good for you, the planet an...ICRISAT
For decades the vast majority of investments have flowed to the ‘Big 3’ crops- Wheat, maize and rice. Whether it is R&D, private industry investment, policy support, product development, or even development aid, the Big 3 have received the lion’s share across the globe. This is a problem because it has led to crops being grown in inappropriate agroecologies.This can negatively impact on the natural resources, and increase risk for farmers.It is also well known that globally we need more diversity on-farm, we need more diversity in our diets and more nutritious diets.We have to change peoples’ habits of eating mainly one food such as rice. If we do not change habits then there are not going to be the changes in global diets that are needed, both nutritionally and environmentally and for farmers’ sakes. Therefore we have set up the Smart Food movement.
2012 is the European year for active ageing. Over the next few decades, elderly people will continue to grow in number and continue to age. Our society must succeed in the challenge of healthy ageing. How? By keeping elderly people physically and mentally active for as long as possible thanks, in particular, to a suitable, high quality diet. These are the reasons for which the Louis Bonduelle Foundation develops activities for the elderly through a partnership with the National federation for rural retirement homes (MARPA).
The Louis Bonduelle Foundation is pleased to announce the launch of its new field operation aimed at the elderly, 'Natural Art and Flavours, 'Pleasure' workshops to stimulate the imagination', in partnership with the French National Federation for Rural Retirement Homes (MARPA). Furthermore, the operation concerns the whole of France! 'Natural Art and Flavours' is coming to your region. Residents of the rural retirement home of XXXX will have the opportunity to come together and enjoy two original workshops involving vegetables and the plant world. These workshops will enable residents to enjoy each other's company and give free rein to their imagination.
- Under a pile of mattresses, only a princess can feel me, what am I?
- What part of a stick of celery do we eat?
- I am both a vegetable and a problem for a plumber, what amI?
The game's purpose is to introduce children to the world of vegetables by way of an amusing environment and quiz. The themes covered are varied, ranging from cookery to botany, and the game is equally suited to use by teachers in the classroom or for playing at home. An unusual way of acquainting or reacquainting young and old alike with vegetables!
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
The vegetables we eat today have not always been found in Europe--far from it!
Learn the history of vegetables, how they migrated and the people in history who made them stars.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
Special vegetable crossword puzzle!
Use the definitions to identify the vegetable names that should be entered in the boxes!
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
Find the names of vegetables that begin with the letter A, B or C.
And how many vegetables do you think begin with the letter P?
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Discover the world of characters like Grant the Eggplant and Ruth the Beetroot!
For learning colours, names and botanical groups, plus games with rhymes.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Are vegetables harvested from the ground? Not always! Learn where the vegetables you eat every day can be found before they are harvested: in the ground, on the ground, in the air...
Collage game.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Vegetable or fruit? Green or purple? Roots or leaves? Dried vegetable or fruit vegetable?
Find the picture on each page that doesn't belong and learn to recognize the various types of vegetables.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
2. Sustainable evolution
of eating habits
History
Evolution of man’s diet
For over 7 million years, since our common ancestry
with chimpanzees up to the emergence of post-industrial
urban societies, mankind has acquired food by gathering, hunting or fishing and, over the past few thousand
years, through agriculture and animal husbandry. Nature,
therefore, was the main factor impacting the physiological regulation of nutritional requirements.
AN OMNIVOROUS DIET INHERITED
FROM OUR APE ANCESTORS
Man is omnivorous. Or more specifically, our diet is of
interest to our food in terms of its energy content and
sensory qualities, hence our penchant for fruit and meat.
But being omnivorous is not actually very widespread.
This characteristic, handed down through prehistory from
our ape ancestors, is somewhat rare amongst mammals.
«Being a generalist requires special skills in the quest
for resources, accessing foodstuffs, preparing them in
different ways and both ingesting and digesting them.
Being omnivorous must be learnt, which means that such
diets require complex social and cognitive adaptations»,
explains Pascal Picq, a paleoanthropologist at the Collège de France.
Choosing the right food comes from education and
imitation; a sense of taste does not always direct and
make it possible to avoid potentially poisonous foods. An
omnivorous diet is therefore embedded within a context
interwoven with the numerous interactions of various
physical and social environments, in which are played
out the concepts of pleasure, exchange and prohibition,
etc. In uncertain times, the choice of foodstuffs (fruit,
vegetables, roots and tubers, nuts, meat, eggs, honey,
flowers, insects, etc.) ensures survival during difficult periods such as in drought or food deserts. Acquiring such
a diet was achieved by mobilising cognitive, technical,
social and cultural abilities, opening up access to food
of high quality irrespective of the circumstances. This
required education about nature, its resources and its
production cycles, not forgetting food conservation and
preparation methods.
DIET SHAPED BY HISTORY…
Man’s diet has evolved under the influence of powerful
nutritional and economic determinisms, with strong similarities from one country to the next depending on the level
of economic development. »In the developed countries,
and now across most of the world, the agricultural revolution – supported and then supplanted by the industrial
revolution – has brought about a considerable reduction in the cost of dietary calories», stress the authors
of the ‘duALIne1’ discussion paper. The consequences
www.fondation-louisbonduelle.org
French history
lifestyle and diet
French dietary history has been through a variety of
phases9. In the Middle Ages and right up to the 17th century, the elite classes followed the dietary dictates of their
physicians, before gastronomy took hold of the reins. Then,
after the revolution of 1789, the act of eating was transformed into a culinary tradition. The search for taste and
pleasure at mealtimes became more widespread, and the
practice of eating together at the same table was born, up
until the emergence of the hygienist movement in the early
19th century, when it was discovered that food poisoning
was caused by microbes carried within unsound food. Furthermore, at the end of the 19th century, there emerged a
new standard of body shape: slimness. Therefore, in just
one century, three great trends associated with the French
diet appeared: eating together at the table, health and slimness. Trends that persist and which, to this day, dominate
dietary choices.
At the same time as this cultural evolution of the act of eating, throughout the 19th
in individual calorie intake can be noted, with particularly
favourable effects on health. Grains (mainly in the form of
bread) represented the major part of the daily intake as
they were amongst the cheaper foodstuffs, while energy
requirements remained high1. But the trend would reverse
with nutritional transition: consumption of basic foodstuffs
(grains, starches and dried pulses) face sustained decline
while other products (animal products, fruit and vegetables, fat and sugar) rose sharply. The result: the nutritional structure of the daily diet was fundamentally changed.
In France, between 1880 and 1980, the proportion of carbohydrate-based calories dropped from 70% to 45% of
total energy intake (TEI) while that of fat-derived calories
increased from 16% to 42% of TEI11
sometime between 1985 and 1990, since which time the
relative proportions of the various macronutrients have stabilised.
of these upheavals are both positive (improvements in
biological potential, work aptitude, longevity and quality
of life2) and negative (increase in the number of people
who are overweight, obese, diabetic, etc.). These harmful
effects have been accentuated by simultaneous lifestyle
changes (changes to the structure of employment with a
boom in services, urbanisation and sedentary activities).
Thanks to consumption habits which have been reconstituted and analysed by historians2, 3, we have a fairly accurate idea of the characteristics of dietary evolution in Europe since the 18th century. The main stages of this >>
p. 2 - Understanding the evolution of our dietary behaviour to improve that of the future
4. Sustainable evolution
of eating habits
>> creased as has the extent of processing. The volume of
ultra-fresh products has increased by a factor of 25 in forty
years, demonstrating this replacement of basic products
by prepared products»
report into dietary behaviour9 published in 2010 by INRA,
the French national institute for agronomic research. At the
end of the 20th century, prepared meals and ready-to-use
products experienced great success as they meet a high
demand for time-saving and ‘grab and go’ products within
the context of meal preparation. National dietary surveys
in France (INCA) suggest that the attraction of ready-toconsume products is likely to intensify, encouraged by the
younger generation who are becoming increasingly fond of
snacks, sandwiches and hamburgers11.
At the same time as these changes, the distribution of
food has migrated from the market (or local shop) to
Present day
supermarkets, which now account for 70% of household food expenditure, around 15% of which is in hard
discount stores, while hypermarkets had less than 5%
of market share for food products in 1970. The area of
residence (rural, town centre, etc.) and age are the main
determinants for the purchase location9.
During the 20th century, consumers in the West have progressively increased the proportion of fats in their diet.
An evolution one can attribute to history, to changes in
food availability, and more generally to lifestyle changes.
All industrialised countries have experienced this dietary
transition, whether sooner, as in the UK, or later, as in the
countries of southern Europe. Currently, it is the emerging and developing economies that are faced with this
issue, notwithstanding accelerated by globalisation.
Current consumption behaviour
Today, the search for food is no longer solely
an act of purchase, and we are gradually losing the
How do the French
perceive their diet ?
convivial, emotional and social aspects associated with
cooking, we take fewer meals as a family, etc. «Within the
space of just two generations, society has swept away
thousands of years worth of cultural evolution regarding
the understanding of the vegetable and animal resources
in our food and everything associated with the way they
are consumed», observes Pascal Picq. The explanation?
Our diet is the result of a dual evolution, »the first in relation to the resources available in the environment, as for
all species, and the second derived from complex interactions between cultural innovations and our biology»,
the paleoanthropologist states.
In practice, although dietary behaviour is fundamentally
governed by the consumer’s own internal physiological
regulation, it is nonetheless influenced, and frequently
transformed, by the restrictions and information emanating from their environment. These constraints include
social norms about food preferences, but also dietary practices, especially the pattern and structure of
meals. As for information received by the consumer, this
comes from the commercial world (advertising, marketing campaigns at the place of purchase, nutritional labelling, product claims), from peers (friends, family) and
health promoters (doctors, information campaigns, etc.).
Consumers’ behaviour is also inseparable from the type
tary judgements generally held by society will also condition choices.
www.fondation-louisbonduelle.org
The French consider that product safety and access for
all to a quality diet should constitute a major National
priority. However, they also expect their government to
take steps to develop the consumption of local products, to encourage the food processing industry to
improve the quality of their products, and to reduce
waste and food packaging. Regarding information
sources, seven out of ten French people state that they
mainly keep themselves informed about food issues via
television (ahead of the press, the Internet, books and
radio), while 3 out of 10 say they do not trust any public
bodies. Regarding the role attributed to diet, this appears to depend on the standard of living. Those with
as a necessity, while others view it above all as a pleasure. The perception of a link between diet and health
has been falling since 2007, and a number of risks still
concern the French, notably the presence of pesticides
in crops and microorganisms in other food products.
From the 2011 survey on perceptions about diet
conducted by CREDOC, the French research institute
for the study and monitoring of living standards14.
THE ERA OF «SUSTAINABLE EATING»
To illustrate the influence of society on the everyday diet
of the consumer, the example of France is enlighte- >>
p. 4 - Understanding the evolution of our dietary behaviour to improve that of the future
6. Sustainable evolution
of eating habits
>> without doubt fulfils the desire to limit one’s impact
on the environment. «Such trends contradict a number of
previously popular trends. But does this mean they are
unrealistic?, asks Martine Padilla. lt is more likely that
they represent the diverse facets that make up today’s
individual, marking the end of mass consumption patterns.»
Nonetheless, making informed choices when surrounlimit their consumption of meat in favour of vegetables?
Should they favour local over imported produce? Or seasonal produce over that available all year round? Organic
over conventional? «In the absence of adequate studies,
answers can sometimes be counter-intuitive», states the
sociologist. Accordingly, with their zeal for social and
environmental responsibility and their desire for economic solidarity and transparency, the behaviour of modern
consumers continues to evolve in guilt-ridden confusion.
That said, the dietary convergence described previously
and its fundamental trends cannot mask significant variation not only between different countries, but also within
each country. Food insecurity remains a public health
ly one billion people in the world are under-nourished
(including in affluent nations) and millions of others are
affected by chronic illness such as obesity and diabetes
type 2, which have a greater impact on of lower social
economic groups12, 13.
Tomorrow What does the future have in store for us?
Scenario no
from confusion and the developing countries in the
full throes of nutritional transition, how will the world resolve the issue of sustainability and food? Such is the
(eco-conditionality of common agricultural policy aid, energy savings that require
Scenario no
food to meet qualitative and quantitative needs within the
context of pressure on resources and climate change.
The world’s food systems are constantly evolving. At the
same time, existing contextual elements are changing and
food supply systems are being transformed. Predicting
the outcome of future changes is all but impossible. But
possible to comprehend the changes ahead.
POSSIBLE SCENARIOS
In 2007, Pierre Feillet, a member of the French Academy
of Agriculture and the Academy of Technologies, followed
described at the end of comprehensive research on the diet
of the French15, one which can be transposed more or less
to all industrialised countries.
Scenario no
vourings, etc.).
Scenario no
diet (interventionist dietary policy, analysis
of individual needs according to the nutrigenome, etc.).
Scenario no
pose their products (development of services,
functional food, and genetic engineering).
www.fondation-louisbonduelle.org
many additives and products with stanconsumerism is all-powerful, regionalism
is valued.
As far as the French are concerned, Martine Padilla judges
that «although current trends suggest we are moving towards scenarios 4 and 5, we can also wager that industrial
power will work out how to sell sustainably while adapting
leading edge technologies to ancestral expertise.»
THE WAY AHEAD ON A GLOBAL LEVEL
considered the question of food and sustainability16. The
DuALIne discussions held at INRA cover complete food
systems from leaving the farm right up to consumption
and waste elimination. As such, it distinguishes itself
from and complements the Agrimonde7 forecast, which
focuses on global issues associated with agriculture.
It examines numerous questions and is testament to the
crease of animal-derived calories and its consequences,
the organisation of food systems in liaison with the production of chemicals and renewable energy, losses and
waste, the impact of international markets on consumption, etc. Accordingly, this work does not end here with
the presentation of scenarios, but with 3 cross-func- >>
p. 6 - Understanding the evolution of our dietary behaviour to improve that of the future