This document provides an overview of human evolution and the development of culture. It discusses the key biological capacities that enabled humans to develop culture, including large brains, advanced vocal and gripping abilities, and bipedalism. These allowed for tool-making, language, and other cultural behaviors. Several important tool-making industries are described, from the Oldowan and Acheulean created by Homo habilis and Homo erectus, to the Mousterian, Aurignacian, and Magdalenian associated with Neanderthals and modern humans. The development of more advanced tool-making coincided with other cultural developments like art, shelter-building, and specialized hunting weapons. The document contrasts Pale
Anthropology is an in-depth study of human development, culture and change around the world, past and present. The importance of anthropology stems from its emphasis on context, which is reflected in the perspectives offered by the four domains of the discipline: sociocultural, biological, linguistic and archaeological anthropology.
Biological anthropology is about humanity and what makes us human. This slide will make u understand about basic biological anthropology, its scope and different fields where it provide ways for future research studies regarding human evolution. Hope it will help u!
The document summarizes research on human evolution from early hominids like Australopithecus to modern Homo sapiens. It discusses topics like the incomplete fossil record, disagreements around hominid species numbers and timelines, and key species like Australopithecus afarensis, Homo erectus, and Homo sapiens. Comparisons are made between skeletal structures, brain sizes, and pelvises of different hominids to illustrate anatomical changes over time.
MAITRE: An EU project for improving communication in Food Science Research. comfoodforhealth
The MAITRE project provides media training to food science researchers to help them better communicate their research findings to journalists and the public. Over a 3-year period, the project will train 600 researchers through 50 training sessions in EU countries. The trainings teach researchers practical media skills like how to conduct interviews and work with different types of media. Both researchers and journalists benefit from a online platform that connects them and from in-person opportunities to network at the trainings. Upcoming trainings over the next few months will be held in several European countries and universities can apply to host a training.
Why we are what we eat? Sociocultural dimensions of foodcomfoodforhealth
This document discusses the sociocultural dimensions of food. It begins by framing food as one of humanity's main activities that requires time, work and resources on a daily basis. It then lists 20 different uses that have been attributed to food beyond simply nourishment, including initiating relationships, demonstrating social status, and expressing emotions. The document explores how culture shapes food behaviors by establishing regularity, specificity and norms around food practices. It provides examples of how different world religions prescribe different dietary restrictions. Finally, it discusses how culture determines what foods are considered edible versus unedible.
Overview of the FoodRisC project. Aine McConnon. University College Dublin, I...comfoodforhealth
This document provides an overview of the FoodRisC project, which aims to improve communication about food risks and benefits in Europe. The project involves 13 research partners across 9 EU member states. It will develop tools to help organizations better communicate with consumers on food issues. These tools will help select appropriate communication channels, design effective communication processes, and choose methods for eliciting consumer perspectives. The goals are to understand consumer behavior and develop best practices for risk communication.
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This document discusses communicating food information to consumers. It finds that while consumers are skeptical of social media sources' credibility, they see value in it as an additional information source. Consumers particularly trust experts but are not interested in their messages on social media. Instead, blogs and forums provide more in-depth discussions and allow consumers to ask questions. Experts should form alliances with food bloggers to better engage consumers.
This document provides an overview of human evolution and the development of culture. It discusses the key biological capacities that enabled humans to develop culture, including large brains, advanced vocal and gripping abilities, and bipedalism. These allowed for tool-making, language, and other cultural behaviors. Several important tool-making industries are described, from the Oldowan and Acheulean created by Homo habilis and Homo erectus, to the Mousterian, Aurignacian, and Magdalenian associated with Neanderthals and modern humans. The development of more advanced tool-making coincided with other cultural developments like art, shelter-building, and specialized hunting weapons. The document contrasts Pale
Anthropology is an in-depth study of human development, culture and change around the world, past and present. The importance of anthropology stems from its emphasis on context, which is reflected in the perspectives offered by the four domains of the discipline: sociocultural, biological, linguistic and archaeological anthropology.
Biological anthropology is about humanity and what makes us human. This slide will make u understand about basic biological anthropology, its scope and different fields where it provide ways for future research studies regarding human evolution. Hope it will help u!
The document summarizes research on human evolution from early hominids like Australopithecus to modern Homo sapiens. It discusses topics like the incomplete fossil record, disagreements around hominid species numbers and timelines, and key species like Australopithecus afarensis, Homo erectus, and Homo sapiens. Comparisons are made between skeletal structures, brain sizes, and pelvises of different hominids to illustrate anatomical changes over time.
MAITRE: An EU project for improving communication in Food Science Research. comfoodforhealth
The MAITRE project provides media training to food science researchers to help them better communicate their research findings to journalists and the public. Over a 3-year period, the project will train 600 researchers through 50 training sessions in EU countries. The trainings teach researchers practical media skills like how to conduct interviews and work with different types of media. Both researchers and journalists benefit from a online platform that connects them and from in-person opportunities to network at the trainings. Upcoming trainings over the next few months will be held in several European countries and universities can apply to host a training.
Why we are what we eat? Sociocultural dimensions of foodcomfoodforhealth
This document discusses the sociocultural dimensions of food. It begins by framing food as one of humanity's main activities that requires time, work and resources on a daily basis. It then lists 20 different uses that have been attributed to food beyond simply nourishment, including initiating relationships, demonstrating social status, and expressing emotions. The document explores how culture shapes food behaviors by establishing regularity, specificity and norms around food practices. It provides examples of how different world religions prescribe different dietary restrictions. Finally, it discusses how culture determines what foods are considered edible versus unedible.
Overview of the FoodRisC project. Aine McConnon. University College Dublin, I...comfoodforhealth
This document provides an overview of the FoodRisC project, which aims to improve communication about food risks and benefits in Europe. The project involves 13 research partners across 9 EU member states. It will develop tools to help organizations better communicate with consumers on food issues. These tools will help select appropriate communication channels, design effective communication processes, and choose methods for eliciting consumer perspectives. The goals are to understand consumer behavior and develop best practices for risk communication.
Food information in the social media era: Analysing consumers' practicescomfoodforhealth
This document discusses communicating food information to consumers. It finds that while consumers are skeptical of social media sources' credibility, they see value in it as an additional information source. Consumers particularly trust experts but are not interested in their messages on social media. Instead, blogs and forums provide more in-depth discussions and allow consumers to ask questions. Experts should form alliances with food bloggers to better engage consumers.
1. The document provides a syllabus for a 6th grade science and English course that covers four periods over two semesters.
2. The science portion covers topics like cells, classification of living things, ecosystems, force and motion, and work and energy. It includes learning objectives, vocabulary, activities and resources for each topic.
3. The syllabus outlines assessments including evaluations, workshops, laboratory work, videos and models. It also provides two science textbooks and guides that will be used resources.
This document provides guidance for teaching primary school science sessions on investigating human life processes through working scientifically. It outlines health and safety measures, session aims, national curriculum links, developing children's ideas through elicitation strategies like annotated drawings. Practical investigations are suggested to model digestion using Weetabix, make blood models, and measure heart rate response to exercise. Children's misconceptions about topics like digestion and circulation are discussed. The importance of nutrition, food groups, and interpreting food packaging is covered, along with useful teaching resources.
Food science is the study of food, including its production, processing, safety, and nutrition. It involves aspects of chemistry, biology, physics, microbiology, and engineering. Food technology is the application of food science principles to food processing, preservation, packaging, and distribution to form safe, nutritious, and high-quality foods. Food science draws from many related fields like chemistry, engineering, biology, and microbiology to understand food properties, food safety, and how foods are affected by processing and storage.
This document provides an overview of food science and technology. It discusses what food science is, how it emerged as a discipline, and its relationship to other fields like chemistry, engineering, and microbiology. It also outlines some key factors that affect food technology, such as mechanization, electricity, trade, and changing societal roles. The document summarizes what we expect from foods in the future, what the food manufacturing sector needs, and sciences that will play an increasing role, like biotechnology, genomics, and nanotechnology. It concludes by discussing what someone should know about food science to pursue a career in the field.
Evolutionary theory suggests that humans have evolved certain food preferences that increased chances of survival. These include:
1) A preference for sweet foods which would encourage consumption of ripe fruit high in calories. There is evidence that humans have more taste receptors for sweetness compared to other tastes.
2) A preference for salty foods which are important for bodily functions but were scarce resources historically. While not innate, children develop a preference for salty foods.
3) Avoidance of unfamiliar or "dangerous" foods to reduce risk of food poisoning. Cooking meat kills bacteria while taste aversion and food neophobia protect against toxins that could make one sick. These behaviors were adaptive for avoiding foods harmful to survival and
This document defines key terms related to human nutrition including nutrition, food, diet, nutrients, and malnutrition. It provides a brief history of the discovery and development of nutrition as a scientific discipline. Important figures like Hippocrates, da Vinci, and Lavoisier contributed early understandings. Major advances occurred in the 19th and 20th centuries including the discovery of vitamins and minerals. The document emphasizes the importance of nutrition for growth, development, and health and discusses its significance in Ethiopia where malnutrition remains a major public health burden affecting vulnerable groups like women and children.
The benefits of biologicals for food & health industriesEIT Food
The document discusses several points:
- It lists 6 bullet points of text that are not fully readable.
- It then shifts to discussing partnerships with nature and introducing the director of Koppert Biological Systems and CEO of AND Biopharma BV.
- The overall document seems to cover multiple topics ranging from biological crop protection to natural pollination in a discussion of sustainability, food, and health.
Evolutionary theory suggests that humans have evolved certain food preferences that increased their chances of survival. These include a preference for sweet foods, which signified ripe, high-calorie fruits, fatty foods which provided more energy, and salty foods which contained essential nutrients. Research provides some support for these preferences, showing innate preferences in infants and universal adoption of sweet foods across cultures. However, evolutionary explanations are difficult to test directly and rely on observations and fossil evidence.
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Modern child care emphasizes a holistic approach, nurturing a child's physical, emotional, social, and cognitive development.
Shifting from a disease-centered model, modern child care prioritizes preventive care and fostering healthy growth in children.
The modern concept of child care recognizes the family as a crucial partner, advocating for family-centered care that addresses individual needs.
Incorporating play, proper nutrition, and a safe environment, modern child care fosters optimal child development in all domains.
Modern child care empowers nurses to act as advocates, educators, and caregivers, ensuring the well-being of children at every stage.
Diet plays a major role in the development of dental caries. Sugars and fermentable carbohydrates provide substrate for oral bacteria to produce acid, lowering plaque and saliva pH and beginning tooth demineralization. Several studies have shown a relationship between increased sugar consumption and rising dental caries rates, while diets low in fermentable carbohydrates are associated with lower caries levels. The physical and chemical properties of foods also influence their cariogenicity, with sticky, acidic, and slowly dissolving foods posing the highest risks. A dynamic interaction between diet, bacteria, the tooth surface, and time causes the multi-factorial process of dental caries.
The document summarizes the ASSETS project which examines the link between ecosystem services, food security, and nutritional health for rural communities near forests. The project is a multi-institutional collaboration that will study these relationships in Colombia, Peru, and Malawi. The project aims to better understand how changes in ecosystem services can impact food security and health, identify crises and tipping points, and strengthen the science-policy interface on these issues.
This document provides an overview of key concepts in anthropology and culture. It defines culture as systems of learned behavior and symbols that are shared within a group and transmitted through enculturation. Culture is integrated and adaptive, shaping natural instincts into specific habits. While all human groups share biological traits, culture allows for diversity and particularity between groups. Anthropology examines both universal patterns and cultural variation to understand human societies.
This document summarizes a capstone project that analyzed how immigration affects the dietary habits and physical activity patterns of Turkish families who immigrated to Switzerland and the United States. The project found that immigrant families go through stages of adapting to their new environment, initially trying to maintain their home country's routines, then discovering and developing a liking for new foods and customs, and eventually adopting a hybrid lifestyle. Families in Switzerland embraced healthier organic options and active lifestyles, while those in the US encountered more processed foods and fast food but tried to control portions and encourage children's activity. Overall, immigrant families aimed to benefit from both their original and new cultures.
The article discusses how animal enrichment is increasingly influencing the planning and design of laboratory animal facilities. There is growing interest in enrichment from regulatory bodies and guidance documents. Facility designs are moving beyond basic toys and foraging materials to incorporate elements like playrooms, natural light, outdoor views, open group housing, and animal runs to better mimic animals' natural environments. This holistic approach champions enrichment housing solutions. Recent facility tours and a new drug safety assessment building project show the importance facilities are placing on designs that support animal enrichment.
Continental Session RCE Americas_RCE Lima CallaoESD UNU-IAS
This document provides information about Peru and outlines a proposed project on traditional knowledge, biocultural diversity, and nutrition in indigenous communities. Some key points:
- Peru has great biological and cultural diversity with many native languages and a significant indigenous population.
- The proposed project aims to document traditional knowledge related to food and nutrition, promote sustainable use of resources, and identify good health and nutrition practices.
- Intended social impacts include increasing valuation of indigenous traditions and improving nutrition, especially for women and children.
- The project could be scaled up over 3-5 years through activities like changing diets and assessing health impacts, traditional knowledge mapping, research, and developing educational programs.
Partners would include
Dr. Gerald Stokka - Stewardship: A Philosophy of Life, Culture and BusinessJohn Blue
Stewardship: A Philosophy of Life, Culture and Business - Dr. Gerald Stokka, North Dakota State University, from the 2014 Iowa Cattle Industry Convention, December 8 - 10, 2014, Des Moines IA, USA
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-iowa-cattle-industry-convention
This document summarizes the biological and cultural evolution of early humans from Australopithecus to Homo Sapiens. It describes biological evolution as genetic changes from generation to generation that are studied through physical remains. Cultural evolution refers to developments in human culture studied through analyses of ways of life. Key hominid groups discussed are Australopithecus, Homo Habilis, Homo Erectus, with Homo Sapiens emerging last. Traits like upright walking, increasing brain size, tool use and shelter building progressed over time.
This document summarizes the biological and cultural evolution of early humans from Australopithecus to Homo Sapiens. It describes biological evolution as genetic changes from generation to generation that are studied through physical remains. Cultural evolution refers to developments in human culture studied through analyzing lifestyle changes. Key hominid categories discussed are Australopithecus, Homo Habilis, Homo Erectus, and Homo Sapiens. Traits like upright walking, increasing brain size, tool use, and shelter building are noted as major developments.
Research on food for health marketing for shaping consumers' acceptancecomfoodforhealth
This document summarizes three cases related to communicating food for health benefits. The first case examines consumer reactions to foods with different types of nutrition and health claims. It found that health claims were more convincing than nutrition claims, and claims reducing disease risk had the lowest credibility. The second case identifies key success factors for successful food marketing, including using data, emotional engagement, endorsements, community appeals, and effective media use. It suggests public health campaigns could apply these factors. The third case discusses opportunities and challenges of using social media for food risk/benefit communication, such as gaining consumer insights but also potential for escalating situations.
Communicative strategies for food benefits. Consumers, technologies and engag...comfoodforhealth
This document discusses innovative tools for communicating about food and health benefits. It introduces Vizzata, an online tool that uses bite-sized content to elicit questions and comments from participants in order to better understand audiences. It also describes TweetVis, a text mining and data visualization tool that analyzes tweets over time to depict trends in topics, sources, sentiment, and novelty. These tools were developed through the FoodRisC project to help risk communicators engage relevant audiences and analyze social media data.
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2. The science portion covers topics like cells, classification of living things, ecosystems, force and motion, and work and energy. It includes learning objectives, vocabulary, activities and resources for each topic.
3. The syllabus outlines assessments including evaluations, workshops, laboratory work, videos and models. It also provides two science textbooks and guides that will be used resources.
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Evolutionary theory suggests that humans have evolved certain food preferences that increased chances of survival. These include:
1) A preference for sweet foods which would encourage consumption of ripe fruit high in calories. There is evidence that humans have more taste receptors for sweetness compared to other tastes.
2) A preference for salty foods which are important for bodily functions but were scarce resources historically. While not innate, children develop a preference for salty foods.
3) Avoidance of unfamiliar or "dangerous" foods to reduce risk of food poisoning. Cooking meat kills bacteria while taste aversion and food neophobia protect against toxins that could make one sick. These behaviors were adaptive for avoiding foods harmful to survival and
This document defines key terms related to human nutrition including nutrition, food, diet, nutrients, and malnutrition. It provides a brief history of the discovery and development of nutrition as a scientific discipline. Important figures like Hippocrates, da Vinci, and Lavoisier contributed early understandings. Major advances occurred in the 19th and 20th centuries including the discovery of vitamins and minerals. The document emphasizes the importance of nutrition for growth, development, and health and discusses its significance in Ethiopia where malnutrition remains a major public health burden affecting vulnerable groups like women and children.
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The document discusses several points:
- It lists 6 bullet points of text that are not fully readable.
- It then shifts to discussing partnerships with nature and introducing the director of Koppert Biological Systems and CEO of AND Biopharma BV.
- The overall document seems to cover multiple topics ranging from biological crop protection to natural pollination in a discussion of sustainability, food, and health.
Evolutionary theory suggests that humans have evolved certain food preferences that increased their chances of survival. These include a preference for sweet foods, which signified ripe, high-calorie fruits, fatty foods which provided more energy, and salty foods which contained essential nutrients. Research provides some support for these preferences, showing innate preferences in infants and universal adoption of sweet foods across cultures. However, evolutionary explanations are difficult to test directly and rely on observations and fossil evidence.
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Modern child care emphasizes a holistic approach, nurturing a child's physical, emotional, social, and cognitive development.
Shifting from a disease-centered model, modern child care prioritizes preventive care and fostering healthy growth in children.
The modern concept of child care recognizes the family as a crucial partner, advocating for family-centered care that addresses individual needs.
Incorporating play, proper nutrition, and a safe environment, modern child care fosters optimal child development in all domains.
Modern child care empowers nurses to act as advocates, educators, and caregivers, ensuring the well-being of children at every stage.
Diet plays a major role in the development of dental caries. Sugars and fermentable carbohydrates provide substrate for oral bacteria to produce acid, lowering plaque and saliva pH and beginning tooth demineralization. Several studies have shown a relationship between increased sugar consumption and rising dental caries rates, while diets low in fermentable carbohydrates are associated with lower caries levels. The physical and chemical properties of foods also influence their cariogenicity, with sticky, acidic, and slowly dissolving foods posing the highest risks. A dynamic interaction between diet, bacteria, the tooth surface, and time causes the multi-factorial process of dental caries.
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This document provides information about Peru and outlines a proposed project on traditional knowledge, biocultural diversity, and nutrition in indigenous communities. Some key points:
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- The proposed project aims to document traditional knowledge related to food and nutrition, promote sustainable use of resources, and identify good health and nutrition practices.
- Intended social impacts include increasing valuation of indigenous traditions and improving nutrition, especially for women and children.
- The project could be scaled up over 3-5 years through activities like changing diets and assessing health impacts, traditional knowledge mapping, research, and developing educational programs.
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Mass communication regarding the evolution of diet and health from Atapuerca to the present.
1. COMMUNICATING FOOD FOR HEALTH
BENEFITS
NEW FOOD TRENDS AND MEANINGS
PROFESSIONAL IDENTITIES AND FOOD COMMUNICATION
INNOVATIVE PRACTICES IN COMMUNICATION
8th – 9th November, 2012
TARRAGONA
Communication about the evolution of
diet and health from Atapuerca to the
present
By Cinta S. Bellmunt, head of Communication at the IPHES
www.iphes.cat
2. Add title and/or logos of your
institution
Presentation
IPHES: Institut Català de Paleoecologia
Humana i Evolució Social (Catalan
Institute of Human Paleoecology and
Social Evolution)
• Located at the Sescelades campus of the
Rovira i Virgili University, Tarragona
• It is one of the three best research
centres in the world investigating human
evolution
• Directed by archaeologist Eudald
Carbonell, there are some sixty people
working. Most are dedicated to research.
3. Add title and/or logos of your
institution
• We have a department of
socialization: didactical
activities for the public in
general, we organize
exhibitions, congresses,
open days, television
series, books, etc.
• Communication about
human evolution: 5 blogs,
several channels on
Facebook, Twitter and
Youtube. We are followed
by over 35,000 people.
4. Add title and/or logos of your
institution
• A variety of news items: archaeological discoveries, excavations,
publications in impact journals, conferences, books…
• Some deal with diet and health and are based on the research that
is carried out at the IPHES. All of the inferences made come from
the empirical records
5. Add title and/or logos of your
institution
Why are we interested in food?
'We are beings that eat, transform, recycle and
regulate energy through food”, in the words
of archaeologist Eudald Carbonell.
“What we eat defines us, it explains us and
conditions our life”.
“Moreover, how human beings have eaten
throughout history is closely linked to our
evolution as a species”.
Knowing about these matters can help us to
improve our present and foresee a more
human future
6. Add title and/or logos of your
institution
Topics related with food
• What have we eaten throughout
our evolution from eating insects to
today? The importance of the
introduction of meat: essential for
the development of the brain.
• The transformation of a basically
vegetarian diet to another strongly
meat-based diet is the main cause
that led to the individualization of
the genus Homo compared to
Australopithecus.
7. Add title and/or logos of your
institution
Topics related with food
• This same cause enabled our ancestors to go beyond the tropics of Africa,
where there were abundant vegetable resources to reach the temperate
zones of Eurasia, with its seasonal variations.
• But, access to meat was never easy and hyenas were tough competition
often taking the prize.
8. Add title and/or logos of your
institution
Topics related with food
Changes to human biology:
bipedalism
Our hands became free, our visibility
increased …
We extended the possibilities of
obtaining resources
9. Add title and/or logos of your
institution
Topics related with food
• Climatic crises
• Adaptation to the environment
• Making use of resources
10. Add title and/or logos of your
institution
How we eat
• Laterality, the preferential use of the
right hand for the different activities
related with food
• The evolution of technology:
The use of tools to process food,
preserve food, how they facilitate
obtaining energy freeing up time to do
other things.
• The discovery of fire, the socialization
of meals. Eating around the fire
increases sociability, changes of
organization, socialization.
11. Add title and/or logos of your
institution
How we eat
• The early agricultural and livestock
farmers (creation of surpluses and
sedentarism). We were hunter-
gatherers
• These major changes have led to
evolutionary changes.
• It is not the same to eat alone, in a
group, standing, sitting, in a hurry, or
calmly; or eating fruit, vegetables,
insects or the meat of macromammals
or fish.
• All of this defines our social nature .
12. Add title and/or logos of your
institution
The methodology of
how we can come to
these conclusions
• cut marks in stone tools
• analysis of the remains found
in fireplaces
• substances found on teeth
• animal and human bones
(cannibalism in Atapuerca)
found at excavations, etc.
13. Add title and/or logos of your
institution
NEWS - EXAMPLES
• “A new study confirms that 500,000 years ago the Atapuerca hominids were
right-handed”
• “Conference about food resources Atapuerca hominids”
• “Conference on Food and Human Evolution”
• “800,000 years ago gastronomic cannibalism was common practice for Homo
antecessor in Atapuerca”
14. Add title and/or logos of your
institution
NEWS - EXAMPLES
• “7,000 faunal remains of fossils from Atapuerca analysed to understand the use
of animals by hominids”
• “The fossilized teeth of horses, key to understanding Darwin's natural selection
and climate change”
• “Maltravieso Neanderthals were the first hominids who ate hyenas”
• “New cannibalism hypothesis relates Atapuerca with the defence and extension
of a territory rich in resources”
15. Add title and/or logos of your
institution
The idea of conscious
eating
• Conscious eating is not what
you find in your surroundings,
rather it is how you organize
your environment and a
culture of the environment, to
be able to establish a food
culture and a psychological
and social education so that
food becomes the subject of
oral communication and
structuring of human
relations.
16. COMMUNICATING FOOD FOR HEALTH
BENEFITS
NEW FOOD TRENDS AND MEANINGS
PROFESSIONAL IDENTITIES AND FOOD COMMUNICATION
INNOVATIVE PRACTICES IN COMMUNICATION
8th – 9th November, 2012
TARRAGONA
Communication about the evolution of
diet and health from Atapuerca to the
present
By Cinta S. Bellmunt, head of Communication at the IPHES
www.iphes.cat