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The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.
A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts.
An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.
Table des matières
IntroductionAfricaAlgeria
Angola
Benin
Burkina Faso
Central Africa
Côte d'Ivoire
Egypt
Ethiopia and Eritrea
Ghana
Guinea
Kenya
Liberia
Maasai
Madagascar
Mauritania
Morocco
Mozambique
Namibia
Nigeria
Senegal
Sierra Leone
Somalia
South Africa
Sudan
Swaziland
Uganda
Zimbabwe
Middle EastArabian Peninsula
Iran
Iraq
Israel
Jordan
Lebanon
Palestinian Territories
Syria
Turkey
Yemen and Oman
AmericasArgentina
Aruba and Bonaire
Barbados
Belize
Bolivia
Brazil
Canada
Chile
Colombia
Costa Rica
Cuba
Curaçao and Sint Maarten
Dominica
Dominican Republic
Ecuador
El Salvador
French Guiana
Grenada
Guatemala
Guyana
Haiti
Honduras
Inuit
Jamaica
Martinique and Guadeloupe
Mexico
Native Americans
Nicaragua
Panama
Paraguay and Uruguay
Peru
Puerto Rico
Suriname
Trinidad and Tobago
United States
Venezuela
Asia and OceaniaAboriginal Australians
Afghanistan
Australia
Bangladesh
Brunei
Cambodia
Central Asia
China
Hmong
Hong Kong
India
Indonesia
Japan
Kazakhstan
Laos People's Democratic Republic
Macau
Malaysia
Maori
Mongolia
Nepal
Pakistan
Papua New Guinea
Philippines
Singapore
South Korea
Sri Lanka
Thailand
Tibet
Vietnam
EuropeArmenia
Austria
Basque Territory
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Finland
France
Georgia
Germany
Great Britain
Greece
Gypsies
Hungary
Iceland
Ireland
Italy
Latvia
Lithuania
Malta
Moldova
The Netherlands
Norway
Poland
Portugal
Romania
Russia
Scotland
Serbia
Slovenia
Spain
Sweden
Switzerland
Ukraine
OtherAntarctica
Space
About the Editor and ContributorsIndex
A propos de l'auteur
Ken Albala is Professor of History at the University of the Pacific, USA.
KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.
Ken Albala is professor of history at the University of the Pacific, Stockton, CA.
Résumé
The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.
