DOCSLIB.ORG

Environment and Food

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Environment and Food Downloaded by [University of Defence] at 02:12 24 May 2016 Environment and Food This timely book provides a thorough introduction to the interrelationship of food and the environment. Its primary purpose is to bring to our attention the multiplicity of links and interconnections between what we eat and how this affects the Earth’s resources. Having a better idea of the consequences of our food choices might encourage us to develop more sustainable practices of production and consumption in the decades ahead. Although human societies have, over time, brought under control a large proportion of the Earth’s resources for the purpose of food production, we remain subject to the effective functioning of global ecosystem services. The author highlights the vital importance of these services, and explains why we should be concerned about the depletion of freshwater resources, soil fertility decline and loss of biological diversity. The book also tackles some of the enormous challenges of our era: climate change, to which the agri-food system is both a major contributor and a vulnerable sector; and the prospect of significantly higher energy prices, arising from the peaking of oil and gas supplies, which will reveal how dependent the food system has become upon cheap fossil fuels. Such challenges are likely to have significant implications for the long-term functioning of global supply chains, and raise profound questions regarding the nutritional security of the world’s population. This book argues that a re-examination of the assumptions and practices underpinning the Downloaded by [University of Defence] at 02:12 24 May 2016 contemporary food system is urgently required. Environment and Food is a highly original, interdisciplinary and accessible text that will be of interest to students and the wider public genuinely interested in, and concerned by, the state of the world’s food provisioning system. It is richly illustrated with figures and makes extensive use of boxes to highlight relevant examples. Colin Sage is Senior Lecturer in Geography at University College Cork, Republic of Ireland. Routledge Introductions to Environment Series Published and forthcoming titles Environmental Science texts Titles under Series Editor: Atmospheric Processes and Systems David Pepper Natural Environmental Change Environmental Biology Environment and Society texts Using Statistics to Understand the Environment and Philosophy Environment Energy, Society and Environment, Environmental Physics 2nd Edition Environmental Chemistry Gender and Environment Biodiversity and Conservation, Environment and Business 2nd Edition Environment and Law Ecosystems, 2nd Edition Environment and Society Coastal Systems, 2nd Edition Environmental Policy Representing the Environment Sustainable Development Environment and Social Theory, 2nd Edition Environmental Values Environment and Politics, 3rd Edition Environment and Tourism, 2nd Edition Environment and the City Environment, Media and Communication Environmental Policy, 2nd Edition Environment and Economy Environment and Food Downloaded by [University of Defence] at 02:12 24 May 2016 Forthcoming Environmental Governance Environment and Food Colin Sage Downloaded by [University of Defence] at 02:12 24 May 2016 First published 2012 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2012 Colin Sage The right of Colin Sage to be identified as author of this work has been asserted by him in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data Sage, Colin. Environment and food/Colin Sage. p. cm. 1. Food habits – Environmental aspects. 2. Food preferences – Environmental aspects. 3. Food supply – Environmental aspects. I. Title. GT2850.S24 2011 363.8Ј72 – dc22 2010052901 ISBN: 978–0-415–36311–2 (hbk) ISBN: 978–0-415–36312–9 (pbk) ISBN: 978–0-203–01346–5 (ebk) Downloaded by [University of Defence] at 02:12 24 May 2016 Typeset in Times New Roman by Florence Production Ltd, Stoodleigh, Devon Contents List of plates ix List of figures x List of tables xi List of boxes xii Acknowledgements xiv Chapter 1 Introduction: why environment and food? 1 Food and the environment 3 l Sustainability and food 4 l Focus and structure of the book 7 l Further reading 12 Chapter 2 The global agri-food system 14 Development 16 l Scale and structure 27 l Primary food production 32 l Agri-technologies 41 l Food manufacturing 49 l Food retail 54 l Summary 64 l Further reading 65 Chapter 3 The agro-ecology of primary food production 67 Ecosystem services 69 l Typology of agricultural systems 74 l Resources 90 l Summary 108 l Further reading 109 Downloaded by [University of Defence] at 02:12 24 May 2016 Chapter 4 Global challenges for food production 111 Climate change 112 l Freshwater 120 l Peak oil 132 l Livestock 141 l Summary 153 l Further reading 154 Chapter 5 Final foods and their consequences 156 Transforming foods 158 l Environmental dimensions 167 l Transporting food 187 l Food waste 199 l Summary 207 l Further reading 208 vi • Contents Chapter 6 Rethinking food security 209 Evolution 211 l Population 218 l Food and energy security 222 l Climate change 226 l Globalisation 233 l Food sovereignty 241 l Summary 246 l Further reading 247 Chapter 7 Towards a sustainable agri-food system 249 Reconsidering sustainability 251 l Sustainable agriculture 255 l Sustainable consumption 262 l Reconnecting production and consumption 271 l Planning food systems 277 l Summary 290 l Further reading 291 Chapter 8 Conclusion 293 Glossary 297 Bibliography 300 Index 317 Downloaded by [University of Defence] at 02:12 24 May 2016 Note: Words highlighted on their first occurrence in the text can be found in the glossary after chapter eight. Downloaded by [University of Defence] at 02:12 24 May 2016 Plates 3.1 Aspects of wet rice cultivation, West Sumatra, Indonesia 81 3.2 Pre-Hispanic terracing, Colca Valley, Peru 85 3.3 Agro-forestry: harvesting fruits, Lampung, Indonesia 87 3.4 Ducks as part of integrated pest management, West Sumatra 89 3.5 Aquaculture: cultivating fish in irrigation canals, West Sumatra 91 Downloaded by [University of Defence] at 02:12 24 May 2016 Figures 2.1 The global agri-food system: a schematic representation 31 2.2 The farm as hub of the agri-food system 38 2.3 Stages in the process of motomechanisation in grain cultivation 43 2.4 The hourglass model of the agri-food system: retailer power 58 3.1 A framework for evaluating primary food production options 78 3.2 A conceptual water-accounting framework 99 4.1 Greenhouse gas emissions from the UK food chain, 2006 114 4.2 Sources of agricultural greenhouse gas emissions 118 4.3 Share of global field-level water use by different crops 128 4.4 Virtual water flows: leading exporters and importers 130 4.5 Discovery and production of regular oil 136 4.6 The depletion curve for oil and gas 138 4.7 World annual fuel ethanol production, 1975–2009 139 5.1 The “co-evolutionary” development of social, economic and technological change 162 5.2 Flowchart of life-cycle phases for a cottage pie ready-meal 186 5.3 Flowchart for Swedish tomato ketchup 188 5.4 CO2 emissions by mode of transport, UK 2006 192 5.5 Changes in control over the food distribution system, UK 193 6.1 World grain production per person, 1950–2007 219 6.2 World grain stocks as days of consumption, 1960–2007 223 Downloaded by [University of Defence] at 02:12 24 May 2016 Tables 2.1 Global food sales, 2002 28 2.2 IGD grocery turnover league, 2007 59 3.1 Production statistics for five food and feed commodities, 2007 75 3.2 A global typology of primary food production systems 80 3.3 Energy inputs in US maize (corn) production 107 4.1 Global average virtual water content of selected primary foods 127 4.2 Meat consumption per capita by region 143 4.3 Population of the principal commercial livestock categories by world region 146 5.1 Environmental impacts related to the final consumption of products 184 5.2 Food transport indicators, UK 1992–2006 191 5.3 Illustrations of waste in the food chain 200 Downloaded by [University of Defence] at 02:12 24 May 2016 Boxes 2.1 Sweetness and sugar 17 2.2 King Sugar and other agricultural monarchs 18 2.3 Observations on the global dynamics of the agri-food system 26 2.4 The European agricultural revolution 33 2.5 Traditional low-input farming, pre-war UK 36 2.6 Features of the agricultural treadmill 39 2.7 The Green Revolution imperative 40 2.8 Stages in the process of motomechanisation 42 2.9 Concentration ratios for selected US food sectors 52 2.10 Some key features of the leading retailers 61 3.1 Millennium Ecosystem Assessment: main findings 70 3.2 Deforestation in Amazonia and soybean production 73 3.3 Total land requirements 74 3.4 Bolivia:
Load more

Recommended publications
  • Mfl38211637 Important Safety Instructions
    MFL38211637 IMPORTANT SAFETY INSTRUCTIONS Advantium Oven PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do Not Attempt to operate this oven with the door (c) Do Not Operate the oven if it is damaged. open since open-door operation can result in harmful It is particularly important that the oven door close exposure to microwave energy. It is important not to properly and that there is no damage to the: defeat or tamper with the safety interlocks. (1) door (bent), (b) Do Not Place any object between the oven front (2) hinges and latches (broken or loosened), face and the door or allow soil or cleaner residue to (3) door seals and sealing surfaces. accumulate on sealing surfaces. (d) The Oven Should Not be adjusted or repaired by anyone except properly qualified service personnel. When using electrical appliances, basic precautions should be followed, including the following: WARNING! To reduce the risk of burns, electric shock, fire, injury to persons, or exposure to excessive microwave energy: SAFETY PRECAUTIONS ■ Read all instructions before using this appliance. ■ Do not store anything directly on top of the microwave oven surface when the microwave oven is in operation. ■ Read and follow the specific precautions in the PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO ■ This appliance must only be serviced by qualified service EXCESSIVE MICROWAVE ENERGY section above. personnel. Contact nearest authorized service facility for examination, repair or adjustment. ■ This appliance must be grounded. Connect only to properly grounded outlet. See “GROUNDING INSTRUCTIONS” found ■ Do not cover or block any openings on the appliance. on page 10.
    [Show full text]
  • Delve Deeper Into Food, Inc a Film by Robert Kenner
    Delve Deeper into Food, Inc A film by Robert Kenner This multi-media resource list, Public Affairs, 2009. Expanding Second Nature: A Gardener's compiled by Susan Conlon and on the film’s themes, the book Education (1991). Martha Perry of the Princeton Food, Inc. will answer those Public Library, includes books, questions through a series of Richardson, Jill. Recipe for films and other materials challenging essays by leading America: Why Our Food System related to the issues presented experts and thinkers. This book will is Broken and What We Can Do in the film Food, Inc. encourage those inspired by the to Fix It. Ig Publishing, 2009. film to learn more about the issues, Food activist Jill Richardson shows In Food, Inc., filmmaker Robert and act to change the world. how sustainable agriculture—where Kenner lifts the veil on our nation's local farms raise food that is food industry, exposing the highly Hamilton, Lisa M. Deeply healthy for consumers and animals mechanized underbelly that's been Rooted: Unconventional and does not damage the hidden from the American consumer Farmers in the Age of environment—offers the only with the consent of our Agribusiness. Counterpoint, solution to America’s food crisis. In government's regulatory agencies, 2009. Journalist and photographer addition to highlighting the harmful USDA and FDA. Our nation's food Hamilton presents a multicultural conditions at factory farms, this supply is now controlled by a snapshot of the American timely and necessary book details handful of corporations that often sustainable agriculture movement, the rising grassroots food put profit ahead of consumer profiling a Texas dairyman, a New movement, which is creating an health, the livelihood of the Mexican rancher and a North agricultural system that allows American farmer, the safety of Dakotan farmer, all who have people to eat sustainably, locally, workers and our own environment.
    [Show full text]
  • CREATIVITY, ECOLOGY and EDUCATION Ay
    1st level Master of Gastronomy: CREATIVITY, ECOLOGY AND EDUCATION a.y. 2020_21 Student Guide 1 CONTENTS GENERAL INFORMATION ..................................................................................................................................................... 3 Program Overview ............................................................................................................................................................. 3 Calendar ................................................................................................................................................................................ 3 Program Structure .............................................................................................................................................................. 3 Syllabi ..................................................................................................................................................................................... 7 Workshops/Partecipatory Learning ........................................................................................................................... 30 University Fee Payment Regulations .......................................................................................................................... 37 TEACHING MATERIAL .......................................................................................................................................................... 38 BlackBoard .......................................................................................................................................................................
    [Show full text]
  • Combatting Monsanto
    Picture: Grassroots International Combatting Monsanto Grassroots resistance to the corporate power of agribusiness in the era of the ‘green economy’ and a changing climate La Via Campesina, Friends of the Earth International, Combat Monsanto Technical data name: “Combatting Monsanto Grassroots resistance to the corporate power of agribusiness in the era of the ‘green economy’ and a changing climate” author: Joseph Zacune ([email protected]) with contributions from activists around the world editing: Ronnie Hall ([email protected]) design and layout: Nicolás Medina – REDES-FoE Uruguay March 2012 Combatting Monsanto Grassroots resistance to the corporate power of agribusiness in the era of the ‘green economy’ and a changing climate INDEX Executive summary / 2 Company profile - Monsanto / 3 Opposition to Monsanto in Europe / 5 A decade of French resistance to GMOs / 6 Spanish movements against GM crops / 9 German farmers’ movement for GM-free regions / 10 Organising a movement for food sovereignty in Europe / 10 Monsanto, Quit India! / 11 Bt brinjal and biopiracy / 11 Bt cotton dominates cotton sector / 12 Spiralling debt still triggering suicides / 12 Stopping Monsanto’s new public-private partnerships / 13 Resistance to Monsanto in Latin America / 14 Brazilian peasant farmers’ movement against agribusiness / 14 Ten-year moratorium on GM in Peru / 15 Landmark ruling on toxic soy in Argentina / 15 Haitians oppose seed aid / 16 Guatemalan networks warn of new biosafety proposals / 17 Battle-lines drawn in the United States / 17 Stopping the
    [Show full text]
  • Responsive Contract Governance for the Provision of Ecosystem Services from Agricultural Land
    RIVISTA QUADRIMESTRALE DI DIRITTO DELL’AMBIENTE - Quarterly Journal of Environmental Law NUMERO 2 - 2016 ANDREA SABA Responsive contract governance for the provision of ecosystem services from agricultural land G. Giappichelli editore RIVISTA QUADRIMESTRALE DI DIRITTO DELL’AMBIENTE - SAGGI - ANNO 2016 / NUMERO 2 ANDREA SABA* Responsive contract governance for the provision of ecosystem services from agricultural land TABLE OF CONTENTS: 1. Introduction. – 2. Dealing with uncertainty, risk and change in agri-environmental contracts. – 3. Overarching conceptual framework on law and governance: a ‘zoomed out’ view. – 4. Towards responsive contract governance for the provision of ecosystem services. – 4.1. Adaptability in accommodating uncertainty and changes. – 4.2. Reflexivity in facilitating a fit between regulatory framework and contract governance. – 5. Conclusions. 1. Introduction Academic scholarship on the value of benefits we receive from nature traces its origin back for several decades. However, ecosystem services - whose term was coined in the late 1960s - have been mainstreamed with the publication of the Millennium Ecosystem Assessment in 20051. In the literature, a general shift is emerging in considering the concept from an original ecological and pedagogical perspective to an inclusion of economic, legal and institutional aspects in its relevance for public policy2. The production of ecosystem services from agricultural land was understood through the concept of multifunctional agriculture3. Within this line, the paradigm of social- ecological systems has been recently placed4. It focuses on the close * PhD Fellow at the Institute of Law, Politics and Development (Dirpolis), Scuola Superiore Sant’Anna, Pisa. 1 For access the documents, see the Millennium Ecosystem Assessment website at <http://www.millenniumassessment.org/en/Index-2.html> accessed 14 March 2016.
    [Show full text]
  • On the Sociology of Eating
    A. Warde - Review of Agricultural and Environmental Studies, 96-1 (2015), 7-15 On the sociology of eating Alan WARDE University of Manchester, School of Social Sciences, Manchester, M13 9PL, UK E-mail: [email protected] Abstract – This paper is a personal reflection upon the development of the sociology of eating over the previous thirty years. It considers eating as a form of cultural consumption and discusses alternative approaches to its analysis. It focuses on sociological explanations of continuity and change, and the role of institutions, routines and practices. It suggests that eating is a compound practice which is weakly regulated and weakly coordinated. The paper concludes with some suggestions about lines of future research in the field and discusses the promise of a new study of eating out. Keywords: consumption, eating, food, practices, sociology JEL Classification : Q1, Q19 After thirty years It is an unexpected honour to be invited to offer these selective reflections on three decades of scholarly work on eating from the point of view of a confessed sociologist. The last thirty years have seen significant advances in social scien- tific research on food. The sociology of food and eating textbooks of the 1990s (Mennell et al., 1992, for example) were supported by limited social research, presenting very incomplete, if generally accurate, coverage of the processes and distributions which a sociologist might want to know about. The picture has filled out since, as witnessed by compendious volumes like Poulain (2012) and Murcott et al. (2013) which record the results of a vast amount of research conducted more recently.
    [Show full text]
  • Meat Consumption and Potential Reduction for Environmental and Public Health Benefits
    MEAT CONSUMPTION AND POTENTIAL REDUCTION FOR ENVIRONMENTAL AND PUBLIC HEALTH BENEFITS by GARRETT LENTZ A thesis submitted to the University of Otago in partial fulfilment for the degree of DOCTOR OF PHILOSOPHY Department of Geography June 2019 Abstract The focus of this thesis was to better understand meat consumption and investigate how a shift to more plant-based diets may best be promoted. The various environmental impacts linked to animal agriculture were explored and a movement towards more plant-based diets was found as a solution that could alleviate environmental impacts, along with the added benefit of improving public health and helping to safeguard future food security. Shifting a behaviour that is as prevalent as meat consumption is no easy task however, as high rates of meat intake have become normalised in many developed nations, being influenced not only by the desires of individual actors’, but also structures within society that encourage continued production and consumption. Potential economic, regulatory, and informational measures to encourage meat reduction were explored and after weighing multiple factors, the potential for information provision to shift consumer meat intake held promise. However, before further inquiry into potential information provision measures, it was advisable to first obtain a more thorough understanding of consumers’ meat consumption within the relatively understudied nation of New Zealand. Thus, the first study of the thesis sought to better understand New Zealand consumers’ meat intake through the distribution of a nationwide questionnaire. Awareness of meat’s environmental impacts was determined to be low and the most common motivations for reducing meat were considerations of cost and health.
    [Show full text]
  • Feminist Food Studies: a Brief History
    Feminist Food Studies: A Brief History ARLENE VOSKI AVAKIAN BARBARA HABER The study of food, cooking, and eating, once a subject limited to nutri- tionists and a few anthropologists studying the symbolic importance of foodways among “natives,”1 has expanded to include sociology, history, philosophy, economics, and the interdisciplinary fields of Women’s Studies, American Studies and Cultural Studies.2 Articles on food have recently appeared in a diverse list of scholarly periodicals and antholo- gies, while new books on the topic continue to be published in ever greater numbers by both university and trade presses. In the last decade an avalanche of books on food has appeared, and conferences on food are no longer the sole concern of food professionals. In addition to the annual conference of the Association for the Study of Food and Society (ASFS) other organizations have sponsored conferences addressing food such as The New School for Social Research’s 1998 conference “Food: Nature and Culture,” and its published proceedings,3 and the 77th Annual Asians in America Conference 2001, “Palates of Pleasure: The Philosophy and Politics of Southeast Asian Food,” complete with Southeast Asian meals catered by restaurants or prepared by guest chefs. ASFS also publishes a journal and has a listserve with lively dis- cussions and debates on everything from the origins of barbecue to sources for research on a variety of topics.4 In addition to the journal Food and Foodways, published since 1985, Gastronomica, a journal de- voted to food and culture, published its first issue in 2000. Common among these works is the notion that studying the most banal of human activities can yield crucial information and insights about both daily life and world view, from what is in the pot to the significance of the fire that heats it.
    [Show full text]
  • Foods of the Future
    3/3/2017 Foods of the Future Mary Lee Chin Nutrition Edge Communications Minnesota Academy of Nutrition & Dietetics Minneapolis Marriott Northwest Brooklyn Park, MN April 27, 2017 Photo credit: pixabay.com Mary Lee Chin MS RDN Foods of the Future @maryleechin Disclosure Sponsor FCP • Family • A bowl of rice Background: • Purdue Ag & Food security • Food industry- Monsanto Academy - RD Farmer • Organic co-op • CSA Refugees 1 3/3/2017 Session Objectives 1. Identify at least one new food production technique on the horizon and discern its safety. 2. Describe the benefits of advancements in foods of the future. 3. Respond to the latest foods of the future with confidence to colleagues and consumers, appropriately address their concerns, and explain pros and cons in a clear and understandable way. Future of Food Initiative Academy of Nutrition and Dietetics Foundation Future of Food Resources for Members • Toolkits www.eatrightfoundation.org/toolkits-webinars • Hunger in Our Community. What We Can Do. • Smart Choices. For a Healthy Planet. (English/Spanish!) • Tossed Treasures. How We All Can Waste Less Food. (English/Spanish!) • Supervised Practice Concentrations: • Food Insecurity and Food Banking—available now! www.healthyfoodbankhub.org • Food Systems—under development! • Webinars and Infographics www.eatrightfoundation.org • Affiliate Presentations: • “Changing the Way We Look at Agriculture” 32 affiliates/DPGs (2015) • Food waste, food additives, and GMO presentations 10 affiliates (2016) • Foods of future, farming tools, and food preservation presentations 10 affiliates (2017) 2 3/3/2017 Last year our donors’ generosity helped us award: $446,900 in student scholarships to 194 students $14,000 in student stipends to help 140 students attend FNCE.
    [Show full text]
  • Devon Locally Led Inquiry Grasslands and Livestock Production in Devon Contents
    Devon Locally Led Inquiry Grasslands and Livestock Production in Devon Contents Preface 3 Key messages 4 Introduction 5 Flying the flag for grass 6 Grasslands’ contribution to agriculture 8 Agriculture in the regional economy 10 Nutrition related to grass-based livestock production 12 Climate-related complexities 14 Recommendations 17 References 18 Thanks The RSA Food, Farming and Countryside Commission would like to thank: Beth Dooley and Matt Lobley for their invaluable work enabling the working groups turn their research ideas into action; David Fursdon for chairing the Devon Committee so ably; Members of the Committee for their generosity in volunteering their time and expertise: Andrew Butler, Elaine Cook, Kevin Cox, Stephen Criddle, Keri Denton, Tim Dudgeon, Henri Greig, Peter Greig, Catherine Mead, Richard Pocock, Mary Quicke, Mel Squires, and the many additional stakeholders who shared their insights and networks. Preface Launched in November 2017, the RSA Food, from Devon and neighbouring Cornwall. This Farming and Countryside Commission is a major, Committee identified four key issues: Health and two-year independent inquiry, funded by Esmée Thriving Communities; New Entrants; Devon’s Fairbairn Foundation. Grasslands, and Environment and Biodiversity. Each of these were explored by their own working Chaired by Sir Ian Cheshire, with fourteen group, chaired by a member of the Committee. Commissioners from across sectors, the Work took place between June 2018 and May Commission is tasked with creating mandate for 2019. change across our food system, farming sector The Devon Committee were ably assisted by and in rural communities; shaping a long term Professor Matt Lobley and Beth Dooley from the vision for the future that’s fairer, stands the test University of Exeter who acted as lead researchers of time and aligns more closely with changing and authors.
    [Show full text]
  • Food Security and Identity: Iceland
    FOOD SECURITY AND IDENTITY: ICELAND A thesis submitted to Kent State University in partial fulfillment of the requirements for the degree of Master of Arts by Gina Marie Butrico August, 2013 Thesis written by Gina Butrico A.A.S., Middlesex County College, 2009 B.A., Kent State University, 2011 M.A., Kent State University, 2013 Approved by ___________________________________, Advisor Dr. David H. Kaplan, Ph.D. ___________________________________, Chair, Department of Geography Dr. Mandy Munro-Stasiuk, Ph.D. ___________________________________, Associate Dean for Graduate Affairs, Raymond A. Craig, Ph.D. College of Arts and Sciences ii TABLE OF CONTENTS List of Figures ..........................................................................................................v List of Tables ....................................................................................................... viii Acknowledgements ................................................................................................ ix Chapter I. Introduction .................................................................................................1 Food Security in Iceland ..............................................................................3 Food Identity in Iceland ...............................................................................5 Site Selection ...............................................................................................6 Food Geography...........................................................................................7
    [Show full text]
  • Underactive Thyroid
    Underactive Thyroid PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Thu, 21 Jun 2012 14:27:58 UTC Contents Articles Thyroid 1 Hypothyroidism 14 Nutrition 22 B vitamins 47 Vitamin E 53 Iodine 60 Selenium 75 Omega-6 fatty acid 90 Borage 94 Tyrosine 97 Phytotherapy 103 Fucus vesiculosus 107 Commiphora wightii 110 Nori 112 Desiccated thyroid extract 116 References Article Sources and Contributors 121 Image Sources, Licenses and Contributors 124 Article Licenses License 126 Thyroid 1 Thyroid thyroid Thyroid and parathyroid. Latin glandula thyroidea [1] Gray's subject #272 1269 System Endocrine system Precursor Thyroid diverticulum (an extension of endoderm into 2nd Branchial arch) [2] MeSH Thyroid+Gland [3] Dorlands/Elsevier Thyroid gland The thyroid gland or simply, the thyroid /ˈθaɪrɔɪd/, in vertebrate anatomy, is one of the largest endocrine glands. The thyroid gland is found in the neck, below the thyroid cartilage (which forms the laryngeal prominence, or "Adam's apple"). The isthmus (the bridge between the two lobes of the thyroid) is located inferior to the cricoid cartilage. The thyroid gland controls how quickly the body uses energy, makes proteins, and controls how sensitive the body is to other hormones. It participates in these processes by producing thyroid hormones, the principal ones being triiodothyronine (T ) and thyroxine which can sometimes be referred to as tetraiodothyronine (T ). These hormones 3 4 regulate the rate of metabolism and affect the growth and rate of function of many other systems in the body. T and 3 T are synthesized from both iodine and tyrosine.
    [Show full text]