Nutrition and Climate Change : Major Issues Confronting the Meat Industry
By: Wood, J. D
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Contributor(s): Rowlings, C.
Material type: 
BookSeries: Publisher: UK: Nottingham University Press, 2011Edition: 1st ed.Description: 217 p.ISBN: 190728477X (paperback); 9781907284779 (paperback).Subject(s): Meat Science | Animal Nutrition | Climate Effects on Nutrition | Climatic changes | Meat industry and trade--Environmental aspectsDDC classification: 636.082 Wood 28867 1st 2011 A.Nutrition Summary: Meat production and consumption are increasing around the world, yet meat is criticized on the basis of its effects on human health and its damaging effects on the environment. The latest information on the nutritional value of meat is summarized in the book, as is its role in human health and contributions to greenhouse gas emissions. While discussing new production systems that will improve the nutritional value of meat and increase the efficiency of meat production—thereby minimizing harmful effects on the environment—the book also considers the role of meat as a source of the valuable n-3 polyunsaturated fatty acids. The case for organic meat production is examined, as well as the factors affecting the demand for meat and the challenges facing legislators in the areas of climate change, nutrition, and sustainability of meat production. Instead of being limited to a local scale, this valuable resource studies the increasing importance of international trade in meat and the need for a global respon
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Pattoki Library Animal Nutrition | Veterinary Science | 636.082 Wood 28867 1st 2011 A.Nutrition (Browse shelf) | Available | 28867 |
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Meat production and consumption are increasing around the world, yet meat is criticized on the basis of its effects on human health and its damaging effects on the environment. The latest information on the nutritional value of meat is summarized in the book, as is its role in human health and contributions to greenhouse gas emissions. While discussing new production systems that will improve the nutritional value of meat and increase the efficiency of meat production—thereby minimizing harmful effects on the environment—the book also considers the role of meat as a source of the valuable n-3 polyunsaturated fatty acids. The case for organic meat production is examined, as well as the factors affecting the demand for meat and the challenges facing legislators in the areas of climate change, nutrition, and sustainability of meat production. Instead of being limited to a local scale, this valuable resource studies the increasing importance of international trade in meat and the need for a global respon
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