000			01810nam a2200241 a 4500
020			_a190728477X (paperback)
020			_a9781907284779 (paperback)
082			_a636.082 Wood 28867 1st 2011 A.Nutrition
100			_aWood, J. D. _914435
245	1	0	_aNutrition and Climate Change : Major Issues Confronting the Meat Industry
250			_a1st ed.
260			_aUK: _bNottingham University Press, _c2011.
300			_a217 p. ;
490	1		_aLangford Food Industry Conference Proceedings
520			_aMeat 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
650			_aMeat Science _914436
650			_aAnimal Nutrition _9346
650			_aClimate Effects on Nutrition _914437
650			_aClimatic changes _914438
650			_aMeat industry and trade--Environmental aspects _912930
700			_aRowlings, C. _914439
942			_cBK
999			_c5684 _d5684