Book Description
Comportements et consommations alimentaires en France, rassemble les plus récentes données compilées et analysées par le Centre de recherche pour l'étude et l'observation des conditions de vie (Crédoc) lors de l'enquête Comportements et consommations alimentaires en France (CCAF 2004). Portant sur 2 978 individus de 3 ans et plus, représentatifs de la population française, CCAF 2004 propose pour la première fois de croiser les attitudes et comportements avec les consommations individuelles. Cette étude complète et enrichit les enquêtes Inca 1999 et ASPCC de 1994. Comportements et consommations alimentaires en France, (CCAF 2004) met en lumière les nouvelles tendances, sous-tendues par des transformations profondes de la société (rapport au travail, urbanisation ). Simplification des repas, plateaux-repas, repas solitaires, aliments tout prêts, démographie l'analyse des données montre la lente transformation des comportements, qui risque à terme de remettre en cause le modèle français, fondé sur trois repas principaux, pris à des heures régulières, chez soi ou en famille Comportements et consommations alimentaires en France, (CCAF 2004) fournit des données chiffrées précises concernant les apports en énergie et nutriments pour les adultes et les enfants. Cet ouvrage constitue un précieux outil d'analyse et de prospective pour les professionnels de la nutrition et de la diététique ou les autorités de santé, ainsi que pour de nombreuses fonctions de l'industrie agroalimentaire (R&D, marketing-communication ).
Author: Publisher: Odile Jacob ISBN: 2738181538 Category : Languages : en Pages : 226
Author: Céline Dudouet Publisher: Educagri Editions ISBN: 2844449166 Category : Services de proximité Languages : en Pages : 186
Book Description
Le secteur des services à la personne est en plein essor en France et en Europe. Il offre une grande diversité de métiers d'avenir et les offres d'emplois abondent. Ses acteurs travaillent aujourd'hui avec des publics de tous horizons, et peuvent aussi être amenés à se déplacer à l'étranger : c'est pourquoi l'anglais est devenu un atout certain et une compétence recherchée afin de répondre aux besoins de tous types de publics. Enseignantes dans la filière SAPAT (Services aux personnes et aux territoires), les auteures ont conçu ce livret pour accompagner leur pédagogie ainsi que les démarches professionnelles en anglais, de plus en plus fréquentes dans leurs formations. Ce lexique s'adresse à toutes les personnes en lien avec les différents secteurs des services : apprenants (du CAP au BTS, préparation aux concours et écoles de formation aux métiers des secteurs paramédicaux et sociaux), professionnels, et enseignants/formateurs pour un prolongement de leur pédagogie lorsqu'ils sont conduits à travailler sur du vocabulaire technique et professionnel et lors de la mise en place d'actions en collaboration avec des interlocuteurs anglophones. Il s'agit là d'un outil de formation - en aucun cas d'un manuel scolaire -, qui intervient en complément des cours dans le but d'aider à développer la communication en anglais dans le secteur des services. Le vocabulaire et les expressions les plus récurrents et les plus usités dans le domaine de spécialisation sont regroupés, selon les différents domaines d'intervention, en 10 chapitres : 1. Les publics ; 2. Organismes et professionnels ; 3. Les besoins ; 4. Le confort corporel de la personne ; 5. Le confort matériel ; 6. La nutrition ; 7. La santé ; 8. La vie quotidienne ; 9. Le cadre d'intervention ; 10. Milieu rural et territoire. Le contenu n'est pas exhaustif, tant ce secteur est vaste. Afin de faciliter la recherche de termes précis dans l'une ou l'autre langue, sont proposés en fin de lexique un index alphabétique français et un index alphabétique anglais. Ce lexique vous accompagnera dans vos études, dans votre formation professionnelle, dans vos déplacements à l'étranger (voyages, séjours, stages), et vous aidera à communiquer plus facilement en anglais dans votre secteur professionnel.
Author: Nathalie Jas Publisher: Routledge ISBN: 1317319680 Category : History Languages : en Pages : 216
Book Description
The number of substances potentially dangerous to our health and environment is constantly increasing. The papers in this volume examine the concurrent rise of pollutants and the regulations designed to police their use.
Author: Susanne Braun Publisher: Academic Press ISBN: 0128131721 Category : Technology & Engineering Languages : en Pages : 268
Book Description
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. - Analyzes nutritional and health claims related to western European foods - Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements, and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets
Author: Michael Gard Publisher: Routledge ISBN: 1000511391 Category : Social Science Languages : en Pages : 582
Book Description
The Routledge Handbook of Critical Obesity Studies is an authoritative and challenging guide to the breadth and depth of critical thinking and theory on obesity. Rather than focusing on obesity as a public health crisis to be solved, this reference work offers divergent and radical strategies alongside biomedical and positivist discourses. Comprised of thirty nine original chapters from internationally recognised academics, as well as emerging scholars, the Handbook engages students, academics, researchers and practitioners in contemporary critical scholarship on obesity; encourages engagement of social science and related disciplines in critical thinking and theorising on obesity; enhances critical theoretical and methodological work in the area, highlighting potential gaps as well as strengths; relates critical scholarship to new and evolving areas of obesity-related practices, policies and research. This multidisciplinary and international collection is designed for a broad audience of academics, researchers, students and practitioners within the social and health sciences, including sociology, obesity science, public health, medicine, sports studies, fat studies, psychology, nutrition science, education and disability studies.
Author: W Prummel Publisher: Barkhuis ISBN: 9077922776 Category : Nature Languages : en Pages : 285
Book Description
This volume comprises the papers presented at the 6th Meeting of the ICAZ Bird Working Group, held in August 2008 in Groningen, the Netherlands. The subjects of the contributions range from New Zealand, South America and the Near East to Europe and vary in time from the Pleistocene up to the late 19th century. Themes discussed are the palaeozoogeography of birds, the role of birds in subsistence, ritual and symbolism, bird hunting techniques and histological studies of bird bones. The geographical, temporal and thematic variation underlines the importance of ornito-archaeozoology for all aspects of archaeology.
Author: Patricia Rossi Publisher: Springer ISBN: 3030025683 Category : Business & Economics Languages : en Pages : 921
Book Description
This proceedings volume explores the new and innovative ways in which marketers find new global customers and build meaningful bridges to them based on their wants and needs in order to ensure high levels of customer satisfaction. Customer loyalty is ensured through continuous engagement with an ever-changing and demanding customer base. Global forces are bringing cultures into collision, creating new challenges for firms wanting to reach geographically and culturally distant markets, and causing marketing managers to rethink how to build meaningful and stable relationships with evermore demanding customers. In an era of vast new data sources and a need for innovative analytics, the challenge for the marketer is to reach customers in new and powerful ways. Featuring the full proceedings from the 2018 Academy of Marketing Science (AMS) World Marketing Congress (WMC) held in Porto, Portugal, this volume provides current and emerging research from global scholars and practitioners that will help marketers to engage and promote customer satisfaction. Founded in 1971, the Academy of Marketing Science is an international organization dedicated to promoting timely explorations of phenomena related to the science of marketing in theory, research, and practice. Among its services to members and the community at large, the Academy offers conferences, congresses, and symposia that attract delegates from around the world. Presentations from these events are published in this Proceedings series, which offers a comprehensive archive of volumes reflecting the evolution of the field. Volumes deliver cutting-edge research and insights, complementing the Academy’s flagship journals, the Journal of the Academy of Marketing Science (JAMS) and AMS Review. Volumes are edited by leading scholars and practitioners across a wide range of subject areas in marketing science.
Author: Jean-Pierre Poulain Publisher: Bloomsbury Publishing ISBN: 1472586239 Category : Social Science Languages : en Pages : 313
Book Description
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food – including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food – the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
Author: Maryann Tebben Publisher: Reaktion Books ISBN: 1789143314 Category : Cooking Languages : en Pages : 345
Book Description
Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.
Author: HEBEL Pascale
Author: 
Author: Céline Dudouet
Author: Nathalie Jas
Author: Susanne Braun
Author: Michael Gard
Author: W Prummel
Author: Patricia Rossi
Author: Jean-Pierre Poulain
Author: Maryann Tebben