Browsing by Subject "Food consumption"

Now showing 1 - 3 of 3
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    La alimentación humana como objeto de estudio para la antropología: posibilidades y limitaciones
    (Murcia : Editora Regional de Murcia, 1999) Espeitx, Elena; Gracia Arnaiz, Mabel; Editora Regional de Murcia
    Alimentarse es una necesidad primaria, pero los alimentos no tienen una función exclusivamente fisiológica o psíquica, sino también cultural y social. La complejidad del hecho alimentario ha despertado el interés de numerosas disciplinas, que lo abordan desde sus diferentes enfoques e intereses. La antropología, por su parte, ha estudiado la alimentación desde distintos enfoques teóricos. Pero sólo la articulación de la biología, la ecología y la cultura pueden dar cuenta de los múltiples aspectos de la alimentación humana y su evolución y evitar determinismos biológicos, económicos o sociales. Por esta razón, la interdisciplinariedad aparece necesaria, aunque difícil, y por ahora se reduce más a una declaración de intenciones que a una realidad realmente fecunda.
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    Food manufacturer liability and the consumer’s responsibility in the italian legal system
    (2016-04-01) Magli, Carolina
    Since the beginning of this century, European Community lawmakers, aware of the risks associated with food consumption, have been increasingly tightening the rules under public law aimed at offering consumers preventive protection to ensure the health and safety of food products. The question that the interpreter poses, then, is that of ascertaining whether, and to what degree, a connection exists between public law concerning food safety - aimed at offering consumers preventive protection against damage to human health - and the provisions governing private torts law.
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    The relationship between sustainability and food consumption in teacher training
    (Sciendo, 2023-01-11) Esteve Guirao, Patricia; Baños González, Isabel; Valverde Pérez, Magdalena; Didáctica de las Ciencias Experimentales
    We explore the relationships that future teachers establish between food consumption and sustainability, as well as their intentions to act and their competences in ESD, after a training program. Three instruments were designed and analyzed within the methodological framework of qualitative content analysis. The results showed that, although the future teachers set adequate relationships, they still had significant difficulties in accepting the need for ambitious changes in their diets. Their educational proposals are focused on the diagnosis of the problems instead of the assessment of the sustainability of eating habits and the empowering of learners to take responsible decisions and actions.