Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Julie J. Lesnik"'
Autor:
Julie J. Lesnik
Researchers who study ancient human diets tend to focus on meat eating because the practice of butchery is very apparent in the archaeological record. In this volume, Julie Lesnik highlights a different food source, tracing evidence that humans and t
Autor:
Christl Li, Julie J. Lesnik, Joel B. Mason, Nicole Tichenor Blackstone, Sean B. Cash, Timothy S. Griffin
Publikováno v:
Renewable Agriculture and Food Systems. 37:1-4
Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US
Autor:
Julie J. Lesnik
Publikováno v:
Annals of the Entomological Society of America. 112:560-565
Interest in edible insects has increased greatly since the 2013 report by the United Nations Food and Agriculture Organization demonstrated that insects offer an appealing option for a more sustainable livestock alternative. However, overcoming the c
Autor:
Julie J. Lesnik
Publikováno v:
Evaluating Evidence in Biological Anthropology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae8706db61acf8fe077be73fa378a5e7
https://doi.org/10.1017/9781108569125.005
https://doi.org/10.1017/9781108569125.005
Autor:
Julie J. Lesnik
Publikováno v:
The American Biology Teacher. 80:140-142
This classroom exercise aims to help students understand the three Ps of genetic complexity: polymorphic, polygenic, and pleiotropic. Using coin flips and dice rolls, students are able to generate the genotype and phenotype of a random individual. Fr
Autor:
Frances D. Duncan, Courtney A. Hofman, Tanvi P. Honap, Shandukani R. Netshifhefhe, Julie J. Lesnik, Cecil M. Lewis, Stephanie L. Schnorr
Publikováno v:
BMC Microbiology, Vol 19, Iss 1, Pp 1-22 (2019)
BMC Microbiology
BMC Microbiology
Background Termites are an important food resource for many human populations around the world, and are a good supply of nutrients. The fungus-farming ‘higher’ termite members of Macrotermitinae are also consumed by modern great apes and are impl
Autor:
Julie J. Lesnik
Publikováno v:
Edible Insects and Human Evolution
Chapter 4 reviews the interplay between nutrition and natural selection. Much of the discussion of evolution of the human diet revolves around energetic requirements because the increased demand is easy to identify as brain and body size increase ove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4ddfda57494776f44bd98cec1155582
https://doi.org/10.5744/florida/9780813056999.003.0004
https://doi.org/10.5744/florida/9780813056999.003.0004
Autor:
Julie J. Lesnik
Publikováno v:
Edible Insects and Human Evolution
In this second paleoanthropology chapter, the focus shifts to later human evolution with members of the genus Homo. Over the evolution of our genus, morphology and behaviors emerge that are more similar to our own. In reconstructing the insect portio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f1b24e88dab0a3704126bba1d5b08e6
https://doi.org/10.5744/florida/9780813056999.003.0007
https://doi.org/10.5744/florida/9780813056999.003.0007
Autor:
Julie J. Lesnik
Publikováno v:
Edible Insects and Human Evolution
The last chapter addresses why research on edible insects is not nearly as developed compared to meat, and why this imbalance leads to underrepresentation. In paleoanthropology, there is abundant research on hunting and meat eating while other foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd3da26af55040071f6c077b44350f4d
https://doi.org/10.5744/florida/9780813056999.003.0009
https://doi.org/10.5744/florida/9780813056999.003.0009
Autor:
Julie J. Lesnik
Publikováno v:
Edible Insects and Human Evolution
An important question to address is why insects are not commonly consumed in Western culture. This chapter investigates global patterns of insect consumption, the psychology of disgust, and the physiological mechanisms of tastes, and determines that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf715380702d1e49ce3e502341caee9a
https://doi.org/10.5744/florida/9780813056999.003.0002
https://doi.org/10.5744/florida/9780813056999.003.0002