The extent and nature of children’s involvement in food practice research: a scoping review of qualitative studies

Autor: Sophie Wright-Pedersen, Helen Vidgen, Foluke Abigail Badejo, Danielle Gallegos

Publikováno v: Public Health Nutrition, Vol 26, Pp 2836-2848 (2023)

Abstract Objective: Aligning with the United Nations Convention on the Rights of the Child, amplification of children’s voice in food practice research aims to inform initiatives that cater to children’s needs and thus improve nutritional outcom

Externí odkaz: https://doaj.org/article/8a3b9bdd28b44b7dbc7ffcc469342a1c

Dynamics of indigenous community’s food and culture in the time of climate change in the Himalayan region

Autor: Suraj Das, Anindya Jayanta Mishra

Publikováno v: Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-15 (2022)

Abstract Global climate change has become the most significant challenge of modern times, confronting the lives and security of vulnerable societies around the world. The anticipated impact of climatic variability will be severe on local communities,

Externí odkaz: https://doaj.org/article/4e497ddb0281479b9fe174137b48fce8

Food practice for physical and spiritual well-being of the Zeme, the tribe in Northeast India

Autor: N. Atungbou

Publikováno v: Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-9 (2020)

Abstract Food is a necessity for physical and spiritual well-being. It is sacred, identity, medicines, arts, religion, politics, social and legal. The different social system is recognised by the type of food that people consumed demarcating self and

Externí odkaz: https://doaj.org/article/dd747c86cf844b9d8aaaa47384dbd249

SOCIAL CONTEXTS OF FOOD EXCLUSION

Autor: Joanna Krukowska, Dorota Rancew-Sikora

Publikováno v: Studia Humanistyczne AGH, Vol 17, Iss 2, Pp 43-62 (2018)

This article deals with social problems experienced by people who exclude certain groups of products from their everyday diet. These exclusions stem from various reasons and involve a range of everyday material and social practices. They evoke part

Externí odkaz: https://doaj.org/article/c785cc77413e4eb28f47e6f7573e8185

COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

Autor: Claire Hoolohan, Sigrid C. O. Wertheim-Heck, Fanny Devaux, Lorenzo Domaneschi, Sophie Dubuisson-Quellier, Martina Schäfer, Ulrikke B. Wethal

Publikováno v: Sustainability: Science, Practice, & Policy, Vol 18, Iss 1, Pp 16-36 (2022)
Sustainability: Science, Practice, and Policy 18 (2022) 1
Sustainability: Science, Practice, and Policy, 18(1), 16-36
Sustainability : Science, Practice and Policy
Sustainability : Science, Practice and Policy, CSA, NBII, In press

International audience; COVID-19 has caused unprecedented disruption to previously settled everyday routines, prompting a period of forced experimentation as people have adjusted to rapid changes in their private and working lives. For discussions re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7737b7727e8be9eaac84da289f2db0e
https://doaj.org/article/08c0104dd99f48299bd4153a29f20a90