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Even though macros and calories are different concepts, they are dependent on each other. While macros refer to the three types of main nutrients that you need - protein, carbohydrate, and fat, calories, on the other hand, refer to the nutritional value of your meal.
Macroecology is a subfield in ecology that uses a methodological approach that investigates the empirical patterns and mechanistic processes by which the particulate components of complex ecological systems generate emergent structures and dynamics [1] Unlike traditional ecology, which focuses on local and small-scale interactions, macroecology seeks to identify general emergent patterns ...
The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health is a book by T. Colin Campbell and his son, Thomas M. Campbell II. The book argues for health benefits of a whole food plant-based diet.
The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture.A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items.
A macroeconomic model is an analytical tool designed to describe the operation of the problems of economy of a country or a region. These models are usually designed to examine the comparative statics and dynamics of aggregate quantities such as the total amount of goods and services produced, total income earned, the level of employment of productive resources, and the level of prices.
The Food and Agriculture Organization (FAO) considers food distribution as a subset of the food system. [1] The process and methodology behind food distribution varies by location. Food distribution has been a defining characteristic of human behavior in all societies, and recordings of food distribution date back for thousands of years. Most ...
The definition of agrifood systems' resilience is adapted from Tendall et al.'s definition of food system resilience, which is “capacity over time of a food system and its units at multiple levels, to provide sufficient, appropriate and accessible food to all, in the face of various and even unforeseen disturbances”.
[5] Various foods and food processing procedures that had been introduced during the Neolithic and Industrial Periods had fundamentally altered 7 nutritional characteristics of ancestral hominin diets: glycemic load, fatty acid composition, macronutrient composition, micronutrient density, acid-base balance, sodium-potassium ratio, and fiber ...