Foodborne Illness Acquired in the United States—Major Pathogens
Elaine Scallan, corresponding author 1 Robert M. Hoekstra, Frederick J. Angulo, Robert V. Tauxe, Marc-Alain Widdowson, Sharon L. Roy, Jeffery L. Jones, and Patricia M. Griffin
The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2016
European Food Safety Authority, European Centre for Disease Prevention and Control
Published: 12 December 2017
Approved: 13 November 2017
Food-related illness and death in the United States
P S Mead 1, L Slutsker, V Dietz, L F McCaig, J S Bresee, C Shapiro, P M Griffin, R V Tauxe
Affiliations Expand
PMID: 10511517 PMCID: PMC2627714 DOI: 10.3201/eid0505.990502
Abstract
The History of the Farm to Table Movement
Lightspeed 2022-01-04
There’s no cut and dry definition of farm to table, but it boils down to this: the farm to table movement broadly refers to food made from locally-sourced ingredients, often natural or organic. Even though there isn’t an exact definition that restaurants have to adhere to in order to call themselves a farm-to-table establishment, those that self-proclaim the label can be found almost everywhere, from small midwestern locales to urban centers.
From Farm to Fork
Rutgers University
A food system includes everything from farm to table. A community food system is a food system in which food production, processing, distribution and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular place.
The concept of community food systems is sometimes used interchangeably with “local” or “regional” food systems,
This reflects a prescriptive approach to building a food system, one that holds sustainability – economic, environmental and social – as a long-term goal toward which a community strives.
Understanding omega-3’s
Andrew P DeFilippis 1, Laurence S Sperling
Affiliations Expand
PMID: 16504616 DOI: 10.1016/j.ahj.2005.03.051
Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids
Paula Trumbo 1, Sandra Schlicker, Allison A Yates, Mary Poos; Food and Nutrition Board of the Institute of Medicine, The National Academies
Affiliations Expand
PMID: 12449285 DOI: 10.1016/s0002-8223(02)90346-9
Polyunsaturated fatty acids in the food chain in the United States
P M Kris-Etherton 1, D S Taylor, S Yu-Poth, P Huth, K Moriarty, V Fishell, R L Hargrove, G Zhao, T D Etherton
Affiliations Expand
PMID: 10617969 DOI: 10.1093/ajcn/71.1.179S
Dietary intake of selected minerals for the United States population: 1999-2000
R Bethene Ervin, Chia-Yih Wang, Jacqueline D Wright, Jocelyn Kennedy-Stephenson
PMID: 15114720
Paleolithic nutrition revisited: a twelve-year retrospective on its nature and implications
S B Eaton 1, S B Eaton 3rd, M J Konner
Affiliations Expand
PMID: 9104571 DOI: 10.1038/sj.ejcn.1600389
