Free «Annotated Bibliography» Essay Paper

Annotated Bibliography

Nestel, M (2002) Food Politics: How the Food Industry Influence Nutrition and Health.

California: University of California Press.

Nestel draws attention to the environmental pressures such as community, commercial, and institutional factors on food choice, rather than personal choices. She claims that if people make food choices based on personal responsibility, they would make better choices and food experts would educate people to eat better. She therefore challenges   readers to think about food companies in a different way, not just as providers of bountiful food at low cost but also as contributors to an unhealthy environment of food choice.

Winne, M. (2008) Closing the Food Gap: Resetting the Table in the Land of Plenty. Massachusetts: Beacon Press.

Mark expresses his humanitarian instinct in this book after his experiences in Biafra, Nigeria where he saw disturbing images of starving children. He therefore writes the book to agitate people’s feelings toward hunger and make them respond to it with candid acts of charity or support of publicity run anti-hunger programs. He therefore calls for action against the growing food gap by developing a more high-level understating of the nature of the food gap so that people can cross the bridge more confidently from empathy to political action.

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Lelieveld, H,  Mostert, J., Holah, and White B. (2003) Hygiene in Food Processing.

Cambridge: Woodhead Publishing Limited.

Mostert et al examine hygiene in its broadest sense, including the control of chemical contaminants, measures to control particular pathogens, the application of HACCP systems to manage hazards, and the use of risk assessment to set objectives in this volume. He book examines hygiene design in detail by ranging through the physical, chemical, and microbiological contaminants that must be dealt with to maintain a hygienic food-processing environment. The book is a review of the practices required to maintain hygienic environment during food processing operations.

Hertzman, J. and Deborah B.  (2007). An Assessment of Food Safety Knowledge and Practices

of catering employees. British Food Journal, 109 (2). 562-567

 In this paper, Hertzman and Barrash analyze the food safety knowledge and practices of catering eployees in one city the Southwestern United States as a sample for the whole nation. They collected the results and used them to develop educational materials for the employees in the sample size, including training plans, instructional materials, short    surveys, and make them accessible and available by caterers in the whole nation. The paper reveals, among other things that the US Food and Drug Administration has a goal of reducing the five risk factors of food-borne illness by 25% by 2010 and that catering operations face massive challenges in minimizing these risks.

World Food Program. (2010). The State of Food Insecurity in the World: Addressing Food Insecurity in Protracted Crises. Food and Agriculture Organization of the United Nations.

This publication by the United Nations focuses on people living in certain nations in which the occurrence of hunger is particularly high and persistent, and which face particular challenges in meeting the MDG targets. The report from this publication provide means of improving the way people handle such protracted crises, and provide more effective and lasting help for people living in these situations. The report provides the basis for specific recommendations to support improvement of the situation and break the downward cycle.

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Moorhead, A.  (2009).Climate, Agriculture, and Food Security: A Strategy for Change. Alliance of the CGIAR Centers. Retrieved from

This report by Moorhead was an important input to the Agriculture and Rural Development Day and to the Forest Day held in Copenhagen in December 2009. The report describes the key thrusts to address the climate change, agriculture and food security problem by using the existing knowledge in managing weather variability in agricultural systems. The report therefore outlines a framework to support the successful implementation of adaptation and mitigation options to support food security.

The Codex Alimentarius Commission. (2009) Codex Alimentarius: Food Hygiene. Food and Agriculture Organization of the United Nations. Retrieved from

This publication is a description of general principles that lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteriia. The document follows the food chain from primary production through to final consumption,           highlighting the key hygiene controls at each stage. It recommends an HACCP-based   approach wherever possible to enhance food safety as described in “Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application” (Annex).

Coultate, T. (1984). Food: The Chemistry of its Components. The Royal Society of

Chemistry. Cambridge.

Coultate sets out to introduce the chemistry of the food we eat in this book. He covers food’s “macro-components” as the substances whose chemical properties exert the major            influence on obvious physical characteristics of foodstuffs. The book is no a textbook on            nutrition, but rather is an insight into the chemical nature of food components, nutritional         and health issues.

Counihan, C. and Penny E. (1997) Food and Culture: A Reader. New York: Routledge.

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Counihan and Esterik introduce the field of food studies terms of culture and origin to the reader, which involves a taste of diverse array of scrumptious intellectual dishes awaiting exploration. They have chosen high quality articles and then explore issues of enduring importance written by leading food scholars. The book provides the foundations of food studies, and provides an interdisciplinary collection of cutting-edge articles in the social science that combine theory with ethnographic and historical data.

Parlakian, R. and Claire L. (2007). Promoting Healthy Eating Habits Right from the Start.

Beyond the Journal. Young Children in the Web.  Retrieved from   

This short paper guides parents on healthy ways of feeding infants, toddlers and their families in general in order to avoid food disorders such as obesity. Parlakian and Lerner show that the relationship between the parent and the child around food is significant in influencing the shape of the child’s eating habits even in the future. They offer       professional advice to parents on how to handle food issues.

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