The Personal and Environmental Health Benefits of Eating Organic Foods
The journey from farm to table can either support or deteriorate the health and wellbeing of individuals, communities, nations and the world. The double energy crisis of using more fuel to produce conventional and processed foods than present in the produced food is crippling life. Organic farming practices use renewable resources and conserve energy, soil and water to enhance environmental quality now and for the future. Conventional farming practices commonly use pesticides, fertilizers, and genetically modified organisms (GMO). There are many personal and environmental detriments to consuming conventionally produced foods. This paper is a synthesis of the current literature pertaining to the food production system in developed nations and the impact on personal and environmental health. This will be compared and contrasted to the personal and environmental health benefits of eating organic foods.
||Health, Organic, Food, Farming, Environment, Agriculture
The International Journal of Environmental, Cultural, Economic and Social Sustainability, Volume 6, Issue 1, pp.203-226.
Article: Print (Spiral Bound).
Article: Electronic (PDF File; 702.355KB).
Associate Professor of Nutrition, Health Promotion and Human Performance Department, Weber State University, Ogden, Utah, USA
Dr. Jennifer Turley is an associate professor of nutrition at Weber State University (WSU). She received her bachelor’s of science degree from Arizona State University in Nutrition, her doctorate degree in Nutritional Science from the University of Texas in Austin and completed a post-doctoral research fellowship at the National Cancer Institute. Her research focused on vitamin E, cancer, and the immune system. She brings her professional experiences and knowledge to her role as the director of the online nutrition program at WSU and to the foundations, diet design, lifespan, and cultural nutrition courses she teaches. Dr. Turley has presented at state, regional, and national conferences and has authored basic science, teaching pedagogy, and online education peer reviewed journal articles as well as textbook publications in collaboration with Dr. Joan Thompson. She has a professional and personal interest in food system sustainability and feeding the sensitive person.
Associate Professor, Stewart Library, Weber State University, Ogden, Utah, USA
Dr. Shaun Jackson is an associate professor at Weber State University’s Stewart Library. She is the liaison to the Health Promotion and Human Performance Department and Nutrition Program at WSU, and is responsible for maintaining and expanding the library’s collection in these areas. Dr. Jackson also provides individual research consultation and instruction services for faculty and students. She has a personal interest in all aspects of food system sustainability.
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