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Books > History > Economics of Food (Set of 3 Books)
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Economics of Food (Set of 3 Books)
Economics of Food (Set of 3 Books)
Description

About the Books

 

Book I : Food Budgeting, Agricultural Production and Distribution

Book II : Government's Policies and Programmes

Book III : Protection, Safety and Consumer Education

 

Book 1

 

Introduction

 

We need to know not only about what foods to choose and in what amounts to satisfy our basic nutrient needs but also how to spend our money wisely on the purchase of food items. The market cost of foods is dependent on the cost of production, processing and distribution. We will earn about all these issues in the two units of Block 1. In Unit I the focus is on food expenditure and food budgeting while in Unit 2 we will study about the sources of foods namely land, animals and water. Our concern is that we learn to appreciate the various sources of food production and participate in small measure toward the production of food through kitchen gardening.

 

The Public Distribution System and the benefits extends to the consumer with special reference to food prices are discussed in Unit 3.

 

Contents

 

UNIT 1

How Do We Spend our Food Money

5

UNIT 2

How Do We Plan for Growing out Food

15

UNIT 3

Public Distribution System

27

 

Book II

 

Introduction

 

In Unit 4 the focus is on Governmental policies with regard to production of food from land resources. The various subsidies extended by the Central and State Governments to agricultural inputs and the programmes for training farmers for better food production are also discussed.

 

The Government's programmes related to the production of food from animal and water resources are presented in Units 5 and 6. You will leam to appreciate the enormous efforts made and assistance extended by the Central and State Governments towards the production of foods such as eggs, fish, milk and other dairy products. In all these programmes, the Government has the consumers in view and seeks to make these foods available to them at a reasonable cost and to protect them from exploitation by business agencies.

 

In Unit 7, the programmes of the Government to protect vulnerable groups of women and children from nutritional deficiencies are discussed. You will learn about different supplementary feeding programmes operative in the country.

 

Contents

 

UNIT 4

Government's Agricultural Policies

5

UNIT 5

Government's Poultry and Pisciculture Programmes

16

UNIT 6

Operation Flood Programme

24

UNIT 7

Supplementary Feeding Programmes

32

 

Book III

 

Introduction

 

Food can be deliberately adulterated by profit seeking businessmen causing health hazards. We need not only to protect ourselves against such hazards but also learn to prevent adulteration. In Units 8, 9 & 10 of this block you will learn about adulteration and its dangers, about food laws and standards instituted by the Government to prevent adulteration and promote quality food and about agencies which can educate us to select quality foods and to participate in the prevention of adulteration.

 

Contents

 

UNIT 8

Protection of Food Supplies

5

UNIT 9

Food Adulteration and Precautions

12

UNIT 10

Consumer Education

19

 

Economics of Food (Set of 3 Books)

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Item Code:
NAH116
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Edition:
2010
Language:
English
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11 inch x 8 inch
Pages:
104
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Weight of the Book: 300 gms
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About the Books

 

Book I : Food Budgeting, Agricultural Production and Distribution

Book II : Government's Policies and Programmes

Book III : Protection, Safety and Consumer Education

 

Book 1

 

Introduction

 

We need to know not only about what foods to choose and in what amounts to satisfy our basic nutrient needs but also how to spend our money wisely on the purchase of food items. The market cost of foods is dependent on the cost of production, processing and distribution. We will earn about all these issues in the two units of Block 1. In Unit I the focus is on food expenditure and food budgeting while in Unit 2 we will study about the sources of foods namely land, animals and water. Our concern is that we learn to appreciate the various sources of food production and participate in small measure toward the production of food through kitchen gardening.

 

The Public Distribution System and the benefits extends to the consumer with special reference to food prices are discussed in Unit 3.

 

Contents

 

UNIT 1

How Do We Spend our Food Money

5

UNIT 2

How Do We Plan for Growing out Food

15

UNIT 3

Public Distribution System

27

 

Book II

 

Introduction

 

In Unit 4 the focus is on Governmental policies with regard to production of food from land resources. The various subsidies extended by the Central and State Governments to agricultural inputs and the programmes for training farmers for better food production are also discussed.

 

The Government's programmes related to the production of food from animal and water resources are presented in Units 5 and 6. You will leam to appreciate the enormous efforts made and assistance extended by the Central and State Governments towards the production of foods such as eggs, fish, milk and other dairy products. In all these programmes, the Government has the consumers in view and seeks to make these foods available to them at a reasonable cost and to protect them from exploitation by business agencies.

 

In Unit 7, the programmes of the Government to protect vulnerable groups of women and children from nutritional deficiencies are discussed. You will learn about different supplementary feeding programmes operative in the country.

 

Contents

 

UNIT 4

Government's Agricultural Policies

5

UNIT 5

Government's Poultry and Pisciculture Programmes

16

UNIT 6

Operation Flood Programme

24

UNIT 7

Supplementary Feeding Programmes

32

 

Book III

 

Introduction

 

Food can be deliberately adulterated by profit seeking businessmen causing health hazards. We need not only to protect ourselves against such hazards but also learn to prevent adulteration. In Units 8, 9 & 10 of this block you will learn about adulteration and its dangers, about food laws and standards instituted by the Government to prevent adulteration and promote quality food and about agencies which can educate us to select quality foods and to participate in the prevention of adulteration.

 

Contents

 

UNIT 8

Protection of Food Supplies

5

UNIT 9

Food Adulteration and Precautions

12

UNIT 10

Consumer Education

19

 

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