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Research in Social Stratification and Mobility is an annual peer-reviewed academic journal covering sociological research on social stratification and inequality.It was established in 1981 and is published by Elsevier on behalf of the International Sociological Association's Research Committee 28 (abbreviated RC28) on Social Stratification and Mobility, of which it is the official journal.
[a] These studies have shown an overall increased risk for disease – including poor cardiometabolic and mental health, and reduced life expectancy [11] [12] [44] – although studies separating different types of ultra-processed food have found adverse effects mainly for only some sub-groups such as soft drinks and animal products, with some ...
Level of analysis is used in the social sciences to point to the location, size, or scale of a research target. It is distinct from unit of observation in that the former refers to a more or less integrated set of relationships while the latter refers to the distinct unit from which data have been or will be gathered.
Class analysis is research in sociology, politics and economics from the point of view of the stratification of the society into dynamic classes.It implies that there is no universal or uniform social outlook, rather that there are fundamental conflicts that exist inherent to how society is currently organized.
The sociology of food is the study of food and how it relates to the history, progression, and future development of society. Studies includes the production and consumption of food as well as its medical, spiritual and ethical applications.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. [1] The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time. [5]