Books by "A. Catharine Ross"
3 books found
Upshur County, West Virginia was created in 1851 from Randolph, Barbour, and Lewis counties. Upshur's early history and the lives of its more prominent pioneers and nineteenth-century Native Sons are ably captured in this tripartite volume. Part I, a condensed history of the state prepared by Hu Maxwell, ranges over everything from the first explorations of the Blue Ridge, the French and Indian War, and the Revolution to West Virginia geography and geology, formation of the state, and the Civil War in West Virginia. In Part II, Mr. Cutright lays out the history of the county, with emphasis on the Indian Wars, religious life, geography, formation of the county and its political and governmental institutions, Upshur County and Upshur countians in the Civil War, as well as a whole host of miscellaneous topics, such as turnpike and railroad construction, newspapers, financial institutions, the birds of Upshur County, and much more. In the final third of the volume we find an alphabetically arranged series of over 600 biographical/genealogical sketches of Upshur countians (some of them illustrated), which range from several paragraphs to several pages in length. In the majority of cases the subjects, who were mostly born around mid-century, are identified by their year of birth, the name of one or more parents, and the names of their spouse(s) and children. In addition, we learn something of each subject's career, military service (if any), and his/her movements to and from Upshur County. In short, given the book's 607 densely packed pages of historical and genealogical detail, this is the starting point for Upshur County research.
Modern Nutrition in Health and Disease
by A. Catharine Ross, Benjamin Caballero, Robert J. Cousins, Katherine L. Tucker
2020 · Jones & Bartlett Learning
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A National Strategy to Reduce Food Waste at the Consumer Level
by National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, Division of Behavioral and Social Sciences and Education, Food and Nutrition Board, Board on Environmental Change and Society, Committee on a Systems Approach to Reducing Consumer Food Waste
2020 · National Academies Press
Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.