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The argument from rights

Kerry Walters

Kerry Walters is William Bittinger Professor of Philosophy at Gettysburg College, PA, USA, where he also co-founded the Peace and Justice Studies program. Author affiliation details are correct at time of print publication.

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Vegetarianism: A Guide for the Perplexed

Continuum, 2012

Book chapter

...What sort of dinner is not costly for which a living creature loses its life? Do we hold a life cheap? It is not an act of kindness to treat animals respectfully. It is an act of justice. In his book Dominion: The Power...

Vitamin K and Vitamin K–Dependent Proteins

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The term “vitamin K” was first introduced by Henrik Dam in 1935, following discovery of a fat-soluble substance that could prevent bleeding (Dam 1935, 1964). During the years 1928 to 1930, Dam conducted studies on the cholesterol metabolism...

Nonfoods as Dietary Supplements

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Food: A substance (of natural origin) ingested to maintain life and growth. Diet: The habitual pattern of consumption of food and drink.Supplement: That which supplies a deficiency or fulfills a need.The semantically inclined will,...

Vitamin B Complex: Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the discovery of the B vitamins includes both the recognition that particular diseases can result from dietary inadequacies and the subse quent isolation of specific nutrients from foods that have been found to prevent...

Appetite

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Appetite is a complex word, encompassing medical, biological, social, and cultural aspects. Like taste, it involves both physiological and sociocultural dimensions. Quoting from the mission statement of the academic journal Appetite gives...

Sodium and Hypertension

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Historically, dietary salt (sodium chloride) has been obtained by numerous methods, including solar evaporation of seawater, the boiling down of water from brine springs, and the mining of “rock” salt (Brisay and Evans 1975). In fact,R. P....

Iron

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Iron has played a critical role in the evolution of life. The ancient Greeks, believing iron to be a special gift sent to earth by one of the gods, named it sideros, or star (Liebel, Greenfield, and Pollitt 1979). As the second most common...

Food Sensitivities: Allergies and Intolerances

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Foods and beverages contain nutrients that are essential to human life, but they also contain elements that, for some individuals, may be harmful to health or even life-threatening. Foods and beverages may cause adverse reactions when...

Lactose Intolerance

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Lactose is a disaccharide composed of linked molecules of the simple sugars glucose and galactose. Dietary lactose is obtained almost exclusively from milk. Infants and young children digest lactose with an enzyme,lactase, which splits...

Potassium

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Potassium (K) is found in virtually all aerobic cells and is essential to life. It is the third most abundant element in the human body (after calcium and phosphorus) and the eighth most abundant element in the earth’s crust, with a mass...