Mostrar el registro sencillo del ítem

dc.contributor.authorValera, Luca
dc.contributor.authorRusso, Maria Teresa
dc.coverage.spatialColombiaes_CO
dc.date.accessioned2018-09-19T14:23:19Z
dc.date.available2018-09-19T14:23:19Z
dc.date.issued2018
dc.identifier.citationValera L, Russo MT. Edo, Ergo Sum: Anthropological, Ethical and Educational Considerations about Eating. Pers. Bioét. 2018; 22(1): 18-28. DOI: 10.5294/pebi.2018.22.1.2es_CO
dc.identifier.citationMela DJ. Food choice and intake: the human factor. Proc Nutr Soc. 1999; 58(3):513-21.
dc.identifier.citationMcMichael AJ, Powles JW, Butler CD, Uauy R. Food, livestock production, energy, climate change, and health. Lancet. 2007; 370(9594):1253-63.
dc.identifier.citationFlandrin J-L, Montanari M. Storia dell’alimentazione. Roma- Bari: Laterza; 2016.
dc.identifier.citationBrillat-Savarin JA, Kennedy Fisher MF. The physiology of taste, or, meditations on transcendental gastronomy. Berkeley: Counterpoint; 2000.
dc.identifier.citationBoerboom S, Ed. The political language of food. London: Lexington Books; 2015.
dc.identifier.citationTylor EB. Primitive culture: researches into the development of mythology, philosophy, religion, art, and custom. Volume 1. London: J. Murray; 1871.
dc.identifier.citationWHO. 2015. The European health report 2015. Targets and beyond – reaching new frontiers in evidence. Available at: http://www.euro.who.int/__data/assets/pdf_file/0008/284750/EHR_High_EN_WEB.pdf?ua=1.
dc.identifier.citationNardone P, Spinelli A, Buoncristiano M, Lauria L, Pizzi E, Andreozzi S, et al. Il Sistema di sorveglianza OKkio alla SALUTE: risultati 2014. Roma: Istituto Superiore di Sanità; 2016.
dc.identifier.citationWHO. 2013. Nutrition, physical activity and obesity. Italy. Available at: http://www.euro.who.int/__data/assets/pdf_file/0018/243306/Italy-WHO-Country-Profile.pdf.
dc.identifier.citationWijnhoven T, van Raaij J, Sjöberg A, Eldin N, Yngve A, Kunešová M, et al. WHO European childhood obesity surveillance initiative: school nutrition environment and body mass index in primary schools. IJERPH. 2014; 11(11):11261-85.
dc.identifier.citationSpaemann R. Essays in anthropology. Variations on a theme. Eugene: Cascade Books; 2010.
dc.identifier.citationAristotle. Nicomachean ethics. Chicago and London: The University of Chicago Press; 2011.
dc.identifier.citationBoghossian P. What is relativism? In: Greenough P, Linch MP, editors. Truth and realism. New York: Oxford University Press; 2006. p. 13-37.
dc.identifier.citationMacIntyre A. After virtue. A study in moral theory. London- New York: Bloomsbury; 2013
dc.identifier.citationHwang J. Descartes and the metaphysics of sensory perception, Unpublished Pd.D. Dissertation. Los Angeles: University of California, Los Angeles; 2008
dc.identifier.citationBianconi L. Music in the seventeenth century. Cambridge: Cambridge University Press; 1989
dc.identifier.citationSiegel H. Rationality redeemed? Further dialogues on an educational idea. New York: Routledge; 2013.
dc.identifier.citationBarker DJP. Fetal nutrition and cardiovascular disease in later life. Br Med Bull. 1997; 53(1):96-108.
dc.identifier.citationRavelli GP, Stein ZA, Susser MW. Obesity in young men after famine exposure in utero and early infancy. New Eng J Med. 1976; 295(7): 349-53.
dc.identifier.citationDietz WH. Breastfeeding may help prevent childhood overweight. JAMA. 2001; 285(19):2506-7
dc.identifier.citationTavory I, Jablonka E, Ginsburg S. Culture and Epigenesis: A Waddingtonian view. In: J. Valsiner, editor. The Oxford handbook of culture and psychology. New York: Oxford University Press; 2012. p. 662-76
dc.identifier.citationContento IR. Nutrition education. Linking research, theory and practice. Sudbury: Jones and Bartlett Publishers; 2011.
dc.identifier.citationFreedman PH. Food: The history of taste. Oakland: University of California Press; 2007.
dc.identifier.citationTrevarthen C. Communication and cooperation in early infancy: a description of primary intersubjectivity. In: Bullowa M, editor. Before speech: the beginning of interpersonal communication. Cambridge: Cambridge University Press; 1979. p. 321-347.
dc.identifier.citationTrevarthen C. Emotion in infancy: regulators of contact and relationship with person. In: Scherer KR, Ekman P, editors. Approaches to Emotions. New York: Psychology Press; 2009. p. 129-54.
dc.identifier.citationSchmitt Pantel P. Dining in Ancient Greece. In: Wilkins J, Nadeu R, editors. A companion to food in the ancient world. Malden: John Wiley & Sons; 2015. p. 224-33.
dc.identifier.citationDunbabin KMD. The Roman banquet. Images of conviviality. Cambridge: Cambridge University Press; 2003.
dc.identifier.citationCasini L, Contini C, Romano C, Scozzafava G. Trends in food consumptions: what is happening to generation X? Br Food J. 2015; 117(2):705-18
dc.identifier.citationCastro-Martínez MG, Bolado-García VE, Landa-Anell MV, Liceaga-Cravioto MG, Soto-González J, López-Alvarenga JC. Ácidos grasos trans de la dieta y sus implicaciones metabólicas. Gac Med Mex. 2010; 146(4):281-8.
dc.identifier.citationBlaisdell AP, Lau YL, Telminova E, Lim HC, Fan B, Fast CD, et al. Food quality and motivation: a refined low-fat diet induces obesity and impairs performance on a progressive ratio schedule of instrumental lever pressing in rats. Physiol Behav. 2014; 128:220-5.
dc.identifier.citationZenk SN, Powell LM, Isgor Z, Rimkus L, Barker DC, Chaloupka FJ. Prepared food availability in U.S. food stores: a national study. Am J Prev Med. 2015; 49(4):553-62.
dc.identifier.citationRudelt A, French S, Harnack L. Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA. Pub Health Nutr. 2014; 17(8):1682-8.
dc.identifier.citationSinger P. Eating ethically. Free inquiry. 2005; 25(4):18-9
dc.identifier.citationIammarrone, G. 2001. “Identità dell’antropologia teologica cristiana.” In Antropologia cristiana. Bibbia, teologia, cultura, edited by B. Moriconi, 13-62. Roma: Città Nuova.
dc.identifier.citationAïvanhov OM. Alla scuola del maestro Peter Deunov. Elementi autobiografici 2. Tavernelle: Prosveta; 2014.
dc.identifier.citationValera L. Human ecology and food. In: Thompson PB, Kaplan DM, editors. Encyclopedia of food and agricultural ethics. Dordrecht: Springer; 2014. p. 1190-6.
dc.identifier.citationHabermas J. Theory of communicative action. Volume one: Reason and the rationalization of society. Boston: Beacon Press; 1984.
dc.identifier.citationBehan E. Therapeutic nutrition: a guide to patient education. Philadelphia: Lippincott Williams & Wilkins; 2006.
dc.identifier.citationFord CN, Ng SW, Popkin BM. Are food and beverage purchases in households with preschoolers changing? A longitudinal analysis from 2000 to 2011. Am J Prev Med. 2014; 47(3):275-82.
dc.identifier.citationFlowers R, Swan E. Food Pedagogies. New York: Routledge; 2016.
dc.identifier.citationCooke L. The importance of exposure for healthy eating in childhood: a review. J Hum Nutr Diet. 2007; 20:294-301.
dc.identifier.citationShepherd J, Harden A, Rees R, Brunton G, Garcia J, Oliver S, et al. Young people and healthy eating: a systematic review of research on barriers and facilitators. Health Educ Res. 2006; 21(2):239-57.
dc.identifier.issn0123-3122
dc.identifier.otherhttp://personaybioetica.unisabana.edu.co/index.php/personaybioetica/article/view/8306/pdf
dc.identifier.otherhttp://personaybioetica.unisabana.edu.co/index.php/personaybioetica/article/view/8306/html
dc.identifier.urihttp://hdl.handle.net/10818/33789
dc.description11 Páginases_CO
dc.description.abstractSostenemos que, siendo el acto de comer racional y relacional, también debe ser un tema educativo que tiene que ver con la sociedad y el ambiente, la política y la salud, los gustos y las tendencias, así como los factores genéticos y epigenéticos. Esta hipótesis tiene que ver con una cierta teoría del acto humano y una antropología basada en las especulaciones filosóficas de MacIntyre y Aristóteles. En este sentido, argumentamos que las opciones alimenticias son un “híbrido de libertad”, racionalidad, y elementos inconscientes y ambientales, y se relacionan con las dimensiones espirituales y biológicas de los seres humanos. Finalmente, sugerimos que debemos cambiar los hábitos humanos para transformar la forma humana de actuar, ya que cada acto humano puede cambiar la esencia humana y viceversa.es_CO
dc.formatapplication/pdfes_CO
dc.language.isoenges_CO
dc.publisherUniversidad de La Sabanaes_CO
dc.relation.ispartofseriesPersona y Bioética Vol. 22, Núm. 1 (2018) p. 18-28
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceUniversidad de La Sabanaes_CO
dc.sourceIntellectum Repositorio Universidad de La Sabanaes_CO
dc.subjectComer y comidaes_CO
dc.subjectEducaciónes_CO
dc.subjectÉticaes_CO
dc.subjecthábitos humanoses_CO
dc.subjectComunicaciónes_CO
dc.subjectRelacionalidades_CO
dc.titleEdo, ergo sum: consideraciones antropológicas, éticas y educacionales sobre comeres_CO
dc.title.alternativeEDO, ERGO SUM: ANTHROPOLOGICAL, ETHICAL AND EDUCATIONAL CONSIDERATIONS ABOUT EATINGes_CO
dc.title.alternativeEDO, ERGO SUM: CONSIDERAÇÕES ANTROPOLÓGICAS, ÉTICAS E EDUCACIONAIS SOBRE COMERes_CO
dc.typearticlees_CO
dc.publisher.departmentDirección de Publicaciones
dc.type.hasVersionpublishedVersiones_CO
dc.rights.accessRightsopenAccesses_CO


Ficheros en el ítem

Thumbnail

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Attribution-NonCommercial-NoDerivatives 4.0 InternationalExcepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 International