Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

First Law of Thermodynamics00:37

First Law of Thermodynamics

80.1K
The First Law of Thermodynamics states that energy cannot be created or destroyed, only transformed. This can be demonstrated within a classic food web where light energy from the sun is harnessed as radiant energy by plants, converted into chemical energy, and stored as complex carbohydrates. The vegetation is then consumed by animals and during the digestion process, the sugars release energy as heat. The sugars also produce chemical energy that either gets used up doing work, stored in...
80.1K
Synthetic Biology02:55

Synthetic Biology

5.5K
Synthetic biology is an interdisciplinary science that involves using principles from disciplines such as engineering, molecular biology, cell biology, and systems biology. It involves remodeling existing organisms from nature or constructing completely new synthetic organisms for applications such as protein or enzyme production, bioremediation, value-added macromolecule production, and the addition of desirable traits to crops, to name a few.
Golden rice
Golden rice is a genetically modified...
5.5K
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

1.4K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.4K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

9.8K
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
9.8K
Second Law of Thermodynamics00:53

Second Law of Thermodynamics

67.7K
The Second Law of Thermodynamics states that entropy, or the amount of disorder in a system, increases each time energy is transferred or transformed. Each energy transfer results in a certain amount of energy that is lost—usually in the form of heat—that increases the disorder of the surroundings. This can also be demonstrated in a classic food web. Herbivores harvest chemical energy from plants and release heat and carbon dioxide into the environment. Carnivores harvest the...
67.7K
Trophic Levels01:35

Trophic Levels

37.2K
All organisms in an ecosystem occupy a trophic level in the food chain. The lowest level consists of primary producers, which synthesize their food from either solar or chemical energy. Each subsequent level obtains energy from the levels below. Detritivores can occupy any of the levels above primary producers.
37.2K

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Sources and preferences for nutrition information among older adults: A scoping review.

PloS one·2026
Same author

Do Peer Support Groups Facilitate Nutrition Information Practice and Nutritional Self-Management in People Living With Type 2 Diabetes?

Journal of human nutrition and dietetics : the official journal of the British Dietetic Association·2025
Same author

Food insecurity in later life: a food security framework to support preventative action.

The Proceedings of the Nutrition Society·2025
Same author

Exploring the Education and Perceptions of Dental Professionals Toward Poverty and Oral Health Disparities: A Scoping Review.

Community dentistry and oral epidemiology·2025
Same author

Key action areas for transforming the UK food system: insights from the Transforming UK Food Systems (TUKFS) Programme project portfolio.

Philosophical transactions of the Royal Society of London. Series B, Biological sciences·2025
Same author

Author Correction: Further concepts and approaches for enhancing food system resilience.

Nature food·2025

相关实验视频

Updated: Jan 17, 2026

A Simple Protocol for Mapping the Plant Root System Architecture Traits
11:09

A Simple Protocol for Mapping the Plant Root System Architecture Traits

Published on: February 10, 2023

3.6K

从叉子到农场:逆向工程食品系统

John Ingram1,2,3, David Barling4, Natasha Bayes5

  • 1Environmental Change Institute, SoGE, University of Oxford, Oxford OX1 3QY, UK.

Philosophical transactions of the Royal Society of London. Series B, Biological sciences
|September 18, 2025
PubMed
概括

该项目探索了系统性创新,以增加英国的干豆消费,促进更健康的饮食和环境效益. 规模化英国豆提供健康,环境和经济优势,具体取决于实施战略.

关键词:
豆子 豆子 豆子改变饮食方式 改变饮食方式粮食政策 粮食政策学校的学校用餐.系统性创新是一种系统性创新.系统思维 系统思维

更多相关视频

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq
04:54

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

5.1K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.9K

相关实验视频

Last Updated: Jan 17, 2026

A Simple Protocol for Mapping the Plant Root System Architecture Traits
11:09

A Simple Protocol for Mapping the Plant Root System Architecture Traits

Published on: February 10, 2023

3.6K
Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq
04:54

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

5.1K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.9K

科学领域:

  • 食品系统分析 食品系统分析
  • 可持续农业 可持续农业
  • 公共卫生 营养 公共卫生 营养

背景情况:

  • 英国的食品系统在促进健康饮食和减少对环境的影响方面面临着挑战.
  • 目前的机构餐饮和家庭做法还没有完全采用可持续和营养丰富的食物选择.
  • 需要系统性创新来改变食品消费模式,以改善健康和地球福祉.

研究的目的:

  • 探索"叉到农场"的系统创新,以使用新的干豆品种来改变英国的食品系统.
  • 评估增加干豆消费的潜力,以改善公共卫生和减少环境足迹.
  • 识别和分析企业扩大豆生产和消费的机会.

主要方法:

  • 在六所小学和莱斯特和莱斯特郡的十个家庭中,在系统思维框架内利用行动研究.
  • 审查了城市,县和国家一级的学校食品政策.
  • 开发了英国干豆消费增加的三个需求场景 (17,34,50g/天) 和三个相应的企业机会.

主要成果:

  • 分析了扩大英国干豆生产和消费的好处和权衡.
  • 健康益处与消费增加有关,而环境益处则取决于土地转型和杂草管理.
  • 经济效益取决于所选择的规模化方法 (社区企业,手工艺企业家,食品巨头).

结论:

  • 在英国增加干豆消费为改善健康和环境结果提供了显著的潜力.
  • 系统性创新,整合农业,餐饮和家庭,对于实现这些好处至关重要.
  • 量身定制的企业模式是必要的,以优化扩大豆生产的经济和社会影响.