The Halal Haram Foods And Beverages Mini Handbook For Kids

This book invites both kids and parents to explore different sources of food in nature, whether they come from animals or plants. The author talks about the importance of Islam about what food we can eat. Readers are encouraged to understand and identify the foods that are allowed (halal) and not allowed (haram) according to Islamic teachings. By deeply understanding these rules, the book provides insights into the importance of keeping halal food and beverage choices in our everyday life. Buku ini mengajak baik anak anak ataupun orang tua untuk menjelajahi beragam sumber makanan yang ada di alam, baik yang berasal dari hewan maupun tanaman. Seiring dengan keberagaman tersebut, penulis menyoroti aspek penting dalam agama Islam terkait konsumsi makanan. Pembaca diajak untuk memahami dan mengidentifikasi sumber makanan yang diizinkan (halal) dan yang tidak diizinkan (haram) dalam ajaran Islam. Dengan pemahaman mendalam terhadap aturan-aturan ini, buku ini memberikan wawasan tentang pentingnya menjaga kehalalan dalam pemilihan makanan dan minuman dalam kehidupan sehari-hari. Buku ini ditulis dalam dua bahasa yaitu Indonesia dan English

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the United States and abroad. Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.

Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

With the advent of health care reform and an emphasis on reducing health care costs, health promotion and disease prevention is a priority in nursing care. Be prepared with Health Promotion Throughout the Life Span, 8th Edition, your comprehensive guide to major health promotion concepts. Featuring practical guidance – including boxes on diversity awareness, evidence-based practice, innovative practice, hot topics, and quality and safety as well as case studies and care plans – our experienced authors give you all the tools you need to stay current on the latest research and trends in health promotion. Extensive coverage of growth and development throughout the lifespan emphasizes the unique problems and health promotion needs of each age and stage of development. Separate chapters on each population – group, individual, family, and community – stress the unique issues faced when providing care to each group. Evidence-Based Practice boxes emphasize current research efforts and opportunities in health promotion. Hot Topics and Innovative Practice boxes engage students’ interest by introducing significant issues, trends, and creative programs and projects in health promotion practice. Diversity Awareness boxes address various cultural perspectives and provide important information that needs to be considered in planning care. Case studies and care plans present realistic situations that challenge students to reflect upon important health promotion concepts. Think About It boxes dig deeper into the chapter topic and encourage critical thinking. Numerous pedagogical features such as objectives, key terms, and textual summaries highlight the most important concepts and terms in each chapter. Updated nutrition coverage includes MyPyramid from the FDA, as well as the latest information on food safety and fad diets. Expanded health policy coverage focuses on global health, historical perspectives, financing healthcare, concierge medical practices, and the hospitalist movement. Health Promotion for the Twenty-First Century explores current and future health promotion challenges and research initiatives. Updated Healthy People 2010 data includes midcourse review objectives and an introduction to Healthy People 2020. Case Studies and Care Plans summarize key concepts and show how they apply to real-life practice.