Hart, Joy L. (author), Esrock, Stuart L. (author), and Leichty, Greg B. (author)
Format:
Book chapter
Publication Date:
2006
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D08347
Notes:
Pages 305-315 in Steve May, Case studies in organizational communication: ethical perspectives and practices. Sage Publications, Inc., Thousand Oaks, California. 402 pages.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: KerryByrnes3 Document Number: D09146
Notes:
Kerry J. Byrnes Collection, Agriculture and rural development technical services project
AID/LAC/DR/RD, Chemonics international, U.S. Dept. of Agriculture
20 pages., Online via UI e-subscription, This article centered on the representation of food additives as a matter of key importance to the public's conceptualization of them. Findings from a systematic qualitative study of the magazines of two Belgian consumer organizations revealed that additives were seen as providing no benefits to consumers, for they could be used to reduce the quality of both the ingredients and the production process. They were perceived as a means of deceiving the public, with portrayal of consumers as powerless in the struggle for control over the types and amounts of additives they ingested. In turn, the limitations were seen as a failure of government and scientific institutions to provide the necessary protection.
Pages 13-14 in Extension Circular 541, Review of Extension Research, January through December 1961, U.S. Department of Agriculture, Washington, D.C. Summary of a thesis for the master of science degree in agricultural extension education, Louisiana State University, Baton Rouge. 1961. 141 pages.
