The Nutrition Transition. Food Science and Technology

  • ID: 1764689
  • Book
  • 276 Pages
  • Elsevier Science and Technology
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This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world.

The Nutrition Transition provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patersin in countries of transition.

  • Contains numerous illustrative figures and tables
  • Two case studies included-on China and Brazil
  • Foreword written by Nevin Scrimshaw, recipient of the World Food Prize
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PART I: THE GLOBAL CONTEXT
Economic and technological development and their relationships to body size and productivity
Food Production
Globalization of world food trade
Demographic trends

PART II: BIOLOGICAL FACTORS AFFECTING THE NUTRITION TRANSITION
The dietary transition
Early nutritional conditions and later risk of disease
Obesity
Diabetes
Cardiovascular diseases
Case Study 1: China
Case Study 2: Brazil
Policy implications
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Caballero, Benjamin.
Benjamin Caballero is Professor of International Health and Pediatrics and Director of the Center for Human Nutrition at Johns Hopkins University in Baltimore, USA. His research focuses on childhood malnutrition and obesity.

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