The Nutrition Transition

  • ID: 3025336
  • 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.

Key Features
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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About the Authors.
Foreword.
Introduction.

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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