The Nutrition Transition: Diet and Disease in the Developing World
5/5
()
About this ebook
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
Related to The Nutrition Transition
Related ebooks
Learn the Magic in Everyday Life: Train positive psychology motivation & resilience, boost mindfulness emotional intelligence & self-confidence, overcome problems crises & fears Rating: 0 out of 5 stars0 ratingsA Field Guide to Athlete Performance: The 24 Hour Athlete Rating: 0 out of 5 stars0 ratingsKnowledge 2.0 - Staying Afloat in the Information Age Rating: 0 out of 5 stars0 ratingsEffective Statements (1039 +) to Be Your Own Best Coach Rating: 0 out of 5 stars0 ratingsThe Russian Way of Deterrence: Strategic Culture, Coercion, and War Rating: 0 out of 5 stars0 ratingsThe World's Greatest Military Spies and Secret Service Agents Rating: 0 out of 5 stars0 ratingsDeveloping Brain Behaviour: The Role of Lipids in Infant Formula Rating: 0 out of 5 stars0 ratingsThe EGF Receptor Family: Biologic Mechanisms and Role in Cancer Rating: 0 out of 5 stars0 ratingsMolecular Nutrition and Genomics: Nutrition and the Ascent of Humankind Rating: 0 out of 5 stars0 ratingsGenetic Factors In Nutrition Rating: 0 out of 5 stars0 ratingsSoy Protein and Human Nutrition Rating: 0 out of 5 stars0 ratingsNutritional Management of Diabetes Mellitus Rating: 0 out of 5 stars0 ratingsNutrition and Genomics: Issues of Ethics, Law, Regulation and Communication Rating: 3 out of 5 stars3/5Regulation of Functional Foods and Nutraceuticals: A Global Perspective Rating: 0 out of 5 stars0 ratingsWhey Processing, Functionality and Health Benefits Rating: 0 out of 5 stars0 ratingsMammalian Protein Metabolism: Volume II Rating: 0 out of 5 stars0 ratingsFatty Liver Disease: NASH and Related Disorders Rating: 0 out of 5 stars0 ratingsThe Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young Rating: 0 out of 5 stars0 ratingsAgriculture for Improved Nutrition: Seizing the Momentum Rating: 0 out of 5 stars0 ratingsThe Microbiological Safety of Food in Healthcare Settings Rating: 0 out of 5 stars0 ratingsNOLS Backcountry Nutrition: Eating Beyond the Basics Rating: 0 out of 5 stars0 ratingsAppetite and Body Weight: Integrative Systems and the Development of Anti-Obesity Drugs Rating: 0 out of 5 stars0 ratingsNutrition Made Clear (Transcript) Rating: 4 out of 5 stars4/5Essential Medical Disorders of the Stomach and Small Intestine: A Clinical Casebook Rating: 0 out of 5 stars0 ratingsNutrition: A Lifespan Approach Rating: 0 out of 5 stars0 ratingsKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Nutrition A Comprehensive Treatise: Macronutrients and Nutrient Elements: Macronutrients and Nutrient Elements Rating: 0 out of 5 stars0 ratingsNewer Methods of Nutritional Biochemistry V4: With Applications and Interpretations Rating: 0 out of 5 stars0 ratingsBrook's Clinical Pediatric Endocrinology Rating: 0 out of 5 stars0 ratings
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsSummary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsHealth of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Panic on a Plate: How Society Developed an Eating Disorder Rating: 3 out of 5 stars3/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Iron Fortification of Foods Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5
Reviews for The Nutrition Transition
1 rating0 reviews