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The Nutrition Transition: Diet and Disease in the Developing World Hardcover – Sep 6 2002


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Review

"...well written and informative...provides interesting information on nutrition with a global perspective in a readable and highly understandable presentation"
-E STREAMS (June 2003)

"It is intellectually honest to the core...should be read by human biologists, by epidemiologists, and policy and program community."
-Noel Soloman, Center for Studies of Sensory Impairment (CESSIAM), Guatemala (2002)

"...A multidisciplinary/interdisciplinary book written by true leaders in their respective fields."
-Ricardo Uauy, Institute of Nutrition and Food Technology, University of Chile (2002)

From the Back Cover




The term "nutrition transition" is used to define the rapid global changes occurring in food production, distribution and intake, those occurring in physical activity and sedentarianism, and their effects on diet-related disease. The Nutrition Transition: Diet and Disease in the Developing World provides the first summary of the current state of knowledge on the factors driving the nutrition transition within the developing world.

The Editors have assembled a leading international group of scientists in the fields of economics, population sciences, international health, medicine, public health, nutrition, and food sciences, to present and discuss up-to-date information on population trends, changes in food production and epidemiology of diet-related chronic diseases in the developing world.

The Nutrition Transition outlines key issues that need to be addressed in order to confront what is predicted to be the leading cause of death and disability in the world over the next 30 years - nutrition-related chronic diseases in developing countries. It provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patterns in countries in transition.

The Nutrition Transition is an essential read for academics and professionals in all areas of international nutrition, food science and public health.

With a foreword by Nevin S Scrimshaw, Senior Advisor to the UNU Food and Nutrition program, and winner of the World Food Prize 1991.


THE GLOBAL CONTEXT
Economic and Technological Development and their Relationships to Body Size and Productivity.
Food Production.
Demographic Trends.
Can the Challenge of Poverty, Sustainable Consumption and Good Health Governance be Addressed in an era of Globalization?

BIOLOGICAL FACTORS AFFECTING THE NUTRITION TRANSITION
The Dynamics of The Dietary Transition in the Developing World.
Early Nutritional Conditions and Later Risk of Disease.
Obesity in the Developing World.
Diabetes.
Cardiovascular Diseases.
The Nutrition Transition in China: a New Stage of the Chinese Diet.
Trends in Under-and Overnutrition in Brazil.
Policy Implications.

Inside This Book (Learn More)
First Sentence
The growth in material wealth has been matched by changes in body size over the past 300 years, especially during the twentieth century. Read the first page
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