UID:
edoccha_9959239658702883
Umfang:
1 online resource (277 p.)
ISBN:
1-281-00512-6
,
9786611005122
,
0-08-049234-7
Serie:
Food Science and Technology International Series
Inhalt:
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 eff
Anmerkung:
Includes index.
,
Front Cover; The Nutrition Transition; Copyright Page; Contents; Contributors List; Foreword; About the Editors; Chapter 1. Introduction; Part I: The Global Context; Chapter 2. Economic and technological development and their relationships to body size and productivity; Chapter 3. Food production; Chapter 4. Can the challenges of poverty, sustainable consumption and good health governance be addressed in an era of globalization?; Chapter 5. Demographic trends; Part II: Biological Factors Affecting the Nutrition Transition
,
Chapter 6. The dynamics of the dietary transition in the developing worldChapter 7. Early nutrition conditions and later risk of disease; Chapter 8. Obesity in the developing world; Chapter 9. Diabetes; Chapter 10. Cardiovascular diseases; Chapter 11. The nutrition transition in China: a new stage of the Chinese diet; Chapter 12. Trends in under- and overnutrition in Brazil; Chapter 13. Policy implications; Index; Food Science and Technology
,
English
Weitere Ausg.:
ISBN 1-4933-0021-0
Weitere Ausg.:
ISBN 0-12-153654-8
Sprache:
Englisch
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