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The Nutrition Transition: Diet and Disease in the Developing World (Food Science and Technology)

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ISBN 10: 0121536548 / ISBN 13: 9780121536541
Published by Academic Press, 2002
New Condition: New Hardcover
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Bibliographic Details

Title: The Nutrition Transition: Diet and Disease ...

Publisher: Academic Press

Publication Date: 2002

Binding: Hardcover

Book Condition: New

Edition: 1.

About this title


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 health. The Editors have assembled a leading group of scientists in ten 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 patterns in countries of transition. It contains numerous illustrative figures and tables. It features two case studies on China and Brazil. Foreword is written by Nevin Scrimshaw, who is the recipient of the World Food Prize.


"This book is a valuable documentation of the food and nutrition components of the most accelerated set of major transitions in human history. Readers will find a fascinating and insightful glimpse into the benefits and threats to health of the unprecedented nutrition, demographic, and economic changes that are so strongly and rapidly affecting the health and welfare of the populations of developing countries." --THE NUTRITION TRANSITION

"...well written and informative...provides interesting information on nutrition with a global perspective in a readable and highly understandable presentation"-E STREAMS (June 2003) "I love the concept that the evolution of the prestigious AP Food Science and Technology International Series has emerged to a very integrated consideration of the human consequences of its technological accomplishments over 37 years.

The term "Nutrition Transition" has had an important effect of legitimizing a concern in developing countries other than that of deprivation and food insecurity. It is good to get the connotation out there among the various academic disciplines. The inner cover "urbanization" maps are attractive, vibrant in color, and relevant! The prestige of a World Food Prize winner (Scrimshaw) and a Nobel Laureate (Fogel) as contributors cannot go unnoticed. The rest of the contributors cast is pretty impressive, too! For me, the two best crafted chapters are chapter 2 (Fogel/Hemchen) and chapter 7 (Adair). They stand out among the other very good contributions. It is intellectually honest to the core. The complexity of the issues is real, and no pabulum simplicity is offered (nor could be offered). It is fodder for deep thinking.... it is VALUABLE to the hilt! And should be read by human biologists, by epidemiologists, and policy and program community."  --Noel Soloman, Center for Studies of Sensory Impairment (CESSIAM), Guatemala

"I consider this volume an extremely well presented view of this critical topic, a truly pressing global issue. The interaction of both the social and biological dimensions is well presented. This unique approach to the complex problems derived from the Nutrition Transition is novel and deserves special acknowledgements. ...A multidisciplinary/interdisciplinary book written by true leaders in their respective fields. ...The implications for global, regional and national nutrition and health policies are well presented and deserve the attention not only of leaders but also of policy makers. ...I only hope that the message from Caballero and Popkin is translated into policy actions by public nutrition and public health specialists. This should ultimately lead to improved health and nutrition, and to the well being of populations globally." --Ricardo Uauy, Institute of Nutrition and Food Technology, University of Chile

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