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THE NUTRITION TRANSITION
The Nutrition Transition
Diet and Disease in the Developing World
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Benjamin Caballero, Johns Hopkins University, Maryland, U.S.A.

Included in series
Food Science and Technology,

Description
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.

Audience
Academics working in nutrition and food science, public health specialists in academia and government, and anyone interested in nutrition's affect on globalization such as economists and demographers.

Contents
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.

Bibliographic details
Hardbound, 276 pages, publication date: AUG-2002
ISBN-13: 978-0-12-153654-1
ISBN-10: 0-12-153654-8
Imprint: ACADEMIC PRESS

Price and Ordering
Price:
USD 120
EUR 85.95
GBP 72.99
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Last update: 22 Sep 2009
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