Edited by
Benjamin Caballero, Johns Hopkins University, Maryland, U.S.A.
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.
Included in series
Food Science and Technology
Audience:
Academics working in nutrition and food science, public health specialists in academia and government, and anyone interested in nutrition's
affect onglobalization such as economists and demographers.
