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

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.

• Contains numerous illustrative figures and tables
• Two case studies included-on China and Brazil
• Foreword written by Nevin Scrimshaw, recipient of the World Food Prize