This study provides an interdisciplinary analysis of healthy food diversity (HFD). A new index, the Healthy Food Diversity-Index, is developed and successfully validated against nutritional background. The first part of the study aims at contributing to the methodological tools that allow the evaluation of whether dietary behaviour is in conformity with dietary recommendations using the concept of HFD for the first time. In the second part, an economic model based on the Consumer Goods Characteristics Model by Ladd and Suvannunt (1976) is developed and demand functions for HFD as well as hedonic price functions are derived. The third part is devoted to the empirical implementation of both the demand and the hedonic analysis. A two-stage least squares regression shows that the demand for HFD is mainly influenced by income, educational and behavioural variables using data from the German Nutrition Survey of 1998. The results of a Box-Cox transformed two-stage least squares regression reveal that German consumers have a positive willingness to pay for HFD, but that their willingness to pay for energy density is higher. Another key finding is that higher education enables a more efficient demand for HFD.
The BRG also welcomed a number of guests who spent time working with the Group on their own projects. The focus has been primarily on biomedical research and clinical medicine, although some work has been done in other areas. The new methods allow subject-based analysis to take place in ways that have not previously been possible and have led to many reports for clients and publications in journals.
Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behavior amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.
Nutrition and Diet Therapy: Self-Instructional Approaches covers the fundamentals of basic nutrition, and then nutrition as therapy, in both adults and children. It is designed to work as a traditional text or a self-instructional text that allows for distance-learning and self-paced instruction. Progress checks throughout each chapter and chapter post-tests help students to evaluate their comprehension of key information. The Fifth Edition has been completely revised and updated to include My Pyramid and corresponding DRIs and all of the all figures and tables have been revised.
The persistence of an unacceptably high level of hunger and malnutrition worldwide presents a serious challenge to the world on the threshold of the third millenium. Although enough food is produced to feed mankind, about 840 million people go hungry; among them are 185 million pre-school children that are severely underweight for their age. Since an additional 80 million people have to be fed each year, achieving food security is a central global challenge, if not the most important development issue. The aim of the reader is to analyze actual problems in the field of food security and nutrition and to discuss present and future strategies to overcome hunger. Food security is a complex subject. In order to master this complexity, we distinguish between four dimensions of analyses: Theoretical-analytical, empirical-descriptive, normative-political, institutional. (Series: Spektrum. Berliner Reihe zu Gesellschaft, Wirtschaft und Politik in EntwicklungslÃ¤ndern/Berlin Series on Society, Economy and Politics in Developing Countries - Vol. 50)
This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability. - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth. - Review tools, methods and indicators for assessing sustainable diets. - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy.
A public health approach to the US food system Introduction to the US Food System: Public Health,Environment, and Equity is a comprehensive and engagingtextbook that offers students an overview of today's US foodsystem, with particular focus on the food system'sinterrelationships with public health, the environment, equity, andsociety. Using a classroom-friendly approach, the text covers thecore content of the food system and provides evidence-basedperspectives reflecting the tremendous breadth of issues and ideasimportant to understanding today's US food system. The book is richwith illustrative examples, case studies, activities, anddiscussion questions. The textbook is a project of the Johns Hopkins Center for aLivable Future (CLF), and builds upon the Center's educationalmission to examine the complex interrelationships between diet,food production, environment, and human health to advance anecological perspective in reducing threats to the health of thepublic, and to promote policies that protect health, the globalenvironment, and the ability to sustain life for futuregenerations. Issues covered in Introduction to the US Food Systeminclude food insecurity, social justice, community and workerhealth concerns, food marketing, nutrition, resource depletion, andecological degradation. Presents concepts on the foundations of the US food system,crop production, food system economics, processing and packaging,consumption and overconsumption, and the environmental impacts offood Examines the political factors that influence food and how itis produced Ideal for students and professionals in many fields, includingpublic health, nutritional science, nursing, medicine, environment,policy, business, and social science, among others Introduction to the US Food System presents a broad viewof today's US food system in all its complexity and providesopportunities for students to examine the food system's stickiestproblems and think critically about solutions.