Popkin, Barry M. (2002). The Dynamics of the Dietary Transition in the Developing World. In Caballero, Benjamin & Popkin, Barry M. (Eds.), The Nutrition Transition: Diet and Disease in the Developing World
(pp. 111-28). Amsterdam: Academic Press.
How many books can claim the winner of a World Food Prize as the author of the foreword and a Nobel laureate in economics as the coauthor of the lead chapter? The Nutrition Transition: Diet and Disease in the Developing World, edited by Benjamin Caballero and Barry M Popkin, and the latest book in Academic Press's prestigious Food Science and Technology International Series, comes with these calling cards. The parent series contains pioneering textbooks on food technology covering topics such as sensory analysis, animal proteins, food engineering, food texture manipulation, food acceptance, and consumer research, dating back to 1965. Ironically, this latest contribution (only the second on human health issues in the series) places all of these technological advances—aimed at making food more abundant, more appealing, and more secure—in light of their potential downside for the health of individuals and populations. That is, the initiatives for making processed food sweeter, more tender, and more appetizing and appealing may be inciting (or at least enabling) the epidemic of diet-related maladies overtaking the world's population.
The Nutrition Transition: Diet and Disease in the Developing World
Popkin, Barry M.
Caballero, BenjaminPopkin, Barry M.
City of Publication