Showing results for: Socio-economic determinants of health
Through case studies in seven Latin American countries, this book looks at development and social change in food and agriculture across the region. It presents examples of how people diversely meet their food needs while confronting the region’s most pressing social, health and environmental concerns.
The World Obesity Federation has published its position statement recognising obesity as a disease in the journal Obesity reviews. The World Obesity Federation is an organization representing professional societies from many countries that focus on research, education and health care for people with obesity. The Federation has commissioned this statement to argue for the position that ‘Obesity is a chronic relapsing disease process’ and to serve as the basis for their position on this issue.
This short perspective in the journal Science reviews how the rise of urbanization is transforming food systems in many areas, and argues for further research on this topic.
This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.
In the past few years there has been much interest in consumption behaviours and how these can be influenced for the better of the environment. A huge obstacle faced is that, compared to women, men are much less likely to be eco-friendly in their attitudes, choices and behaviours.
This paper presents a food sustainability assessment tool called FOODSCALE which contributes to the scientific evidence on the social, economic and environmental impacts of food provision in large-scale organizations, facilitating analysis and potentially subsequent action.
Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences.
Recent agri-food studies, including commodity systems, the political economy of agriculture, regional development, and wider examinations of the rural dimension in economic geography and rural sociology have been confronted by three challenges.
In this paper, researchers from a number of European and Australian research institutions seek to (1) identify global inequalities in the distribution of environmental pressures, and (2) determine the relative importance of the drivers behind these inequalities.
Through the integration of gender analysis into resilience thinking, this book shares field-based research insights from a collaborative, integrated project aimed at improving food security in subsistence and smallholder agricultural systems.
In advance of the World Food Day CARE, Food Tank, and CCAFS have released the report Cultivating Equality: Delivering Just and Sustainable Food Systems in a Changing Climate. The report focuses on the need to tackle inequity and gender inequality to end hunger and malnutrition in the face of climate change.
This joint survey by the Food Standards Agency, Foodsafe and the Consumer Council in Northern Ireland finds that low income families need to spend at least one third of their weekly income on food if they want to eat healthily. This percentage was the result when consumers were asked to select a realistic, healthy food basket that met the family’s taste requirements and included some special food items for visitors and social occasions.
This paper, entitled Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment argues that although worldwide, consumption of healthy foods such as fruit and vegetables has improved during the past two decades, it has been outpaced in most regions by the increased intake of unhealthy foods such as processed meat and sweetened drinks.
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.