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. 2017 Feb 1;75(2):73-82.
doi: 10.1093/nutrit/nuw064.

Relationship between shifts in food system dynamics and acceleration of the global nutrition transition

Barry M Popkin  1
Affiliations

Relationship between shifts in food system dynamics and acceleration of the global nutrition transition

Barry M Popkin. Nutr Rev. .
No abstract available

Keywords: convenience; food processing; food regulation; food system; nutrition transition; processed food; sustainability.

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Figures

Figure 1
Figure 1
Percentage of foods in China prepared at home, in restaurants, or prepackaged in 2011. Reproduced from Popkin (2014) with permission.
Figure 2
Figure 2
Percentage of non-processed versus processed food consumed in Mexico in 2012. Reproduced from Popkin (2014) with permission.
Figure 3
Figure 3
Classifications system for degree of processing of food and beverage products. Data from Poti et al. (2015).
Figure 4
Figure 4
Classification system for convenience of food and beverage products. Data from Poti et al. (2015).
Figure 5
Figure 5
Trends in food and beverage CPG purchases by degree of processing. Data from Poti et al. (2015).
Figure 6
Figure 6
Trends in food and beverage CPG purchases by level of convenience. Data from Poti et al. (2015).
See this image and copyright information in PMC

References

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    1. Poti JM, Mendez MA, Ng SW, et al. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households? Am J Clin Nutr. 2015;99:162–171. - PMC - PubMed
    1. Poti JM, Mendez MA, Ng SW, et al. Highly processed and ready-to-eat packaged food and beverage purchases differ by race/ethnicity among US households. J Nutr. 2016;46:1722–1730 - PMC - PubMed
    1. Popkin BM. Nutrition, agriculture and the global food system in low and middle income countries. Food Policy. 2014;47:91–96. - PMC - PubMed
    1. Babu SC, Blom S. Building capacity for resilient food systems. In: Fan S, Pandya-Lorch R, Yosef S, eds, Resilience for Food and Nutrition Security. Washington, DC: International Food Policy Research Institute; 2014:119–226.