The Food Industry and Nutritional Health: In Concert or in Conflict?

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Authors

  • William W. Riley Department of Food Quality and Safety, International School, Jinan University, Guangzhou 510632, China

DOI:

https://doi.org/10.17140/aftnsoj-2-e009

Abstract

An interesting thing usually happens as a nation advances from “developing” to “developed” status. Malnutrition for most individuals becomes a thing of the past. But this depends on what type of “development” occurs. If development results in states similar to Scandinavia, New Zealand or Canada, then a relatively heavily taxed population provides a social safety net that guarantees at least the basic health and nutrition needs of the majority of the country’s population.

References

Food and Agriculture Organization, International Fund for Agricultural Development, World Food Program. 2015. The State of Food Insecurity in the World 2015. Strengthening the enabling environment for food security and nutrition. Rome: FAO. Web site. http://www.fao.org/3/a4ef2d16-70a7-460a-a9ac-2a65a533269a/i4646e.pdf. Accessed December 22, 2016

UNICEF-WHO-The World Bank. 2014b. Summary of key facts about the 2013 joint malnutrition estimates. Web site. http:// www.who.int/entity/nutgrowthdb/summary_jme_2013.pdf?ua=1. Accessed December 22, 2016

World Health Organization. Micronutrient Deficiencies. Web site. http://www.who.int/nutrition/topics/micronutrients/en/. Accessed December 22, 2016

USDA. My Plate and Historical Food Pyramid Resources. Web site. https://www.nal.usda.gov/fnic/myplate-and-historical-foodpyramid-resources. Accessed December 22, 2013

Sustainable Dish. Should Sustainability Be a Part of US Dietary Guidelines? Web site. http://sustainabledish.com/should-sustainability-be-part-of-the-food-pyramid/. Accessed December 22, 2013

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Published

2016-12-28

How to Cite

William W. Riley. (2016). The Food Industry and Nutritional Health: In Concert or in Conflict?. Advances in Food Technology and Nutrition Sciences, 2(3), e3-e6. https://doi.org/10.17140/aftnsoj-2-e009

Issue

Vol. 2 No. 3 (2016): Volume 2 Issue 3 2016

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.