Abstract
In the last two centuries, there has been a general improvement in the health of people worldwide that has been attributed largely to changes in nutrition, hygiene, and public health. At the beginning of the 19th century, the burden of morbidity and mortality from infectious diseases such as malaria, cholera, measles, tuberculosis, and diarrheal disease, and nutritional deficiency diseases such as pellagra, rickets, and vitamin A deficiency, were relatively high in Europe, North America, and much of the rest of world. By the end of the 20th century, these diseases were largely eradicated from industrialized countries, but many of these diseases and their associated morbidity and mortality continue to be major problems in developing countries today. Mortality rates from infectious diseases have generally been declining in industrialized countries over the last 200 years, and improved nutrition and resistance to disease as well as better hygiene and sanitation have been cited as the main factors for a reduction in infectious disease mortality rather than technological advances in medicine (1–4).
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Semba, R.D. (2001). Nutrition and Development. In: Semba, R.D., Bloem, M.W. (eds) Nutrition and Health in Developing Countries. Nutrition ◊ and ◊ Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-225-8_1
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DOI: https://doi.org/10.1007/978-1-59259-225-8_1
Publisher Name: Humana Press, Totowa, NJ
Print ISBN: 978-1-4757-6052-1
Online ISBN: 978-1-59259-225-8
eBook Packages: Springer Book Archive