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Introduction

Chapter
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Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Abstract

In recent years, evolution in many disciplines, directly or indirectly related to the subject of nutrition, has led to unprecedented developments in research which in turn have led to the production of new foods with a high nutritional level.

Keywords

Conditioned factors of food choices Food and pathologies Nutrition label Industrialization countries 

References

  1. 2013 Food Balance Sheets for 42 selected countries (2013). Statistics Division of Food and Agriculture Organization of the United Nations. http://faostat3.fao.org/download/FB/FBS/E. Accessed June 2015.
  2. FAO, IFAD, & WFP. (2015). The state of food insecurity in the world. Resource document. http://www.fao.org/3/a-i4646e.pdf. Accessed June 2015.
  3. Pollan, M. (2008). In defense of food. New York: Penguin Press.Google Scholar
  4. Rozin, P., Ashmore, M., & Markwith, M. (1996). lay American conceptions of nutrition: dose insensitivity, categorical thinking, contagion, and the monotonic mind. Health Psychology, 15(6), 438–447.CrossRefGoogle Scholar

Copyright information

© The Author(s) 2016

Authors and Affiliations

  1. 1.University of PisaPisaItaly

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