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

Barry M Popkin, Barry M Popkin

No abstract available

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

Figures

Figure 1

Percentage of foods in China prepared at home, in restaurants, or prepackaged in 2011. Reproduced from Popkin (2014) with permission.

Figure 2

Percentage of non-processed versus processed food consumed in Mexico in 2012. Reproduced from Popkin (2014) with permission.

Figure 3

Classifications system for degree of processing of food and beverage products. Data from Poti et al. (2015).

Figure 4

Classification system for convenience of food and beverage products. Data from Poti et al. (2015).

Figure 5

Trends in food and beverage CPG purchases by degree of processing. Data from Poti et al. (2015).

Figure 6

Trends in food and beverage CPG purchases by level of convenience. Data from Poti et al. (2015).