The nutrition transition: new trends in the global diet

Article Abstract:

The availability of cheap vegetable oils in Eastern countries has allowed many low-income individuals to incorporate fats into their diet. Normally, as incomes rise, Western societies begin incorporating more fat in the form of meat. The diets of poor societies are characterized by the consumption of few foods, most of which are complex carbohydrates. As their incomes rise, their diets become more diverse and include fats and sugars. This could increase the incidence of diseases linked to nutrition, such as obesity and heart disease.

Developing countries, Food and nutrition, Poor, Diet

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Behavioral and social influences on food choice

Article Abstract:

Cultural values, peer pressure and advertising plays a greater role in dietary consumption than providing education about risks. On an individual level people claim their choice for food is based on taste, not on nutrition or food safety. In addition, learning to accept a variety of foods generally occurs up to age 5. These early years are critical in shaping food preference. Knowledge does not play a role in shaping diets because people do not apply it or are not motivated to change.

Social aspects, Food industry, Marketing, Food habits, Food consumption

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Intense sweeteners and the control of appetite

Article Abstract:

Extensive studies are much-needed to clarify contradictions in the findings of research on the possible negative influences of intense sweeteners on dietary compliance and control of body weight. Assessments need to be focused on the effects of substances such as aspartame on hunger, food intake and body weight to reveal correlations between sweeteners and appetite.

Nutrition, Sweeteners

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