LEADER 00000cam a2200757Ia 4500 
001    ocn156214591 
003    OCoLC 
005    20160527041211.4 
006    m     o  d         
007    cr cnu---unuuu 
008    070717s2002    ne ab   ob    001 0 eng d 
019    162571133|a648304042 
020    9780080492346|q(electronic book) 
020    0080492347|q(electronic book) 
020    9780121536541 
020    0121536548 
020    |z0121536548 
035    (OCoLC)156214591|z(OCoLC)162571133|z(OCoLC)648304042 
037    90169:90169|bElsevier Science & Technology|nhttp://
       www.sciencedirect.com 
040    N$T|beng|epn|cN$T|dOCLCQ|dYDXCP|dOCLCQ|dIDEBK|dE7B|dOCLCQ
       |dDEBBG|dMERUC|dOCLCQ|dOCLCF|dNLGGC|dOCLCO|dOPELS|dUPP
       |dOCLCQ 
043    d------ 
049    RIDW 
050  4 RA645.N87|bN8795 2002eb 
072  7 MED|x027000|2bisacsh 
072  7 MED|x060000|2bisacsh 
082 04 616.3/9/091724|222 
090    RA645.N87|bN8795 2002eb 
245 04 The nutrition transition :|bdiet and disease in the 
       developing world /|ceditors, Benjamin Cabellero and Barry 
       M. Popkin. 
264  1 Amsterdam ;|aBoston :|bAcademic Press,|c[2002] 
264  4 |c©2002 
300    1 online resource (xi, 261 pages) :|billustrations, color 
       maps. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology international series 
504    Includes bibliographical references and index. 
505 0  Front Cover; The Nutrition Transition; Copyright Page; 
       Contents; Contributors List; Foreword; About the Editors; 
       Chapter 1. Introduction; Part I: The Global Context; 
       Chapter 2. Economic and technological development and 
       their relationships to body size and productivity; Chapter
       3. Food production; Chapter 4. Can the challenges of 
       poverty, sustainable consumption and good health 
       governance be addressed in an era of globalization?; 
       Chapter 5. Demographic trends; Part II: Biological Factors
       Affecting the Nutrition Transition. 
520    This book deals with the dramatic changes in diet and 
       lifestyle that are occurring in the developing world as a 
       result of globalization, and their impact on human healt. 
       The Editors have assembled a leading group of scientists 
       in teh fields of economics, population sciences, 
       international health, medicine, nutrition and food 
       sciences, to address each of the key issues related to the
       changes in demographic trends, food production and 
       marketing, and disease patterns in the developing world. 
       The Nutrition Transition provides essential information to
       understand the far-reaching effects that global. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Nutritionally induced diseases|0https://id.loc.gov/
       authorities/subjects/sh85093477|zDeveloping countries.
       |0https://id.loc.gov/authorities/subjects/sh85037341-781 
650  0 Diet in disease.|0https://id.loc.gov/authorities/subjects/
       sh85037854 
650  0 Food habits|0https://id.loc.gov/authorities/subjects/
       sh85050275|zDeveloping countries.|0https://id.loc.gov/
       authorities/subjects/sh85037341-781 
650  2 Nutrition Disorders|xcomplications.|0https://
       id.nlm.nih.gov/mesh/D009748Q000150 
650  2 Developing Countries.|0https://id.nlm.nih.gov/mesh/D003906
650  2 Diet|xtrends.|0https://id.nlm.nih.gov/mesh/D004032Q000639 
650  2 Disease|xetiology.|0https://id.nlm.nih.gov/mesh/
       D004194Q000209 
650  2 Socioeconomic Factors.|0https://id.nlm.nih.gov/mesh/
       D012959 
650  7 Nutritionally induced diseases.|2fast|0https://
       id.worldcat.org/fast/1042325 
650  7 Diet in disease.|2fast|0https://id.worldcat.org/fast/
       893314 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
651  7 Developing countries.|2fast|0https://id.worldcat.org/fast/
       1242969 
655  4 Electronic books. 
700 1  Caballero, Benjamin.|0https://id.loc.gov/authorities/names
       /nb99041522 
700 1  Popkin, Barry M.|0https://id.loc.gov/authorities/names/
       n82114408 
776 08 |iPrint version:|tNutrition transition.|dAmsterdam ; 
       Boston : Academic Press, ©2002|z0121536548|z9780121536541
       |w(DLC)  2002103917|w(OCoLC)50735370 
830  0 Food science and technology international series.|0https:/
       /id.loc.gov/authorities/names/n94037846 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=194983|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160615|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID