: Publication

Global Food and Nutrition aims to provide current knowledge of different food and nutrition-related topics around the world. The book addresses diet-related nutrition and health challenges such as undernutrition, micronutrient deficiencies, obesity, and diabetes in the era of globalization and showcases various nutrition interventions focusing on dietary behavioral changes, as well as long-term food security and sustainable food systems. 

Testimonials:

"This textbook on global food and nutrition presents the broad spectrum of current realities and challenges for the world’s populations as we all face nutrition transitions.  The book is well-referenced and attests to the many scholars and development planners and activists who are committed to a healthy planet.  Congratulations to the authors on a job well done!  Full speed ahead to the many students who will learn from this reference and enter the cadre of professionals dealing with these complex problems."

Harriet Kuhnlein, PhD. McGill University

"This book systematically addresses global food and nutrition issues and highlights exciting nutrition-related programs and movements that aim to improve the nutrition and well-being of people around the world.  The authors bring the combination of practical experience and deep academic knowledge to the topics covered. I believe students and practitioners in both industrialized and developing countries will greatly benefit from this unique book."

Nobuko Murayama, PhD. University of Niigata Prefecture, Japan

"Global Food and Nutrition represents a framework to meet the needs of the undergraduate and graduate student and instructor for a comprehensive text that is contemporary, evidenced based, logically presented and relevant."

Peggy C. Papathakis, PhD, RD. California Polytechnic State University

"Keiko Goto and Nancy Anderson have accessed their vast experience in international nutrition to author this clearly written and comprehensive text. Topics smoothly transition from basic nutrition, factors affecting dietary behaviors globally and consequences of dietary behaviors on nutritional status and health in the early chapters, progress through maternal nutrition and chronic diseases in the middle chapters, and finish with discussions of nutrition interventions at the individual and societal food systems level including an up-to-date overview of food security in the final chapter. This volume is filled with fascinating examples to sustain readers’ interest and is a must read for students who are interested in global nutrition at the university level."

Cindy Wolff, PhD, MPA, RD. California State University, Chico

Part 1: Food and Nutrition Transition in the Global Context

Chapter 1: Introduction to Global Food and Nutrition Transition

Chapter 2: Food and Nutrition Transition in the Global Context (1) Food and Agricultural Technologies

Chapter 3: Food and Nutrition Transition in the Global Context (2) Food Policy and Environment

Chapter 4: Food and Nutrition Transition in the Global Context (3) Socio-cultural Factors

Part 2: Nutrition Challenges in the World

Chapter 5: Hunger and Undernutrition

Chapter 6: Hidden Hunger: Micronutrient Deficiencies

Chapter 7: Diet, Nutrition and HIV/AIDS

Chapter 8: Diet, Nutrition and Obesity

Chapter 9: Diet, Nutrition and Diabetes

Part 3: Strategies for Addressing Food and Nutrition Challenges

Chapter 10: Dietary Behavior Change: Planning, Implementing and Evaluating Nutrition Interventions

Chapter 11: Nutrition Interventions Addressing Dietary Behaviors

Chapter 12: Nutrition Interventions Addressing Nutrition, Food Security and Sustainable Food Systems

Keiko Goto is professor and graduate coordinator in the Department of Nutrition and Food Sciences at California State University, Chico.  Keiko also serves as the Assistant Director of Research and Evaluation at the Center for Healthy Community at CSU Chico. Keiko is originally from Japan. She was born in Gunma prefecture, which is famous for hot springs and tough women. She holds a B.S. in food science and technology from Kyoto University and a Ph.D. in nutritional sciences from Cornell University.  As a nutritionist, Keiko has worked in various countries such as Guatemala, Indonesia, Jamaica, the Philippines, and Tanzania, and has developed a deep appreciation of diversity in people and food. Keiko’s current research interests include food and culture, mindful eating, international nutrition, and the application of community-based participatory research methods in food and nutrition. She enjoys traveling, playing piano and clarinet, pairing wine with foods, and spending quality time with her husband Roger and her daughter Erika. She was selected as the 2012-2013 Outstanding Professor of the Year at CSU Chico.

Nancy Anderson and her husband Ken reside in Chico, California. Nancy is a lecturer at California State University, Chico, in the Department of Nutrition and Food Sciences and is a Registered Dietitian. Nancy received her Bachelor of Science degree in Community Nutrition from U.C. Davis and her Master’s degree in Nutrition Education from California State University, Chico.  When Nancy is not lecturing at Chico State, she and her husband might be found in Nepal, China, Nigeria, or other international destinations. Nancy is part of a team from Chico that has established an NGO in Nepal that serves young women