Nutritional Patterns and Transitions
Abstract
Globally most people are changing their diets to ones that are rather high in fat and processed food and low in fiber fresh fruits and vegetables and carbohydrates. Nutritionalists and medical personnel in most developed countries are working to change this diet to one low in fat and high in fiber fresh fruits and vegetables and carbohydrates. They hope that people in developing countries avoid the high fat diet. Research should strive to identify means to help both developed and developing countries achieve these goals. Public health nutritionists and other specialists must learn what the nutritional requirements are for populations with a pattern of degenerative disease as well as those of populations of the pattern of receding famine and of those who are advancing toward a pattern of dietary behavioral change. Understanding these patterns is essential for sound interventions. The attempt to familiarize oneself with these patterns is complicated by the fact that subpopulations within a country exhibit various dietary patterns. Patterns of nutritional excess and considerable degenerative disease exist side by side with patterns of hunger and malnutrition in China and Brazil. Understanding the spatial economic and other factors facilitates the process of determining appropriate interventions. Governments must intercede systematically to provide catalysts to stop the shift to a diet high in fat and processed food. They should use education and selective regulatory and economic instruments (e.g. subsidies and taxes) as catalysts. They also need to consider health in regulating food industries means to influence consumer preference. In the US hunger prevention programs have not yet addressed the fact that the diet they offer or promote is high in fat sodium and cholesterol and low in fiber (e.g. National School Lunch and Breakfast Programs).
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The Nutrition Transition theory describes a global trend toward consumption of processed foods that are low in fiber and high in added sugars and fats.
“The Nutrition Transition theory describes a global trend toward consumption of processed foods that are low in fiber and high in added sugars and fats [1].”
From Food Addiction and Psychosocial Adversity: Biological Embedding, Contextual Factors, and Public Health Implications (2020) · cites this paper as [1]
Nutrition transition studies show a shift away from traditional diets to those higher in animal-sourced foods, vegetable oils, refined carbohydrates and caloric sweeteners.
“Nutrition transition studies show that alongside changes in factors generally associated with economic development and food systems changeincluding income, urbanisation, technology and labour marketsthere is a shift away from traditional diets to those higher in animal-sourced foods, vegetable oils, refined carbohydrates and caloric sweeteners 11,89,90 .”
From Ultra‐processed foods and the nutrition transition: global, regional and national trends, food systems transformations and political economy drivers (2020) · cites this paper as [89]
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- Authors
- Popkin, B. M.
- Corresponding author
- Popkin, Barry M.
- ORCID
- Popkin, Barry M.
- Venue
- Population and Development Review
- Publisher
- JSTOR
- Published
- 1993-03
- Volume
- 19
- Issue
- 1
- Pages
- 138
- ISSN
- 0098-7921 (ISSN-L)
- OpenAlex
- W2060371381
- Cited by
- 735
- References
- 31
- Citations by year
- 2026: 36 · 2025: 41 · 2024: 39 · 2023: 32 · 2022: 38 · 2021: 47 · 2020: 60 · 2019: 30 · 2018: 35 · 2017: 41 · 2016: 40 · 2015: 40 · 2014: 37 · 2013: 22 · 2012: 25
- FWCI
- 3.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Population and Development Review (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Social Sciences › Business, Management and Accounting › Organizational Behavior and Human Resource Management › Global Public Health Policies and Epidemiology
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- dietary habits, nutrition transition, high-fat diet, processed foods, low-fiber diet, degenerative diseases, famine, malnutrition, hunger prevention, nutrition interventions, food regulation, consumer preferences, school lunch programs, nutrient requirements, China, Brazil
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