Improving human health and nutrition is a key goal of food systems. The cases in this section describe the interactions between the food systems and human health and nutrition and illustrate how government action may improve health and nutrition through a portfolio of direct interventions such as food fortification, biofortification, price policies, educational campaigns, food for education, and a variety of other government policies to improve health, reduce hunger and malnutrition, and decrease the prevalence of overweight and obesity.

Recent Submissions

  • Cervical Cancer and Its Impact on the Burden of Disease 

    Napolitano, Michael; Schonman, Erica; Mpango, Elisia; Isdori, Gabriel (CUL Initiatives in Publishing (CIP), 2012)
    Although cervical cancer is no longer a major issue in developed countries, it is still a serious concern in developing countries such as Tanzania, where the prevalence continues to rise. Cervical cancer causes more deaths ...
  • Food Safety: The Case of Aflatoxin 

    Cheng, Fuzhi (CUL Initiatives in Publishing (CIP), 2007)
    Naturally occurring toxins such as aflatoxins pose profound challenges to food safety in both developed and developing countries. The knowledge that aflatoxins can have serious effects on humans and animals has led many ...
  • Alcohol Abuse in Urban Moshi, Tanzania 

    Castens, Vicky; Luginga, Felix; Shayo, Benjamin; Tolias, Christine (CUL Initiatives in Publishing (CIP), 2012)
    Alcohol abuse is a global public health problem. About 50 percent of all traumatic brain injuries in the intensive care unit at the Kilimanjaro Christian Medical Centre (KCMC) in Moshi, Tanzania, involve alcohol (Kaino ...
  • The Nutrition Transition in Chile 

    Vio del Rio, Fernando (CUL Initiatives in Publishing (CIP), 2007)
    The nutrition transition in Chile has occurred very rapidly. In particular, obesity rates in all age groups have increased instead of decreasing, despite the goals established by the Ministry of Health (MOH) for the period ...
  • Salmonella Control in Denmark and the EU 

    Christensen, Tove; Andersen, Lill (CUL Initiatives in Publishing (CIP), 2007)
    Potential food safety hazards include foodborne pathogens,1 use of antibiotics leading to resistant bacteria, chemical residuals in food products, medicine residues, growth hormones, and genetically modified organisms. The ...

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