Food and Public Health

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Food and Public Health

A Practical Introduction

Edited by Allison Karpyn

An accessible introduction to more than a century of food-focused regulation, policy, and education
Suitable for courses in undergraduate and graduate public health, food studies, nutrition, medicine, and social work
Distills the complex historical, political, sociological, and scientific discourse surrounding food into actionable insights for students and instructors of any background
Emphasizes the global, interconnected nature of the U.S. food system and its effect on traditional diets around the world
Pays special attention to food insecurity and its paradoxical role as a driver of both hunger and obesity

Food and Public Health

A Practical Introduction

Edited by Allison Karpyn

Description

A new introduction to public health's most elemental topic

Food is baked in to most things that public health is and does. But for a field charged with carrying torches as divergent as anti-hunger and anti-obesity, it's unlikely, even impossible, to shape a unified approach to complex concepts like food environment, food access, or even nutrition.

Food and Public Health offers a contextualized, accessible introduction to understanding the foundations (and contradictions) at the intersection of these two topics. It distills the historical, political, sociological, and scientific factors influencing what we eat and where our food comes from, then offers actionable insights for future nutritionists, social workers, dietitians, and researchers in public health.

Guiding the reader through more than a century of food-focused regulation, policy, and education, Food and Public Health is an essential introduction to:

· food production and availability on a global and neighborhood scale
· dietary guidelines, agricultural subsidies, rationing, and other attempts by governments to shape their citizens' diets
· best practices in health promotion and chronic disease prevention
· food insecurity and its paradoxical role as driver of both hunger and obesity

Enriched with real-world examples and case studies, Food and Public Health offers a crucial link between kitchen tables and populations for the classroom.

Food and Public Health

A Practical Introduction

Edited by Allison Karpyn

Table of Contents

Preface

Acknowledgments

Contributors

1. The History of Food and Public Health
Emily Contois and Anastasia Day

2. History and Development of the 2015-2020 Dietary Guidelines for Americans
Alice H. Lichtenstein and Allison Karpyn

3. Behavioral Design as an Emerging Theory for Dietary Behavior Change
NCCOR Behavioral Design Working Group

4. Health Disparities: Race, Ethnicity, Gender and Class
Alison G.M. Brown and Sara C. Folta

5. Healthy Food Marketing
Allison Karpyn

6. Policy Efforts Supporting Healthy Diets for Adults and Children
Courtney A. Parks, Eric E. Calloway, Teresa M. Smith, and Amy L. Yaroch

7. Food Insecurity and Public Health
Molly Knowles, Joanna Simmons, and Mariana Chilton

8. Obesogenic Environments and Public Health Mitigation Strategies
Allison Karpyn

9. Food Controversies: The Healthy Pulse of a Democracy?
F. Bailey Norwood

10. The Obesity Pandemic & Food Insecurity in Developing Countries: A case study from the Caribbean
Kristen Lowitt, Katherine Gray-Donald, Gordon M. Hickey, Arlette Saint Ville, Isabella Francis-Granderson, Chandra A. Madramootoo, and Leroy Phillip

11. Intersections of Food and Culture: Case studies of sugar and meat from Australia, Japan, Thailand, and Nigeria
Wakako Takeda, Cathy Banwell, Kelebogile T. Setiloane, and Melissa K. Melby

12. From Soil to Stomach: Agritourism and Public Health
Erecia Hepburn and Allison Karpyn

Food and Public Health

A Practical Introduction

Edited by Allison Karpyn

Author Information

Allison Karpyn, PhD, is Associate Professor of Education and Behavioral Health and Nutrition at the University of Delaware; she is also Associate Director of the Center for Research in Education and Social Policy at the University of Delaware and Associate Fellow for the Center for Public Health Initiatives at the University of Pennsylvania. Karpyn previously served as the Director of Research and Evaluation at The Food Trust, a pioneering nonprofit in Philadelphia. Her research focuses on understanding how to increase access to affordable nutritious foods, healthy food purchasing and consumption behavior, especially among children.

Contributors:

Cathy Banwell, PhD
Associate Professor
National Centre for Epidemiology and Population Health
Research School of Population Health
Australian National University
Canberra
Australia

Alison G.M. Brown, PhD, MS
Post-Doctoral Fellow, Tufts Clinical and Translational Science Institute
Tufts Medical Center
Boston, MA

Eric E. Calloway, PhD, RD
Research Scientist
Gretchen Swanson Center for Nutrition
Omaha, NeE

Mariana Chilton, PhD, MPH
Professor, Department of Health Management and Policy
Drexel University
Dornsife School of Public Health
Philadelphia, PA

Emily Contois, MA, MLA, MPH
PhD Candidate, American Studies
Brown University
Providence, RI

Anastasia Day, MA
Hagley Scholar and PhD Candidate, History
University of Delaware
Newark, DE

Sara C. Folta, PhD
Associate Professor, Nutrition
Friedman School of Nutrition Science and Policy
Tufts University
Boston, MA

Isabella Francis-Granderson, PhD
Department of Agricultural Economics and Extension
The University of the West Indies
St. Augustine, Trinidad & Tobago
Katherine Gray-Donald, PhD
Associate Professor (retired)
School of Dietetics and Human Nutrition
McGill University
Ste-Anne-de-Bellevue, QC
Canada

Erecia Hepburn, PhD
Assistant Professor, Department of Biology
School of Chemistry and Environmental Life Sciences
University of the Bahamas
Nassau
Bahamas

Gordon M. Hickey, PhD
Associate Professor,
Department of Natural Resource Sciences
McGill University
Ste-Anne-de-Bellevue, QC
Canada

Molly Knowles, MPH
Research Manager, Department of Health Management and Policy
Drexel University
Dornsife School of Public Health
Philadelphia, PA

Alice H. Lichtenstein, DSc
Gershoff Professor of Nutrition Science and Policy
Director and Senior Scientist, Cardiovascular Nutrition Laboratory
Tufts University
Boston, MA

Kristen Lowitt, PhD
Post-Doctoral Fellow, Department of Natural Resource Sciences
McGill University
Ste-Anne-de-Bellevue, QC
Canada

Chandra A. Madramootoo, PhD, P.Eng
James McGill Professor, Bioresource Engineering Department
Faculty of Agricultural and Environmental Sciences
McGill University
Ste. Anne de Bellevue, QC
Canada

Melissa K. Melby, PhD
Associate Professor, Department of Anthropology
College of Health Sciences
University of Delaware
Newark, DE

F. Bailey Norwood, PhD
Professor, Department of Agricultural Economics
Oklahoma State University
Stillwater, OK

Courtney A. Parks, PhD
Senior Research Scientist
Gretchen Swanson Center for Nutrition
Omaha, NE

Leroy Phillip, PhD
Associate Professor (retired)
Department of Animal Science
McGill University
Ste-Anne-de-Bellevue, QC
Canada

Arlette Saint Ville, PhD
Department of Natural Resource Sciences
McGill University
Ste-Anne-de-Bellevue, QC
Canada

Kelebogile T. Setiloane, PhD
Associate Professor, Department of Behavioral Health & Nutrition
University of Delaware
Newark, DE

Joanna Simmons
Member
Witnesses to Hunger
Penns Grove, NJ

Teresa M. Smith, PhD
Research Scientist
Gretchen Swanson Center for Nutrition
Omaha, NE

Wakako Takeda, PhD
Lecturer
Institute for Population and Social Research
Mahidol University
Salaya, Nakhon Pathom
Thailand

Amy L. Yaroch, PhD
Executive Director
Gretchen Swanson Center for Nutrition
Omaha, NE