Jensen, Helen H.

Oxford Handbook on the Economics of Food Consumption and Policy, Ch. 25, Oxford University Press, Oxford, (2011): 629-648.

This chapter provides an overview of the changes in nutrient content of the food supply in the United States and other countries. Core concepts used in assessment of the adequacy of (or excess in) diets and factors that affect nutrient availability in the food supply, including technology and fortification, are described and discussed in terms of implications for health. Finally, the contribution of economics is considered as it provides an understanding of the factors that affect demand for foods and related nutrients.

JEL Classification: Q11, Q18

Keywords: food, nutrition