Food and Nutrition Economics (häftad)
Format
Häftad (Paperback)
Språk
Engelska
Antal sidor
288
Utgivningsdatum
2016-05-05
Förlag
OUP USA
Medarbetare
Serrano, Elena L.
Illustrationer
black & white illustrations
Dimensioner
234 x 158 x 25 mm
Vikt
408 g
Antal komponenter
1
ISBN
9780199379118
Food and Nutrition Economics (häftad)

Food and Nutrition Economics

Fundamentals for Health Sciences

Häftad Engelska, 2016-05-05
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Winner of the 2017 Quality of Communication Award presented by The Agricultural and Applied Economics Association

Food and Nutrition Economics offers a much-needed resource for non-economists looking to understand the basic economic principles that govern our food and nutritional systems. Comprising both a quick grounding in nutrition with the fundamentals of economics and expert applications to food systems, it is a uniquely accessible and much-needed bridge between previously disparate scholarly and professional fields.

This book is intended for upper level undergraduates, graduate students, and health professionals with no background in economics who recognize that economics likely affects much of their work.
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Övrig information

George C. Davis is a trained economist and a professor in the Virginia Tech Department of Human Nutrition, Foods, and Exercise and Department of Agricultural and Applied Economics. His teaching and research programs both are interdisciplinary as he works with health scientists to understand issues at the intersection of nutrition, health, and economics. Elena L. Serrano is a trained nutritionist and associate professor in in the Virginia Tech Department of Human Nutrition, Foods, and Exercise. She is Director of the Virginia Family Nutrition Program, aimed at promoting healthy eating among SNAP-eligible audiences throughout Virginia, and her research has focused on identifying and testing different programs, initiatives, and strategies to improve dietary quality and prevent childhood obesity among low-income youth.

Innehållsförteckning

Acknowledgments About the Authors Preface Part I: An Introduction to Nutrition Preface 1: Food, Nutrients, and Health: An Overview 2: Food, Nutrients, and Health: Some Data Part II: The Economics Food Consumption Preface 3: Income and the Foundations 4: Income and the Importance of Substitution 5: Prices 6. Convenience and Time 7: Information and Preferences 8: Now or Later 9: Insights from Behavioral Economics 10: Neuroeconomics: Pointing Toward a Unifying Framework for Decision Making Part III: The Economics Food Production Preface 11: An Overview of the Food System, Economic Systems, and Systems Theory 12: Profit and Supply for Farms and Firms 13: Production and Profit Beyond the Farm Gate Part IV: The Determination of Food Prices and Quantities in Competitive Markets Preface 14: Demand and Supply: Prices and Quantities in a Competitive Market 15: Horizontally and Vertically Related Competitive Markets Part V: Cost Effectiveness and Cost Benefit Analysis Preface 16: Cost-Effectiveness and Cost-Benefit Analysis Appendix: Economic Methodology 101 References Index