Food and Nutrition Economics:Fundamentals for Health Sciences

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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.

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

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Food and Nutrition Economics:Fundamentals for Health Sciences（Food and Public Health） 健康科学的食品和营养经济学基础 营养学

Food and Nutrition Economics:Fundamentals for Health Sciences（Food and Public Health）

健康科学的食品和营养经济学基础
营养学