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Missionkelloggsfree [Updated-2022]



 


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{#section0005} In this era of rapid globalization, economic inequalities across countries have widened. The World Health Organization (WHO) reports that the global income disparity between the richest and the poorest countries has reached a record high. Some areas of the world are experiencing unprecedented levels of poverty and poor health outcomes ([@bib2]). Most research has focused on the health inequities faced by the poor in low- and middle-income countries (LMICs). However, there is emerging evidence that many of these disparities are also emerging in some high-income countries (HICs) where populations have previously enjoyed a high standard of living. One such area is the food environment. The food environment refers to the physical, economic, and policy environments which influence what foods people eat and how they cook and prepare them. The National Food Environment Research Action (NFERArc) Initiative ([@bib3]) provides the definition of the food environment as the "...characteristics of the social, physical and economic environments that shape access to and availability of food, including, for example, cost, food accessibility, quality, safety and nutrition". Over the last few decades, research has indicated that the food environment can directly impact health, well-being, and life expectancy. The economic costs of an unhealthy food environment and its effects on families, work productivity, and the economy are also substantial. The World Food Summit in 1996 made food and nutrition a focus of the Millennium Development Goals. The goal to reduce child deaths from malnutrition by two-thirds by 2015 was one of the top five global health goals proposed by the World Health Assembly. The three other priorities were a reduction in maternal mortality, an increase in HIV treatment rates among people living with HIV/AIDS, and a reduction in prevalence of malaria ([@bib1]). In LMICs, the food environment is often described as being at the root of the high rates of malnutrition, undernutrition, and obesity. For example, in India and Indonesia, the majority of the households lack access to a refrigerator or a microwave, and most people in LMICs rely on purchasing foods out-of-season or outside of their homes to ensure food supply ([@bib6]). This dependence on out-of-season or out-of-home (OOH) sources may be associated with sub-optimal diets, higher food insecurity, and increased exposure to potential health hazards such as food borne pathogens. The food environment in HICs also seems to

 

 

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Missionkelloggsfree [Updated-2022]

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