Food and Nutrition Economics

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.

• AcknowledgmentsAbout the AuthorsPrefacePart I: An Introduction to Nutrition Preface1: Food, Nutrients, and Health: An Overview2: Food, Nutrients, and Health: Some DataPart II: The Economics Food Consumption Preface3: Income and the Foundations4: Income and the Importance of Substitution5: Prices6. Convenience and Time7: Information and Preferences8: Now or Later9: Insights from Behavioral Economics10: Neuroeconomics: Pointing Toward a Unifying Framework for Decision MakingPart III: The Economics Food Production Preface11: An Overview of the Food System, Economic Systems, and Systems Theory12: Profit and Supply for Farms and Firms13: Production and Profit Beyond the Farm GatePart IV: The Determination of Food Prices and Quantities in Competitive Markets Preface14: Demand and Supply: Prices and Quantities in a Competitive Market15: Horizontally and Vertically Related Competitive MarketsPart V: Cost Effectiveness and Cost Benefit Analysis Preface16: Cost-Effectiveness and Cost-Benefit AnalysisAppendix: Economic Methodology 101ReferencesIndex