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.

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