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dc.contributor.authorHossain, Naomi
dc.contributor.authorKing, Richard
dc.contributor.authorWanjiku Kelbert, Alexandra
dc.contributor.authorScott-Villiers, Patta
dc.contributor.authorChisholm, Nick
dc.date.accessioned2015-10-30T16:59:05Z
dc.date.available2015-10-30T16:59:05Z
dc.date.issued2015-10-30
dc.identifier.urihttp://opendocs.ids.ac.uk/opendocs/handle/123456789/7123
dc.description.abstractThe third year results of the study Life in a Time of Food Price Volatility uncover the realities of what people on low and precarious incomes are eating. For the consumer, there are undeniable benefits from the integration of world food trade: more stable supply, wider choice. Changes in food habits mean people are finding new ways to enjoy food and new foods to enjoy, often with greater convenience and ease. There is much to savour in the eating landscape as new markets for purchased and prepared foods open up. But the loss of control this brings has detrimental impacts on wellbeing. Most people feel they understand little about how new foods affect their health and nutrition; knowledge that they had accrued over generations and longer with respect to their customary cuisines. People have real worries about a new culture of fast food and fake food; they worry about additives, nourishment and food hygiene, and they feel that governments do too little to protect them from the risks.en
dc.language.isoenen
dc.publisherInstitute of Development Studies and Oxfamen
dc.relation.ispartofseriesJoint Agency Research Report;
dc.rights.urihttp://www.ids.ac.uk/files/dmfile/IDSOpenDocsStandardTermsOfUse.pdfen
dc.subjectNutritionen
dc.titleDelicious, Disgusting, Dangerous: Eating in a Time of Food Price Volatilityen
dc.typeSeries paper (non-IDS)en
dc.rights.holderInstitute of Development Studies and Oxfamen
dc.identifier.teamHealth and Nutritionen


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