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Food Insecurity, the Obesity Crisis, and Exploitation in the US Food System

  • Clement Loo
  • Robert A. Skipper, Jr.

Part of the Palgrave Series in Bioethics and Public Policy book series (PSBPP)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Clement Loo, Robert A. Skipper Jr.
    Pages 1-5
  3. Clement Loo, Robert A. Skipper Jr.
    Pages 7-30
  4. Clement Loo, Robert A. Skipper Jr.
    Pages 31-48
  5. Clement Loo, Robert A. Skipper Jr.
    Pages 49-68
  6. Clement Loo, Robert A. Skipper Jr.
    Pages 69-79
  7. Back Matter
    Pages 81-93

About this book

Introduction

This book argues that the factors contributing to obesity as a product of food insecurity have risen largely from the exploitation of vulnerable communities. In the past, food insecurity has been understood as primarily a matter of famine, hunger, and undernutrition. Such an understanding is no longer accurate: food insecurity is now also associated with obesity, the rates of which have increased dramatically in the past thirty years, particularly among lower-income communities and communities of color. This is likely the result of changes in the food system, including the reduction of access to fresh produce. Governments and intergovernmental bodies are therefore justified in more vigorously and directly intervening in the food system to ensure that communities have access to foods that contribute to better public health outcomes.

Keywords

Obesity Crisis bioethics food insecurity food insecurity in america food access food justice Nutrition facts label processed foods market consolidation Food and Drug Administration produce access

Authors and affiliations

  • Clement Loo
    • 1
  • Robert A. Skipper, Jr.
    • 2
  1. 1.University of Minnesota, Morris MorrisUSA
  2. 2.University of Cincinnati WyomingUSA

Bibliographic information

  • DOI https://doi.org/10.1057/978-1-137-53704-1
  • Copyright Information The Editor(s) (if applicable) and The Author(s) 2017
  • Publisher Name Palgrave Pivot, New York
  • eBook Packages Social Sciences
  • Print ISBN 978-1-137-53703-4
  • Online ISBN 978-1-137-53704-1
  • Buy this book on publisher's site