Last updated on 24-9-2022 by Stefanie Vandevijvere
Auteurs
Atmos K Laar; Phyllis Addo; Aryeetey, Richmond; Charles Agyemang; Francis Zotor; Gershim Asiki; Krystal K Rampalli; Gideon S Amevinya; Akua Tandoh; Silver Nanema; Akosua Pokua Adjei; Matilda E Laar; Kobby Mensah; Dennis Laryea; Daniel Sellen; Stefanie Vandevijvere; Christopher Turner; Hibbah Osei-Kwasi; Mark Spires; Christine Blake; Dominic Rowland; Suneetha Kadiyala; Isabel Madzorera; Adama Diouf; Covic, Namukolo; Isaac M Dzudzor; Reginald Annan; Milani, Peiman; John Nortey; Nicholas Bricas; Mphumuzi, Sukati; Kenneth Yongabi Anchang; Ali Jafri; Meenal Dhall; Amanda Lee; Sally Mackay; Samuel O Oti; Karen Hofman; Edward A Frongillo; Michelle HoldsworthMots-clés
Article written during project(s) :
Résumé:
Over the last 2 decades, many African countries have undergone dietary and nutrition transitions fueled by globalization, rapid urbanization, and development. These changes have altered African food environments and, subsequently, dietary behaviors, including food acquisition and consumption. Dietary patterns associated with the nutrition transition have contributed to Africa’s complex burden of malnutrition-obesity and other diet-related noncommunicable diseases (DR-NCDs)-along with persistent food insecurity and undernutrition. Available evidence links unhealthy or obesogenic food environ…