Globalisation and nutrition transition Read the following article: Hawkes, C 2005, ‘The role of foreign direct investment in the nutrition transition’, Public Health Nutrition, vol. 8, no. 4, pp. 357-

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Globalisation and nutrition transition Read the following article: Hawkes, C 2005, ‘The role of foreign direct investment in the nutrition transition’, Public Health Nutrition, vol. 8, no. 4, pp. 357-

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Globalisation and nutrition transition Read the following article: Hawkes, C 2005, ‘The role of foreign direct investment in the nutrition transition’, Public Health Nutrition, vol. 8, no. 4, pp. 357-365. The paper by Hawkes focuses on highly processed foods; it examines the effect of foreign direct investment on nutrition in developing countries and thus the influence of transnational approaches on food and nutrition. You may need to access other papers to help with answering the discussion questions. 2.Discussion questions: What is ‘a highly processed food’? What forms of ‘highly processed foods’ are prominent? Who can access these foods? What are the possible positive versus negative outcomes for developing countries? Evaluate the key impacts (positive and negative) of the role of foreign direct investment on the food supply and note any changes to the types of foods promoted and the environmental impacts/aspects (known or possible) in: •the countries in transition (developing) •the transnational countries (developed). Critique and discuss the approaches/ideas from Hawkes’ paper with the rest of the classon the Discussion forum. 3.Consider too the issues raised previously in the module concerning challenges in the nutrition transition process. Do these aspects further inform you about the positive and negative issues, and impacts on food and the environment, between the developed and the developing countries? 4.From your own reading, others in this module and from Hawkes' article, what is your assessment? Is globalisation good for your health?

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What is ‘a highly processed food’?

Highly processed foods mainly refer to that food which has gone under secondary processing in order to become readily edible form. Mainly they contain hydrogenated fats, sugar, and salt. In addition they also include snacks, soft drinks, desserts, baked goods, fast foods & many more

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Globalisation and nutrition transition Read the following article: Hawkes, C 2005, ‘The role of foreign direct investment in the nutrition transition’, Public Health Nutrition, vol. 8, no. 4, pp. 357-

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