The forces manifested by globalization, such as market and trade liberalization, capital flow and urbanization, have changed the nature of our food systems by increasing the diversity and affordability of food, but also by changing its quality and nutritional value. However, the main benefit of globalization is the exchange of agricultural and production practices and, consequently, of efficiency across borders. Child malnutrition is at its lowest point and continues to decline, which could be attributed to a global modernization of agriculture and food production. While this modernization process undoubtedly differs disproportionately depending on the continent and country and their respective wealth, the overall positive benefit is global.
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This highlights the fact that the patterns observed in a general food category (roots and tubers) hide what happens at the individual dietary level. Consequently, with the globalization of food systems, the traditional diets of developing countries are being transformed, since more foods are now available in the high-calorie fast food pattern of developed countries, and they are becoming more abundant and cheaper thanks to advances in food processing and modern technology.
Intense competition over the past two decades in the U.S. UU.
Food manufacturers, especially large companies, can better serve those careful shoppers and improve the lives of millions of people. Industry leaders could agree on clearer and more coherent labeling, for example, and improve consumer education and participation.
It's not surprising to see that French fries are on the list. In the supermarket, there are rows and rows of French fries and several different flavors of French fries.