IB Geography F.1.2 the Nutrition Transition Notes

Shifts in Dietary Patterns with Development

The Nutrition Transition: shift towards more affluent food consumption patterns

1. The nutrition transition began in HICs approximately 200 years ago, occured at a much faster pace in MICs, and now is taking place in LICs, although this process is still incomplete in the latter two.
2. In LICs, people primarily derive their energy from carbohydrates, with minimal contributions from fats, meat, and dairy. Conversely, in HICs, energy sources include substantial amounts of carbohydrates and fats, along with significant meat and dairy consumption.
3. The nutrition transition encompasses multiple stages: initial low-calorie intake with a non-diversified, carbohydrate-based diet primarily from locally cultivated cereals, an increase in calorie intake and dietary diversification that includes more meat and dairy, and a high-calorie, diversified diet that begins to incorporate non-animal proteins, albeit still in limited amounts.
4. In HICs, the main dietary changes since the 1970s include a reduction in cereal consumption, while intake of fruits, vegetables, and vegetable oils has increased, alongside a stabilizing trend in animal protein consumption as more individuals express interest in reducing or replacing it for health, ethical, environmental, or economic reasons.

Transition Stages in Dietary Patterns

1. Traditional Diets: Subsistence and Simplicity

Characteristics:

1. High in carbohydrates: Staples like rice, maize, or wheat dominate.
2. Low in fats and sugars: Minimal processed foods.
3. Plant-based: Vegetables, legumes, and occasional animal products.

Reasons:

1. Economic constraints: Limited access to diverse foods.
2. Cultural practices: Reliance on locally grown crops.
3. Limited urbanization: Less exposure to processed foods.

2. Modern Diets: Convenience and Caloric Density

Characteristics:

1. High in fats and sugars: Processed foods and sugary beverages.
2. Increased meat and dairy: Greater protein consumption.
3. Calorie-dense: Larger portion sizes and frequent snacking.

Reasons:

1. Rising incomes: More spending on diverse and processed foods.
2. Urbanization: Greater access to supermarkets and fast food.
3. Globalization: Western dietary influences.

3. Health-Conscious Diets: Awareness and Balance

Characteristics: