Nutritional Economics:Theory and Applications

 

Prof. Xiaohua Yu (University of Göttingen)

 

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This is a virtual book on Nutritional Economics which consists of the papers written by me in the past decade.

Comments and suggestions are welcome (xyu(at)gwdg.de).

 

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l  Section I: Introduction

 

Chapter 1: Introduction to Nutrients: Calories, Fat, Carbohydrate, Proteins, Minerals, and Vitamins

 

 

Chapter 2: Introduction to Nutrition Measures

 

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l  Section II: Model Demand for Nutrients and Health Diet

 

Chapter 3: Demand for Nutrients in China

Tian X. ,and X. Yu (2013): “The Demand for Nutrients in China”, Frontiers of Economics in China. Vol.8(2):186-206.

 

Chapter4: Consumer Demand for Healthy Diet in the US

Gao Z., X. Yu and J. Lee (2013): “Consumer Demand for Healthy Diet: New Evidence from the Healthy Eating Index”, Australian Journal of Agricultural and Resource Economics, Vol.57(3):301-319.

 

Chapter 5Model Nutrition Improvement and Dietary Change in China

Tian X. and X. Yu (2015). Using Semiparametric Models to Study Nutrition Improvement and Dietary Change with Different Indices: The Case of China. Food Policy.  Vol. 53:67–81

 

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l  Section III: Price and Income effects on Nutrients

 

Chapter 6: Nutrition Impacts of Rising Food Prices in African Countries

Yu, X. and Shimokawa S. (2016) “Nutrition Impacts of Rising Food Prices in African Countries: A Review”. Food Security. Vol. 8(5):985-997. DOI: 10.1007/s12571-016-0605-7.

 

Chapter 7: Income change and Calories intake from a global context

Zhou D., and X. Yu (2016) “Calorie Elasticities with Income Dynamics: Evidence from the Literature”, Applied Economic Perspective and Policy. Vol.38 (1): 50-72.

 

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l  Section IV: Other factors affecting nutrition: Nutrition Knowledge, Memory, Learning, Holiday, Food Structure, and Food Facility

 

Chapter 8: Nutrition Knowledge, Iron Deficiency and Children Anemia in Rural China  

Zhao Q. and X. Yu (2020) Nutrition Knowledge, Iron Deficiency and Children Anemia in Rural China, Journal of Development Studies.Vol.56(3):578-595.

 

Chapter 9: Memory utility, Food Consumption and Obesity

Zeng, Qiyan, Xiaohua Yu, Te Bao (2019) Memory Utility, Food Consumption and Obesity: Evidence from China. Forthcoming in China Economic Review.


Chapter 10: Learning to Weight Loss

 

Chapter 11: Nutrition Intake and Holiday Effects in China

 

Chapter 12: Food Structural Change and Nutrition Improvement in China

 

Chapter 13: Supermarkets and Nutrition

 

 

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l  Section V: Nutrition Statistics, Subjective Welfare and Nutrition History

 

Chapter 14: Food Waste and Nutrition Loss in China

Min S., X. Wang, X. Wang (2020) Does dietary knowledge affect household food waste in the developing economy of China?, Forthcoming in Food Policy.

 

Chapter 15 Inconsistencies in Food and Nutrition Statistics in China  

Yu X.  and D. Abler (2016) “Matching Food with Mouths: A Statistical Explanation to the Abnormal Decline of Per Capita Food Consumption in Rural China”, Food Policy. Vol.63:36-43.

 

Chapter 16 Obesity and Overweight Standard and subjective wellbeing

Zeng Q. and X. Yu (2019) Overweight and Obesity Standards and Subjective Well-Being: Evidence from China, Economics and Human Biology. Vol.33: 144-148

 

 

Chapter 17: A Century of Nutrition Transition in Rural China  

Yu X. (2018) Engel Curve, Farmer Welfare and Food Consumption in 40 Years of Rural China, China Agricultural Economic Review. Vol.10(1):65-77.

 

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l  Section VI: Nutrition and Economic Behavior

 

Chapter 18: Food Choice and Economic Behavior



Chapter 19: Hunger and IQ


 

Chapter 20: Social Behavior and Food Consumption