Abstract
Background: Historically, the process of nutrition transition begins with changes in economic structures which move away from agrarian economies to successful industrialisation, with high economic growth, urbanisation and increased real per capita income. Objective: The objective is to identify where Nepal is in economic transition and whether economic transition is considered as one of the proximate determinants of nutrition transition in Nepal. Results: Nepal’s position in the economic transition has been identified by using Popkin’s framework which is scaled from Pattern I to Pattern V. The time series trends indicated that new patterns of economic transition had been observed during 1995-2010, which was similar to the pattern IV of the Nutrition Transition as described by Popkin. The national income of Nepal increased over the past four decades. The GDP of Nepal has shown an annual increase at a rate of 3.92 per cent between 1970 and 2010. Conclusion: Economic growth and agricultural trade liberalization have induced plant fats supply in Nepal. Tourism has also transferred the taste and preferences of western foods to tourist destinations and urban centres, including potential negative health consequences related to excess consumption of fat, sugar and process foods.
Highlights
The agricultural revolution brought profound changes in food production and food storage, and the industrialHow to cite this paper: Subedi, Y
The process of nutrition transition begins with changes in economic structures which move away from agrarian economies to successful industrialisation, with high economic growth and increased real per capita income (World Bank, 2000; Popkin, 1993)
It is speculated that the process of economic transition in Nepal began during the 1980s and 1990s following the decision to open the economy for globalisation and agricultural trade liberalisation (Pyakuryal, Thapa, & Roy, 2005; NPC/N, 2010)
Summary
The agricultural revolution brought profound changes in food production and food storage, and the industrial. Economic development is normally accompanied by improvements in a country’s food supply and the gradual elimination of dietary deficiencies, improving the overall nutritional status of the country’s population (FAO, 2010). Economic and technological developments bring about improved quality in the production, processing, distribution and marketing of foods. The process of nutrition transition begins with changes in economic structures which move away from agrarian economies to successful industrialisation, with high economic growth and increased real per capita income (World Bank, 2000; Popkin, 1993). After World War II, large shifts occurred in urbanisation, migration, production technology, employment patterns and productivity, and accelerated change in real per capita income, as well as the expansion of food choices (World Bank, 2000)
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