psyc123 Lec 15 Economics, Nutrition and Health: Subsidies, Food Deserts

Yale open courseware from Professor Brownell discusses how economic factors are a profound driver of food choices in both the U.S. and internationally. He reviews the history of food subsidies and how they have made the U.S. an agricultural force but simultaneously changed the current food environment and diet. Furthermore, Professor Brownell explores how economic incentives to purchase highly processed packaged, calorie dense, nutrient poor foods are increasing while incentives to purchase fresh fruits and vegetables are decreasing; and how this imbalance drives overconsumption globally. Professor Brownell also reviews how neighborhood factors and poverty affect access to foods and diet, the global food crisis, and discusses potential interventions to address how economics influence poor diet today.