Very much so. There is a reason that the poor are disproportionately obese. Please see the related links I've added for more information.
Many people believe that calorie dense foods are associated with obesity, but there are many low-cost high-calorie foods that are not calorie dense such as rice, pasta, and even whole milk. Such foods are not associate with obesity. Latest understanding is that poor people have a higher incidence of obesity because many of them experience food insecurity and have to deal with periods of scarce food supply. When such people can purchase enough food, say at the beginning of the month, they tend to overeat in reaction to the period of scarcity. This is very similar to the cause of yo-yo dieting behavior. To the extent that low-cost high-calorie food reduce food insecurity by making food more affordable, such foods should actually reduce obesity.
true
Thailand is part way through a dietary, nutrition and health transition. The food distribution and retailing system is now 50% controlled by modern supermarkets and convenience stores. The problem of increasing availability of calorie dense foods is especially threatening because a substantial proportion of the adult population is short statured due to child malnutrition. Obesity is an emerging problem and for educated Thai women has already developed an inverse relationship to socio-economic status as found in high income countries.
fried chiken
Obesity and Drought
Obesity and deliciousness
at level 1
anorexia
The continued availability of food supplies is the major restraint on population growth.
Invention of the newspaper (Availability) Invention of the radio (Availability) Invention of the Television (Availability) Each of the forms made information more readily available to the general public.
Invention of the newspaper (Availability) Invention of the radio (Availability) Invention of the Television (Availability) Each of the forms made information more readily available to the general public.
It impacted the transportation and availability of fresh fruit and vegetables.
Temperature, oxygen availability, pH, sugar concentration.
At Level 1