This book is a great overview of the obesity crisis. It focuses on the current medical treatments, global obesity trends, psychosocial implications, and prevention.
Boyd A Swinburn, Gary Sacks, Kevin D Hall, Klim McPherson, Diane T Finegood, Marjory L Moodie, Steven L Gortmaker, The global obesity pandemic: shaped by global drivers and local environments, The Lancet, Volume 378, Issue 9793, 27 August–2 September 2011, Pages 804-814, ISSN 0140-6736, 10.1016/S0140-6736(11)60813-1.
This article focuses on attempting to identify the factors that shaped the rapid rise of obesity in almost all countries in the same time frame due to the change in the global food system. The authors look at predictable patterns that seem to be prevalent worldwide to explain this epidemic.
Baillie-Hamilton, Paula F. “Chemical Toxins: A Hypothesis to Explain the Global Obesity Epidemic.” The Journal of Alternative and Complementary Medicine 8.2 (2002): 185-92. Print.
The authors of this article look beyond overeating and inactivity to explain the global obesity epidemic, instead focusing on environmental factors. They look specifically at the rise of chemicals in agribusiness and the changing global food system.
Consultation, W. H. O. “Obesity: preventing and managing the global epidemic.” World Health Organization technical report series 894 (2000).
This World Health Organization report is a very comprehensive overview of the global obesity crisis, focusing on global trends, health consequences in both children and adults, the economic cost of obesity, factors that influence this weight gain, prevention and management techniques, etc.
Schmidhuber, Josef. “The growing global obesity problem: some policy options to address it.” Globalization of food systems in developing countries: impact on food security and nutrition 83 (2004): 81.
This book aims to give readers policy recommendations for managing the global obesity crisis, starting off by explaining the shift in global consumption patterns since the agro-industrial revolution of the 19th century.
Pollan, Michael. In Defense of Food: An Eater’s Manifesto. New York: Penguin, 2008. Print.
One of Michael Pollan’s bestsellers, In Defense of Food attacks “edible foodlike substances” that are products of food science and advocates for a return to real food.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Print.
Schlosser attacks the fast food industry in the United States, arguing that it has not only fueled the obesity epidemic but has promoted American imperialism worldwide and intensified the inequality divide between rich and poor.
Moss, Michael. Salt, Sugar, Fat: How the Food Giants Hooked Us. New York: Random House, 2013. Print.
This book follows how the industrial food giants have hooked us to salt, sugar, and fat and how that has contributed to the obesity crisis. More importantly, Moss shows the readers a way to break the cycle.
Young, Lisa R., and Marion Nestle. “Portion sizes and obesity: responses of fast-food companies.” Journal of public health policy 28.2 (2007): 238-248.
Examine the responses of fast-food companies to demand by health authorities for a decrease in the size of the items sold.
Lang, Tim, Geof Rayner, and Elizabeth Kaelin. “The food industry, diet, physical activity and health: a review of reported commitments and practice of 25 of the world’s largest food companies.” City University, London (2006).
This study’s purpose is to look at some of the largest food companies and review their health-reporting mechanisms in relation to WHO guidelines.
Young, Lisa R., and Marion Nestle. “The contribution of expanding portion sizes to the US obesity epidemic.” Journal Information 92.2 (2002).
This study was designed to weigh samples of marketplace foods, identify historical changes in the sizes of those foods, and compare current portions with federal standards.
Prentice, Andrew M., and Susan A. Jebb. “Fast foods, energy density and obesity: a possible mechanistic link.” Obesity reviews 4.4 (2003): 187-194.
This study demonstrates that energy density of foods as a key determinant of energy intake.
Lachance, P. A. “Nutritional responsibilities of food companies in the next century.” Food technology 43 (1989).
This UN paper addresses corporate responsibility in influencing healthy food choices.
Coestier, Bénédicte, Estelle Gozlan, and Stéphan Marette. “On food companies liability for obesity.” American Journal of Agricultural Economics87.1 (2005): 1-14.
This article investigates the link between alternative liability rules and the incentive for disclosing health information to consumers.
Deblonde, Marian, R. De Graaff, and F. R. A. N. S. Brom. “An ethical toolkit for food companies: Reflections on its use.” Journal of Agricultural and Environmental Ethics 20.1 (2007): 99-118.
This article presents a moral toolkit for the food industry and expounds on its uses and the mechanisms needed to support it.
Henson, Spencer, and Julie Caswell. “Food safety regulation: an overview of contemporary issues.” Food policy 24.6 (1999): 589-603.
An overview of the evolution of food safety regulation in both developed and developing countries.
Goodman, David. Globalising food: agrarian questions and global restructuring. Routledge, 1997.
This book addresses the agro-industrial change in developed and developing countries and the emergence of new global food chains.