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Measuring the economic impacts of transgenic crops in developing agriculture during the first decade

As progressively more farmers in developing countries begin using biotech crops, careful evaluation of such crops’ benefits becomes ever more important. This food policy review examines the applied economics literature regarding the impact of biotech…

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How effective are food for education programs?

For nutrition outcomes, most of the evidence comes from randomized trials in the nutrition literature. For food-energy (calorie) consumption, the evidence shows that in-school feeding programs show greater potential to improve children’s total daily…

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HIV/AIDs and food and nutrition security

"The HIV/AIDs pandemic is a global crisis with consequences that will be felt for decades to come. Thirty-nine million people are currently infected with the virus, including more than 25 million from Sub-Saharan Africa. Many millions are affected in…

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Measuring childcare practices

Malnutrition afflicts nearly 170 million preschool children in developing countries, or every third child under the age of five. It plays a role in more than half of all preschooler child deaths—over 5 million preventable deaths per year. Those who…

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Can food-based strategies help reduce vitamin A and iron deficiencies?

Micronutrient malnutrition is still a problem of unacceptable proportions in developing countries. Iron and vitamin A deficiencies are the most widespread nutrition deficiencies in the world today, affecting perhaps as many as 3.5 billion…

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Rural finance for food security for the poor

The authors take a fresh look at the role of rural financial policy in improving household food security and alleviating poverty. They develop a conceptual framework for relating access to financial services to food security and review empirical…

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How Third World rural households adapt to dietary energy stress

People can adjust to environmental changes by calling on a wide range of physical attributes, capabilities, and behaviors. For survival, probably the most important are those that make it possible to prevent serious imbalances between food energy…