Food accessibility, diversity of agricultural production and dietary pattern in rural China
By Yingying Huang, Xu Tian. Food Policy, 2019
114 citations recorded by the source corpus.
Abstract The market-oriented reform in China in the past 4 decades has greatly reshaped the consumption pattern in rural areas. In particular, farmers’ diets are more likely to depend on food market development such as food accessibility. This study investigates the role of food accessibility in the transition of dietary pattern in rural China by using the China Health and Nutrition Survey data (1997–2011) and whether food accessibility helps alleviate the deviation between farmers’ dietary pattern and the recommended dietary pattern according to China Food Pagoda 2016. The primary results indicate that food accessibility contributes to improvements in quality. In particular, food accessibility increases the consumption of oil and decreases the consumption of cereal, potatoes, and beans; fruits; vegetables; and salt. Further estimation finds evidence that along with increasing food accessibility, fruit is converging to the recommended dietary pattern in China Food Pagoda 2016, and the deviations of legumes, nuts, and oil are increasing. We also observe that the impact of food accessibility on dietary quality is stronger for those not engaged in agriculture production. Our study provides valuable implications for rural development and nutrition security in the developing world.
Subfields: Economics and Econometrics, General Agricultural and Biological Sciences, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ab0f1a69593abd330082d10e4a0391ee19dc1a2d
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In Economics and Econometrics
In General Agricultural and Biological Sciences
Citations in the corpus
- Agri-Food Markets towards Sustainable Patterns (2020, background): “Similarly, Huang and Tian [136] argue that enhanced accessibility to food, thanks to the development of market, has improved dietary quality among Chinese people and note that “the impact of food accessibility on dietary quality is stronger for those not engaged in agriculture production” (p.”