Y Public Health Nutrition: Poor choices: The limits of competitive markets in the provision of essential services to low income consumers

Friday, October 24, 2008

A major study of the problems faced by the poor in the market for seven essential services in the UK - energy, food, housing, water, telecoms, transport, and financial services - has been published and it's available for download:

Poor choices: The limits of competitive markets in the provision of essential services to low income consumers

The chapter on food was writen by Dr Tim Lobstein and can be found on pages 23-46.

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YPHNN - What are our objectives?

Create a common vision for the future of international public health nutrition from the perspective of young public health nutritionists
Devise approaches for young public health nutritionists to influence policies relevant to public health nutrition
Provide opportunities to enable productive exchange of individuals, information and ideas across institution, networks and organisations within and between countries
Collaborate with other relevant current and future public health nutrition institutions and networks

YPHNN - Who can join?

Membership is open to all who are one of the following:
a) a student or recent graduate of a BSc, MSc or PhD programme related to public health nutrition; or
b) researcher, postdoctoral fellow or faculty member interested public health nutrition, and in the development and mentoring of future public health nutritionists.
"Young" is intended here to imply new and inexperienced, rather than young in age.
*The persons engaged in the Young Public Health Nutrition Network do so in their individual capacity and do not represent the decisions or the stated policy of the institutions to which they are affiliated

YPHNN - Founding Members (alphabetically ordered)

Carl Lachat*; Nutrition and Child Health Unit, Department of Public Health, Prince Leopold Institute of Tropical Medicine; Department of food safety and food quality, Ghent University, Belgium
Christophe Matthys*; Department of Public Health, Ghent University, Belgium; Institute of Food, Nutrition and Human Health, Massey University, New Zealand; ILSI-Europe, Belgium
Emma Patterson*; Unit for Preventive Nutrition, Karolinska Institutet, Sweden; School of Biological Sciences, Dublin Institute of Technology, Ireland
Lena L. Nymoen*; Bioforsk Organic Food and Farming, Tingvoll, Norway
Salome Scholtens*; National Institute for Public Health and the Environment (RIVM), Centre for Prevention and Health Services Research, The Netherlands
Vanessa Candeias*; Institute of Preventive Medicine, Faculty of Medicine, Lisbon University, Portugal

Y Public Health Nutrition