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Uses of main primary energy resources, such as coal, oil, and solid biomass, are directly linked with adverse impacts on human health. Air pollution emitted from various activities in the energy supply chains is the main risk factor to human health, along with accidental and occupational risk exposures. Estimates of premature deaths are over four million per year for ambient air pollution (2015) and household or indoor air pollution (2012). More than 80 percent of the mortality from ambient air pollution emitted from the energy supply chains occurs in developing countries. The impact of household air pollution, mainly from traditional biomass used for cooking and space heating, disproportionately falls on women and children under age five years. Acute respiratory infections, mainly caused by household air pollution, are one of the largest categories of deaths (64 percent) of children under age five years in developing countries. These statistics indicate the deep nexus between the energy supply chain and human health. Yet, the negative implications for human health from energy use often receive inadequate consideration. It is critically important to take account of these human health impacts in developing energy supply plans and energy policies in developing countries.

Ambient Air Pollution --- Energy And Health --- Energy Supply Chain --- Health Impacts Of Energy --- Household Air Pollution

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In Laos health shocks are more common than most other shocks and more concentrated among the poor. They tend to be more idiosyncratic than non-health shocks, and are more costly, partly because they lead to high medical expenses, but also because they lead to income losses that are sizeable compared with the income losses associated with non-health shocks. Health shocks also stand out from other shocks in the number of coping strategies they trigger: they are more likely than non-health shocks to trigger assistance from a nongovernmental organization and other households, dis-saving, borrowing, asset sales, an early harvest, the pawning of possessions, and the delaying of plans; by contrast, they are less likely to trigger assistance from government. Consumption regressions point to only limited evidence of households not being able to smooth consumption in the face of any shock. However, these results contrast with households' own assessments of the welfare impacts of shocks. The majority said they had to cut back consumption following a shock and that shocks considerably affected their welfare. Only health shocks are worse than a drought in terms of the likelihood of a family being forced to cut back consumption and in terms of the shock affecting a family's well-being "a lot." The poor are especially disadvantaged in terms of the greater damage that health shocks inflict on household well-being. Health shocks stand out too in leading to a loss of human capital: household members experiencing a health shock did not recover their former subjective health following the health shock, losing, on average, 0.6 points on a 5-point scale. The wealthier and better educated are better able to limit the health impacts of a health shock; the data are consistent with this being due to their greater proximity to a health facility.

Clinics --- Communities and Human Settlements --- Crime --- Disasters --- Economic Theory & Research --- Elderly people --- Families --- Health --- Health care --- Health facilities --- Health impacts --- Health Monitoring & Evaluation --- Health services --- Health status --- Health Systems Development & Reform --- Housing & Human Habitats --- Human development --- Illness --- Income --- Injuries --- Life expectancy --- Macroeconomics and Economic Growth --- Medical expenses --- Nutrition and Population --- Patient --- Patients --- Poverty Reduction --- Public policies --- Rural Poverty Reduction --- Unemployment

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The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.

Research & information: general --- Biology, life sciences --- Food & society --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health