Much of the content in this area is inspired by the work of Food- EPI Canada, and the Centre for Health Science and Law
Introduction
Nutrients of Negative Concern
Efficiency
Substitution
Redesign
Financing the transition
A number of modeling studies (discussed in numerous parts of this site, including this section) conclude that significant savings in health care costs and improved work productivity are possible with dietary changes and improved population health outcomes. The difficulty is the transition within the health care system, so that reduced demand for health care services result in reduced government expenditures that can then be invested in health promotion and community health initiatives. For more on this challenge, see Goal 3, Food as Health Promotion.
