Presently, ideas about food are in flux from a variety of sources. Examples of this evolution include recognizing the importance of food on health by public health and medical professionals; changing consumer desires around the production methods and components of their food; a greater focus on injustices within the national food system; evolving knowledge of how the food system impacts the environment; and, shifting economic and technological realities that underpin where and how food is produced, distributed and sold.


These shifting ideas about food exist in contrast to the narrative of the highly functioning, industrialized, global food system that emerged in the second half of the 20th century. This edited volume fills a void by presenting a comprehensive and engaging coverage of the key issues at the intersection of public health, policy, and food. The Intersection of Food and Public Health is comprised of research that examines current problems in food studies and how various stakeholders are attempting to address problems in unique ways.


The book will be of interest to undergraduate and graduate students in a variety of disciplines, including public administration, public policy, public health, economics, political science, nutrition, dietetics, and food studies.

section I|12 pages

Where the personal intersects with public policy

chapter 1|10 pages

Why “you are what you eat” matters when talking about school lunch

A personal narrative
ByAngela L. Glover

section II|78 pages

Understanding food insecurity

chapter 2|18 pages

Child and adult food insecurity in the United States

ByJoanne Christaldi, Diana Cuy Castellanos

chapter 3|22 pages

Unintended consequences of nutritional assistance programs

Children's school meal participation and adults’ food security
ByTeja Pristavec

chapter 5|16 pages

A case study of a rural food desert

ByEmily C. Kohls

section III|56 pages

Exploring the regulation of food

chapter 6|14 pages

When is food (not) functional?

ByCourtney I. P. Thomas

chapter 7|14 pages

Chlorpyrifos contamination across the food system

Shifting science, regulatory challenges, and implications for public health
ByBhavna Shamasunder

chapter 8|12 pages

On the front lines in school cafeterias

The trials and tribulations of food service directors
ByMichelle C. Pautz, John C. Jones, A. Bryce Hoflund

chapter 9|14 pages


An examination of issues surrounding GMO regulations
ByTania Calvao

section IV|32 pages

Considering local food systems

chapter 10|14 pages

From industrial food to local alternatives

A cultural food shift and new directions in public health
ByAlicia Andry

section V|64 pages

Missing connections in food, nutrition, and health policy

chapter 12|18 pages

Beyond “Good Nutrition”

The ethical implications of public health nutrition policy
ByAdele Hite

chapter 13|16 pages

Framing food within a health policy system

Health in all policies
BySabrina Neeley

chapter 14|16 pages

Framing food within a health policy system

One health
BySabrina Neeley

chapter 15|12 pages

Food literacy

What is it and why does it matter?
ByGeorgia Jones

section VI|84 pages

Changing food and health policy

chapter 16|14 pages

Toward a just food system

ByMegan McGuffey, Anthony Starke

chapter 17|16 pages

School lunch reform and the problem with obesity

ByJennifer Geist Rutledge

chapter 18|16 pages

Leadership, partnerships, and civic engagement

A case study of school food reform in California
ByHelena C. Lyson

chapter 19|16 pages

School food services privatization

ByCarol Ebdon, Can Chen

chapter 20|20 pages

Thinking beyond food and fiber

Public dialogue and group discussion in the New Deal Department of Agriculture
ByTimothy J. Shaffer